HEAT AND MASS TRANSFER IN FOOD PROCESSING
COURSE GOALS: A course designed for students to appreciate the use of engineering principles. The emphasis will be on the importance of heat transfer in design of processes. Approaches to numerical solutions associated with design of equipment for processing and distribution of biological products will be presented. On completing this course, a student will be able to:
- Predict or determine thermal properties of foods
- Compute heat transfer during fluid flow
- Apply fundamental principles of heat transfer to design heat exchangers
- Use charts to estimate unsteady-state heat transfer
- Apply principles of refrigeration to design refrigeration equipment
- Determine freezing rates in food products
- Use psychrometric charts in food dehydration
- Use computer spreadsheets to design and analyze the performance of food processing equipment.
TEXT USED: Singh, R.P. and D.R. Heldman, Introduction to Food Engineering, 2nd Edition, Academic Press.
ENTRY LEVEL: The student should have taken FS&T 110A or equivalent. ABT 110L recommended (may be taken concurrently).
COURSE FORMAT: Two hours of lecture and one hour of discussion per week. Students will have the opportunity during the discussion sessions to participate in problem solving sessions, sometimes using computers. The final letter grade will be based on demonstrated ability through weekly assigned problems (20%), two midterm examinations (50%), and a final examination (30%).
The material covered will include the following subjects:
- Modes of heat transfer conduction
- Transient heat transfer
- Microwave heating
- Food irradiation
DATE PREPARED: January 26, 1996
INSTRUCTOR: R.P. Singh