Fd Sc 3210 Food Engineering Principles Fall Semester 2011

Transcription

1 Fd Sc 3210 Food Engineering Principles Fall Semester 2011 Credits: Lecture: Recitation: Instructor: TAs: 3 (letter grade only) M, W, F, 11:15 AM, 163 Morrison Hall F: 3:35-4:25p.m, 163 Morrison Hall Syed Rizvi 114B Stocking Hall, Tel: , ssr3@cornell.edu 1. Oscar G. Acosta Stocking Hall, Tel: , oga3@cornell.edu 2. Keya Shah Stocking Hall, Tel: , kns49@cornell.edu Course Webpage: Recommended Texts: 1. Transport Processes and Separation Process Principles, 4 th Edn. C.J. Geankoplis, Allyn and Bacon, Inc Introduction to Food Engineering, Third Edn. Singh and Heldman, Academic Press, Lecture Notes: Kraftees, 325 College Avenue, Tel Reference Materials: Assigned readings (see Food Engineering reference list) Course Description: Applications of engineering concepts and transport phenomena to unit operations in food processing. Emphasis on the fundamental principles of thermodynamics, material and energy balances and momentum, heat and mass transport processes. Course Objectives: Introduce students to the basic engineering aspects of food processing operations. Course Philosophy: Food processing operations involve one or more of the three fundamental transport processes: momentum, heat and mass transfer. Course emphasis will be on getting a clear conceptual understanding of these processes and on developing quantitative skills through mathematical treatment of problems. Lecture: There will be three lectures a week, with some of the time devoted to topic discussion and quizzes. Reading assignments and handouts will be given as the course progresses. Feel free to consult with the instructor if you have any difficulty with the courses.

2 Examinations: Homework: Quizzes, two prelims and a final. A problem set will be given on Wednesday and will be due the following Monday, before the class start time. To facilitate grading and feedback, please submit a hardcopy to the course TA. To assist you with the homework and class materials there will be a weekly recitation session on Friday afternoon. It will be your responsibility to obtain copies of the problem set and turn them in on time. A 10% penalty for each day late will apply. Point distribution: Source % of Final Grade Prelim I (evening) 20 Prelim II (evening) 25 Final Exam (comprehensive) 30 Quizzes 10 Problem Sets 15 Total 100 Grading system: > 95 A+ > 80 B+ > 65 C+ > 50 D+ > 90 A > 75 B > 60 C > 45 D > 85 A- > 70 B- > 55 C- > 40 D- < 40 F Rules for exams: General: You will be allowed to use a handwritten 8 ½ x 11" summary sheet prepared by yourself. Calculators may be used but the numerical operations must clearly be outlined on your exam. No oral communication except with the instructor/ta will be permitted. To pass the course, you must complete all the assignments, quizzes and exams. Academic integrity: All students must comply with Cornell University s Code of Academic Integrity as outlined below: Principle of CU Academic Integrity: Excerpt from Absolute integrity is expected of every Cornell student in all academic undertakings. Integrity entails a firm adherence to a set of values, and the values most essential to an academic community are grounded on the concept of honesty with respect to the intellectual efforts of oneself and others. Academic integrity is expected not only in formal coursework situations, but in all University relationships and interactions connected to the educational process, including the use of University resources. While both students and faculty of Cornell assume the responsibility of maintaining and furthering these values, this document is concerned specifically with the conduct of students. 2

