Name: OPERACIONES DE LA INGENIERÍA DE LOS ALIMENTOS
Code: 518203018
Type: Elective
ECTS: 6
Length of subject: Per term
Semester and course: 3rd Year - First term
Speciality:
Language: English
Mode of study: On-site class
Lecturer data: CASTILLEJO MONTOYA, NOELIA
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 868071288 - 868071070
Email: noelia.castillejo@upct.es
Office hours and location:
Qualifications/Degrees:
Academic rank in UPCT: Profesora Distinguido
Number of five-year periods: Not applicable due to the type of teaching figure
Number of six-year periods: No procede por el tipo de figura docente
Curriculum Vitae: Full Profile
Responsible for the groups: G2
Lecturer data: ZAPATA ARRÁEZ, ROSA
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone:
Email: rosa.zapata@upct.es
Office hours and location:
Qualifications/Degrees:
Academic rank in UPCT: Investigadora Fpu
Number of five-year periods: Not applicable due to the type of teaching figure
Number of six-year periods: No procede por el tipo de figura docente
Curriculum Vitae: Full Profile
This is an optional module within the degree programme, but it is compulsory for students wishing to obtain the Specialisation in Agri-Food Industries. The competences to be acquired in the Module on Specific Technology for the Agri-Food Industries (see Order CIN/323/2009 of 9 February) are:
IAA1. Ability to know, understand and apply the principles of: Food engineering and technology.
IAA2. Ability to understand and apply the principles of: Basic food engineering and operations. Food technology. Processes in the agri-food industries. Modelling and optimisation.
IAA4. Ability to know, understand and apply the principles of: Agri-food industry engineering
IAA5. Ability to know, understand and apply the principles of: Auxiliary equipment and machinery in the agri-food industry. Process automation and control. Civil engineering and plant engineering. Agri-industrial construction. Waste management and utilization
The student should be able to integrate knowledge, skills, and available resources to address new or complex situations. To achieve this, they should be able to:
- Describe the fundamentals of the basic operations of Food Engineering.
- Identify the different unit operations involved in any food processing system.
- Understand the theoretical principles governing unit operations.
- Apply mathematical models based on mass and energy balances to the analysis of a unit operation.
- Recognize the operating principles of the various equipment used in mass and heat transfer operations within the agri-food industry.
- Solve the proposed problem by integrating knowledge, skills, and available resources (both material and human).
- Introduction (Principles of Food Preservation. Basic Operations) - Mass and Energy Transfer (Transport Phenomena. Macroscopic Mass and Energy Balances) - Fluid Flow (Rheology. Fluid transportation through Pipes) - Heat Transfer (Fundamentals. Heat Transfer by Conduction, Convection, and Radiation) - Basic Operations Based on Heat Transfer: Heat Exchangers. Heating and Cooling in Agitated Tanks
1. INTRODUCTION
Unit 1. Introduction to the bases of food preservation
Unit 2. Historical development. Industrial methods of food preservation and processing
Unit 3. Introduction to unit operations of the food industry
Unit 4. Unit operations of food engineering
Unit 5. Unit systems and dimensional analysis
2. MASS AND HEAT TRANSFER
Unit 6. Transport phenomena and mechanisms
Unit 7. Macroscopic material balances
Unit 8. Macroscopic energy balances
3. FLUIDS TRANSPORTATION
Unit 9. Rheology.
Unit 10. Fluids transportation through pipes
4.- HEAT TRANSFER
Unit 11. Fundamentals of heat transfer
Unit 12. Heat transfer by conduction
Unit 13. Heat transfer by convection
Unit 14. Heat transfer by radiation
5. OPERATION BASED ON HEAT TRANSFER
Unit 15. Heating/Cooling in heat exchangers.
Unit 16. Heating/Cooling in agitated tanks
1. MASS AND HEAT TRANSFER
PRACTICAL SESSION 1: Unsteady-State Mass Balance. A sugar balance will be carried out in a stirred tank to determine the evolution of the solute concentration over time. 3 h. PRACTICAL SESSION 2: Unsteady-State Energy Balance. An energy balance will be performed by heating an aqueous medium in a stirred tank to determine the evolution of temperature over time. 4 h.
2. FLUIDS TRANSPORTATION
PRACTICAL SESSION 3: Determination of the Density of Solids and Liquids. Laboratory determination of the true and bulk densities of particulate solids and liquids. 1 h. PRACTICAL SESSION 4: Measurement of Viscosity in Newtonian Fluids. Laboratory determination of the dynamic and kinematic viscosity of a food solution and study of the influence of solution concentration on its viscosity. 2 h. PRACTICAL SESSION 5: Viscosity Measurement Using a Rotational Viscometer. Preparation of rheograms for different food fluids using a rotational viscometer. Identification of fluid type according to its rheological behavior. Study of the influence of temperature on viscosity. 2 h.
HEAT TRANSFER
PRACTICAL SESSION 6: Determination of the Convective Heat Transfer Coefficient. Experimental determination of the convective heat transfer coefficient under different operating conditions. 1 h. PRACTICAL SESSION 7: Heat Exchangers. Study, using a pilot-scale unit that reproduces the operation of a tubular heat exchanger, of the different parameters that characterize the performance of these systems, as well as their behavior under different operating conditions. 2 h.
