LECTURER:- D V CHIUSWA
            W. ODHIAMBO AWINO
            TEL: EXT: 1439

 LECTURES/LABS/TUTORIALS:- 7 HOURS PER WEEK

 ASSESSMENTS

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

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

 NOTES

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

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

 PROCESS ENGINEERING

1.0  PREAMBLE

      The Process Engineering unit is designed to give more insight into the analytical skills and practical details required for designing and operating process equipment optimally with a view of producing good quality products which conform to set laws and standards. Though the main process operations are geared more towards food industries, the principles can also apply relevantly to other industries.

2.0  COURSE OBJECTIVE

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

        a)  Design and select suitable equipments and processes.
        b)  Analyse various process operations as units or whole,
        c)  Understand statutory requirements and standards for products  and processes.
3.0  COURSE OUTLINE

3.1  ANALYSIS OF UNIT OPERATIONS

•  Evaporation
•  Dehydration/Drying
•  Freeze drying
•  Spray drying
•  Drum   drying
•  Distillation
•  Freezing and Thawing
•  Pasteurization
•  Sterilization

    3.2  Application of Unit Operations to selected Processes

•  Cereals, Beverages, Oilseeds, Dairy, Fruits & Vegetables, Sugar, Meat products
•  PRACTICALS + TUTORIALS

•  Fermentation
•  Immobilization of enzymes

    3.4  PACKAGING

•  Characteristics and Properties of Materials of Construction.
•  Types of Packages:- Rigid
•  Flexible

     3.5  PROCESS PLANT LAY-OUT. HYGIENE AND STANDARDS

•  Lay-out of building, equipments and pipework.
•  Hygienic Design, cleaning and sterilization
•  Supply services and waste management
•  Statutory standards and law