BSEN 6550
BSEN 6550. Principles Of Food Engineering Techonlogy.(4) LEC. 3, lAB. 3. pR., mATH 1130, PHYS 1000. Engineering Concepts and unit
operations used in processing food products. Fall.
<[>Textbook: L. Wilhelm, D. Suter, G. Brusewitz, Food and Process Engineering Technology,
(in press)
Reference: Singh, R.P.; Heldman, D.R. 1993. Introduction to Food Engineering, Academic Press,
New York, NY.
ASHRAE Handbook: Fundamentals, ASHRAE, 1997
Course Objectives: The student will be provided with an understanding of engineering concepts
and principles, and unit operations used in the processing, storage and handling
of food and biological materials.
Topics Covered:
- Problem Solving Tools (1 week): Dimensions and Units, Algebraic Equations, Graphs
and Coordinate Systems
- Mass and Energy Balances (1 week): Conservation of Mass, Conservation of Energy
- Physical Properties of Food and Biological Materials (2 week)
- Textural Properties of Food and Biological Materials (1 week)
- Fluid Flow (2 weeks): Fluid Characteristics, Fluid Statics, Fluid Energy Balance
(Bernoulli Equation), Fluid Friction Loss, Pumps and Fans, Non-newtonian Fluids
- Heat Transfer (2 weeks): Conduction, Convection, Radiation, Heat Exchangers,
Thermal Properties
- Thermal Processing (1 week)
- Psychrometrics (1 week)
- Drying and Dehydration (2 weeks): Equilibrium Moisture Concepts, Drying Theory
and Models, Drying Applications
- Refrigeration (2 weeks): Equipment sizing, Refrigeration load, cooling time
- Biological Product Preservation (1 week): Deteriorative Mechanisms, Storage Fundamentals,
Thermal Sterilization and Preservation
