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Universidad Nacional Abierta y a Distancia

Academic and Research Vice-rector


Activities guide and evaluation rubric - Phase 5: Solve problem
about non-thermal treatments

1. General description of the course

Faculty or Escuela de Ciencias Básicas, Tecnología e


Academic Unit Ingeniería
Academic Level Especialización
Academic Field Formación disciplinar
Course Name Thermal processes in the food industry
Course Code 209008
Course Type Theoretical Can be yes ☐ No ☒
enabled
Number of Credits 2

2. Description of the activity

Type of the Number of


Individual ☐ Collaborative ☒ 14
activity: weeks
Moment of Intermediate,
Initial ☐ ☒ Final ☐
evaluation: Unit 2:
Evaluative score of the Delivery Environment of the
activity: 90 points activity: Monitoring and evaluation
Starting date of the activity: Deadline of the activity:
Friday, June 14, 2019 Wednesday, July 03, 2019
Competence to develop:
Students develop skills to analyze, select and calculate non-thermal
processes applied in the food industry.
Topics to develop:
Unit 2: Thermal and non-thermal treatments
Steps, phases of the learning strategy to develop
The search for knowledge that allows the student to respond to
problems, can be carried out in the following way:
 Stage 1: the student will consolidate the required knowledge by
consulting the documentary sources suggested in the syllabus.
 Stage 2: the student will pose the necessary hypotheses that
allow him to answer the questions formulated in the problem.
 Stage 3: the student will determine the procedure to follow to
solve the problem.
 Stage 4: the results of this strategy will be evaluated.

Activities to develop

Individual activity
1.- Meat steak is placed in a microwave oven that is working with a 915
MHz frequency, in order to carry out the steak cooking. The steak has
dimensions of 11 cm × 14 cm and 0.9 cm of thickness. It is considered
that the heat generation inside the meat is uniform, and under the work
conditions there can be considered average values of 49 and 0.59 for
the dielectric constant and the tangent of losses, respectively. The steak
is considered to have arrived at its cooking point when it reaches 70 °C.
If initially the meat is at 21 °C, it is wished to know the required time to
cook the meat. Data: Microwave oven is working under 3 V/cm for
electric field intensity. Meat properties: Density 1200 kg/m3. Specific
heat 3.35 kJ/(kg °C).

2.- It is wished to carry out the cooking of meat paste using an ohmic
treatment chamber of 19 L. Initially the meat paste is at 23 °C, and the
treatment finishes when it has reached 66 °C. Calculate the treatment
time if through the circuit an intensity of 11.5 A is passing. Assume that
the paste possesses dielectric properties that do not change with the
temperature and they are uniform in all the chamber points. Meat paste
properties: Density 1250 kg/m3. Specific heat 3.4 kJ/(kg °C). Electric
resistance 20 Ω.

In addition to the above, the group will follow with the select thermal
process at Phase 2. Each student will search the databases of the e-
library, one paper in English of no more than 5 years old, in which the
selected topic be treat. The paper must come from a scientific journal.
The student will share in the forum the one paper and a short review of
its content in a maximum of half a page per article, which includes the
following aspects:
a. Objectives of the study.
b. Description of the methodology.
c. Main conclusions of the study.

Collaborative activity:
The collaborative group should review the contributions of their peers,
so that each student makes corrections on their individual contribution,
if necessary. It only needs to submit a job in Word with the full
calculations to determine the required time to cook the meat.

The collaborative group must consolidate the five reviews in a document


and make the delivery in the Evaluation Environment. Each paragraph
should be described with the students' own words; identical copies of
the information presented in the article will not be accept. It is
recommended to pass the document through the tool Turnitin before
uploading it to the delivery, this avoid a possible plagiarism. There must
be a constant participation in the forum with quality contributions and
feedback to the contributions of colleagues. The rubric of evaluation
considers the quality of their contributions, the interaction with their
peers and the commitment to group delivery.

Environment This activity is developed in the Collaborative Learning


for the Environment; the delivery of the group report is doing
development in the evaluation and monitoring environment.
Individuals:
Word document with the calculation procedure of the
two problem and the individual review of one scientific
Products to
paper.
deliver by
Collaborative:
student
Word document with the calculation procedure of the
two problem and the five (5), one for student, review of
scientific paper.

