Unitary Operations and Technology

Code:

CAGR3004

Acronym:

CAGR3004

Keywords
Classification	Keyword
OFICIAL	Agrarian Sciences

Instance: 2021/2022 - 1S

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	3	-	6	49	162

Teaching language

Portuguese

Objectives

To describe the main unit operations and equipment used in food processing.

To develop the equations that describe unit operations and calculate, in simplified form, the procedural variables involved.

To discuss the effect of unit operations addressed in quality of food.

Learning outcomes and competences

It is intended that at the end of this course of unit operations the student to be able to:

Describe the main unit operations and equipment used in food processing.

Develop the equations that describe unit operations and calculate, in simplified form, the procedural variables involved.

Discuss the effect of unit operations addressed in quality of food.

Working method

Presencial

Pre-requirements (prior knowledge) and co-requirements (common knowledge)

Fundamentals of Food Engineering

Food Preservation

Transport Phenomena

Food Quality and Safety

Ffood Microbiology

Physics

Mathematics

Thermodynamics

Program

1. General concepts

2. Unit operations with application of heat

3. Unit operations with reaction

4. Unit operations to reduce solid and liquid size

5. Unit operations of removal of a component

6. Mixing unit operations

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: 9781566769938
Geankoplis, C.J.; Transport Processes and Unit Operations, Prentice-Hall International, 1993. ISBN: 0 13 045253 X

Teaching methods and learning activities

Theoretical Lessons

Expository method of programmed with application examples

Practical Lessons

Resolution of exercises

Realization of mini-tests

Study visit to industrial food process

keywords

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

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Exame	55,00
Teste	20,00
Trabalho de campo	10,00
Trabalho laboratorial	15,00
Total:	100,00

Amount of time allocated to each course unit

designation	Time (hours)
Estudo autónomo	80,00
Frequência das aulas	49,00
Total:	129,00

Eligibility for exams

Minimum attendance, according to the regulation

Mini-tests

Report of the study visit

Laboratory classes reports

Participation in practical classes

Calculation formula of final grade

15% reports

10% each mini-test (2x)

10% visit report

55 % final exam

Minimum requirement of 8.0/20 point for the final exam.

Special assessment (TE, DA, ...)

The student in a TE or DA regime may request partial dismissal of the practical component until the end of the second week of classes. The dismissed student maintains the obligation to perform written work as an alternative to the laboratory component and technical visit (25%), and the exam will count for 75% of the final classification, maintaining a minimum grade of 8.0 .

Classification improvement

Only to the exam component