Process Engineering Principles

University of Reading

Course Description

  • Course Name

    Process Engineering Principles

  • Host University

    University of Reading

  • Location

    Reading, England

  • Area of Study

    Nutrition and Food Science

  • Language Level

    Taught In English

  • Course Level Recommendations

    Upper

    ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.

    Hours & Credits

  • ECTS Credits

    5
  • Recommended U.S. Semester Credits
    3
  • Recommended U.S. Quarter Units
    4
  • Overview

    Module Provider: Food and Nutritional Sciences
    Number of credits: 20 [10 ECTS credits]
    Level:5
    Terms in which taught: Autumn / Spring term module
    Pre-requisites: FB1EQ1 Quantitative Skills for Life Sciences and FB1EP1 Physical Aspects of Food Systems A FB1EP2 Introduction to Food Processing and Engineering
    Non-modular pre-requisites:
    Co-requisites:
    Modules excluded:
    Module version for: 2014/5
    Module Convenor: Prof Keshavan Niranjan
    Email: afsniran@reading.ac.uk
    Summary module description:
    Aims:
    ? To study the principles governing quantitative analysis in food and bio processing.
    ? To examine the methods used to estimate 1) material and energy requirements, 2) flows, 3) heat and mass transfer, and 4) extent of chemical, biochemical and microbial transformations occurring around unit process operations and around complete processes.
    ? To study separation and purification techniques employed in food and bioprocessing.
    Assessable learning outcomes:
    Students will be able to:
    ? Undertake basic mass, momentum and energy balances around individual processes and overall flow sheets.
    ? Use mathematical methods in process analysis and calculations.
    ? Develop laboratory skills to determine process engineering properties such as heat and mass transfer coefficients.
    Additional outcomes:
    The students will be introduced to mathematical modelling techniques used in food and bioprocess design and analysis. They will also be familiar with the use of spread sheets to perform such calculations. This module will also serve as the foundation for other modules in food and bio products manufacturing, such as Process engineering operations, and Process realisation, process economics and environmental sustainability.
    Outline content:
    ? Principles of mass balance as applied to batch, continuous processes; Introduction to biochemical stoichiometry and reaction kinetics; Setting up material and thermal energy balances around unit process operations and around complete processes.
    ? Fluid flow through pipes and fittings and energy requirements for pumping: Nature of flow, Newtonian and non Newtonian viscous flows, flow around individual particle, flow through packed beds, and fluidisation.
    ? Modes of heat transfer, Quantitative analysis of the rates of conductive, convective and radiative heat transfer, Heat transfer via microwaves, Heat transfer aspects of freezing including Planck's theory.
    ? Mass transfer principles, Fickian diffusion and quantitative analysis of diffusive mass transfer, Concept of mass transfer coefficient, Theories for convective mass transfer, Analogy between momentum, heat and mass transfer.
    ? Fundamentals of chemical and biochemical reaction kinetics and introduction to transport phenomena accompanied by chemical reaction, using oxygen transfer in a bioreactor as an example.
    ? Fundamentals of bioprocessing.
    ? Practicals reinforcing Engineering Principles.
    Global context:
    This module will enable students to learn a key selection of methodologies that illustrate how food and bioprocessing plants are designed and operated throughout the world. It will also enable students to appreciate how raw materials are selected and the sources of energy used to run food and bioprocessing plants. The mini project will illustrate how engineering design parameters can be combined with capital and operating costs of equipment used in food and bioprocessing, which will eventually lead to optimal process design.
    Brief description of teaching and learning methods:
    Lectures, and Practical laboratory
    Contact hours:
    Autumn Spring
    Lectures 17 13
    Tutorials 6 4
    Practicals classes and workshops 12
    Guided independent study 77 67
    Total hours by term 100.00 96.00
    Total hours for module 196.00
    Summative Assessment Methods:
    Method Percentage
    Written exam 60
    Report 10
    Practical skills assessment 30
    Other information on summative assessment:
    Written Exam ? Examination 60%
    Written Assignment ? Problem solving sheet 10%
    Practical Skills Assessment ? Laboratory practicals 30%
    Formative assessment methods:
    Penalties for late submission:
    The Module Convener will apply the following penalties for work submitted late, in accordance with the University policy.
    where the piece of work is submitted up to one calendar week after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for the piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
    where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.
    You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.
    Length of examination:
    2 hours
    Requirements for a pass:
    40% overall in all assessed work
    Reassessment arrangements:
    Written examination during the University re-examination period in August.
    Last updated: 8 October 2014

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