FDSC 4005— Food Engineering Systems
Course Syllabus    Spring 2008

Instructor: Subramaniam Sathivel, Ph.D.
Room: 220 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)

References:
Introduction to Food Process Engineering. Smith. 2003. Kluwar Acdamic.
Unit operations of Chemical Engineering, 5^thed.,1993. McGraw-Hill.

Course Description and Objective:

Food technology includes the design of food processing systems and food processing plants. This course provides a well thought out balance of engineering and practical aspects of food processing. This course will introduce students to principles used to understand the food engineering processes. The objective of this course is to provide students with a working knowledge of the food engineering principles to solve the design problems of food processing systems.

Topical outline for FDSC 4005

Week 1. Introduction
Week 2-3
   A. Material Balances
   B . Thermodynamics
   C. Energy Balances
Week 4-5. Transportation 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 7-8. Heat Exchanger Design
   A. Shell and tube heat exchangers
   B. Plate-Type heat exchangers
   C. Scraped surface heat exchangers
   D. Agitated vessels with jacket and coils
Week 9. Evaporator Design
   A. Evaporators
      1. Single-effect evaporator
      2. Multiple-effect evaporator
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. Frozen time
   C. Frozen food storage

Course policies:

Turn off your cell phone and internet before class starts!!!

If you miss class, you are responsible for finding out what you missed from your classmates! If you miss labs, it is your responsibility to MAKE UP THE LAB. Do not simply take data from your classmates. If you know you’re going to miss class in advance, let me know and I’ll make arrangements to let you know what you’re going to miss.

Cheating and plagiarism will not be tolerated! I check work carefully, and will report any student I suspect of academic misconduct to the Dean of Students. It is okay to work together on homework assignments but it is NOT okay to COPY someone’s work (or to allow someone to copy yours). Check with me or the Code of Student Conduct if you have questions on this matter; it is better to find out all the information you need upfront, vs. asking for forgiveness later! The reporting process would be agonizing for all of us, but I will do it if I have to. As an instructor at LSU, it is my responsibility to uphold academic integrity, and the reputation of this university. I take this responsibility very seriously.

Although I expect each of you to attend lecture, arrive punctually and participate, your final grade for this course will not be based on these criteria. However, if you attend class regularly and on time, and if you participate in class discussion, it could make the difference in getting the higher letter grade if you are on the borderline between two.

Grading Policy:

Grade will be based as follows: A: 90-100%, B: 80-90%, 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)

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 assignment for each day that it is late (only business days, ie, Monday through Friday, count as late days).