FSHN 351

UNIT OPERATIONS IN FOOD ENGINEERING

SPRING 2013
SYLLABUS

Instructors:
Dr. Zhiyou Wen Dr. Stephanie Jung
3333 Food Sciences Building 1436 Food Sciences Building
Phone: 294-0416 (office) Phone: 294-2544 (office)
E-mail: [email protected] E-mail: [email protected]

Teaching Assistant
Vernon Mascarenhas
[email protected]

Lectures and practical classes: Monday, Wednesday and Friday, 8:00 -8:50 A.M.
Location: Food Science 2311

COURSE DESCRIPTION AND TEACHING PHILOSOPHY

Welcome to FSHN 351! The purpose of this course is to provide you with the concepts
and principles of engineering along with their applications to food handling and
processing. This course is designed so you will understand the industrial importance of
engineering principles. This course is designed to teach fundamental principles for the
various operations in food engineering that you need to learn in order to perform
effectively in your career as a Food Scientist and Food Engineers. The approach to be
used to teach this course consists of: (1) introducing/discussion of new concepts and
principles, (2) illustrating those concepts/principles using practical examples, and (3)
developing the ability for using the same concepts and principles to solve different
problems. Some of the principles covered in this course will be used in 471/472 Food
Processing laboratory. You will therefore have the opportunity to apply these principles
during pilot plant trials.

FSHN DEPARTMENT AND PROGRAM OUTCOMES ASSESSMENT

All graduates from FSHN curricula should be able to demonstrate the general department
learning outcomes in Communication (C), Critical Thinking and Problem Solving (P),
and Technical Skills (T) and the FSHN Program-Specific Outcomes (grouped by
curricula, Dietetics, Nutritional Science, Food Science & Technology, Food Science &
Industry, and Consumer Food Science). Details about these outcomes can be found
at:http://www.fshn.hs.iastate.edu/outcomes/snapshot/learning.php.

Students completing this course will:

1. develop their problem solving skills;
2. be able of evaluating material and energy balance in processing industry;
3. understand the mechanisms of fluid flow commonly found in food processing;
and
4. acquire a fundamental understanding of heat and mass transfer mechanisms.

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This course will therefore address the following departmental and technical outcome:
Critical Thinking and Problem Solving P. 2. Successfully solve complex problems on
your own. Technical Skills T11 Discuss the basic principles of food preservation
methods, including high and low temperature, drying and water activity control, high
pressure, extrusion, fermentation, and aseptic processing. T12. Identify and describe the
appropriate unit operations required to produce different types of food products. T13.
Perform mass and energy balances for a given food process.

Activities to meet these outcomes:

1. Discussion of course lecture material
2. Individual and group problem solving during class
3. Weekly problem solving through assignments
4. Scheduled trip to food processing company

Electronic Portfolio Artifacts:

The following FSHN 351 assignments will be added to each student’s FSHN
electronic portfolio: example of one assignment and self-reflection.

PREREQUISITE
A course in Calculus and Phys 106.

REQUIRED TEXTBOOK
R.P. Singh, and D.R. Heldman. (2009). Introduction to Food Engineering, 4th Ed.,
Academic Press.

OTHERS BOOKS USED TO PREPARE THIS COURSE

Ibarz, and G.V. Barbosa-Canovas. (2003). Unit Operations in Food Engineering, 1st Ed.,
CRC Press
P.G. Smith. (2003). Introduction to Food Engineering, Kluwer Academic/Plenum
Publishers
R.T. Toledo. (1999). Fundamentals of Food Process Engineering, 3rd edition, Springer

COURSE REQUIREMENTS
1. Exams Three in-class exams and a comprehensive final exam will be given
according to the syllabus dates. All exams will have two sections: a first closed
book/notes section and a second open book/notes section. Each exam will cover
the assigned readings, class discussion and lecture and practical class content. The
final exam will be given only at the scheduled time. A chapter/topic is assigned
for each class period according to the syllabus dates. It is important that you pre-
read the assigned topic before the class in order to better understand the lecture
content. Also, all the assigned reading materials are designed to supplement the
information and provide opportunities to process what you have learned.
2. Class attendance and practical classes. Attendance is important. You are
expected to attend all classes. There will be a mixed lectures and practical classes,

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 many of which would include class dialogue; new concepts and principles,
illustrated examples, and problem solving skills development.
3. Assignments: roughly 5-10 homework will be assigned during the term. Most of
the homework will focus on problem solving using the content taught in the class.
Discussion with other students will be allowed, but assignments should be
individually prepared and submitted. Solving the homework problems is much
more important than the weight they have in the overall grade.

COURSE PROCEDURES
1. Blackboard: This course will use Blackboard for communication and course
information.
2. Classroom Assessment Techniques (CAT): A variety of CAT will be used
throughout the semester to assess your learning including but not limited to one
sentence summary, and specific assessments for problem solving skills such as
Problem recognition tasks and What's the principle?
3. Pre-test and self-reflection: During the second class period, students will take a
screening evaluation test that will determine their skills in algebra, interpolation
of data, graph and curve fitting, and calculus. This test is to help the students
determining at what is their math concepts understanding. Depending on their
level, recommendation(s) will be given. Throughout the semester, students will
write self-reflection on their understanding of engineering concepts.
4. Rubrics: Effort would be made to provide students with rubrics that will be used
to grade assessments.
5. Grading:
Hour Exams: 3@10%=30%
Final Exam: 20%
Homework: 30%
Quizzes (1 math evaluation quiz+ 4 pop-up quizzes): 5@2%=10%
Participation/Attendance*: 5%
Reflection (2%)
Class evaluation (2 instructors): [email protected]%=3%
Total: 100%

*attitude of the student during the class will be considered. Positive attitude
includes take active part in discussions/activities, ask relevant questions, come
with positive attitude to learn. Don’ts include work on computer during lecture,
read the Daily, sleep and eat in class.

