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FEng Outlines 2016SEP

This document outlines a food engineering principles course offered at International University. The 4-credit course is taught by Dr. Dang Quoc Tuan and covers basic engineering concepts applicable to food processing, including thermodynamics, fluid dynamics, heat transfer, refrigeration, and psychrometrics. The course meets once per week for 4 periods and includes midterm and final exams, as well as a group presentation assignment. Students will learn to apply engineering principles to solve food processing problems through lectures, practice problems, and reading assigned chapters from two textbooks.

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HuynhGiang
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83 views

FEng Outlines 2016SEP

This document outlines a food engineering principles course offered at International University. The 4-credit course is taught by Dr. Dang Quoc Tuan and covers basic engineering concepts applicable to food processing, including thermodynamics, fluid dynamics, heat transfer, refrigeration, and psychrometrics. The course meets once per week for 4 periods and includes midterm and final exams, as well as a group presentation assignment. Students will learn to apply engineering principles to solve food processing problems through lectures, practice problems, and reading assigned chapters from two textbooks.

Uploaded by

HuynhGiang
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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International University

Department Food Technology

Course Outline Class SEP_2016

Food Engineering Principles


(FT203IU)
Credits: 4 (4, 0)

Instructor:

Dr. Dang Quoc Tuan


Email: [email protected]; Phone: 0912012360
Office: Room A1. 708, School of Biotechnology

Course Objectives:
The course is designed to familiarize the student with basic engineering principles and
mathematical methods applicable to a wide range of food engineering and food processing
situations, to provide the necessary background knowledge for advanced food processing and
preservation courses and to illustrate the uses of engineering concepts in industrial food processing
applications.

Learning Outcomes:
At the completion of this course, students are expected to be able to:
- demonstrate the ability to apply knowledge of mathematics and engineering.

- demonstrate ability to apply thermodynamics concepts (gas laws, refrigeration, psychrometrics)


to food processes.
- analyze and formulate mass and energy balances of food processing applications

- demonstrate ability to formulate and solve problems of fluid flows in food processing

- apply concepts of heat transfer (steady and unsteady states) to food engineering problems.

Venue and Time:


- Weekly one session of 4 periods (15 weeks)
- Room A2.507, Periods 5,6,7,8 (13h00 - 16h20). MONDAY.

Textbooks, Courseware:
R. Paul Singh, Dennis R. Heldman. 2009. Introduction to food engineering. Academic
Press. 4th Edition.
Toledo, R.T. 2007. Fundamentals of Food Process Engineering. 3nd Edition. Springer,
New York, NY.

International University

Department Food Technology

Course Outline Class SEP_2016

Course Outlines and Schedule:


WK
1

Day

19/9/2016

Topics
Course overview. Basic variable of
physics. Unit conversion. Dimensional
analysis.
Ideal gases. Systems and processes.

26/9/2016

12/9/2016

Lec. Practice
4

Reading
SH: Ch. 1
TO: Ch.2

TO: Ch. 4

Thermodynamics. Steam table

03/10/2016

Mass and energy balance

SH: Ch.1
TO: Ch. 4
TO: Ch. 3+5

10/10/2016

Fluid statics. Fluid dynamics

SH: Ch. 2

17/10/2016

Basic equation of fluid flow

24/10/2016

Fluid friction

31/10/2016

Heat transfer-Conduction

SH: Ch. 2
TO: Ch. 6
SH: Ch. 2
TO: Ch. 6
Handout
SH: Ch. 4
TO: Ch. 7

07/11/201613/11/2016
14/11/2016

Heat transfer-Convection

10

21/11/2016

Heat transfer- heat exchanger

11

28/11/2016

Heat transfer unsteady state

12

05/12/2016

Psychrometrics

SH: Ch. 4
TO: Ch. 7
SH: Ch. 4
TO: Ch. 7
SH: Ch. 4
TO: Ch. 7
SH: Ch. 9

13

12/12/2016

Refrigeration

SH: Ch. 6

14

19/12/2016

TOPIC PRESENTATION

10

15

26/12/2016

TOPIC PRESENTATION

10

09/1/201721/1/2017

MIDTERM EXAM

FINAL EXAM
60 20
SH = Paul Singh and Dennis Heldman; TO = R.T. Toledo;

Evaluation:
- Topic presentation+attendance
:25 %
- Midterm Exam
:30 %
- Final Exam
:45 %
-------------------------------------------------------Total
:100 %

International University

Department Food Technology

Course Outline Class SEP_2016

Topic presentation:
Presentation of interested topics in Food Engineering will be held in (2) class sessions
before Final Exam. Students will work in a team of 4-5 persons. The Handout (PPT file)
should be submitted within the week of presentation.
Presentation: max 40 min for each group (25 min for presentation and 15 min for Q&A).
Topics for presentation will be selected by each group, after consultation with the Instructor.
Policy:
Attendance
Students must attend at least 80% of the classes in order to qualify for sitting the
midterm and final exams. All absence, if not emergent, requires approval of the
instructor(s) in advance. Absence for exams requires in-advanced approval of the
Office of Academic Affairs.
Teaching hours
All classes start sharply at 08:00 in the morning and 13:00 in the afternoon. Each
teaching period lasts for 45 min and must be delivered in the presence of either the
instructor(s) or his/her teaching assistant. Students that do not come on time can be
considered as not attending the class.
Communication
Conversation between instructor(s) and students is possible via in-person contact or
email. It is recommended that students check with the instructor(s) first before
attempting to use telephone for communication.
Report
Any matter related to the course should be directly reported and discussed with the
instructor(s) before attempting to resolve it at the school or the university levels.
Students who wish to remain anonymous could write and drop their complaints in the
White Box in front of the schools office.
Student Responsibility:
Read textbook(s) before class sessions; search for and collect any additional reading
materials related to the lecture contents;
Be actively involved in class by preparing questions, presenting discussions and
comments;
Bring calculators and texbooks for in-class problem solving.
Exam Format: OPEN BOOK. All books, Tables and Charts allowed. No laptop allowed.
END.

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