FOOD
3210 - FOOD ENGINEERING FUNDAMENTALS
Credits:
(0-0:3-L)
Instructor:
Martin
Scanlon
224 Ellis Building,
474-6480,
martin_scanlon@umanitoba.ca
Objectives
Applications of engineering fundamentals to unit operations
on the food industry. Prerequisite: BIOE 3530 (or 034.353).
Lecture
M, W, F 8:30AM Animal Science 220
Lab Th
2:30PM Ellis Building, Pilot Plant
Textbook
Introduction to Food Engineering, (2nd or) 3rd edition (R.P.
Singh & D.R. Heldman). Academic Press, Inc. 2001 (1993
for the 2nd edition)
Evaluation
Mid-term exam 35%
Final exam 35%
Lab and homework 30%
Grading
System 100 – 90 A+ 89.9 – 80 A
79.9 – 75 B+ 74.9 – 70 B
69.9 – 65 C+ 64.9 – 60 C
59.9 – 50 D 50 > F
Reports
and Homework: Lab reports are due ONE WEEK after a lab or
tour (Thursday), at the beginning of the next lab or tour
period. Reports should be typewritten double-spaced with 2.5cm
(or 1in) margins. When word processing is not available, use
letter size lined note papers. Tables and figures should be
attached at the end of paper with table title and figure captions.
Late reports and homework will lose 10% of credit for submission
after the due, and 10% for each additional day late. Every
sentence, which is NOT in your own words, has to be correctly
cited and the original should be listed. They could be journal
articles or personal communications, including discussion
with classmates.
COURSE
OUTLINE
Reading chapters (3rd edition)
Review of Mathematics (Chapter 1)
1.1. Graphs and curve fitting
1.2. Units and dimensions 1 - 1, 2, 3, 4, 5, 6
1.3. Mass balance 1 – 13
1.4. Mass balance problem solving 1 – 14
1.5. Energy balance 1 – 18, 19
1.6. Heat balance 1 – 20, 21
Flow of
fluids (Chapter 2)
2.1. Viscosity 2 – 1, 2, 3
2.2. Viscometry and rheology 2 – 4, 8
2.3. Reynolds number 2 – 5, 7
2.4. Mechanical energy balance 2 – 6, 9
Heat
transfer (Chapter 4 & 5)
3.1. Conduction 4 – 2, 3
3.2. Convection 4 – 4
3.3. Overall heat transfer coefficient and heat exchangers
4 – 1, 4
3.4. Unsteady-state heat transfer 4 – 5
3.5. Thermal processing of foods 5 – 1, 2, 3, 4, 5
3.6. Lethal rate 5 – 6
Psychrometry
(Chapter 8, 9 & 12)
4.1. Gas and vapor thermodynamics
4.2. Property of water vapor and air
4.3. Evaporation
4.4. Dehydration
Refrigeration
and freezing (Chapter 6 & 7)
5.1. Components of a refrigeration system
5.2. Refrigeration cycle
5.3. Food freezing
Mass
transfer (Chapter 10 & 11)
6.1. Diffusion 10 - 1
6.2. Unsteady-state mass transfer 10 - 2
6.3. Mass transfer in packaging materials 10 - 3
6.4. Membrane separation 11 - 1, 2, 3, 4, 5, 6
Special
topics
7.1. Radiative heat transfer
7.2. Drying
7.3. Steam and condensation
7.4. Others (Electromagnetics, optics)
MIDTERM
EXAM
2:30pm
February 23 Classroom will be announced later. Bring a calculator
and pencils only
HOMEWORK ASSIGNMENT
HW 1 (January
13)
Unit and
dimension
(1) Convert a thermal conductivity value of 0.4 Btu/hr.ft.?F
to W/m.?C
(2) Convert a surface heat transfer coefficient value of 100
Btu/hr.ft2.?F to W/m2.?C
(3) A latent heat of fusion value of 120 Btu/lbm to J/kg
Mass and
energy balance
Crystallization process: Determine the quantity of sucrose
crystals that will crystallize out of 100kg of a 75% sucrose
solution after cooling to 15ºC. A saturated sucrose solution
at 15ºC contains 66% sucrose.
HW 2 (January
20)
Reynolds
number and frictional loss
The flow of a liquid in a 2-in. diameter steel pipe produces
a pressure drop due to friction of 72.5 kPa. The length of
pipe is 42 m and the mean velocity is 3 cm/s. If the density
of the liquid is 1000 kg/m3, then: (1) Determine the Reynolds
number; (2) Determine if the flow is
laminar or turbulent; (3) Compute viscosity of the liquid;
(4) Estimate the temperature using water table, if the liquid
is water; and (5) Compute the mass flow rate.
Mechanical
energy balance
A pump is being used to transport a liquid dairy product (?
= 1000 kg/m3, ? = 1.5 cP) from a holding tank to filling machine
at a mass flow rate of 2 kg/s. The liquid level in the holding
tank is 10 m above the pump, and the filling machine is 5
m above the pump. There is 100 m of 2-in. nominal diameter
sanitary pipeline between the holding tank and the filling
machine, with one open globe valve and four medium-sweep 90?
elbows in the system. The product is being pumped through
a heat exchanger with 100 kPa of pressure drop due to friction
before filling. Determine the theoretical power requirement
for the pump.
HW
3 Heat transfer (January 27)
What is
the flow rate of water in a heat exchanger if it enters the
heat exchanger at 20?C and exits at 80?C? The heating medium
is oil, where oil enters at 120?C and leaves at 75?C. The
overall heat transfer coefficient is 5 W/m2.?C. The area of
the heat exchanger is 25 m2.
HW 4 Unsteady
state heat transfer (February 3)
Oranges
are put into a freezer at -15°C. Initial orange temperature
is 20°C uniformly and the heat transfer coefficient on
the orange surfaces is 8 W/m2 °C. (1) Treating the oranges
as 9 cm diameter spheres and taking their properties to be
? = 840 kg/m3, cp = 3.6 kJ/kg K, k = 0.52 W/m °C, determine
the center temperature of the oranges in 1 h. (2) If you use
a 4°C refrigerator in stead of the freezer, what is the
required cooling time in the refrigerator to obtain the same
center temperature after 1 h in the freezer?
HW 5 Mass
transfer (February 10)
Bison
meat slices (5 mm thick) are preserved in salt. At the meat
slice surface, the salt concentration is maintained to be
0.5 kg in kgfresh meat, and the initial concentration of salt
in fresh meat is 0.01 kg/kg. (1) If the diffusivity of salt
in the meat is 8 x 10-11 m2/s at 4°C, determine the final
salt concentration in Bison meat slice after 8 h salting in
the refrigerator. (2) If you want to reduce the salting time
to half (4 h) but to maintain the 8 h salting concentration
in the meat slices, what should be the surface salt concentration?
11 /06
Policy
on Plagiarism and Cheating (University Calendar).
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