FOOD SC 3504RG - Food Engineering Principles III

Regency Park - Semester 1 - 2016

This course provides practical knowledge on modern engineering solutions for food safety, convenience and to maximise the benefits to human nutrition including; hydronic systems, refrigeration systems, cold storage, optimum cold storage conditions to retain essential nutrients, psychrometics, heat loads, heat sterilisation systems, boilers and heat exchange systems, compressed air and vacuum systems, food process engineering principles, corrosion principles, material selection, food processing equipment, programmable controllers, Newtonian and non-Newtonian fluids, food rheology, process mass and energy balances, food flavour extraction techniques and safety associated with food engineering systems. Visits will be made to food processing and storage facilities to illustrate the application of food engineering principles.

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Course Details

Course Code	FOOD SC 3504RG
Course	Food Engineering Principles III
Coordinating Unit	School of Agriculture, Food and Wine
Term	Semester 1
Level	Undergraduate
Location/s	Regency Park
Units	3
Contact	Up to 6 hours per week
Available for Study Abroad and Exchange	N
Assumed Knowledge	FOOD SC 1000RG
Restrictions	Available to BFNS students only

Course Staff

Course Coordinator: Rai Peradka

Rai Peradka
Coordinator
RIC, Regency Campus
Rai.peradka@tafesa.edu.au

Course Timetable

The full timetable of all activities for this course can be accessed from .

Course Learning Outcomes

1	Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.
2	Describe the construction and operating principles of refrigeration systems using engineering terminology.
3	Determine heat loads and heat losses in heating and cooling food process systems.
4	Apply the principles of mass and energy balance to food processing systems.
5	Describe the construction and operating principles of boilers, pumps and heat exchangers using engineering terminology
6	Describe the construction and operating principles of pneumatic fluid power systems and vacuum systems using engineering terminology.
7	Design a general food plant layout and improve on existing plant layout.
8	Describe the function and operation of simple electrical relay logic and PLC ladder diagrams using engineering terminology.
9	Explain the use for and characteristics of proportional, PI, PD and PID process control methods using engineering terminology.
10	Explain Newtonian and non - Newtonian behaviour of fluids and their relevance to food rheology principles and related food processing methods.

University Graduate Attributes

This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

University Graduate Attribute	Course Learning Outcome(s)
Deep discipline knowledge informed and infused by cutting edge research, scaffolded throughout their program of studies acquired from personal interaction with research active educators, from year 1 accredited or validated against national or international standards (for relevant programs)	1,2,3
Critical thinking and problem solving steeped in research methods and rigor based on empirical evidence and the scientific approach to knowledge development demonstrated through appropriate and relevant assessment	4,7,10
Teamwork and communication skills developed from, with, and via the SGDE honed through assessment and practice throughout the program of studies encouraged and valued in all aspects of learning	3,7,
Career and leadership readiness technology savvy professional and, where relevant, fully accredited forward thinking and well informed tested and validated by work based experiences	1,7,4
Intercultural and ethical competency adept at operating in other cultures comfortable with different nationalities and social contexts able to determine and contribute to desirable social outcomes demonstrated by study abroad or with an understanding of indigenous knowledges	2,6,8,9
Self-awareness and emotional intelligence a capacity for self-reflection and a willingness to engage in self-appraisal open to objective and constructive feedback from supervisors and peers able to negotiate difficult social situations, defuse conflict and engage positively in purposeful debate	5,6,3

Learning Resources

Recommended Resources

1. Introduction to Food Engineering 4th Edition, 2009
R Paul Singh & Dennis R Heldman
Food Science & Technology International Series
Academic Press (This is the recommended text book for this course)

2. Food Plant Engineering Systems
Theunis C Robberts, 2002, CRC Press

3. Food Plant Design, 2005
Antonio Lopez-Gomez, Gustavo V Barbosa-Canovas
CRC Press

4. Food Engineering Laboratory Manual
By Gustavo V Barbosa-Canovas, Li Ma, Blas J Barletta, 1997
CRC Press

5. Unit Operations in Food Processing -2007 - the Web Edition.
http://www.nzifst.org.nz/unitoperations

6. Food Process Engineering and Technology, 2008,
Edited By Zeki Berk, Technion, Israel Institute of Technology, Haifa
to be available in Adelaide Uni Library

Online Learning

1. MyUni: Teaching materials and course documentation will be posted on the MyUni website (http://myuni.adelaide.edu.au/).

2. From time to time information about Assignments and Practicals are disseminated to students via Blackboard. Lecture PowerPoint files are available on request via Blackboard

Learning & Teaching Modes

Lectures supported by practicals to develop the material covered in the lectures. Time allocated to lectures and practicals can be used for tutorials on request.

