Chapter 1: General Information of Engineering and its Application Definition: Engineering is the branch of science and technology concerned

with the design, building, and use of engines, machines, and structures. Engineering, term applied to the profession in which a knowledge of the mathematical and natural sciences, gained by study, experience, and practice, is applied to the efficient use of the materials and forces of nature. The term engineer properly denotes a person who has received professional training in pure and applied science, but is often loosely used to describe the operator of an engine, as in the terms locomotive engineer, marine engineer, or stationary engineer. In modern terminology these latter occupations are known as crafts or trades. Between the professional engineer and the craftsperson or tradesperson, however, are those individuals known as sub professionals or paraprofessionals, who apply scientific and engineering skills to technical problems; typical of these are engineering aides, technicians, inspectors, draftsmen, and the like. Fields of Engineering Aeronautical & aerospace engineering Chemical engineering Civil engineering Electrical and electronics engineering Geological and mining engineering Mechanical engineering Military engineering Marine engineering Nuclear engineering Safety engineering Industrial or management engineering Food process engineering/food engineering

Emphasis of process & food engineering Process engineering (also called as Process Systems Engineering) focuses on the design, operation, control, and optimization of chemical, physical, and biological processes through the aid of systematic computer-based methods. Process engineering is often regarded as a branch of chemical engineering and encompasses a vast range of industries, such as petrochemical, mineral processing, advanced material, food, pharmaceutical, and biotechnological industries. The study of process engineering is an attempt to analyse all forms of physical processing into a small number of basic operations, which are called unit operations. Food processes may seem bewildering (confusing) in their diversity, but careful analysis will show that these complicated and differing processes can be broken down into a small number of simple unit operations. For example, consider heating, of which innumerable instances occur in every food industry. There are many reasons for heating and cooling-for example, the baking of bread, the freezing of meat, the tempering of oils. But in process engineering the prime considerations are the extent of the heating or cooling that is required and the conditions under which this must be accomplished. Thus, this process qualifies to be called a unit operation. It is called heat transfer.

The chemical engineering concept behind the term unit operations is an attempt to keep the number of process patterns to a minimum, and to show the underlying unity of many processes. Each unit operation represents a single process pattern, in which it is the pattern what is significant. The pattern depends upon one physical principle. For example, heat transfer is a unit operation and the basic physical principle is that heat energy will be transferred spontaneously from hotter to colder bodies. The most important unit operations in food processing are fluid flow, heat transfer, dehydration, crystallization, evaporation, distillation, gas absorption, mixing, grinding, extraction and emulsification. The unit operations can themselves sometimes be grouped into families. For example, extraction, crystallization, distillation and gas absorption can grouped together because they all depend on similar laws. One of the primary objectives of the food industry is to transform, by a series of operations, raw agricultural materials into foods suitable for consumption. Many different types of equipment and several stages are used to perform these transformations. The efficient calculation and design of each stage called unit or basic operation is one of the main purposes of food engineering. The systematic study of unit operations began in the chemical engineering field, where calculation tools were developed to describe, based on engineering principles, the changes taking place in each processing step. This knowledge has been applied to food engineering and, at the same time, has been adapted to the particular and distinctive nature of the raw materials used. The goal of any series of operations is not just to obtain optimum production, but also a food product suitable for consumption and of the highest quality. Thus, in the application of unit operations to a food process, exhaustive and careful calculation is essential to obtaining process stages that cause minimum damage to the food that is being processed. Food engineering refers to the engineering aspects of food production and processing. Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services. Food engineering is a very wide field of activities. Prospective major employers for food engineers include companies involved in food processing, food machinery, packaging, ingredient manufacturing, instrumentation, and control. Firms that design and build food processing plants, consulting firms, government agencies, pharmaceutical companies, and health-care firms also hire food engineers. Scope of work & responsibilities of process & food engineers Research and development of new foods, biological and pharmaceutical products Design of machinery and processes to produce foods (examples include distillation tower, dryer, conveyor belts etc). Development and operation of manufacturing, packaging and distributing systems for drug/food products Design and implementation of food safety and preservation measures in the production of foods. Biotechnological processes of food production. Choice and design of food packaging materials.

Design and installation of food/biological/pharmaceutical production processes Design and operation of environmentally responsible waste treatment systems Marketing and technical support for manufacturing plants. Quality control of food production.

Food Engineering is important in the design of food processes, processing equipment, and processing plants. Engineering principles, practical experience, and economics should be applied, while taking into consideration the principles and experience of Food Science and Technology. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Other scope of food engineering Advances in classical unit operations in engineering applied to food manufacturing Progresses in the transport and storage of liquid and solid foods Developments in heating, chilling and freezing of foods Advanced mass transfer in foods New chemical and biochemical aspects of food engineering and the use of kinetic analysis New techniques in dehydration, thermal processing, non-thermal processing, extrusion, liquid food concentration, membrane processes and applications of membranes in food processing Shelf-life, electronic indicators in inventory management, and sustainable technologies in food processing Modern packaging, cleaning, and sanitation technologies Challenges Develop advanced monitoring and control systems to facilitate automation and flexible food manufacturing. Save energy and minimize environmental problems. (Waste management, efficient utilization of energy, reduction of effluents and emissions in food production)

Units and Dimensions