Food Engineering Fundamentals (16:400:507)

(Revised Month day, Year)

Topics Covered

• Introduction Food Engineering: an Overview
• Engineering Units
• Material Balance
• Thermodynamics
• Psychrometry
• Energy Balance
• Rheology Foods
• Flow of Fluids
• Steady State Heat Transfer
• Unsteady State Heat Transfer
• Reaction Kinetics
• Thermal Processing of Foods
• Freezing
• Evaporation
• Steady State and Unsteady State Mass Transfer
• Food Dehydration/Drying
• Introduction to Non-thermal Processes for Food Preservatio

NOTE: Most topics are covered at introductory level. We may or may not be able to cover all the listed topics, depending upon the pace of the class

Expected Outcomes

• To understand physical principles and engineering approximations to mathematically describe a food processing/manufacturing operation.
• To be able to break down a food processing/engineering problem into parts so that one can apply appropriate principles and approximations to solve the problem.
• To be able to do quantitative analysis calculations accurately.
• To be able to integrate knowledge from various topics to understand food processing operations.
• To be able to interpret the results of the analysis and make a judgment based on the answer.

Assessment

• Weekly homework.
• Several quizzes, conceptual, closed-book.
• Three tests, open notes/book, increasing weightage.
• Quantitative accuracy.
• Correct approach and methodology.
• Organization, neatness, and clarity.

Grading Criteria (subject to revision): Homework: 12%; Quizzes 18%; Test I: 20%; Test II: 23%; Test III: 27%.