Workload

The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

Total workload (hours/semester) = 153
Workload/week (hour) = 12.75 hours

Learning Activities Summary


Schedule Week	Topic
Week 1	Introduction Assessment procedures Principles of food engineering and applications S I units, Formulas, Unit Operations Mass balance Practical – Mass balance -Pizza
Week 2	Fluids – Hydrostatics, Viscosity, Turbulence and laminar flow. Flow rate measurements involving liquids and gasses under pressure
Week 3	Pipework, Pumps and Valves Valve identification and specification
Week 4	Plate Heat Exchangers Heat Exchanger optimization
Week 5	Control Theory Fermentation and Filtration PID controllers Filter run and calculations
Week 6	Packaging Theory Bottling run
Week 7	Energy for food processing Energy balance Heat transfer in food processing Microwave heating Practical – Sugar solution Concentration & Milk Pasteuriser working system Energy calculations
Week 8	Food Processing Plant design, layout, equipment selection and factory standards Plant Layout Design Improvement to plant layout without structural changes
Week 9	Refrigeration , Food Freezing, Refrigeration loads, Psychrometrics Dicer/Chopper Start –up and shutdown procedures
Week 10	Pneumatics – Gas laws, compressors, inlet filtration, intercoolers and after coolers, compressed air distribution, pressure, flow and directional controls, air service units, air dryers, air cylinders and motors, basic circuitry, fluid logic. Assemble Juice extraction machine Equipment Design & Cost Analysis Pneumatics & PLC practicals
Week 11	Process Control - Programmable Logic Controls (PLC) theory Engineering applications in Food Preservation processes
Week 12	Review of all topics in Food Engineering Practice questions Exam details

The University's policy on Assessment for Coursework Programs is based on the following four principles:

Assessment must encourage and reinforce learning.
Assessment must enable robust and fair judgements about student performance.
Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
Assessment must maintain academic standards.

Assessment Summary

Assessment Task	Task Type	Due	Weighting	Learning Outcome
Practical report 1&2	e.g. Formative or Summative	e.g. Fri Week 5	20%	5,6,10
Case Study			20%	2,5,6,9
Oral Topic Presentation			10%	1-10
Final Exam 2 hours, closed book			50%	1-10

Assessment Related Requirements

Attendance to 80% of the practical sessions is compulsory. Students must sign their name on the class register at the commencement of the practical class.

Assessment Detail

Practical Reports:

Two practicals reports need to be submitted.

Practical report 1 should meet the following criteria:
1. write introduction to operational machinery, mass balance and heat transfer(4 marks)
2. draw a flow chart for the process (3 marks)
3. identify and tabulate the unit operations and compare process steps with unit operations (4 marks)
4. do the unit mass balance diagram (3 marks)
5. show all data in mass balance diagram (3 marks)
6. assuming all ingredients approximately had 80% moisture and 40% pizza base before baking calculate moisture loss% (3 marks)
7. calculate yield of the final finished product (2 marks)
8. briefly discuss practical method, mass balance, yield and variables in the process
(6 marks)
9. Reference in text and include reference list (2 marks)

Practicals report 2 include:
I List all the steps in Microbrewery beer brewing process.
Identify Engineering equipment needed to do the necessary tasks in each step.
Include brief description of the equipment with diagrams. (8 marks)

II Discuss 2 different sanitary fittings for liquid transfer in Brewing industry (6 marks)

III Finding the solutions for the bottling lines and calculation. (6 marks)

Case Study:

As a food technologist you are asked to provide advice and guidance to the company that will address each of these issues. Specifically, you are asked to:
1. Develop a new design for the factory that prevents cross contamination and which complies with the Food Standards Code.
2. Identify new methods of freezing and new equipment that will increase the freezing rate of the seafood and which results in less damage to it.
3. Determine if fittings (e.g. pipework, threaded couplings, etc) in the factory could be replaced with more modern sanitary fittings that improve the hygiene and sanitation standards of the plant.
4. Identify how the application of hydraulics and pneumatics can improve material handling in the plant.
5. Considering the current process is mostly manually operated, suggest how the production processes could be improved by introducing automated methods of process control.
6. Methods of liquid waste treatment to meet EPA requirements; refer to Appendix I for specifications.
7. Strategies to reduce power consumption.

Oral presentation:

This include students choosing one engineering concepts topic, research and presenting to the class for 10 minutes with question time.

Final Exam:

Held in department closed book for 2 hours covering questions from all the lectures, oral topics and practicals.

Submission

All assessable components must be handed in at the Applied Food Studies Office, Regency TAFE by 12.00 pm of the due date.

Course Grading

Grades for your performance in this course will be awarded in accordance with the following scheme:

M10 (Coursework Mark Scheme)
Grade	Mark	Description
FNS		Fail No Submission
F	1-49	Fail
P	50-64	Pass
C	65-74	Credit
D	75-84	Distinction
HD	85-100	High Distinction
CN		Continuing
NFE		No Formal Examination
RP		Result Pending

Further details of the grades/results can be obtained from Examinations.

Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

Final results for this course will be made available through .

Student Feedback

The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
Student Support
Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
Fraud Awareness

Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student鈥檚 disciplinary procedures.

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Authorised by:	Deputy Vice-Chancellor and Vice-President (Academic)
Maintained by:	Course Outlines Administrator

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