Prerequisite(s):
Non
Objective of the
course:
Measuring
and predicting the physical, chemical, and thermal properties of
biological materials necessary for the analysis and design of production
and processing systems. The aim of this course is to give students the
necessary background on the properties of food materials.
Reference Books:
·
Rao, M.
A. (1995). Engineering properties of foods. New York: Marcel-Dekker.
·
Jowitt, R.;
Escher, F.; Kent M; McKenna B.; Roques M. (1987).
Physical
properties of foods.
New York: Elsevier Applied Science.
·
ASAE. 1998. ASAE Standards 1998. ASAE, The Society
for Engineering in Agricultural, Food, and Biological Systems.
St. Joseph,
MI.
Course Outline
·
Course Introduction. Importance of material properties in
process design and engineering applications.
·
Rheological properties of fluid, semisolid and solid
foods such as apparent viscosity, shear stress, yield stress, elastic
modulus etc. (fundamentals, measurement techniques, food engineering
applications)
·
Thermal properties of foods such as specific heat,
thermal conductivity, thermal diffusivity, convective coefficient etc. (fundamentals, measurement
techniques)
·
Mass transfer properties such as moisture diffusivity,
water activity, mass transfer coefficient etc. (fundamentals, measurement
techniques, food engineering applications)
·
Other properties (electrical, electromagnetic, optical,
thermodynamic properties)
There will
be one term project. The term project will include the critique of one of
the measurement technique. A short oral presentation approximately 15-20
minutes by each student is scheduled for the last week of class period of
the semester.
Grading:
Midterm
1
% 30
Project
% 30
Final % 30
Lab
reports
% 10