Introduction
to Food Process Engineering – FABE 4
Call number: 00872 & 00873
Fall Quarter, 2001
| credits : 4 |
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Instructors: |
Dr. Sudhir Sastry |
Telephone |
292-3508 |
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E-mail: |
sastry.2@osu.edu |
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292-9448
(fax) |
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Office Hours: |
(Oct 15
– Nov 2) |
Office: |
206 Ag Eng
Bldng |
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Instructors: |
Dr. Gönül Kaletunç |
Telephone |
292-0419 |
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E-mail: |
kaletunc.1@osu.edu |
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292-9448
(fax) |
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Office Hours: |
(Sept 19
– Oct 12) |
Office: |
210 Ag Eng
Bldng |
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Instructors: |
Dr. Howard Zhang |
Telephone |
688-3644 |
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E-mail: |
zhang.138@osu.edu |
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292-0218
(fax) |
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Office Hours: |
(Nov 5 –
Nov 30) |
Office: |
233 Parker |
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Lecture location: |
MWF
8:00-8:48, 142 Ag Eng Building |
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Lab
sections: |
Friday, 1:00 – 2:48, 142 Ag. Eng. |
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Teaching
Asst. |
Akshay Arora (Lecture) |
Tommy Truong (lab) |
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arora.34@osu.edu |
truong.29@osu.edu |
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Lab: Phone |
Parker Rm. 230 |
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TA Office Hours: |
TBA |
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Welcome to FABE 481
Food
engineering is a practical component of food science education.
In many senses, it serves as a connection between the basic scientific
knowledge of foods and the manufacturing of food products.
I am sure that many of you have waited in earnest anticipation
throughout your undergraduate years to experience the thrill of this course,
yet there are those of you who absolutely abhor the idea of listening to a
professor drone on and on about engineering, at eight in the morning no less.
The course will be taught in an interactive setting. The quantitative nature of the course should not discourage
you. You are given all of the
information to contact us if you have any questions. Our mission is to help you learn fundamental engineering
principles in an interactive environment during the class, during the labs,
and any other time.
FABE 481, Introduction to Food Process Engineering
U 4 (Catalog Description)
Introduction
to engineering operations in food processing, process control and
instrumentation emphasizing heat transfer and fluid flow.
Autumn
qtr, 3 classes, 1 2-hr lab, Prereqs: Math
151 and Physics 112. Offered in cooperation with Food Science &
Technology. (Open to non-engineering majors only).
FABE 481 Web Pages
http://class.fst.ohio-state.edu/ae481/ae481.htm
links you to the course miniweb.
Rationale for Course
The primary
purpose of this course is to introduce undergraduate students in food science
to food engineering principles as they apply to foods and food processing.
Knowledge of fundamental aspects of food engineering is requisite for
full comprehension of food processing.
Course Objectives
Upon completion of this
course, students will have a conceptual understanding of factors controlling
transport processes in food engineering as well as the quantitative skills to
solve engineering problems of a similar nature.
Specifically, upon completion of this course,
students will learn/be able to:
a.
Principles of fluid flow, laminar and turbulent flow
b.
Identify a variety of pumps and select and size pumps for specific
applications.
c.
Basic principles of mass and energy balances and apply these in a
variety of situations.
d.
Recognize the different modes of heat transfer, conduction, convection
and radiation. Understand the
definitions of thermophysical properties such as specific heat, density,
thermal conductivity, thermal diffusivity, and parameters such as convective
heat transfer coefficient.
e.
Solve problems to determine temperature distributions in special cases
involving steady-state heat transfer
f.
Identify methods of solving heat transfer problems where temperature is
a function of time (transient problems).
This includes Biot number calculations, lumped parameter analysis,
Heisler charts.
g.
Principles of refrigeration. Be able to identify components of a refrigeration system,
read refrigeration charts, and conduct basic calculations on a refrigeration
system, including determination of Coefficient of Performance.
h.
Principles of psychrometrics. Be able to read a psychrometric chart, and conduct
calculations relating to air-water vapor mixtures.
Topical Outline
1.
Introduction
Engineering
operations in the food industry. Relevance of process- engineering to food
scientists.
2.
Thermodynamics
Properties
and states of systems. Specific
properties. Phase equilibrium, the quality of two-phase mixtures, and
applications to food processing such as steam usage and vapor-compression
refrigeration.
3.
Energy Balances
Enthalpy
calculations for determining energy use.
Steam usage in food processing. Sensible and latent heat calculations.
4.
Fluid flow
Basic
concepts of rheology. Measurement
of viscosity, consistency coefficients and flow behavior indices.
Flow of fluids in pipes, mechanical energy balance, Moody diagram and
its use, pressure drop in pipelines and pipe fittings.
Centrifugal and positive displacement pumps, and their applications.
Determination of pumping energy requirements. Net positive suction
head. Flow measurement.
5.
Heat transfer
Basic
concepts of conduction, convection, radiation; thermal properties of foods and
their estimation. Steady state problems in conduction and convection.
Determination of overall heat transfer coefficients.
Heat exchangers, (plate, tubular and swept surface); calculations for
parallel and counterflow heat exchangers.
