NFS 4005
Food Engineering Systems

Instructor: Subramaniam Sathivel, Ph.D.

Room 206 Ingram Hall

Phone: 225 578 0614

e-mail: ssathivel@agcenter.edu.lsu

Office hours: Wednesday 1:30 pm to 3:00pm or by appointment

Credit hours: 3 (2 hours lecture, 3 hours lab)

Meeting Schedule:

Lecture: Tuesday and Thursday 9:10 - 10:00, 0229 TUREAUD HALL

Lab: Wednesday 1:40 - 4:30 Rm. 214 Ingram Hall

Text Book: Introduction to Food Engineering, 4^th edition. Singh and Heldman. 2008. Academic Press.

References:

Introduction to Food Process Engineering. Smith. 2003. Kluwar Academic.

Unit operations of Chemical Engineering, 5^th ed.,1993. McGraw-Hill.

Course Description and Objective :
This course is very important to Biological and Agricultural and Engineering and Food Science and Technology students because it introduces students to principles and practices used in food industry so that they can understand food engineering processes. The course material explores engineering principles and the application of these principles to food processing systems. The course will include food engineering principles and their application to food industry in a logical manner.

This course provides a well thought out balance of engineering and practical aspects of food processing. This course introduces students to principles and practices used in industry so that they can understand food engineering processes. The objective of this course is to provide students with a working knowledge of food engineering principles to enable them to solve design problems of food processing systems.

Topical outline for FDSC 4005 / BE 4345
Week 1	Introduction
Week 2-3	A. Material Balances
	B. Thermodynamics
	C. Energy Balances
Week 4	Test 1
Week 4-5	Flow and Metering of Fluid Foods
	A. Viscosity
	B. Reynolds Number and Friction
		1. Newtonian fluids
		2. Non-Newtonian fluids
	C. Frictional Losses
		1. Pipes
		2. Sudden Expansion/contraction
		3. Pipe Fittings
	D. Mechanical Energy Balance
		1. Potential energy
		2. Kinetic energy
		3. Pressure/volume
		4. Bernoulli equation
		5. Mechanical work
		6. Pumps/blowers
Week 6	Heat Transfer and Its Applications
	A. Steady State Heat Transfer
		1. Conduction
		2. Convection
		3. Radiation
Week 7	Test 2
Week 7-8	Heat Exchanger Design
		1. Shell and tube heat exchangers
		2. Plate-Type heat exchangers
		3. Scraped surface heat exchangers
		4. Agitated vessels with jacket and coils
Week 9	Evaporator Design
	A. Evaporators
		1. Single-effect evaporator
		2. Multiple-effect evaporator
Week 10	Test 3
Week 10-11	Dryer Design
	A. Principles of drying
		1. Drying time
		2. Drying equipment
Week 12	Refrigeration
	A. Components of a refrigeration system
Week 14-15	Food Freezing
	A. Freezing systems
	B. Freezing time
	C. Frozen food storage

Course policies:

Punctual lab attendance and participation is essential. Missed labs cannot be made up without prior approval (given only for special circumstance). If you miss a lab without approval, you will not be able to submit a laboratory report for the lab. Since it is impossible to report on work if a lab is missed, no credit will be given for lab reports on missed laboratory exercises.

All assignments must be turned in on time to receive full credit. Assignments must be turned in by the beginning of class on the day they are due in order to be considered on time! There will be a 20% deduction in credit given for an assignment for each day that it is late (only business days, ie, Monday through Friday, count as late days).

Grading Policy:

Homework (10)	20 %
Exams (3)	30 %
Quizzes	10 %
Labs and Group project	20 %
Final Examination	20 %

Grade will be based as follows: A: 90-100%, B: 80-89%, C: 70-79, D: 60-69%, F: below 60%.

Homework: There will be a number of homework assignments through the semester.

Quizzes: Periodic quizzes will be given at the end of each chapter to monitor information retention and progress.

Exams: Three one-hour exams will be given covering materials discussed in class.

Final exam: May ?? (Confirmation of date, time and location at later date)