3 A Cornell student's submission of work for academic credit indicates that the work is the student's own. All outside assistance should be acknowledged, and the student's academic position truthfully reported at all times. In addition, Cornell students have a right to expect academic integrity from each of their peers. Turnitin: Students agree that by taking this course all required papers may be subject to submission for textual similarity review to Turnitin.com for the detection of plagiarism. All submitted papers will be included as source documents in the Turnitin.com reference database solely for the purpose of detecting plagiarism of such papers. Use of Turnitin.com service is subject to the Usage Policy posted on the Turnitin.com site. Lecture Schedule Date Day Lecture August 24 Wednesday 1. Introduction, Course Objectives and Format and Requirements August 26 Friday 2. Chapter 2: Basic Concepts and Material Properties August 29 Monday 3. Chapter 2: Basic Concepts and Material Properties August 31 Wednesday 4. Chapter 3: Systems, Processes and Phase Diagram September 2 Friday 5. Chapter 3: Systems, Processes and Phase Diagram September 5 Monday No Class Labor Day September 7 Wednesday 6. Chapter 3: Supercritical Fluids and their Applications September 9 Friday 7. Chapter 3: Two Component systems and Phase Transitions September 12 Monday 8. Chapter 3: Thermodynamics Principles September 14 Wednesday 9. Chapter 3: Steam Tables: Saturated and Superheated September 16 Friday 10. Chapter 4: Thermodynamics September 19 Monday 11. Chapter 5: Mass Balance and Applications 3

4 September 21 Wednesday 12. Chapter 5: Energy Balance and Applications September 23 Friday 13. Chapter 5: Mass and Energy Balance September 26 Monday 14. Chapter 6: Fluid Statics September 28 Wednesday 15. Chapter 6: Pressure Measurement and High Pressure Systems September 30 Friday 16. Chapter 7: Fluid Dynamics and Momentum Transport October 3 Monday 17. Chapter 7: Flow Behavior and Reynolds Number October 5 Wednesday 18. Chapter 7: Generalized Re, Velocity Profile, Continuity Equation October 6 Thursday Prelim I (10/06) evening October 7 Friday 19. Chapter 7: Overall Energy Balance for a Flow System October 10 Monday No class - FALL RECESS October 12 Wednesday 20. Chapter 7: Mechanical Energy Balance and Bernoulli Equation October 14 Friday 21. Chapter 7: Mechanical Energy Balance on Pumping System October 17 Monday 22. Chapter 7: Momentum Balance, Velocity Profile and Applications October 19 Wednesday 23. Chapter 7: Hagen-Poiseuille Equation and Applications October 21 Friday 24. Chapter 7: Design of Food Heating Processes October 24 Monday 25. Chapter8: Fluid Friction and Fanning Friction Factor October 26 Wednesday 26. Chapter 8: Flow Measurements and Flow Past Immersed Objects 4

5 October 28 Friday 27. Chapter 9 & 10: Stokes Law, Centrifuges, Pumps & Cyclones October 31 Monday 28. Chapter 11: Conduction Heat Transfer - Slab November 2 Wednesday 29. Chapter 11: Conduction Heat Transfer - Cylinder November 4 Friday 30. Chapter 11: Temperature Profile and Log Mean Area November 7 Monday 31. Chapter 12: Convection Heat Transfer November 9 Wednesday 32. Chapter 12; Combined Conduction and Convection Heat Transfer November 10 Thursday Prelim II (11/10), evening November 11 Friday 33. Chapter 12: Heat Exchangers November 14 Monday 34. Chapter 13: Unsteady-state Heat Transfer November 16 Wednesday 35. Chapter 13: Lumped capacity and Series Solutions November 18 Friday 36. Chapter 13: Two and Three-dimensional Objects November 21 Monday 37. Chapter 14: Refrigeration Systems and Calculations November 23 Wednesday 38. Chapter 15: Psychrometrics, Properties of Air and Water Mixtures November 25 Friday No Class - THANKSGIVING RECESS November 28 Monday 39. Chapter 15: Humidification and Dehumidification of air November 30 Wednesday 40. Introduction to Mass Transfer December 2 Friday 41. Mass Transfer Applications Final Exam: Fri, 9 Dec 2011, 2:00 PM - 4:30 PM 5