Promoting the continuous improvement of working and study conditions of the entire university community is one the basic principles and goals of the Universidad Politécnica de Cartagena. Such commitment to prevention and the responsibilities arising from it concern all realms of the university: governing bodies, management team, teaching and research staff, administrative and service staff and students. The UPCT Service of Occupational Hazards (Servicio de Prevención de Riesgos Laborales de la UPCT) has published a "Risk Prevention Manual for new students" (Manual de acogida al estudiante en materia de prevención de riesgos), which may be downloaded from the e-learning platform ("Aula Virtual") under the "Act in an Emergency" section, "Technical Guides" tab, with instructions and recommendations on how to act properly, from the point of view of prevention (safety, ergonomics, etc.), when developing any type of activity at the University. You will also find, in the "Act in an Emergency", sectionrecommendations on how to proceed in an emergency or if an incident occurs. Particularly when carrying out training practices in laboratories, workshops or field work, you must follow all your teacher's instructions, because he/she is the person responsible for your safety and health during practice performance. Feel free to ask any questions you may have and do not put your safety or that of your classmates at risk.
It is recommended that students have successfully completed the courses in Mathematics and Computing, Physics, and Chemistry. Special arrangements will be made to ensure that students who, for justified reasons, are unable to attend classes regularly are still able to acquire both the specific and transversal competencies associated with this course.
Class in conventional classroom: theory, problems, case studies, seminars, etc
Conventional classroom sessions: lectures, problem-solving exercises, and case studies.
45
100
Class in laboratory: practical classes / internships
Laboratory practical sessions.
12
100
Continuous assessment activities during class hours.
Continuous assessment activities during scheduled class time. Of the 3 hours allocated, only 1.5 hours will be devoted to continuous assessment activities during class time. The remaining 1.5 hours will be allocated to AF1.
3
100
Final and ongoing assessment activities outside class hours.
For continuous assessment activities conducted outside scheduled class time, 1.5 hours will be allocated.
For the ordinary and resit final examinations, the full 3 hours will be allocated.
3
100
Tutorials
Individual or group tutorials available upon request by students via email.
12
50
Student work: study or individual or group work
Independent study of the course by the student.
105
0
Individual test (oral or written)
Assessment will consist of two continuous assessment midterm examinations, each contributing equally (35%) to the final grade. These midterm examinations are continuous assessment activities conducted during the teaching period.
The minimum mark required for the midterm examinations to be averaged and/or retained for the next examination session (ordinary or resit) within the same academic year is 3 out of 10.
The mark retained for the resit examination session will be the grade obtained in the most recent attempt.
70 %
Solving of cases, theoretical questions, practical exercises or problems given by the teaching staff
Attendance at laboratory practical sessions is mandatory for the corresponding continuous assessment through the laboratory reports submitted by students. Students who do not attend a particular practical session will not be permitted to submit the corresponding report.
The final practical coursework grade will be calculated as a weighted average of the marks obtained in each practical session, taking into account the duration of each session.
Students who fail the practical component as a whole during the continuous assessment period may sit a resit assessment covering all practical sessions of the course in either the ordinary or resit examination session. This assessment will be conducted in written form on the date scheduled for the examination.
The assessment may consist of a practical problem-solving exercise and/or theoretical-practical questions, and the resulting mark will constitute the overall practical coursework grade.
If the practical component is passed, the corresponding grade will be retained for the following academic year.
10 %
Evaluation of practical sessions, visits and seminars based on reports and corresponding documents
Individual completion of practical exercises or problem sets assigned by the teaching staff as coursework to be submitted through the Aula Virtual (AV). Coursework not submitted by the specified deadline through the AV will not be assessed. These assignments constitute continuous assessment activities carried out throughout the semester.
Students who fail the coursework component as a whole during the continuous assessment period may resit this component on the date of the final examination in either the ordinary or resit examination session.
The resit assessment will consist of an additional problem for each midterm examination. The mark obtained in this assessment will constitute the overall coursework grade.
20 %
Author: Hermida Bun, José Ramón
Title: Fundamentos de ingeniería de procesos agroalimentarios
Editorial: Mundi Prensa [etc.]
Publication Date: 2000
ISBN: 8489922497
Author: Earle, R.L.
Title: Ingenieria de los alimentos (las operaciones basicas del procesado de los alimentos)
Editorial: Acribia
Publication Date: 1998
ISBN: 842000622
Author: Peiró Perez, J.J.
Title: Balances de materia problemas resueltos y comentados
Editorial: Universidad Politécnica, Servicio de Publicaciones
Publication Date: 1997
ISBN: 8477215251
Author: Tarrazó Morell, José
Title: Problemas de operaciones básicas en la ingeniería de alimentos
Editorial: Departamento de Tecnología de Alimentos, Escuela Universitaria de Ingenieros Técnicos Agrícolas, Universidad Politécnica de Valencia
Publication Date: 1996
ISBN:
Author: Ibarz, Albert.
Title: Operaciones unitarias en la ingeniería de alimentos
Editorial: Mundi-Prensa,
Publication Date: 2005
ISBN: 9788484761631
Author: Singh, R. Paul
Title: Introducción a la ingeniería de los alimentos
Editorial: Acribia
Publication Date: 2009
ISBN: 9788420011240
Author: Valiente Barderas, Antonio
Title: Problemas de balance de materia y energía en la industria alimentaria
Editorial: Limusa
Publication Date: 1999
ISBN: 9681852850
Author: Peiró Perez, J.J.
Title: Balances de materia: problemas resueltos
Editorial: Universidad Politécnica, Departamento de Ingeniería Química y Nuclear
Publication Date: 1989
ISBN: 8477210861
Author: Lomas Esteban, María del Carmen
Title: Introducción al cálculo de los procesos tecnológicos de los alimentos
Editorial: Acribia
Publication Date: 2002
ISBN: 8420009806
Author: Ibarz, Albert, |eaut
Title: Cálculos y diseño en la ingeniería de los alimentos.- Volumen III: Transferencia de materia y simultánea de materia-calor
Editorial: Acribia,
Publication Date:
ISBN: 9788420013107
https://rpaulsingh.com/ (Explore Food Engineering)