Process Engineering Principles
University of Reading
Area of Study
Nutrition and Food Science
Taught In English
Course Level Recommendations
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.
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
OverviewModule Provider: Food and Nutritional SciencesNumber of credits: 20 [10 ECTS credits]Level:5Terms in which taught: Autumn / Spring term modulePre-requisites: FB1EQ1 Quantitative Skills for Life Sciences and FB1EP1 Physical Aspects of Food Systems A FB1EP2 Introduction to Food Processing and EngineeringNon-modular pre-requisites:Co-requisites:Modules excluded:Module version for: 2014/5Module Convenor: Prof Keshavan NiranjanEmail: firstname.lastname@example.orgSummary 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 laboratoryContact hours:Autumn SpringLectures 17 13Tutorials 6 4Practicals classes and workshops 12Guided independent study 77 67Total hours by term 100.00 96.00Total hours for module 196.00Summative Assessment Methods:Method PercentageWritten exam 60Report 10Practical skills assessment 30Other 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 hoursRequirements for a pass:40% overall in all assessed workReassessment arrangements:Written examination during the University re-examination period in August.Last updated: 8 October 2014
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