General guidelines for the collaborative work

In collaborative work, it is very important that each


Planning of
student start contributing from the moment the activity
activities for
be open. This motivates his groupmates to participate
the
in the work. The activities that will be carry out within
development
the group must be planned in such a way that they are
of
completed several days before the closing of the
collaborative
activity, which gives enough time to make revisions and
work
improvements, if necessary.
Roles to It is not necessary for any student to assume a special
perform by role.
the student
in the
collaborative
group
Compiler: Consolidate the document that is constitute
as the final product of the debate, considering that the
contributions of all the participants have been included
and that only the participants who participated in the
process are included. You must inform the person in
charge of the alerts to notify those who did not
participate, that they will not be included in the product
to be deliver.
Reviewer: Ensure that the writing complies with the
Roles and rules for presentation of work required by the teacher.
responsibilit Evaluator: Ensure that the document contains the
y for the criteria present in the rubric. You must inform the
delivery of person in charge of the alerts so that you inform the
products by other members of the team in case there is an
students adjustment to be make on the subject.
Deliveries: Alert about the delivery times of the
products and send the document in the stipulated
times, using the resources destined for shipment, and
indicate to the other colleagues that the delivery has
been made.
Alerts: Ensure that the members of the group are
notified of the novelties in the work and inform the
teacher through the working forum and the messaging
of the course, that the document has been sent
Use of the APA standard, version 3 in Spanish
(Translation of version 6 in English). The APA Standards
is the style of organization and presentation of
information most used in the area of social sciences.
These are published under a Manual that allows you to
Use of have access to the ways in which a scientific article
references should be present. Here you can find the most relevant
aspects of the sixth edition of the APA Standards
Manual, such as references, citations, preparation and
presentation of tables and figures, headings and
seriation, among others. You can check how to
implement them by going to http://normasapa.com/
In the agreement, 029 of December 13, 2013, article
99, the mistakes that infringe upon the academic order,
among others, are the following: paragraph e) “To
plagiarize is to present as your own work the whole or
part of a writing, report, task or document of invention
performed by another person. It also implies the use of
cites or lack of references, or includes cites where there
is no coincidence between them and the reference” and
paragraph f) ”To reproduce, or copy for profit,
educational resources or results of research products,
which have intellectual rights reserved for the
University”.

Plagiarism The academic punishments that the student will face


policy are:
a) In case of academic fraud proved in the academic
work or evaluation, the score achieved will be zero
(0.0) without leading to disciplinary measures.
b) In case of plagiarism proved in the academic work
of any nature, the score achieved will be zero (0.0),
without leading to disciplinary measures.

To know how the documents should be cite, check the


following document: Centro de Escritura Javeriano ( )
Normas APA. Sexta edición. Taken from
http://centrodeescritura.javerianacali.edu.co/index.php
?option=com_content&view=article&id=138:normas-
apa&catid=45:referencias-bibliograficas&Itemid=

4. Evaluation rubric

Evaluation rubric
Activity type: Individual Activity ☐ Collaborative Activity ☒
Moment of the
Initial ☐ Unit 2 Intermediate: ☒ Final ☐
evaluation
Assessed Performance levels of the individual activity Score
Aspects High score Media score Low score
Calculate the Partially calculates, There are too
processing time in a or with errors, the many errors in the
microwave oven processing time in a calculates of the
Solve problem and in an ohmic. microwave oven processing time in
about non- treatment chamber. and in an ohmic a microwave oven
30
thermal treatment chamber. and in an ohmic
treatments. treatment
chamber.

(up to 30 points) (up to 15 points) (up to 0 points)

Analyzes and Analyzes and The student does


Analyzes and
evaluate a food evaluate a food evaluate partially a not analyze and
thermal process thermal process of food thermal evaluate a food
a scientific article. process of a thermal process of 20
of a scientific
article. scientific article. a scientific article.

(up to 20 points) (up to 10 points) (up to 0 points)


The report has at There are
least one paragraphs that do
Bibliography is Badly cited
bibliographic not have a
prepare using document 10
citation for each bibliographic
IEEE or APA.
paragraph. citation
(up to 10 points) (up to 5 points) (up to 0 points)
Assessed Performance levels of the collaborative activity
Score
Aspect High score Media score Low score
There are too
Partially calculates, many errors in the
Calculate the
or with errors, the calculates of the
Solve problem processing time in a
processing time in a processing time in
about non- microwave oven
microwave oven a microwave oven 20
thermal and in an ohmic.
and in an ohmic and in an ohmic
treatments. treatment chamber.
treatment chamber. treatment
chamber.
(Up to 20 points) (Up to 10 points) (Up to 0 points)
Analyzes and Analyzes and Analyzes and The student does
evaluate a food evaluate a food evaluate partially a not analyze and
10
thermal process thermal process of food thermal evaluate a food
of a scientific a scientific article. process of a thermal process of
article. scientific article. a scientific article.
(Up to 10 points) (Up to 5 points) (Up to 0 points)
Final score 90

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