Grading: Letter grades with plus and minuses will be assigned as:
A: 91-100%, A-: 89-90.5%; B+: 86-88.5%; B: 81-85.5% B-: 79-80.5%; C+: 76-
78.5%; C: 71-75.5% C-: 69-70.5%; D+: 66-68.5%; D: 61-65.5%; D-: 59-60.5%,
F: <60

6. Scores posted: You will have access to your individual scores through
Blackboard. If there is a discrepancy in your recorded scores, bring your sheet to
the teaching assistant for verification.

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7. Legitimate absences: written documentation for legitimate absences for missed
exams or late out-of-class assignments must be provided prior to anticipated
absences. Approval must be obtained ahead of time for an exam to be taken at a
time other than scheduled. Illness or family emergencies must also have written
documentation.
8. Cheating and plagiarism: students are expected to complete their own work.
Cheating and plagiarism will not be tolerated on exams or any assignments.
Useful link to understand plagiarism, the consequences of plagiarism, and best
practices for avoiding plagiarism is available at:
http://instr.iastate.libguides.com/content.php?pid=10314
9. Individual appointments: the instructor is available to you and you are
encouraged to contact the instructor with questions or concerns or to schedule an
individual appointment.
10. Late assignments: The homework submission procedure is shown in the table
below. Late submission will NOT be accepted unless there is a legitimate reason.
The policy will be STRICTLY implemented.
11. Students with special needs: If you have a disability and require
accommodations, please contact the instructor early in the semester so that your
learning needs may be appropriately met. You will need to provide documentation
of your disability to the Disability Resources (DR) office, located on the main
floor of the Student Services Building, Room 1076, 515-294-6624.
12. Waiver for portfolio: each student needs to fill out the privacy waiver available
on WebCT and send it by email to the instructor.
http://www.fshn.hs.iastate.edu/outcomes/eportfolio.php

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COURSE SCHEDULE (tentative)

Week Date Topic/Activity Homework arrangement

(teacher)
1 01/14 (Wen) Introduction and overview
01/16 (Wen) Quiz - Mathematical evaluation
01/18 (Wen) Review of the mathematical quiz
2 01/21 (Wen) No class-University Holiday
01/23 (Wen) Basic concept (Chapter 1.1-1.8)
01/25 (Wen) Basic concept (Chapter 1.9-1.14) HW1-posted
3 01/28 (Wen) Mass balance - practical class (I)
01/30 (Wen) Mass balance - practical class (II)
02/01 (Wen) Basic concept (Chapter 1.15-1.20) HW1-due; HW2-posted
4 02/04 (Wen) Energy balance - practical class (I)
02/06 (Wen) Energy balance - practical class (II)
02/08 (Wen) Mass/Energy balance - Practical class HW1-graded and returned
5 02/11 (Jung) Steam (I)
02/13 (Jung) Steam (II)
02/15 (Jung) Steam (III) – Practical class
6 02/18 (Wen) Fluid flow (1) (Chapter 2.1; 2.2; 2.9) HW2-due; HW3-posted
02/20 (Wen) Fluid flow (2) (Chapter 2.3)
02/22 (Wen) Review of HW1, HW2 HW2-graded and distributed
7 02/25 (Wen) Exam I – Mass/energy balance, steam HW4-posted
02/27 (Wen) Fluid flow (3) (Chapter 2.4)
03/01 (Wen) Fluid flow (4) Practical class HW3-due
8 03/04 (Wen) Fluid flow (5) (Chapter 2.5)
03/06 (Wen) Fluid flow (6) Practical class
03/08 (Wen) Mass transfer (1) (Basic concept, diffusive HW3-graded and distributed;
mass transfer) HW4-due; HW5-posted
9 03/11 (Wen) Mass transfer (2) (convective mass transfer)
03/13 (Wen) Mass transfer (3) (practical class)
03/15 (Wen) Mass transfer (4) (unsteady-state) HW4-graded and distributed
Spring break
10 03/25 (Wen) Review of previous content HW5-due
03/27 (Wen) Review of HW3, 4 and 5 HW5-graded and distributed
03/29 (Wen) Exam II – Fluid flow and mass transfer
11 04/01 (Jung) Heat transfer
04/03 (Jung) Heat transfer
04/05 (Jung) Practical class HW6-posted
12 04/08 (Jung) Heat transfer
04/10 (Jung) Heat transfer
04/12 (Jung) Practical class HW6-due, HW7-posted
13 04/15 (Jung) Heat transfer
04/17 (Jung) Heat transfer
04/19 (Jung) Practical class HW7-due, HW8-posted

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14 04/22 (Jung) Heat transfer
04/24 (Jung) Heat transfer
04/26 Review of final HW8-due
(Jung/Wen)
15 04/29 (Jung) No class
05/01 (Jung) Barilla tour (2 hours)
05/24 (Jung) Open time for addressing questions before
final
Final Final Exam
week