Food Engineering Operations-I, FE-503, 4 (2-2)

UPM Teacher:
Associate Prof. Ir. Dr. Chin Nyuk Ling, Email: chinnl@upm.edu.my

Background:
Bac. Eng. (Hons) Process and Food, Universiti Putra Malaysia, 1999 Ph.D (Chemical Eng.), University of Manchester Institute of Science & Technology, 2003 Professional Engineer in Process and Food Malaysia

UAF Coordinators: (1) Engr. Dr. M.Azam Khan, Email: uafkhan@yahoo.com

(2) Engr. Zawar Hussain (Pr), Email: zawar2192@yahoo.com

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Course Contents Theory

Material handling; handling and transportation freshly harvested and refrigerated perishable and non-perishable produce. Cleaning, sorting, grading, peeling, size reduction and mixing. Separation techniques; screening, filtration, centrifugal filtration, membrane filtration-MF, UF, NF, RO, IE., sedimentation, crystallization, centrifugation. Homogenization, Bleaching, blanching, deodorization, extraction, grinding. Conveying; Screws, vibrators, belt conveyors and elevators; fluidization and agitation, flow pattern and baffles.

Practical
Demonstration of equipment and instruments used in food engineering operations. Evaluation of performance; Capacity; Efficiency and operating costs of individual food engineering units; Determination of optimum operating conditions.

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References

1. Brennan, J.M. 2006. Food Processing Handbook. WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. 2. Ibarz, A and G.V. Barbosa-Cnovas. 2007. Unit operations in food engineering. CRC Press, Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742, USA. 3. Jun, S and J. M. Irudayaraj. 2009. Food Processing Operations Modeling (2nd ed.), Design and Analysis, CRC Press, Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742, USA. 4. Saravacos, G.D. and Z.B. Maroulis. 2011. Food Process Engineering Operations. CRC Press, Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742, USA. 5. Smith, P.G. 2011. Introduction to Food Process Engineering. Publisher Springer Berlin Heidelberg, Germany.

Delivery
On-line lecture Summary handouts Notes taking Examples and solutions Calculators
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Time Table
Week - Hours 1 - 3 hrs Date (Wednesday 2-5 pm) 9 October Content Introduction to course layout Syllibus and reference, Attendance, Grading Test and Exams Material handling; Cleaning, sorting. Grading, peeling, size reduction, mixing. Separation techniques; screening, filtration, centrifugal filtration, membrane filtration-MF Separation techniques; membrane filtration-RO, IE, UF, NF. Mid Test (30% Theory) Sedimentation, crystallization, centrifugation Homogenization, Bleaching, blanching, deodorization. Extraction, grinding. No lecture Malaysia Public Holiday Conveying; Screws, vibrators, belt conveyors and elevators, fluidization and agitation No lecture Malaysia Public Holiday No lecture Malaysia Public Holiday Flow pattern and baffles

2 - 3 hrs 3 - 3 hrs 4 - 3 hrs 5 - 3 hrs 6 - 2 hrs 7 - 3 hrs 8 - 3 hrs 9 - 3 hrs 10 - 3 hrs

16 October 23 October 30 October 6 November 13 November 20 November 27 November 4 December 11 December 18 December 25 December 1 January 8 January

11 3 hrs
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Test and Exams

Mid test (30% of Theory) 12

Assignment (10% of Theory) 4

Final Exams (60% of theory) 24

Practical (100% of Practical) 40 Conducted In UAF

Total Theory+Practical 80

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Lecture 1 Introduction -What is food processing?

History of Food Processing

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 when and how did it begin

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Benefits of processing food

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Drawback

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Performance parameters for food processing what to measure?

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Trends in modern for food processing

Health

Hygiene

Efficiency

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Types of food industries

Food processing industries and practices include the following:

Fish processing

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Food packaging plant

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Meat packing plant, Slaughterhouse

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Sugar industry

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Think Thoughts 1 De-agglomerating batter mixes in food processing

Problems often occur during preparation of batter mixes because flour and other powdered ingredients tend to form lumps or agglomerates as they are being mixed during production. A conventional mixer/agitator cannot break down these agglomerates, resulting in a lumpy batter. If lumpy batter is used to enrobe products, it causes an unsatisfactory appearance with misshapen or oversize products that do not fit properly into packaging. This can force production to a standstill. Furthermore batter mix is generally recirculated from an enrobing system back to a holding vessel; lumps then have a tendency to build up, reducing the flow of material and raising potential sanitation issues.

Question: How can we solve this problem?

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