280273

Engineering Properties of Food and Food Systems

Course
This course introduces methods to measure, predict and calculate the thermo-physical engineering properties of complex food systems including heat transfer, mass transfer, thermodynamic and Newtonian and non-Newtonian fluid properties. Refrigeration, fluid flow, and mass transfer based unit operations from the food industries are examined and used to demonstrate the application of these principles and properties. A practical course.
Course code

Qualifications are made up of courses. Some universities call these papers. Each course is numbered using 6 digits.

280273
Level

The fourth number of the course code shows the level of the course. For example, in course 219206, the fourth number is a 2, so it is a 200-level course (usually studied in the second year of full-time study).

200-level
Credits

Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.

15
Subject
Process Engineering

Course planning information

Course notes

Students must attend all the lab sessions and submit all lab reports. Students must score a minimum aggregate of 50% in labs and assignments. Students must score a minimum of 40% in the final exam in order to pass the course.

Prerequisite courses

Complete first
At least 15 credits at 100 level in each subject of Chemistry, Physics and Mathematics

You need to complete the above course or courses before moving onto this one.

Restrictions

Similar content

You cannot enrol in this course if you have passed (or are enrolled in) any of the course(s) above as these courses have similar content or content at a higher level.

General progression requirements

You must complete at least 45 credits from 100-level before enrolling in 200-level courses.

Learning outcomes

What you will learn. Knowledge, skills and attitudes you’ll be able to show as a result of successfully finishing this course.

  • 1 Solve heat and mass transfer and fluid flow problems using the fundamental principles of fluid flow, thermodynamics, mass conservation and transfer in unit operations.
  • 2 Select and apply appropriate methods to characterise fluid rheology.
  • 3 Determine thermo/physical properties, heat and mass transfer coefficients, and psychometric data from appropriate sources including tabulated and graphical resources, and prediction/estimation equations.
  • 4 Apply dimensional analysis to show relationships between heat and mass transfer coefficients and processing conditions.
  • 5 Apply engineering principles to the collection, validation, analysis and interpretation of real pilot-plant scale experimental data.
  • 6 Evaluate and make recommendations about engineering applications on the basis of technical analysis.

Learning outcomes can change before the start of the semester you are studying the course in.

Textbooks needed

There are no set texts for this course.

Course delivery details

No offerings available

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