Rai Peradka
Coordinator
RIC, Regency Campus
Rai.peradka@tafesa.edu.au

1	Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.
2	Describe the construction and operating principles of refrigeration systems using engineering terminology.
3	Determine heat loads and heat losses in heating and cooling food process systems.
4	Apply the principles of mass and energy balance to food processing systems.
5	Describe the construction and operating principles of boilers, pumps and heat exchangers using engineering terminology
6	Describe the construction and operating principles of pneumatic fluid power systems and vacuum systems using engineering terminology.
7	Design a general food plant layout and improve on existing plant layout.
8	Describe the function and operation of simple electrical relay logic and PLC ladder diagrams using engineering terminology.
9	Explain the use for and characteristics of proportional, PI, PD and PID process control methods using engineering terminology.
10	Explain Newtonian and non - Newtonian behaviour of fluids and their relevance to food rheology principles and related food processing methods.

Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology. Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.Describe the construction and operating principles of food and beverage processing, handling and packaging systems using engineering terminology.

1. Introduction to Food Engineering 4th Edition, 2009
R Paul Singh & Dennis R Heldman
Food Science & Technology International Series
Academic Press (This is the recommended text book for this course)

2. Food Plant Engineering Systems
Theunis C Robberts, 2002, CRC Press

3. Food Plant Design, 2005
Antonio Lopez-Gomez, Gustavo V Barbosa-Canovas
CRC Press

4. Food Engineering Laboratory Manual
By Gustavo V Barbosa-Canovas, Li Ma, Blas J Barletta, 1997
CRC Press

5. Unit Operations in Food Processing -2007 - the Web Edition.
http://www.nzifst.org.nz/unitoperations

6. Food Process Engineering and Technology, 2008,
Edited By Zeki Berk, Technion, Israel Institute of Technology, Haifa
to be available in Adelaide Uni Library

1. MyUni: Teaching materials and course documentation will be posted on the MyUni website (http://myuni.adelaide.edu.au/).

2. From time to time information about Assignments and Practicals are disseminated to students via Blackboard. Lecture PowerPoint files are available on request via Blackboard

Lectures supported by practicals to develop the material covered in the lectures. Time allocated to lectures and practicals can be used for tutorials on request.

Total workload (hours/semester) = 153
Workload/week (hour) = 12.75 hours

Schedule Week	Topic
Week 1	Introduction Assessment procedures Principles of food engineering and applications S I units, Formulas, Unit Operations Mass balance Practical – Mass balance -Pizza
Week 2	Fluids – Hydrostatics, Viscosity, Turbulence and laminar flow. Flow rate measurements involving liquids and gasses under pressure
Week 3	Pipework, Pumps and Valves Valve identification and specification
Week 4	Plate Heat Exchangers Heat Exchanger optimization
Week 5	Control Theory Fermentation and Filtration PID controllers Filter run and calculations
Week 6	Packaging Theory Bottling run
Week 7	Energy for food processing Energy balance Heat transfer in food processing Microwave heating Practical – Sugar solution Concentration & Milk Pasteuriser working system Energy calculations
Week 8	Food Processing Plant design, layout, equipment selection and factory standards Plant Layout Design Improvement to plant layout without structural changes
Week 9	Refrigeration , Food Freezing, Refrigeration loads, Psychrometrics Dicer/Chopper Start –up and shutdown procedures
Week 10	Pneumatics – Gas laws, compressors, inlet filtration, intercoolers and after coolers, compressed air distribution, pressure, flow and directional controls, air service units, air dryers, air cylinders and motors, basic circuitry, fluid logic. Assemble Juice extraction machine Equipment Design & Cost Analysis Pneumatics & PLC practicals
Week 11	Process Control - Programmable Logic Controls (PLC) theory Engineering applications in Food Preservation processes
Week 12	Review of all topics in Food Engineering Practice questions Exam details

	Assessment Point	% of final marks	Learning objectives assessed
1	Practical report 1&2	20	5,6,10
2	Case study	20	2,5,6,9
	Oral topic presentation	10	1-10
4	Exam 2 hours, closed book	50	1-10

Attendance to 80% of the practical sessions is compulsory. Students must sign their name on the class register at the commencement of the practical class.  

Practical Reports:

Two practicals reports need to be submitted.

Practical report 1 should meet the following criteria:
1. write introduction to operational machinery, mass balance and heat transfer(4 marks)
2. draw a flow chart for the process (3 marks)
3. identify and tabulate the unit operations and compare process steps with unit operations (4 marks)
4. do the unit mass balance diagram (3 marks)
5. show all data in mass balance diagram (3 marks)
6. assuming all ingredients approximately had 80% moisture and 40% pizza base before baking calculate moisture loss% (3 marks)
7. calculate yield of the final finished product (2 marks)
8. briefly discuss practical method, mass balance, yield and variables in the process
(6 marks)
9. Reference in text and include reference list (2 marks)

Practicals report 2 include:
I List all the steps in Microbrewery beer brewing process.
Identify Engineering equipment needed to do the necessary tasks in each step.
Include brief description of the equipment with diagrams. (8 marks)

II Discuss 2 different sanitary fittings for liquid transfer in Brewing industry (6 marks)

III Finding the solutions for the bottling lines and calculation. (6 marks)


Case Study:

As a food technologist you are asked to provide advice and guidance to the company that will address each of these issues. Specifically, you are asked to:
1. Develop a new design for the factory that prevents cross contamination and which complies with the Food Standards Code.
2. Identify new methods of freezing and new equipment that will increase the freezing rate of the seafood and which results in less damage to it.
3. Determine if fittings (e.g. pipework, threaded couplings, etc) in the factory could be replaced with more modern sanitary fittings that improve the hygiene and sanitation standards of the plant.
4. Identify how the application of hydraulics and pneumatics can improve material handling in the plant.
5. Considering the current process is mostly manually operated, suggest how the production processes could be improved by introducing automated methods of process control.
6. Methods of liquid waste treatment to meet EPA requirements; refer to Appendix I for specifications.
7. Strategies to reduce power consumption.

Oral presentation:

This include students choosing one engineering concepts topic, research and presenting to the class for 10 minutes with question time.

Final Exam:

Held in department closed book for 2 hours covering questions from all the lectures, oral topics and practicals.

All assessable components must be handed in at the Applied Food Studies Office, Regency TAFE by 12.00 pm of the due date.