| Credit Weighting: |
5
|
| No. of Students: |
Min 8.
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| Pre-requisite(s): |
None.
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| Co-requisite(s): |
None.
|
| Teaching Period(s): |
Semester 2.
|
| Teaching Methods: |
20hr(s) Lectures (plus assigned coursework assessed by written examination and supported by the course Blackboard website)
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| Module Co-ordinator: |
Prof Jorge Oliveira, Department of Process and Chemical Engineering.
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| Lecturer(s): |
Staff, Department of Food and Nutritional Sciences, Dr. Jonathan O'Sullivan, Food Industry Training Unit.
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| Module Objective: |
To provide students with an understanding of some of the basic principles of food engineering, including density, liquid-liquid mising, heat energy and transfer, pressure, steam, boilers, food preservation approaches, electricity and measuring units and mathematics, all with a particular focus on industrial applications.
|
| Module Content: |
Heat and temperature. Water. Boilers and steam. Heat transfer. Fluid, pumps and associated equipment. Introduction to electricity in the food industry.
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| Learning Outcome: |
On successful completion of this module, students should be able to:- Identify the main services within a factory and include measurement and calculation where appropriate.
- Describe and quantify heat energy and heat transfer phenomnna.
- Outline the design, and operation of, steam boilers and the conveying and use of steam.
- Apply density and mixing theory to practical problems.
- Distinguish between a number of food preservation approaches from refrigeration to drying techniques.
- Apply basic electricity principles.
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| Assessment: |
Total Marks 100: Continuous Assessment 100 marks (Online / in-class test).
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| Compulsory Elements: |
Continuous Assessment.
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| Penalties (for late submission of course/project work etc.): |
None.
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| Pass Standard and any Special Requirements for Passing Module: |
40%.
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| End of Year Written Examination Profile: |
No Formal Written Examination.
|
| Requirements for Supplemental Examination: |
Supplemental test.
|
