FS 231 FOOD ENGINEERING
Syllabus for Spring 2006
Instructor: Brian
E. Farkas
Office: 129B
Schaub Hall
Telephone: 513-2096
E-mail: befarkas@ncsu.edu
Office Hours: M
4-5 pm and F 10-11 am or when door is open
TA's: Prabhat
Kumar Yifat
Yaniv
Office: 39
Schaub Hall 39
Schaub Hall
Telephone: 515-4410 515-4410
E-mail: pkumar@unity.ncsu.edu yryaniv2@unity.ncsu.edu
Office
Hours: T
2-3 pm M
10-11 am
Lecture: 3
Credits 9:10-10:00 MWF, 103 Schaub Hall
Laboratory: 1
Credit 3:40-5:30 H, 103 Schaub Hall
Required Text: Singh, R.P. and Heldman, D.R. 2001. Introduction to
Food Engineering.
3rd Edition. Academic Press, Inc.
Home Page: http://www.cals.ncsu.edu/course/fs231/
Listserv
Posting: fs231@listserv.ncsu.edu
Attendance
at every class is highly recommended. The student is expected to take
the responsibility for obtaining and understanding all information distributed
in the course, whether delivered orally or in writing.
Homework
will be assigned each Wednesday and will be due the following Wednesday before
lecture. After the due date a
complete solution key will be posted on the course web page. You are encouraged to discuss your strategy
to solve the problems with the Instructor or a TA. Obviously he/she will not
give the solution before the due date!
Assignments turned in late will be checked (on request) but the grade
will stand as a zero.
Laboratory
assignments are due at the beginning of the following wet lab period. Assignments turned in late will be checked
(on request) but the grade will stand as a zero.
Exams
missed because of extenuating circumstances must be made up within one week of
the discontinuation of the circumstances or a grade of zero will be entered for
those exams.
Students
with disabilities are encouraged to schedule an appointment with me to discuss
their needs and accommodation strategies.
Grading Policy
"You must never feel
badly about making mistakes...as long as you take the trouble to learn from
them. For you often learn more by being wrong for the right reasons than you do
by being right for the wrong reasons."
The
Phantom Tollbooth
Norton
Juster
3
Exams, Open book (15% each) 45%
Comprehensive
Final, Open book 20%
Problem
Sets 20%
Laboratory
Reports 15%
100%
The
exams and final may be curved when the class average on a particular exam or
final falls below 70 and the highest grade is less than 100. When curved, the
lesser of the difference between the class average and 70 or the difference
between the highest grade and 100 will be added to each grade. Reports,
homework and problem sets will not be curved.
Guaranteed cutoffs for final
letter grades in this course: A+: >
96 %; A: 93 - 96 %; A-: 90 - 93 %; B+: 87
- 90 %; B: 83 - 87 %; B-: 80 - 83 %; C+: 77
- 80 %; C: 73 - 77 %; C-: 70 - 73 %; D+: 67
- 70 %; D: 63 - 67 %; D-: 60 - 63 %; F: <
60 % The actual cuts are based upon overall class performance may fall a few
points below these guaranteed cutoffs.
Tentative Lecture and Exam Schedule
Class Topic Reading
1 Course
introduction, Website, Syllabus
Engineering
units and dimensions, Physical and
thermal
properties, Problem solving pp.
1-26, 216-222
2 Introduction
to material balances pp.
26-29
3 Material
balances: Conservation of mass pp.
26-29
4, 5 Material
balances pp.
29-37
6 Introduction
to energy balances pp.
37-41
7 Energy
balances: Work and
thermodynamics,
Steam tables pp.
41-55, 171-188
8, 9 Material
and energy balances:
Evaporators
and evaporation pp.
447-472
10 Fluid
mechanics: Introduction, pp.
63-81
Fluid
properties, Continuity pp.
151-157
11 Fluid
mechanics: Fluid flow,
Reynolds
number, Friction pp.
81-96
12 Fluid
mechanics: Bernoulli Equation pp.
96-103
13 Fluid
mechanics: Bernoulli Equation pp.
96-103
14 Fluid
mechanics: Mechanical energy balance,
Pumping
and piping pp.
103-115
15 Introduction
to heat transfer pp.
207-229
16 Heat
transfer: Conduction pp.
