Introduction to Food Engineering

Code:

CAGR2005

Acronym:

CAGR2005

Keywords
Classification	Keyword
OFICIAL	Agrarian Sciences

Instance: 2021/2022 - 2S

Active?	Yes
Responsible unit:	Department of Geosciences, Environment and Spatial Plannings
Course/CS Responsible:	Bachelor in Agricultural Engineering

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
L:EA	0	The study plan from 2019	2	-	6	49	162

Teaching language

Portuguese

Objectives

Undestanding the basic concepts for calculus in food technology.
- Aquisition of competencies to solve mass and energy balances in operations and processes in food industry.
- Understanding of the principles governing the mechanisms of heat and mass transfer and calculation of the variables associated with these mechanisms.
- Aquisition of the basic aspects of the food production processes, and the transport systems, the auxiliary systems (with emphasis to water use) and the effluent and residues systems associated with the food production processes.

Learning outcomes and competences

Lessons are intended to transmit the fundamentals of food technology and are divided into various topics. During pratical classes exercises are conducted about the explained theme during the theoretical part of the lesson. Thus, there is a strong connection between these two fundamental components, in order for students to understand the principles exposed on each topic.

Working method

Presencial

Program

1. Basis concepts
1.1. Units and dimensions
1.2. Areas and volumes
1.3. Quantitative composition of a component in a mixture
1.4. Basis of calculus

2. Food production processes
2.1. Basic concepts related to food processes
2.2 Examples of food processes flowcharts

3. Mass balances
3.1. Basic concepts. Law of conservation of mass. Mass balance
3.2. Mass balances, with and without accumulation, with and without reaction, with and without recirculation, purge and short circuit currents

4. Energy balances
4.1. Importance of energy in food production processes. Energy sources
4.2. Energy conservation law. Energy balance.
4.3. Latent heat, sensible heat and specific heat
4.4. Energy balance with and without phase change

5. HEAT AND MASS TRANSFER
5.1. Introduction to heat transfer mechanisms
5.2. Conduction, Convection and Radiation Mechanisms
5.3. Fourier's 1st Law
5.4. Newton's law. Conduction and convection heat transfer. Transient heat transfer
5.5. Introduction to mass transfer mechanisms

6. Transport Systems
6.1. Solid Transport Systems
6.2. Fluid Transport systems (pipes, pumps, valves and other accessories)

7. Auxiliary systems
7.1. Water system. Importance of water in food technology
7.2. Steam system
7.3. Cold air system
7.4. Hot air system

8. Waste and wastewater treatment systems

Mandatory literature

Singh R. Paul.; Introduction to food engineering. ISBN: 9780126463842
Berk Zeki; Food process engineering and technology. ISBN: 9780124159235

Complementary Bibliography

Ibarz A. and Barbosa-Cánovas G.V. ; Unit Operations in Food Engineering, CRC Press, 2003. ISBN: ISBN 9781566769297
Toledo R.T. ; Fundamentals of Food Process Engineering, 3rd ed., Springer, 2007. ISBN: 978-0-387-29241-0
Geankoplis, C.J.; Transport Processes and Unit Operations, Prentice-Hall International, 1993. ISBN: 0 13 045253 X

Teaching methods and learning activities

Theoretical classes:
Expository method of programmed subject with applied examples

Theoretical-practical classes:
Exercise Resolution
Conducting mini-tests

keywords

Technological sciences > Technology > Production technology > Food technology
Technological sciences > Engineering > Chemical engineering

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Exame	60,00
Teste	40,00
Total:	100,00

Amount of time allocated to each course unit

designation	Time (hours)
Frequência das aulas	49,00
Estudo autónomo	113,00
Total:	162,00

Eligibility for exams

Minimum attendance; Conduction of two mini-tests throughout the semester

Calculation formula of final grade

The UC evaluation will consist on the weighted average of the components of Continuous Assessment (40 %) and Evaluation by Exam (60 %).

Continuous assessment distributed by 2 mini-tests.

The minimum grade for Exam component values is 8.0.

Scores for each component are given to the tenth of the unit and the final grade is rounded to the nearest unit.

Special assessment (TE, DA, ...)

The student in a TE or DA regime may request dismissal of the continuous component until the end of the second week of classes.

Classification improvement

Only to the component of Evaluation in Exam, maintaining the classification of Continuous Evaluation