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BRIDGE BRIDGE Diaspora BRIDGE
FDE 409

Food Process Design

Engineering and Technology
B.Eng. Food Engineering
3
Course Description
At the end of this course, the students should be able to: 1. demonstrate understanding of process design specifications, problem identification and definition; 2. demonstrate understanding of survey and market analysis; 3. discuss process engineering flow diagram, process charts in food processing, related symbols and conventions.; 4. demonstrate procedure for calculating mass and energy balancing; 5. handle calculations associated with typically complex food processing systems; 6. conduct optimization studies for different food processes; 7. engage in modeling and computer simulation; 8. prepare professional quality solutions and presentations to effectively communicate the results of analysis and design; 9. translate ideas and imaginations into conceptual designs using the tools of conventional engineering drawings and computer aided designs; and 10. use the knowledge of the course to solve real life problems related to production processes and to develop machines.
Course Outline
Product Development leading to design specification, problem identification and definition. The process design team. Survey and market analysis. The design data book. The use of design handbook and codes. Block diagram, symbolic representations of food equipment. Development of a Process Flow Diagram, material and energy balances in process calculations. Flow-sheeting. Pictorial representation of basic food equipment. Food process control and automation. Elements of Computer-Aided Process Design. Process engineering flow diagram and process charts in food processing, related symbols and conventions. Mass and energy balances, contrasting food process design from chemical process design. Conception, inventorization and associated calculations for typically complex food processing systems, process instrumentation and optimization. Optimization by differentiation, programming methods. flow-sheeting software. software. applications and examples (optimization studies for different food processes). Optimization procedures: search methods, response surface method, neural network, genetic algorithms, etc. modeling, computer simulation. Fundamentals of computer simulation: Model formulation, simulation, amongst others. Report writing and presentation.
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