229-242
17 Heat
transfer: Conduction pp.
229-242
17 (continued) Heat
transfer: Convection pp.
225-227, 243-258
18 Heat
transfer: Radiation pp.
227-229, 275-280
19 Heat
transfer: Overall heat transfer coefficient pp.
258-267
20 Heat
transfer: Heat exchangers pp.
267-274
21, 22 Heat
transfer: Transient heat transfer pp.
280-299
23 Refrigeration pp.
367-408
24, 25 Refrigeration pp.
367-408
26 Freezing
of foods: Equipment,
Biological
aspects pp.
409-421
27, 28 Freezing
of foods: Predication of
freezing
time pp.
421-446
29-31 Psychrometrics pp.
473-495
32 Mass
Transfer: Steady-state diffusion pp.
497-502
33 Mass
Transfer: Unsteady-state diffusion pp.
511-517
34 Mass
Transfer: Packaging systems pp.
520-525
35 Review
Academic Integrity
All students are expected to
adhere to the Student Code of Conduct and conduct themselves with the highest
academic integrity. Students will be requested to sign the honor pledge:
"I have not given or received unauthorized aid on this test or
assignment" on the final exam and appropriate assignments.
Students with
Disabilities
Reasonable
accommodations will be made for students with verifiable disabilities. In order
to take advantage of available accommodations, students must register with
Disability Services for Students at 1900 Student Health Center, Campus Box
7509, 515-7653. http://www.ncsu.edu/dss/
Tentative Laboratory Schedule
Lab
reports will be done in groups of two except for the extended reports,
indicated below, which will be done individually. Standard reports: 100 points;
Extended report: 250 points.
1/12 Lab
safety, Report format, and computer assignment handout 100 pts 1, 2
1/19 Temperature
sensors, measurement, and response 100
pts 3
1/26 Energy
balances, Steam tables and enthalpy measurement 100
pts 4
2/2 Rheology,
Fluid flow properties 100
pts 5
2/9 Exam
#1
2/16 Pump
identification and Friction losses in pipes: Meet in 103 Schaub,
lab in 125 Weaver - Extended write up 250
pts 6
2/23 Thermal
Conductivity 100
pts 7
3/2 Exam
#2
3/9 Spring
Break
3/16 Heat
Exchangers: Meet in 103 Schaub, lab in 125 Weaver 100
pts 8
3/23 Transient
heat transfer - Heat penetration curves - Extended write up 250
pts 9
3/30 Refrigeration:
Meet in 103 Schaub, lab in 125 Weaver 100
pts 10
4/6 Exam
#3
4/13 Spring
Holiday - No Classes
4/20 Freezing
Equipment and Freezing time 100
pts 11
4/27 Psychrometrics
and Spray Drying Demo Extra
credit report 100
pts 12
Lab
Points Total (less extra credit) 1300
pts
All
reports, short and long, must be type written with tables and figures neatly
labeled. Raw data collected during the lab must be attached as an appendix.
Short
reports (100 points each), not extended write-ups, consist of data,
calculations, results, and short answers as needed.
Extended
write-up (250 points each) format is covered on the following pages.
GUIDELINE FOR FOOD
ENGINEERING EXTENDED LAB REPORTS
General
Reports
should be typewritten with a cover/title page and follow the format dictated by
the Journal of Food Science available at:
http://www.ift.org/cms/?pid=1000635
1. Abstract
(No more than 1 paragraph)
Concisely
provide the reader with a brief detail and results of your experiment based on
information from the other sections of the report.
2. Introduction
Review
related literature that you have read to give yourself the perspective you need
to understand the experiment. (e.g. Course text or other resources) Introduce the report based on this
reading.
3. Calculations
and Results
Show
all calculations here. Make sure
you use SI units (if English is given convert to metric). Use experimental data to show how you
get the results.
Clearly
present data and calculations, and label all figures, graphs, and tables.
Clearly
present required sketches or drawings as appendices to the report.
4. Discussion
Discuss
the results obtained, such as:
-
What the results mean.
-
Why there is a difference between experimental and theoretical values.
-
What caused errors in the experiment.
-
Why the experimental results showed increasing or decreasing trends.
Be
sure to answer all questions posed in the lab handout.
