CCMAS Course Search

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.

Basic concepts, definitions and laws (quantitative relations of Zeroth, first, second and third laws of thermodynamics). Properties of pure substances: the two-property rule (P-V-T behaviour of pure substances and perfect gases); state diagrams. The principle of corresponding state; compressibility relations; reduced pressure; reduced volume; temperature; pseudo-critical constants. The ideal gas: specific heat, polytropic processes. Ideal gas cycles; Carnot; thermodynamic cycles, turbines, steam and gas, refrigeration. The first law of thermodynamics – heat and work, applications to open and closed systems. The steady flow energy equation (Bernoulli’s equation) and application. Second law of thermodynamics, heat cycles and efficiencies.

Fluid properties, hydrostatics, fluid dynamics using principles of mass, momentum and energy conservation from a control volume approach. Flow measurements in pipes, dimensional analysis, and similitude, 2-dimensional flows. Hydropower systems.

The chemical, physical and microbiological basis of food deterioration and spoilage. Chemical preservatives. Steaming. Baking. Roasting. Frying. Extrusion. Evaporation Refrigeration and freezing. Crystallization. Detailed description of mechanisms of operation including diagrams/sketches of different equipment involved in these preservation techniques should be emphasized. Fundamentals of food packaging. Chemical kinetics in food processing. 300 Level

Atoms, molecules, elements and compounds, and chemical reactions. Modern electronic theory of atoms. Electronic configuration, periodicity and building up of the periodic table. Hybridisation and shapes of simple molecules. Valence forces; Structure of solids. Chemical equations and stoichiometry; chemical bonding and intermolecular forces, kinetic theory of matter. Elementary thermochemistry; rates of reaction, equilibrium and thermodynamics. Acids, bases and salts. Properties of gases. Redox reactions and introduction to electrochemistry. Radioactivity.

Historical survey of the development and importance of organic chemistry; fullerenes as fourth allotrope of carbon, uses as nanotubules, nanostructures, nanochemistry. Electronic theory in organic chemistry. Isolation and purification of organic compounds; determination of structures of organic compounds including qualitative and quantitative analysis in organic chemistry; nomenclature and functional group classes of organic compounds. Introductory reaction mechanism and kinetics. Stereochemistry. The chemistry of alkanes, alkenes, alkynes, alcohols, ethers, amines, alkyl halides, nitriles, aldehydes, ketones, carboxylic acids and derivatives. The chemistry of selected metals and non-metals. Comparative chemistry of group IA, IIA and IVA elements. Introduction to transition metal chemistry.

Laboratory investigation and report submission for selected experiments and projects in Material and energy balances including Pearson square rule, laws of conservation of mass and energy, and other relevant areas. Determination and measurement of physical properties such as length, width, density, porosity, sphericity, etc., Data generation from laboratory analysis and the development of empirical models. Thermal properties of food materials such specific heat capacity, thermal conductivity, thermal diffusivity etc. Surface properties such as angle of repose, coefficient of friction etc. Water activity determination. Water activity: prediction. Water vapor sorption isotherm determination and selection of food packages. Importance of the afore-mentioned experiments to food process design, equipment design and food packaging technology should be emphasized.

Space and time; units and dimension, vectors and scalars, differentiation of vectors: displacement, velocity and acceleration; kinematics; Newton’s laws of motion (inertial frames, impulse, force and action at a distance, momentum conservation); relative motion; application of Newtonian mechanics; equations of motion; conservation principles in physics, conservative forces, conservation of linear momentum, kinetic energy and work, potential energy, system of particles, centre of mass; rotational motion; torque, vector product, moment, rotation of coordinate axes and angular momentum. Polar coordinates; conservation of angular momentum; circular motion; moments of inertia, gyroscopes and precession; gravitation: Newton’s law of gravitation, Kepler’s laws of planetary motion, gravitational potential energy, escape velocity, satellites motion and orbits. PHY 103 General Physics II (2 Units C: LH 30) (Behaviour of Matter) Learning Outcomes On completion, the students should be able to: 1. explain the concepts of heat and temperature and relate the temperature scales; 2. define, derive and apply the fundamental thermodynamic relations to thermal systems; 3. describe and explain the first and second laws of thermodynamics, and the concept of entropy; 4. state the assumptions of the kinetic theory and apply techniques of describing macroscopic behaviour; 5. deduce the formalism of thermodynamics and apply it to simple systems in thermal equilibrium; and 6. describe and determine the effect of forces and deformation of materials and surfaces. Course Content Heat and temperature, temperature scales; gas laws; general gas equation; thermal conductivity; first Law of thermodynamics; heat, work and internal energy, reversibility; thermodynamic processes; adiabatic, isothermal, isobaric; second law of thermodynamics; heat engines and entropy, Zero’s law of thermodynamics; kinetic theory of gases; molecular collisions and mean free path; elasticity; Hooke's law, Young's shear and bulk moduli; hydrostatics; pressure, buoyancy, Archimedes' principles; Bernoullis equation and incompressible fluid flow; surface tension; adhesion, cohesion, viscosity, capillarity, drops and bubbles. PHY 107 General Practical Physics I (2 Units C: PH 90) Learning Outcomes On completion, the students should be able to: 1. conduct measurements of some physical quantities; 2. make observations of events, collect and tabulate data; 3. identify and evaluate some common experimental errors; 4. plot and analyse graphs; and 5. draw conclusions from numerical and graphical analysis of data. Course Content These introductory courses emphasise quantitative measurements, the treatment of measurement errors and graphical analysis. A variety of experimental techniques should be employed. The experiments include studies of meters, the oscilloscope, mechanical systems, electrical and mechanical resonant systems, light, heat, viscosity, etc., covered in PHY 101 and PHY 102. However, emphasis should be placed on the basic physical techniques for observation, measurements, data collection, analysis and deduction. PHY 108 General Practical Physics II (2 Units C: PH 90) Learning Outcomes On completion, the students should be able to: 1. conduct measurements of some physical quantities; 2. make observations of events, collect and tabulate data; 3. identify and evaluate some common experimental errors; 4. plot and analyse graphs; and 5. draw conclusions from numerical and graphical analysis of data. Course Content These introductory courses emphasise quantitative measurements, the treatment of measurement errors and graphical analysis. A variety of experimental techniques should be employed. The experiments include studies of meters, the oscilloscope, mechanical systems, electrical and mechanical resonant systems, light, heat, viscosity, etc., covered in PHY 101 and PHY 102. However, emphasis should be placed on the basic physical techniques for observation, measurements, data collection, analysis and deduction.

Laboratory experiments designed to reflect topics presented in courses CHM 101 and CHM 102. These include acid-base titrations, qualitative analysis, redox reactions, gravimetric analysis, data analysis and presentation.

Continuation of CHM 107. Additional laboratory experiments to include functional group analysis, quantitative analysis using volumetric methods.