Transfer Processes in Food

Introduction to Food Process Engineering

FABE 481, Spring 2006

| Course Description & Objectives | Course Policies | Schedule of Reading Assignments, Labs, & Exams |

Instructor: Dr. Gönül Kaletunç

Office: 210 Agr. Eng. Building

Phone: 292-0419

e-mail: kaletunc.1@osu.edu

Office hours: (in Room 210)

Monday 1- 2:30 pm

Teaching Associate:

Name	Boon Lee Tee
Office	130 Ag. Eng. Building
e-mail	tee.10@osu.edu
Office hours	Wendesday 11am-1pm

Class Hours:

Lecture: Monday, Wednesday and Friday 10:30-11:18 AM

Lecture/Recitation/Lab: Friday 2:00-3:48 pm

Location: Agricultural Engineering Building, Room 142

Textbook: INTRODUCTION TO FOOD PROCESS ENGINEERING, by P. G. SMITH

Food engineering is a practical component of food science education. It serves as a connection between the basic scientific knowledge of foods and the manufacturing of food products. The course will be taught in an interactive setting. Our mission is to help you learn fundamental engineering principles in an interactive environment during the class, during the labs, and any other time.

Course Description

Introduction to engineering principles in fluid dynamics and heat transfer, applications in food processing, unit operations.

Course Objectives

To learn basic principles of mass and energy balances, fluid flow, and heat transfer
To apply mass and energy balances to food processing systems to develop formulations
To apply fluid statics and dynamics to food processing systems to calculate pumping requirements
To apply heat transfer principles to food processing systems under steady state and unsteady state conditions.

Course Content

1. Flow chart development

2. Units,Unit systems, Unit conversions, Dimensional homogeneity

3. Fluid statics

4. Material balances

5. Energy balances

6. Fluid dynamics

7. Heat transfer and its applications

Should you have further questions, please contact Dr. Gönül Kaletunç at kaletunc.1@osu.edu

Last modified March 26, 2006