Module Code - Title:
FT4305
-
FOOD ENGINEERING PRINCIPLES
Year Last Offered:
2025/6
Hours Per Week:
Grading Type:
N
Prerequisite Modules:
PH4022
Rationale and Purpose of the Module:
To provide students with an understanding of the basic engineering principles underpinning the processing of foods.
To provide students with a understanding of the basic principles of heat and mass transfer as applied to food engineering.
Syllabus:
Heat transfer; Conduction, convection and radiation. Convection: natural and forced. Heat transfer in parallel and in series. Heat transfer co-efficients. Operation of Heat transfer systems. Solving Heat transfer problems. Saturated and Supersaturated Steam tables. Mass transfer: Unit operations, Steady and non steady state operations. Overall and Component Mass Balances. Fluid Transport: Fluid statics and dynamics. Momentum and energy conservation in fluid systems. Flow behaviour: Newtonian and non-Newtonian fluids. Flow in pipes, pressure drop, friction factor. Pumps; Centrifugal and positive pumps. Flowmeters, Venturi meter, Rotameter. Units of measurement. Solving fluid flow problems. Humidity/Psychrometrics: Air moisture content. Dry and wet bulb temperatures. Psychrometric charts. States of water, triple point. Drying curves.
Learning Outcomes:
Cognitive (Knowledge, Understanding, Application, Analysis, Evaluation, Synthesis)
Define the physical principles underpinning mass and heat transfer.
Outline physical and engineering principles of pumps, flowmeters and heat transfer equipment.
Describe the main unit operations involved in heating and transport of food components during processing.
Associate the concept of unit operations, mass balances and process flow with the manufacture of food in industrial plants.
Interpret engineering data from steam tables, psychrometric charts and drying curves.
Solve mass and heat balances using an overall balance and component approach.
Affective (Attitudes and Values)
N/A.
Psychomotor (Physical Skills)
N/A.
How the Module will be Taught and what will be the Learning Experiences of the Students:
Research Findings Incorporated in to the Syllabus (If Relevant):
Prime Texts:
Singh and Heldman (2009)
Introduction to Food Engineering 4th Edition
, Academic Press London
Zeki Berk (2009)
Food Process Engineering and Technology
, Academic Press London
Other Relevant Texts:
Programme(s) in which this Module is Offered:
Semester(s) Module is Offered:
Module Leader:
lily.jaiswal@ul.ie