6 Institute of Food Technologists Core Competencies in Food Science Adapted From Students enrolled in the Field of Food Science & Technology are expected to hold a certain level of competency in food science. The list below outlines the general areas of food science and the information students conferring a degree from the program need to know. Food processing and engineering (see website for other areas like chemistry, microbiology, etc.) Characteristics of raw food material Understand the source and variability of raw food material and their impact on food processing operations. Principles of food preservation including low and high temperatures, water activity, etc. Know the spoilage and deterioration mechanisms in foods and methods to control deterioration and spoilage. Understand the principles that make a food product safe for consumption. Engineering principles including mass and energy balances, thermodynamics, fluid flow, and heat and mass transfer Understand the transport processes and unit operations in food processing as demonstrated both conceptually and in practical laboratory settings. Be able to use the mass and energy balances for a given food process. Understand the unit operations required to produce a given food product. Principles of food processing techniques, such as freeze drying, high pressure, aseptic processing, extrusion, etc. Understand the principles and current practices of processing techniques and the effects of processing parameters on product quality. Packaging materials and methods Understand the properties and uses of various packaging materials. Cleaning and sanitation - Understand the basic principles and practices of cleaning and sanitation in food processing operations. Water and waste management Understand the requirements for water utilization and waste management in food and food processing. 6

7 Learning Outcome FD SC 3210 Food Engineering Principles This is a first semester junior course emphasizing core competencies and learning outcomes mainly in the areas of Food Engineering Principles. Bloom s taxonomy: this course is based on knowledge, application and synthesis of fundamental engineering concepts and principles A. Learning outcomes [core content addressed by each learning outcome] At the end of this course, the student should: Understand the basic laws of thermodynamics and their applications to food systems and processes. Become competent in the use of phase diagram, steam table and thermal properties (enthalpy, heat capacity, conductivity). Be able to write steady-state mass and energy balances on simple food processes and formulations. Know the principles of fluid statics (compressibility factor, hydrostatic principles, manometer, pressure measurement devices) and fluid dynamics (shear stress, shear rate, momentum transport, Newtonian and non-newtonian, time-independent and time-dependent fluids and food materials, temperature effects, laminar and turbulent flows, generalized Reynolds number). Learn to apply the equation of continuity, energy balances (overall, mechanical and Bernoulli) to real systems. Become competent in the use of pump characteristic curves, friction loss calculations, sizing a pump and other devices used in food processing (centrifuge, cyclone, hydrocyclone). Become familiar with various types of pumps (positive, centrifugal) and operating principles (NPSH) Understand the principles of steady and nonsteady heat transfer (conduction, convection and radiation) conductivity, diffusivity, log mean area, temperature profile, convective and overall heat transfer coefficients, Biot and Nusselt numbers, lumped capacity and Gurney- Lurie and Heisler chart solutions of unsteady systems. Learn the operational characteristics of continuous HTST systems for processing of liquid foods, their energy efficiency calculations, sizing of the holding tube and be able to recognize, as an example, how the engineering knowledge gained is integrated with chemistry and microbiology in designing a food processing system. Familiarize with the principle of mass transfer, diffusivity, permeability. Become familiar with the basic components of a refrigeration systems and functions, trace their performance on Mollier diagram, compute coefficient of performance, rating and various refrigerants used. Become conversant with the principles and practices of psychometrics in characterizing airwater systems and how to use them in solving problems in drying, cooling and storage of food materials. Be knowledgeable in the characteristics of food contact material, 3-A sanitary standards, types of stainless steel, surface finish, sanitary pipes and fittings standards and specifications. 7

8 B. Tools used for assessment/summary of assessment results to date Weekly quizzes Two evening prelims and one final comprehensive examination Weekly problem sets to practice principles learnt in class. Weekly recitation classes to help students requiring extra assistance Open office hours for help C. Student course evaluations Done in the middle and end of the semester. High ranking by the students indicates satisfaction. How to use Cornell Blackboard A) To enroll in the course website, follow the following steps: 1- Type/copy: and add it to Favorites If you are new to Blackboard go to step 2, otherwise go to step 4 2- Select New User: Get an Account in the right menu 3- Once you have received a confirmation, go again to: 4- Select LOG IN from the menu and enter your NETID and password 5- Select all Blackboard courses on top of the page 6- In the box "Course Search" type: Food Engineering Principles and press GO! 7- You should see FDSC3210 entry point 8- Click "ENROLL" on the right and you are done. B) Regularly check the course site on Blackboard for new materials/instructions C) To access your grades follow these steps - Access the course website - Select "Tools" in the left menu, then "My Grades". 8