NU FS 353 Unit Operations in Food Processing Fall Term 2013

Transcription

1 NU FS 353 Unit Operations in Food Processing Fall Term Instructor: Dr. Feral Temelli Room 2-06C Agr/For Centre Telephone: (780) Teaching assistant: Dr. Ozan Ciftci Room 2-51 Agr/For Centre Telephone: (780) Lecture times/places: Lecture 11:00-11:50 GSB 859 Laboratory 14:00-16:50 NRE Course description: NUFS 353 Unit Operations in Food Processing *3 (first term, 3-0-3) Processes used in food manufacturing. Refrigeration, evaporation, sedimentation, centrifugation, filtration, and contact-equilibrium separation methods. Prerequisite: NUFS Text and other Resource Materials: Geankoplis, C.J Transport Processes and Separation Process Principles. 4 th Ed. Prentice Hall Professional Technical Reference, Upper Saddle River, NJ [electronic resource], UAlberta Libraries Internet Access. ( Toledo, R.T Fundamentals of Food Process Engineering. 3 rd Ed. Springer, New York, NY. [electronic resource], UAlberta Libraries Internet Access. ( NUFS 353 LABORATORY MANUAL: to be purchased from the bookstore. Set of problems to be solved by applying theories introduced in the lectures. 5. Course Objectives: a. To provide students with a basic understanding of some important unit operations used in the food processing industry, b. To provide students with examples of food processing operations, which require the use of various unit operations, and c. To provide students with the basic engineering principles of unit operations and some mathematical solutions to their applications.

2 6. Method of Student Evaluation: Throughout the term, raw marks are assigned to reflect performance on each component of the course. At the end of the term, a total course percentage score is calculated using the component weights given below. This overall score is then used to assign course grades taking into account the final distribution of total scores. Grade boundaries will be decided based on a combination of student performances throughout the term and the instructor s expectations and judgment. Breakpoints in the final distribution of total scores are also taken into account in establishing grade boundaries. Lab assignments 20% Lab participation 5% Quizzes 15% Mid-term exam (Friday, Oct. 18) 25% Final exam (Thursday, Dec. 12, 9:00 am) 35% 7. Course Content: 1. Introduction 2. Review of engineering principles a. Unit conversions b. Mass and energy balances c. Heat transfer 3. Refrigeration 4. Evaporation/concentration a. Thermal concentration b. Freeze concentration 5. Mechanical separation processes a. Sedimentation b. Centrifugation c. Filtration 6. Unit operations involving mass transfer a. Absorption/desorption b. Washing c. Solvent extraction d. Supercritical fluid extraction 8. Other notes: Late Assignments: Laboratory assignments are due the next Friday. There will be a 30% reduction in your mark if the assignment is handed in the following Monday. Any assignments handed in later than Monday will receive a mark of zero. Missed Midterm Exam: If you miss the midterm exam due to medical reasons, the weight of the midterm exam will be added onto the final exam. Missed Final Exam: Instructors can neither give permission to a student to miss the final exam nor grant a request for a deferred final exam. Students are encouraged to check exam schedules prior to making travel or event plans. The decision to grant a deferred final exam can only be granted by their own Faculty

3 (e.g. ALES students go to 231 GSB to obtain an exam deferral, Science students go to CCIS). Acceptable reasons for an excused absence may include illness or bereavement, and unacceptable reasons include weddings, travel arrangements or being on vacation. The University policy on deferred exams can be found in Section of the University Calendar. It includes specific instructions on how to obtain a deferral. Exam Registry: Sample questions from the exams of the previous year will be posted on eclass. Electronic Devices: The use of electronic devices in examinations is restricted. Use of cellular phones is not allowed. Only approved non-programmable calculators are permitted. Academic Integrity: The University of Alberta is committed to the highest standards of academic integrity and honesty. Students are expected to be familiar with these standards regarding academic honesty and to uphold the policies of the University in this respect. Students are particularly urged to familiarize themselves with the provisions of the Code of Student Behaviour ( and avoid any behaviour which could potentially result in suspicions of cheating, plagiarism, misrepresentation of facts and/or participation in an offence. Academic dishonesty is a serious offence and can result in suspension or expulsion from the University. (GFC 2003) Code of Student Behaviour All students at the University of Alberta are subject to the Code of Student Behaviour, as outlined at: fstudentbehaviour.aspx. Please familiarize yourself with it and ensure that you do not participate in any inappropriate behavior as defined by the Code. Key components of the code include the following statements (1) No Student shall submit the words, ideas, images or data of another person as the Student s own in any academic writing, essay, thesis, project, assignment, presentation or poster in a course or program of study (2) c. No Student shall represent another s substantial editorial or compositional assistance on an assignment as the Student s own work.

