FOOD SC 3504RG - Food Engineering Principles III
Regency Park - Semester 1 - 2014
General Course Information
Course Code FOOD SC 3504RG Course Food Engineering Principles III Coordinating Unit School of Agriculture, Food and Wine Term Semester 1 Level Undergraduate Location/s Regency Park Units 3 Contact Up to 6 hours per week Assumed Knowledge FOOD SC 1000RG Restrictions Available to BFNS students only Course Description This course provides practical knowledge on modern engineering solutions for food safety, convenience and to maximise the benefits to human nutrition including; hydronic systems, refrigeration systems, cold storage, optimum cold storage conditions to retain essential nutrients, psychrometics, heat loads, heat sterilisation systems, boilers and heat exchange systems, compressed air and vacuum systems, food process engineering principles, corrosion principles, material selection, food processing equipment, programmable controllers, Newtonian and non-Newtonian fluids, food rheology, process mass and energy balances, food flavour extraction techniques and safety associated with food engineering systems. Visits will be made to food processing and storage facilities to illustrate the application of food engineering principles.
Course Coordinator: Rai Peradka
RIC, Regency Campus
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning Outcomes
1 Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology. 2 Describe the construction and operating principles of refrigeration systems using engineering terminology. 3 Determine heat loads and heat losses in heating and cooling food process systems. 4 Apply the principles of mass and energy balance to food processing systems. 5 Describe the construction and operating principles of boilers, pumps and heat exchangers using engineering terminology 6 Describe the construction and operating principles of pneumatic fluid power systems and vacuum systems using engineering terminology. 7 Design a general food plant layout and improve on existing plant layout. 8 Describe the function and operation of simple electrical relay logic and PLC ladder diagrams using engineering terminology. 9 Explain the use for and characteristics of proportional, PI, PD and PID process control methods using engineering terminology. 10 Explain Newtonian and non - Newtonian behaviour of fluids and their relevance to food rheology principles and related food processing methods.
University Graduate Attributes
This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:
University Graduate Attribute Course Learning Outcome(s) Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised. 1-10 The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner. 3,5,7,9,10 An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems. 2,4,7,8 Skills of a high order in interpersonal understanding, teamwork and communication. 1-10 A proficiency in the appropriate use of contemporary technologies. 1,10 A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life. 1-10 A commitment to the highest standards of professional endeavour and the ability to take a leadership role in the community. 1-10 An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities. 1-10
Recommended Resources1. Introduction to Food Engineering 4th Edition, 2009
R Paul Singh & Dennis R Heldman
Food Science & Technology International Series
Academic Press (This is the recommended text book for this course)
2. Food Plant Engineering Systems
Theunis C Robberts, 2002, CRC Press
3. Food Plant Design, 2005
Antonio Lopez-Gomez, Gustavo V Barbosa-Canovas
4. Food Engineering Laboratory Manual
By Gustavo V Barbosa-Canovas, Li Ma, Blas J Barletta, 1997
5. Unit Operations in Food Processing -2007 - the Web Edition.
6. Food Process Engineering and Technology, 2008,
Edited By Zeki Berk, Technion, Israel Institute of Technology, Haifa
to be available in Adelaide Uni Library
Online Learning1. MyUni: Teaching materials and course documentation will be posted on the MyUni website (http://myuni.adelaide.edu.au/).
2. From time to time information about Assignments and Practicals are disseminated to students via Blackboard. Lecture PowerPoint files are available on request via Blackboard
Learning & Teaching Activities
Learning & Teaching ModesLectures supported by practicals to develop the material covered in the lectures. Time allocated to lectures and practicals can be used for tutorials on request.
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
Total workload (hours/semester) = 153
Workload/week (hour) = 12.75 hours
Learning Activities Summary
Schedule Week Topic Week 1 Introduction
Principles of food engineering
S I units, Formulas, Unit Operations
Practical – Mass balance -Pizza
Week 2 Fluids – Hydrostatics, Viscosity, Turbulence and laminar flow.
