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Syllabus for ENBE 414
Mechanics of Food Engineering
Spring, 2005
Tuesday & Thursday 4:00pm – 5:40pm
Objectives: To understand engineering principles, unit operations, and advanced food engineering processes associated with conversion of raw products into quality and safe foods.
Course Outline:
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Chapter 1
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Introduction -- Basic Engineering Concepts
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Part I: Transport Process
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Chapter 2
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Fluid Flow for Food Processing
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Chapter 3
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Energy for Food Processing
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Chapter 4
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Heat Transfer in Food Engineering
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Chapter 10
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Mass Transfer in Food Engineering
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Part II: Unit Operations
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Chapter 5
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Thermal Processing and Aseptic Packaging
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Chapter 6
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Refrigeration
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Chapter 7
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Food Freezing
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Chapter 8
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Evaporation
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Chapter 9
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Psychrometrics
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Chapter 12
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Food Dehydration
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Part III: Advanced Food Engineering
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Advanced 1:
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Computerized Process & Quality Control and Monitoring
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Advanced 2:
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Machine Vision Automated on-Line Inspections
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Advanced 3:
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Other Topics: Irradiation, Non-Contact Testing, Infrared Detection, and Food Safety Engineering.
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Grading: Homework Assignments & Attendance 30%,
Quizzes 20%
Mid & Final Exams 50%
Text and References:
- Introduction to Food Engineering (Food Science and Technology). Singh and Heldman. Academic Pr; 3nd ed. ISBN: 012646384-0. 2001.
- Biological Process Engineering: An Analogical Approach to Fluid Flow, Heat Transfer, and Mass Transfer Applied to Biological Systems. Author: Art Johnson. 1998. Publisher: Wiley & Sons. ISBN:0-471-24547-X.
- Transport Process and Unit Operations. Christie J. Geankoplis. ASIN: 0139304398.
- Food Processing Automation. 1990-1995. Volumes I-IV. ASAE Publications.
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