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: chinnl@upm.edu.my

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: uafkhan@yahoo.com

(2) Engr. Zawar Hussain (Pr), Email: zawar2192@yahoo.com

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.

3 | Page

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

5 | Page

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

6 | Page

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?

11 | Page

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

13 | Page

Food packaging plant

14 | Page

Meat packing plant, Slaughterhouse

15 | Page

Sugar industry

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?