Flow rate measurements involving liquids and gasses under pressure
Week 3 Pipework, Pumps and Valves
Valve identification and specification
Week 4 Plate Heat Exchangers
Heat Exchanger optimization
Week 5 Control Theory
Fermentation and Filtration
Filter run and calculations
Week 6 Packaging Theory
Week 7 Energy for food processing
Heat transfer in food processing
Practical – Sugar solution Concentration & Milk
Pasteuriser working system
Week 8 Food Processing Plant design, layout, equipment selection and factory standards
Plant Layout Design Improvement to plant layout without structural changes
Week 9 Refrigeration , Food Freezing,
Refrigeration loads, Psychrometrics
Start –up and shutdown procedures
Week 10 Pneumatics – Gas laws, compressors, inlet filtration, intercoolers and after coolers, compressed air distribution, pressure, flow and directional controls, air service units, air dryers, air cylinders and motors, basic circuitry, fluid logic.
Assemble Juice extraction machine
Equipment Design & Cost Analysis
Pneumatics & PLC practicals
Week 11 Process Control - Programmable Logic Controls (PLC) theory
Engineering applications in Food Preservation processes
Week 12 Review of all topics in Food Engineering
The University's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
Assessment Point % of final marks Learning objectives assessed 1 Practical report 1&2 20 5,6,10 2 Case study 20 2,5,6,9 Oral topic presentation 10 1-10 4 Exam
2 hours, closed book
Assessment Related RequirementsAttendance to 80% of the practical sessions is compulsory. Students must sign their name on the class register at the commencement of the practical class.
Assessment DetailPractical Reports:
Two practicals reports need to be submitted.
Practical report 1 should meet the following criteria:
1. write introduction to operational machinery, mass balance and heat transfer(4 marks)
2. draw a flow chart for the process (3 marks)
3. identify and tabulate the unit operations and compare process steps with unit operations (4 marks)
4. do the unit mass balance diagram (3 marks)
5. show all data in mass balance diagram (3 marks)
6. assuming all ingredients approximately had 80% moisture and 40% pizza base before baking calculate moisture loss% (3 marks)
7. calculate yield of the final finished product (2 marks)
8. briefly discuss practical method, mass balance, yield and variables in the process
9. Reference in text and include reference list (2 marks)
Practicals report 2 include:
I List all the steps in Microbrewery beer brewing process.
Identify Engineering equipment needed to do the necessary tasks in each step.
Include brief description of the equipment with diagrams. (8 marks)
II Discuss 2 different sanitary fittings for liquid transfer in Brewing industry (6 marks)
III Finding the solutions for the bottling lines and calculation. (6 marks)
As a food technologist you are asked to provide advice and guidance to the company that will address each of these issues. Specifically, you are asked to:
1. Develop a new design for the factory that prevents cross contamination and which complies with the Food Standards Code.
2. Identify new methods of freezing and new equipment that will increase the freezing rate of the seafood and which results in less damage to it.
3. Determine if fittings (e.g. pipework, threaded couplings, etc) in the factory could be replaced with more modern sanitary fittings that improve the hygiene and sanitation standards of the plant.
4. Identify how the application of hydraulics and pneumatics can improve material handling in the plant.
5. Considering the current process is mostly manually operated, suggest how the production processes could be improved by introducing automated methods of process control.
6. Methods of liquid waste treatment to meet EPA requirements; refer to Appendix I for specifications.
7. Strategies to reduce power consumption.
This include students choosing one engineering concepts topic, research and presenting to the class for 10 minutes with question time.
Held in department closed book for 2 hours covering questions from all the lectures, oral topics and practicals.
SubmissionAll assessable components must be handed in at the Applied Food Studies Office, Regency TAFE by 12.00 pm of the due date.
Grades for your performance in this course will be awarded in accordance with the following scheme:
M10 (Coursework Mark Scheme) Grade Mark Description FNS Fail No Submission F 1-49 Fail P 50-64 Pass C 65-74 Credit D 75-84 Distinction HD 85-100 High Distinction CN Continuing NFE No Formal Examination RP Result Pending
Further details of the grades/results can be obtained from Examinations.
Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.
Final results for this course will be made available through Access Adelaide.
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