Introduction to Food Engineering Department of Agricultural, Food and Nutritional Science Winter Term 2016

Transcription

1 NUFS 283 Introduction to Food Engineering Department of Agricultural, Food and Nutritional Science Winter Term 2016 Instructor: Dr. Marleny D.A. Saldaña Associate Professor in Food/Bio-Engineering Processing Office: Room 3-18A Agriculture/Forestry Centre, AFNS Department, University of Alberta Telephone: Office hours: access any time by appointment Teaching Assistant: Ms. Yujia Zhao Office: Room 2-51 Agr/For Centre Telephone: address: Office hours: Fridays 10:00 am - 12:00 Markers: Ms. Raquel Razzera Huerta Office: Room 2-58 Agr/For Centre Telephone: address: razzerah@ualberta.ca Office hours: Tuesdays 1:00-3:00 pm Ms. Nian Liu Office: Room 2-51 Agr/For Centre Telephone: address: nian1@ualberta.ca Office hours: Fridays 1:00-3:00 pm Lecture Times/Places: Lectures: Tuesdays Thursdays: 8:00 9:20 CSC B2 Labs: Mondays CSC B2 (Starting on Jan 11 th ) Pre-Requisites: NUFS 201 or (*3 Physics and Math 113 or 114) 1

2 Course Objectives: 1. To familiarize the student with basic engineering principles and mathematical methods applicable to a wide range of food engineering and food processing situations. 2. To provide the necessary background knowledge for advanced food processing and preservation courses. 3. To illustrate the uses of engineering concepts in industrial food processing applications. Lecture Outline: 1. Basic principles of food process engineering mass and energy. Food composition, physical properties. Introduction to food processing. 2. Units and dimensions. SI, CGS, English systems. Conversion factors. Dimensional consistency. Problems - solving examples. 3. Material balances. Batch and continuous processes. General mass balance equations, algebraic unknowns, basics for calculation. 4. Thermodynamics. Thermodynamic properties. Sensible and latent heat. Enthalpy. Energy balances. 5. Fluid mechanics. Viscosity. Laminar and turbulent flow. Fluid flow in pipes, pressure drop, friction. Reynolds number. Bernoulli equation. 6. Heat transfer theory. Conduction, convection, radiation. Fourier s law. Heat transfer applications. Steady state. Forced and free convection equations. Dimensionless numbers. Heat transfer coefficients. Problems solving examples. Laboratory Outline: The regular weekly sessions will involve problem-solving sessions. If available, some laboratory demonstrations may be scheduled. For the problem solving sessions, students should be present. The TA will be present for the entire duration. Method of Student Evaluation: Test Modules (3) 3 x 20% Assignments/Problem Sets (6) 25% Literature Review Assignment 15% Total 100% Test Modules: Test Module #1: Feb. 9 (Introduction, Mass and Energy Balance) Test Module #2: March 17 (Energy balance and Fluid Mechanics) Test Module #3: April 7 (Fluid Mechanics, Heat Transfer and Applications) Literature Review Assignment: Written and power point presentations: due date March 24 at 9:20 am Oral presentation: March 29, March 31 and April 5 start at 8:00 am 2

