Introduction handout upm chin_food engineering operations fe503
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1 | Page Food Engineering Operations-I, FE-503, 4 (2-2) UPM Teacher: Associate Prof. Ir. Dr. Chin Nyuk Ling, Email: [email protected] Background: Bac. Eng. (Hons) Process and Food, Universiti Putra Malaysia, 1999 Ph.D (Chemical Eng.), University of Manchester Institute of Science & Technology, 2003 Professional Engineer in Process and Food Malaysia UAF Coordinators: (1) Engr. Dr. M.Azam Khan, Email: [email protected] (2) Engr. Zawar Hussain (Pr), Email: [email protected]
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Transcript of Introduction handout upm chin_food engineering operations fe503
1 | Page
Food Engineering Operations-I, FE-503, 4 (2-2)
UPM Teacher:
Associate Prof. Ir. Dr. Chin Nyuk Ling, Email: [email protected]
Background:
Bac. Eng. (Hons) Process and Food, Universiti Putra Malaysia, 1999
Ph.D (Chemical Eng.), University of Manchester Institute of Science & Technology, 2003
Professional Engineer in Process and Food Malaysia
UAF Coordinators: (1) Engr. Dr. M.Azam Khan, Email: [email protected]
(2) Engr. Zawar Hussain (Pr), Email: [email protected]
2 | Page
Course Contents
Theory
Material handling; handling and transportation freshly harvested and refrigerated perishable and non-perishable produce.
Cleaning, sorting, grading, peeling, size reduction and mixing.
Separation techniques; screening, filtration, centrifugal filtration, membrane filtration-MF, UF, NF, RO, IE., sedimentation,
crystallization, centrifugation.
Homogenization, Bleaching, blanching, deodorization, extraction, grinding.
Conveying; Screws, vibrators, belt conveyors and elevators; fluidization and agitation, flow pattern and baffles.
Practical
Demonstration of equipment and instruments used in food engineering operations.
Evaluation of performance; Capacity; Efficiency and operating costs of individual food engineering units; Determination of
optimum operating conditions.
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References
1. Brennan, J.M. 2006. Food Processing Handbook. WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany.
2. Ibarz, A and G.V. Barbosa-Cánovas. 2007. Unit operations in food engineering. CRC Press, Taylor & Francis Group,
6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742, USA.
3. Jun, S and J. M. Irudayaraj. 2009. Food Processing Operations Modeling (2nd ed.), Design and Analysis, CRC Press,
Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742, USA.
4. Saravacos, G.D. and Z.B. Maroulis. 2011. Food Process Engineering Operations. CRC Press, Taylor & Francis
Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742, USA.
5. Smith, P.G. 2011. Introduction to Food Process Engineering. Publisher Springer Berlin Heidelberg, Germany.
Delivery
On-line lecture
Summary handouts
Notes taking
Examples and solutions
Calculators
4 | Page
Time Table
Week - Hours Date (Wednesday 2-5 pm) Content
1 - 3 hrs 9 October Introduction to course layout Syllibus and reference, Attendance, Grading
Test and Exams
2 - 3 hrs 16 October Material handling; Cleaning, sorting.
3 - 3 hrs 23 October Grading, peeling, size reduction, mixing.
4 - 3 hrs 30 October Separation techniques; screening, filtration,
centrifugal filtration, membrane filtration-MF
5 - 3 hrs 6 November Separation techniques; membrane filtration-RO, IE, UF, NF.
6 - 2 hrs 13 November Mid Test (30% Theory)
7 - 3 hrs 20 November Sedimentation, crystallization, centrifugation
8 - 3 hrs 27 November Homogenization, Bleaching, blanching,
deodorization.
9 - 3 hrs 4 December Extraction, grinding.
11 December No lecture – Malaysia Public Holiday
10 - 3 hrs 18 December Conveying; Screws, vibrators, belt conveyors and
elevators, fluidization and agitation
25 December No lecture – Malaysia Public Holiday
1 January No lecture – Malaysia Public Holiday
11 – 3 hrs 8 January Flow pattern and baffles
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Test and Exams
Mid test
(30% of Theory)
Assignment
(10% of Theory)
Final Exams
(60% of theory)
Practical
(100% of
Practical)
Total
Theory+Practical
12 4 24 40 Conducted In UAF
80
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Lecture 1
Introduction -What is food processing?
History of Food Processing
7 | Page
– when and how did it begin
8 | Page
Benefits of processing food
9 | Page
Drawback
10 | Page
Performance parameters for food processing –what to measure?
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Trends in modern for food processing
Health
Hygiene
Efficiency
12 | Page
Types of food industries
Food processing industries and practices include the following:
Fish processing
14 | Page
Meat packing plant, Slaughterhouse
16 | Page
Think Thoughts 1
De-agglomerating batter mixes in food processing
Problems often occur during preparation of batter mixes because flour and other powdered ingredients tend to form lumps
or agglomerates as they are being mixed during production. A conventional mixer/agitator cannot break down these
agglomerates, resulting in a lumpy batter. If lumpy batter is used to enrobe products, it causes an unsatisfactory appearance
with misshapen or oversize products that do not fit properly into packaging. This can force production to a standstill.
Furthermore batter mix is generally recirculated from an enrobing system back to a holding vessel; lumps then have a
tendency to build up, reducing the flow of material and raising potential sanitation issues.
Question: How can we solve this problem?