4 NU FS 353 Unit Operations in Food Processing Course outcomes - Review and remember the basic principles and terminology of units, unit conversions, mass and energy balances, fluid flow and heat transfer - Understand the operation of refrigeration o List the different refrigerants used and their properties o Describe the thermodynamics of the vapor compression cycle o Explain the different pieces of equipment that make up a refrigeration system and systems used in refrigeration/freezing operations of food products o Solve problems to determine the refrigeration load, capacity, compressor power etc. - Understand the operation of evaporation o Explain the function and different parts of evaporators used in food processing, as well as the different types of evaporator systems available, including single effect and multiple effect evaporators, considerations for the design and selection of such systems o Perform mass and energy balances for evaporator systems o Determine steam economy and discuss the factors that impact steam economy o Solve problems to determine evaporator area needed for a certain process - Understand the operations of mechanical separation, including sedimentation, centrifugation and filtration o Discuss the differences between the sedimentation, centrifugation and filtration processes o Understand the forces acting on a particle as it moves through a fluid o Determine free settling velocity for a particle of known diameter, o Determine diameter of a particle that can be separated if minimum settling velocity is known o Solve above problems for the case of hindered settling o Describe different types of sedimentation equipment used in the industry and the factors impacting their operation/design o Determine residence time in a centrifuge o Explain parameters affecting separation in a centrifuge o Describe different types of centrifuges used in food processing o Calculate filtration parameters such as pressure drop, flow rate, cake compressibility for the cases of constant pressure and constant rate filtration operations o Describe washing of filter cake o Describe different types of filtration equipment used in the food industry - Understand the contact equilibrium separation processes, including washing, absorption, extraction o Describe different examples of contact equilibrium separation processes used in the food industry o Explain single-stage versus multiple-stage equilibrium contact processes o Perform mass balances for a washing process o Compare single wash versus multiple washes in terms of efficiency

5 o Perform graphical representation of a washing operation o Describe gas-liquid equilibrium for the absorption process using Henry s law o Establish operating line and equilibrium line on the graphical solution for multistage absorption process to determine the number of stages needed to achieve the target concentrations o Describe different types of equipment used for absorption processes, i.e. tray towers versus packed towers o Describe the solid-liquid extraction processes, examples of sugar extraction from sugar beets and oil from oilseeds, as well as cross-flow and countercurrent flow operations o Perform mass balances for an extraction process, both single stage and multi-stage o Perform graphical solution of problems by establishing overflow, underflow and operating lines to determine the number of stages needed for a given separation problem; use lever rule as a part of this solution o Describe the factors affecting the rate of extraction o Describe different types of extraction equipment used in the food industry o Describe basic principles and operation of supercritical fluid extraction/fractionation processes and current uses in the food industry - Understand the characteristics of raw materials used in all of the above processes and how they are affected by processing Assessment of course outcomes - Weekly assignments to solve various problems related to topics discussed in the lecture - Quizzes to assess understanding of various concepts - Midterm exam consisting of closed book and open book parts. Closed book section assessing the understanding of basic principles and how to apply those principles under different scenarios. Open book section assessing the ability to solve problems related to various processes studied. - Final exam set up is similar to that of the midterm exam with closed and open book sections.

6 NUFS Lecture schedule Date Sept. 4 Sept. 6 Sept. 9 Sept. 11 Sept. 13 Sept. 16 Sept. 18 Sept. 20 Sept. 23 Sept. 25 Sept. 27 Sept. 30 Oct. 2 Oct. 4 Oct. 7 Oct. 9 Oct. 11 Oct. 14 Oct. 16 Oct. 18 Oct. 21 Oct. 23 Oct. 25 Oct. 28 Oct. 30 Nov. 1 Nov. 4 Nov. 6 Nov. 8 Nov. 11 Nov. 13 Nov. 15 Nov. 18 Nov. 20 Nov. 22 Nov. 25 Nov. 27 Nov. 29 Dec. 2 Dec. 4 Dec. 12, 9:00 am Lecture topic Introduction Review unit concepts, mass balance Review mass balance, energy balance Review fluid flow, heat transfer Refrigeration refrigeration cycle, refrigerants, Mollier diagram Refrigeration Mollier diagram calculations, refrigeration load Refrigeration system components, equipment Refrigeration chilling and freezing of food products, systems used Evaporation process description, processing factors Evaporation single effect evaporators, preheating the feed Evaporation single effect, flash evaporation, multiple effect Evaporation multiple effect evaporators Quiz #1. Evaporation equipment Evaporation equipment, freeze concentration Sedimentation introduction, free settling velocity Sedimentation - drag coefficient, free settling, hindered settling Sedimentation equipment Thanksgiving Day Centrifugation Centrifugation (Midterm exam during lab period) Centrifugation equipment, filtration introduction Filtration, constant pressure operation Filtration, filtration equipment Membrane filtration Membrane filtration Contact equilibrium separations Contact equilibrium separations single vs multiple stage Quiz #2. Multiple stage operations Absorption Remembrance Day Absorption equipment Washing Extraction Extraction Extraction, constant underflow Extraction, variable underflow Supercritical fluid extraction Quiz #3, supercritical fluid extraction Extraction curve/rate, equipment Extraction curve/rate, equipment Final exam

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