FB2EPR-Process Engineering Principles

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:5
Terms in which taught: Autumn / Spring / Summer module
Pre-requisites: FB1EP2 Introduction to Food Processing and Engineering
Non-modular pre-requisites:
Co-requisites: FB2EFP Food Processing
Modules excluded:
Current from: 2021/2

Module Convenor: Prof Keshavan Niranjan
Email: afsniran@reading.ac.uk

Type of module:

Summary module description:

This module will provide you with the opportunity to learn about the principles governing quantitative analysis in food and bio processing.Ìý You will learn how to examine the methods used to estimate material and energy requirements, flows, heat and mass transfer, and the extent of chemical, biochemical and microbial transformations occurring around unit process operations and around complete processes.Ìý You will also learn about upstream processes and down-stream separation and purification techniques employed in food and bioprocessing.

Aims:

To study the principles governing quantitative analysis in food and bio processing.

To examine the methods used to estimate 1) material and energy requirements, 2) flows, 3) heat and mass transfer, and 4) extent of chemical, biochemical and microbial transformations occurring around unit process operations and around complete processes.

To study separation and purification techniques employed in food and bioprocessing.

Assessable learning outcomes:

Students will be able to:

• Undertake basic mass, momentum and energy balances around individual processes and overall flow sheets.


• Use mathematical methods in process analysis and calculations.


• Develop laboratory skills to determine process engineering properties such as heat and mass transfer coefficients.

Additional outcomes:

Students will be introduced to mathematical modelling techniques used in food and bioprocess design and analysis. They will also be familiar with the use of spreadsheets to perform such calculations. This module will also serve as the foundation for other modules in food and bio products manufacturing, such as Process engineering operations, New Product Development and Sustainable manufacture.

Outline content:

• Principles of mass balance as applied to batch, continuous processes; Introduction to biochemical stoichiometry and reaction kinetics; Setting up material and thermal energy balances around unit process operations and around complete processes.


• Fluid flow through pipes and fittings and energy requirements for pumping: Nature of flow, Newtonian and non Newtonian viscous flows, flow around individual particle, flow through packed beds, and fluidisation.


• Modes of heat transfer, Quantitative analysis of the rates of conductive, convective and radiative heat transfer, Heat transfer via microwaves, Heat transfer aspects of freezing including Planck's theory.


• Mass transfer principles, Fickian diffusion and quantitative analysis of diffusive mass transfer, Concept of mass transfer coefficient, Theories for convective mass transfer, Analogy between momentum, heat and mass transfer.


• Fundamentals of chemical and b iochemical reaction kinetics and introduction to transport phenomena accompanied by chemical reaction, using oxygen transfer in a bioreactor as an example.


• Fundamentals of bioprocessing.


• Practicals reinforcing Engineering Principles.

Global context:

This module will enable students to learn a key selection of methodologies that illustrate how food and bioprocessing plants are designed and operated throughout the world. It will also enable students to appreciate how raw materials are selected and the sources of energy used to run food and bioprocessing plants.

Brief description of teaching and learning methods:

Lectures, and Practical laboratory classes

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures	17	13
Tutorials	6	4	4
Practicals classes and workshops		12
Guided independent study:	77	67
Ìý	Ìý	Ìý	Ìý
Total hours by term	100	96	4
Ìý	Ìý	Ìý	Ìý
Total hours for module	200

Summative Assessment Methods:

Method	Percentage
Written exam	40
Report	20
Class test administered by School	40

Summative assessment- Examinations:
2 hours

Summative assessment- Coursework and in-class tests:

3 multiple-choice tests in the autumn term (10% each)

2 laboratory reports (10%) and 1 multiplechoice test (10%) in the spring term.

Formative assessment methods:

Penalties for late submission:

The Support Centres will apply the following penalties for work submitted late:

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
• where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at:
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Assessment requirements for a pass:
overall mark of 40%

Reassessment arrangements:

Reassessment arrangements are in accordance with University policy. Reassessment of the written examination is held during the University administered re-examination period in August. Failed coursework may be re-assessed by an alternative assignment before or during the August re-examination period.

Additional Costs (specified where applicable):

1) Required text books:Ìý

2) Specialist equipment or materials:Ìý

3) Specialist clothing, footwear or headgear:Ìý

4) Printing and binding:Ìý

5) Computers and devices with a particular specification:Ìý

6) Travel, accommodation and subsistence:Ìý

Last updated: 25 November 2021