FST 130FOOD ENGINEERING I

Faculty-in-charge : Floirendo P. Flores/Florencio C. Reginio, Jr/Adeliza A. Dorado

Consultation Hours : (FPF) TTh 9-12, T 1-5 Room 104A
(FCR) M 10-12, Th 8-12; 1-5 Room 203
(AAD) TBA
Course Description : Principles of mass and heat transfer applied to food processing;
physical properties of food materials
Prerequisites : Math 27 and Physics 3
Credits : 3 units
Hours : 5 (2 Lecture, 3 Lab)

COURSE OUTLINE

A. Objectives

After taking up the course, the students should be able to:

1. Explain the basic principles of engineering as applied to food processes and

describe the common unit operations involved in food processing,
2. Solve mass and heat transfer problems and identify and solved equations related
to the specification of food processing equipment, and
3. Describe recent trends in food plant operations and design

B. Lecture outline

I. Introduction to the course

II. Tools of engineering
a. Review of units and dimensions
b. Principles of mass balance
c. Thermal principles
III. Physical properties of food materials
a. Thermodynamic properties
b. Rheological properties
IV. Fluid flow
a. Characteristics of fluid foods
b. Non-moving fluid foods
c. Flowing fluids
d. Mass and energy balances
i. The Continuity equation
ii. The Bernoulli equation
e. Friction losses
i. Types of fluid flow
ii. The Fanning-DArcy equation and Moody diagram
 iii. Calculation of friction losses
f. Pump power calculations
g. Measurement of fluid flow
V. Heat transfer
a. Modes of heat transfer
b. Steady-state conductive heat transfer
c. Unsteady-state conductive heat transfer
d. Convective heat transfer
i. Natural heat convection
ii. Forced convection
iii. Surface heat transfer coefficients
e. Radiation heat transfer
VI. Heat exchangers
a. Overall heat transfer coefficients
b. Heat exchanger systems
c. Heat exchange capacities and surface area calculations
VII. Sterilization and canning
a. Commercial sterilization
b. Development of time-temperature curves
c. Calculation of process time
d. Thermal processing equipment

C. Laboratory/Computation period

Sequence Title
1 Problems on tools of engineering
2 Problems on heat and mass balance
3 Problems on physical properties of foods1
4 Problems on physical properties of foods2
5 Problems on fluid pressure and continuity law
6 Calculations involving the Bernoulli equation
7 Friction losses and pump power
8 Steady- and unsteady-state heat transfer
9 Unsteady-state heat transfer (continued) and natural convection
10 Forced convection and radiation
11 Heat exchanger calculations
12 General method of process calculation
13 Formula method of process calculation

D. References

Carpio, EV. 2000. Engineering for food technologists. UP Los Banos, College,
Laguna.

Earle, RL. 1983. Unit operations in food processing.

http://www.nzifst.org.nz/unitoperations
Singh, RP and Heldman, DR. 2001. Introduction to food engineering. 3 rd ed.
Academic Press, Great Britain.

Class Policies

1. Quizzes will be given throughout the semester and will count as one long
exam. The passing rate is set at 55%.
2. All students are required to turn in 5 bluebooks with their names at the back.
In addition, a 3x5 index card is also necessary, with the ff: salient information:
Name, Nickname, contact information, contact address, Name of person to
notify in case of emergency and his/her contact info, expected grade, and
expectations about course and teacher.
3. Lab notebooks are mandatory in the computation class. They will be
submitted at the end of the semester. Failure to submit the lab notebooks will
incur a grade of INC, assuming a passing standing.
4. Exemption in the final exam is based in the average of long exams and
quizzes. The exemption rate is set at 80%. Unfortunately, those whose pre-
final grade is less than 24.00 are also excused from taking the final exam.
5. University rules on attendance will be enforced.
6. Late submission of any report, quiz or lab notebook will be given a grade of
zero.
7. Finals will serve as the makeup for any missed exam and will hold only after a
valid excuse slip is presented within one week after the missed exam.

Grading system:
4 LE+Q 55%
Lab comp 15%
Final exam 30%

Grading scheme:
95-100 1.0
90-94 1.25
85-89 1.5
80-84 1.75
75-79 2.0
70-74 2.25
65-69 2.50
60-64 2.75
55-59 3.0
<55 5.0