5. Conclusion
Briefly
state what you learned from the lab and what the broader implications of the
study might mean. Do not simply restate the results.
The following material
was taken and adapted from: http://www.chem.unl.edu/chem484/tension/
Full
acknowledgements and gratitude are given to those who spent the time and
thought in preparing the following material such that this instructor did not
have to reinvent the wheel.
Writing a concise scientific
paper takes some practice, but learning how to present your results in an
interesting and informative way is well worth your effort. Of course, if you
are working on a "canned" experiment, neither of your own choice or
design, and yours is one of several reports on the same experiment, it may not
be as easy to maintain enthusiasm for the subject. Still, the exercise is
worthwhile and there are several things you can learn from it.
One is how to choose the
relevant aspects of the experiment to create a complete report without throwing
in all but the "kitchen sink" so that the report maintains a
reasonable length both from the viewpoint of the author and of the reader. As a
student, your interest in the grade received on the report is understandably
quite significant A very common action in anticipation to "losing
points" for omitting something the Professor or TA wants to see in the
report is to attempt to put every conceivable thought, equation, calculation
and datum into the report since you never seem to lose points for irrelevant (but
correct) information but do seem to lose points for things you leave out. There
are many reasons why this is a bad approach and it will eventually catch up
with you. It is also time-consuming, makes for a very unclear and ponderous
report and often violates page or space limitations. While a report is unlikely
to be rejected for being too long, it occasionally will. It will also make your
report less clear and waste lots of your time. It will be unpleasant.
So what do you do? Try to
think of what you would need if you were reading the report to understand the
results, and to perform the experiment yourself if needs be. Give references to
operating procedures or the derivation of equations used rather than going
through the algebra in the report, itself. Make good use of tables, graphs and
other methods of displaying data and introduce these in a logical order and
with plenty of labels.
One other thing to note is
that scientific writing is usually done in the third person. This is to take
focus from the individual and to place it on the general phenomenon under
investigation. Whether you agree with it or not, this is the convention of the
day.
There is no one right way to
organize and write a report; there are, unfortunately many bad ones however.
Here is a good start to organizing a report:
Title page. This should include your name, title of the report
and date. If you have a lab partner or collaborator(s), this should be included
too. If you want you can put an affiliation (Department of Food Science, NC
State University).
Abstract. This should be included at the start of every
report, following the title page. The abstract should summarize your methods
and findings in one or two paragraphs without going into detail of the
experiment or calculations.
Introduction. This should be 1-3 pages long, depending upon the
complexity of the experiment. This should give background information,
including references, on the problem, methods of measurement and methods of
analysis.
Experimental methods. This section gives details of how you performed the
experiment and what specific conditions (temperature, chemicals, equipment,
etc.) you used. Do not merely paraphrase the lab handout, but
give enough information that another person could repeat your experiment if
desired. You may refer to the lab handout or other source of information, but
if you do remember to give a complete reference.
Data and Results. Sometimes it makes more sense to separate these two
sections; sometimes it does not. I like to present the data in the order that I
use it in the calculations. Remember to report both units and error in all
data. Tables and graphs go a long way to organizing your work and making it
flow smoothly. You can either explicitly (i.e. with different, labeled
sections) or implicitly (in your outline for the report) break the section down
into more manageable chunks.
Discussion. After a brief statement of the salient points from
the results of the Data and Results section, you want to discuss what your data
mean, how good you think they are and how the results fit into the general
picture of the phenomena you were investigating. Although there is never a good
substitute for having good, high-quality data, you can also use this section to
"re-coup" points lost to less than ideal data by describing what you
think went wrong and how you could fix it.
Conclusion. A one to two paragraph summary of your results
prevents the report from ending abruptly. The conclusion is not the abstract,
although the two both summarize important features. The conclusion, however,
can be more "judgmental" and contain things like how a better
calibration of the system could have affected things.
References. These should appear in the text above and should be in
proper (Journal of Food Science) form and complete enough for an interested
party to find them in the library without too much trouble.
Appendices. One or more appendices can be added. Also in this
section can be raw data that you do not need to place in the report text,
sample calculations (particularly for the error - we need to see how you came
up with your errors, but nobody ever would ask for sample calculations in a
scientific article) and other background information (if you wrote a computer
program, the code could go here.)