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303495 (v.1) Food Engineering 382
Area: | School of Public Health |
Credits: | 25.0 |
Contact Hours: | 4.0 |
Lecture: | 1 x 2 Hours Weekly |
Laboratory: | 1 x 2 Hours Weekly |
Syllabus: | Engineering terminology, units and dimensions. Engineering principles of all key food processes, mixing, cooking, freezing, frying and drying. Review of unit conversion. Mass balance calculations. Flow sheet balances. Steady state and non-steady state balances. Energy balance definition. Mechanical energy balances. |
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Unit Outcomes: | On successful completion of this unit students will have - A working knowledge of engineering terminology, units and dimensions. An understanding of the engineering principles involved in mixing, cooking, frying and drying. A working knowledge of equipment and equipment processes as they relate to food processing. Knowledge of engineering calculations for mass and flow sheet balances. A knowledge of engineering theory of unit operations in a typical factory. |
Texts and references listed below are for your information only and current as of September 30, 2003. Some units taught offshore are modified at selected locations. Please check with the unit coordinator for up-to-date information and approved offshore variations to unit information before finalising study and textbook purchases. |
Unit References: | Heldman D.R., (1997), Principles of Food Processing, NY, Chapman and Hall. Fast R.B. and Caldwell E.F., (1993), Breakfast Cerals and How The are Made, Minnesota, American Association of Cereal Chemists. Lewis M.J., (1996), Physical Properties of Foods and Food Processing Systems, Cambridge, Woodhead Publishing Limited. Jowitt R., (1984), Extrusion Cooking Technology, NY, London, Elsevier Applied Science Publishers. Jackson A.T., (1990), Processing Engineering in Biotechnology, Buckingham, Open Press University. Frame N.D., (1994), The Technology of Extrusion Cooking, Glasgow, Blackie Academic and Professional. Ke Maguer M. and Jelen P., (1986), Food Engineering and Process Applications, London, Elservier Applied Science Publishers. Hayes G., (1987), Food Engineering Data Handbook, Harlow, Longman Scientific and Technical. Brennan J.G., (1990), Food Engineering Operations, London, Elsevier Applied Science Publishers. Barbosa-Canovas G.V. and Vega Mercado H., (1996), Dehydration of Foods, NY, Chapman Hall. Ferrall A.W., (1976), Food Engineering Systems, Westport, AVI Pub. |
Unit Texts: | Fellows P., (1988), Food Processing Technology - Principles and Practice, Chichester, Ellis Horwood Ltd. |
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Field of Education: | 69900 Other Health (Narrow Grouping) | HECS Band (if applicable): | 2 |
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Extent to which this unit or thesis utilises online information: | Informational | Result Type: | Grade/Mark |
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Availability
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Bentley Campus | Semester 2 | Y | | |
Area
External | refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research. |
Central
External | refers to external course/units run through the Curtin Bentley-based Distance Education Area |
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