3 Throughout the term, raw marks will be assigned to reflect performance on each component of the course. Letter grades will be assigned only to the final distribution of mark totals. There are no predetermined cut lines for final grade assignment. Other Notes: A. Help Sessions. Informal assistance with the course material is available with no prior scheduled appointments from the teaching as well as lab instructors. More formal sessions may be arranged by request; these would normally follow or precede the laboratory sessions unless special arrangements are agreed upon. The students are expected to refresh prior knowledge from earlier courses, especially those listed as pre-requisites, including the working knowledge, basic chemical terms as molality, normality, or basic math concepts. B. Late Assignments. Assignments are due the next Monday at the beginning of the lab. There will be a 10% reduction in your mark if the assignment is handed in at the end of the lab. Any assignments handed in later than Monday will receive a mark of zero. C. Academic Integrity. The University of Alberta is committed to the highest standards of academic integrity and honesty. Students are expected to be familiar with these standards regarding academic honesty and to uphold the policies of the University in this respect. Students are particularly urged to familiarize themselves with the provisions of the Code of Student Behaviour and avoid any behavior, which could potentially result in suspicions of cheating, plagiarism, misrepresentation of facts and/or participation in an offence. Academic dishonesty is a serious offence and can result in suspension or expulsion from the University. (GFC 2003) D. Code of Student Behaviour. All students at the University of Alberta are subject to the Code of Student Behavior, as outlined at: fstudentbehaviour.aspx. Please familiarize yourself with it and ensure that you do not participate in any inappropriate behavior as defined by the Code. Key components of the code include the following statements (1) Plagiarism: No Student shall submit the words, ideas, images or data of another person as the Student s own in any academic writing, essay, thesis, project, assignment, presentation or poster in a course or program of study (2)c Cheating: No Student shall represent another s substantial editorial or compositional assistance on an assignment as the Student s own work. Electronic Devices The use of electronic aids in examinations and tests are restricted. Only non-programmable calculators are permitted. 3

4 NUFS Introduction to Food Engineering Course Outline 1. Introduction (1 lecture) 2. Review on Fundamental Units (2 lectures) 3. Material Balance (3-4 lectures) 4. Energy Balance (3-4 lectures) 5. Fluid Mechanics (5-6 lectures) 6. Heat Transfer (7-8 lectures) Class introduction and course overview. Engineering method, Examples of food engineering processes. Flow charts. Units: SI. Conversions and dimensional analyses. Concentrations. Process variables, how to interconvert mass, volume, and moles, how to calculate mass (mole) fractions from mole (mass) fractions for a mixture. Conservation of mass. Batch processes. Tie Material. Solve simple and complex problems involving mass balances. Identify batch, semi-batch, continuous, steady and transient processes. Perform analysis for a single unit process. Identify relevant sub-systems within a multi-unit process and perform analysis. Solve problems related to dilution, concentration, evaporation, mixing. Solve problems involving mass balances Concepts of work, energy, power. Principle of conservation of energy. Potential and Kinetics energy, equations. Open and closed systems, adiabatic system, isothermal system. First and second law of thermodynamics. Heat and temperature. Heat capacity, specific heat, Empirical equations for specific heat capacity. Enthalpy, Latent heat. Steam Tables, Energy balances. Solve problems. Viscosity. Newtonian and Non-Newtonian fluids. Streamline and turbulent flow. Reynolds number. Mass balance and the continuity equation for liquids. Flow in pipes. Pressure drop in pipes. Moody diagram. Energy losses in flow, bends, fittings, etc. Solve problems. Energy balance and Bernoulli s equation. Principles of heat transfer. Conduction. Fourier s law. Heat transfer coefficient. Conductivity. Slabs. Long cylinders. Compounds cylinders. Convection. Prandtl, Nusselt and Grashof numbers. Equations. Forced convection equations. Free convection equations. Radiation. Black and Grey bodies. Convection and radiation. Solve problems. Examples. Heat transfer applications. 4

5 Principal References and Resources: Electronic Textbook: Earle R.L. and M.D. Earle, Unit operations in Food processing. Books: (On reserve at the Cameron Library) Geankoplis, C.J Transport Processes and Unit Operations. 3 rd Edition. Prentice Hall, Englewood Cliffs, NJ. [TP 156 T7 G ] Toledo, R.T Fundamentals of Food Processing Operations. 2 nd Edition. Van Nostrand Reinhold, New York, NY. [TP 371 T ] Singh, R.P., and D.R. Heldman. 2 nd Edition Introduction to Food Engineering. Academic Press, San Diego, CA. [TP 370 S ] Brennan, J.G Food Engineering Operations. Elsevier Applied Science, London, New York. [TP 370 F ] 5