Transient problems; significance of Biot Number; Newtonian heating and
cooling; Heisler charts for distributed temperatures.
6.
Refrigeration
Description
of vapor compression refrigeration systems.
Calculation of coefficient of performance and determination
refrigeration flow rate based on cooling load.
Refrigerant charts and their use in determining operating conditions
and coefficients of performance of refrigeration systems.
7.
Psychrometrics
Introduction
to concepts of dry bulb, wet bulb, and dew point temperatures, relative and
absolute humidity, and other relevant psychrometric concepts.
Use of the psychrometric chart in analyzing processes of heating and
mixing of air streams, and for drying operations.
Textbook (required)
Singh, R.P., and Heldman, D.R.
1993. Introduction to Food
Engineering Second Edition, Academic Press, New York, ISBN 0-12-646381-6.
Singh, R.P., 1996.
Computer Applications in Food Technology;
Academic Press, New York,
ISBN 0-12-646382-4.
Other Reference Materials
Batty, J.C. & Folkman, S.L. 1983. Food
Engineering Fundamentals. John
Wiley & Sons, Inc. New York, ISBN 0-471-05694-4.
Geankoplis, C.J.
1983. Transport Processes
and Unit Operations. Prentice-Hall,
Inc., New York, ISBN 0-205-07788-9
Murrill, P.W. 1981.
Fundamentals of Process Control Theory.
Instrument Society of America,
Research Triangle Park, North Carolina.
Doebelin,
E.O. 1966. Measurement Systems,
Application and Design. McGraw
Hill Book Co., New York.
Heat
and Mass Transfer in Food Processing, Dr. R. P. Singh, University of
California, Davis http://www.engr.ucdavis.edu/~rpsingh/FST110B/FST110BOutline.html
Food
Engineering: Teaching Resource, Dr. J. Steffe, Michigan State University
http://www.egr.msu.edu/~steffe/FE.html
Computing Access
Access
to web-based solution sets, electronic discussions, and computer spreadsheet
calculations will be required in this course.
If you do not own a computer, you can have access at one of the public
computer centers on campus. The
two centers located on the agriculture campus are in 5 Ag. Admin. and 272
Howlett Hall. To gain further
information about Public Computing Sites, please refer to the web at http://www.osu.edu/units/uts/campus/sites/sitesummary.html
Homework and Examinations:
The
quantitative nature of engineering requires repetitive practice of solving
engineering problems to develop quantitative problem solving skills.
Homework will be assigned each week on Wednesday lecture and will be
due next Wednesday at the beginning of the lecture.
Solutions sets to each homework assignment will be posted on the web,
under the homework schedule, after the assignment is collected on Wednesday. Consequently, late homework will not be accepted.
Homework is not assigned for the purpose of making you stay up late at
night. The assignments will
reinforce the concepts presented in the lecture.
They will require moderate effort.
Each question will be graded as follows:
|
Thorough attempt with the
correct answer |
100% credit |
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Thorough execution of the
problem with an incorrect answer |
75% credit |
|
Bona fide attempt to solve
the problem |
50% credit |
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No attempt/work displayed
but still has the correct answer |
25% credit |
Three exams
will be given throughout the quarter. Each
instructor will give an exam at the end of their teaching period.
There will not be a final exam. Failure
to take an exam will result in a zero score for that exam - makeup exams will
not be administered. Should you
know in advance you will be unable to attend a particular exam, let the
professor know in writing at least one week prior to the exam and arrangements
will be made.
Laboratory Reports:
You are encouraged to work in groups on the labs.
Feel free to share thoughts, insights, and observations.
Do not feel free to plagiarize your partner's report.
Answer questions posed in the specific lab's handout.
Please be concise but thorough in your answers.
If the calculations in the lab require a spreadsheet or graphical
output, include those data too. Lab
reports are due in class (lecture) on the Wednesday following the lab
exercise. Late reports will
receive a 20% reduction in points during the week following the due date of
the lab. Beyond that time, the
lab will not be accepted.
Bring with you to the lab sessions a 3.5” floppy
disk to store data and spreadsheets on.
Format of the lab reports: Each lab report will
include the following parts:
Objective
Procedure
Calculations and figures
Discussion
Grading System
|
Homework problems |
15% |
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Laboratory Reports |
15% |
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Midterm Exams (20% each) |
40% |
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Final Exam |
30% |
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Total |
100% |
|
A+ |
A |
A- |
B+ |
B |
B- |
C+ |
C |
C- |
D+ |
D |
D- |
E |
|
94% |
90% |
86% |
82% |
78% |
74% |
70% |
66% |
62% |
58% |
54% |
50% |
<50% |
Academic Misconduct
Academic integrity is the pursuit of scholarly
activity free from fraud and deception and is an educational objective of this
institution. Academic dishonesty
includes, but is not limited to, cheating, plagiarism, fabrication of
information or citations, facilitating acts of academic dishonesty by others,
unauthorized prior possession of examinations, submitting work of another
person or work previously used without informing the instructor, or tampering
with the academic work of other students. At the beginning of each course it
is the responsibility of the instructor to provide a statement clarifying the
application of academic integrity to that course. Any suspected violation of
the Code of Student Conduct will be forwarded to the Committee on Academic
Misconduct.