LECTURES/LABS/TUTORIALS: 5 HOURS PER WEEK.

ASSESSMENTS

The course will be taken over a period of one semester, and will be
examined by written papers, assessment of tutorials and practical
work, literature surveys and research projects.

Final Examination                        - 70%
Continuous Assessment Tests Quizzes      - 20%
Laboratory Reports/visits/presentations  - 10%

 TOTAL MARKS      100%
 ---------------------
 
 
 

NOTES

1.0   The students are expected to read around the subject,  prepare concise technical reports after factory visits and other
assignments given.

2.0   Laboratory reports must be handed-over for marking within ONE
WEEK after the experiment has been conducted.
 

FOOD ENGINEERING

1.0   PREAMBLE

      This course unit is designed to equip the trainee with relevant knowledge and practical skills to operate basic food processing machinery’s in the food industry.  It will also Expose the trainee to various unit operations carried out during preparation and processing of food materials. The skills acquired during the course study will make trainees participate positively in rural development of small scale industries through self-employment. Satisfactory knowledge in Food Engineering is a pre-requisite for pursuit of higher degrees in Food Engineering as a profession and at the same time a basic need for conducting meaningful research in various aspects of food processing.
2.0 COURSE OBJECTIVE

At the end of this course unit, the trainee should be able to.

a) Understand the role of Food Engineering in Food     Industry.
b) Identify certain basic food processing equipment and    explain the basic principles behind every unit
    operations.
c) Use and operate various food processing equipment    correctly and safely for processing of various
    food materials.

3.0  COURSE OUTLINE

3.1 INTRODUCTION

- Historical perspective of food production processing.

- Composition of various food Crops and Animal tissues

- Factors determining process suitability of raw food materials and design of machines.

- Rheology and Texture of food materials.

- Unit Operations in Food Industry

- Cleaning, sorting and grading

3.2   SEPARATION PROCESSES
- Screening
- Filtration and Expression
- Centrifugation
- Sedimentation & Decantation
- Extraction
- Crystallization
- Concentrations
- Freeze Concentration
- Reverse Osmosis (RO)
- Ultra-filtration (UF)

3.3 SIZE REDUCTION
- Size Reduction theory
- Milling Systems
- Sieving and air classification
- Mincing, Dicing & chopping operations

TUTORIALS + PRACTICALS

3.4   MIXING OPERATIONS
- Mixing theory for liquids and solids
- Mixing equipments and Analysis

3.5   EVAPORATION
- Mass and Energy balance
- Steam Consumption
- Equipments

 PRACTICALS + TUTORIALS
- DEHYDRATION
- Water Activity
- Dehydration Cycle
- Mass and Energy balance
- Equipments

3.7   REFRIGERATION, FREEZING, & COLD STORAGE
- Refrigerants & their properties
- Refrigeration Cycle
- Freezing Cycle
- Cold Storage

3.8   THERMAL PROCESSING
- Blanching
- Pasterisation
- Sterilization
- Thermal process calculations

4.0   PRACTICALS

REFERENCE FOR AGEN302 FOOD ENGINEERING

1.    Introduction to Food Engineering 2nd Edition by Singh R.P. and Helman, D.R. Published by
        Academic Press California.

*2.  Food Engineering Operations 2nd Edition. By Brenn, J.G., Butter, J.R. Cowell, D.N. and Lilly
        E.A.V.  Published by Applied Science Publishers England.

*3.  Food Process Engineering 2nd Edition by Heldman R.D Published by Avi publishing company,
        Connecticut.

*4.  Chemical Engineering vol. 1, 2, and 5 3rd Edition by Coulson J.M and Richardson J.F. Published
        by Pergramon Press New York.

5.   Unit Operations in Food Processing 2nd Edition, by Earle Published by Pergramon Press New York.

6.   Calculations in Food and Chemical Engineering, theory, worked Examples and problems by Jackson
        A.T and Lamb J. Published by The Macmillon Press Hong Kong.
        Few copies available in the main Library.