Course title
専門自由科目(食品工学)   [Special Interdisciplinary Subject (Food Engineering and Technology)]
Course category		Requirement		Credit	2
Department		Year	4～	Semester	Spring
Course type	Spring	Course code	01BN4133
Instructor(s)
萩原 知明   [HAGIWARA Tomoaki]
Facility affiliation	Graduate School of Agriculture	Office		Email address

Course description

In order to understand and control processing operations in food manufacture, phenomena occurred in food manufacturing equipment such as flux of food, balance and transfer for both mass and heat should be comprehended in a quantitative way. This class will learn balance of mass and heat, basic theory of transfer phenomena ( ex. flow, heat transfer, diffusion), kinetics of chemical reaction and sterilization in foods, and fundamental of food refrigeration. In addition, the quantitative risk assessment, which is a typical method for quantitative estimation of food safety, will be also referred.

Expected Learning

General goal of this class is to understand the principle of continuous thermal sterilization process for liquid foods such as milk. To achieve this, followings should be cleared. 1) To calculate the balance of mass and heat in food manufacturing process 2) To understand various forces acting on food and explain flow of running fluids in a circular pipe 3) To understand three heat transfer modes and explain temperature change of solid or liquid foods when they are heated. 4) To understand the kinetics of sterilization and solve simple sterilization problem 5) To understand the fundamentals of food refrigeration 6) To understand the fundamental of risk assessment and solve simple quantitative risk assessment problem

Course schedule

Week 1 Class outline, the role of engineering in food manufacturing Week 2 Mass balance Week 3 Heat balance (reporting assignment) Week 4 Heat transfer modes (conduction, convection, radiation) Week 5 Prediction of heating and cooling process of food (1) Week 6 Prediction of heating and cooling process of food (2) Week 7 Prediction of heating and cooling process of food (3) (reporting assignment) Week 8 Prediction of sterilization kinetics (1) Week 9 Prediction of sterilization kinetics (2) Week 10 Prediction of sterilization kinetics (3) (reporting assignment) Week 11 Fundamentals of food freezing and food thawing Week 12 Food processing techniques utilizing freezing and thawing, and leading-edge technologies in food refrigeration (glassification and antifreeze protein (AFP)) Week 13 Kinetics of enzymatic reaction Week 14 Quantitative risk assessment of food (1) Week 15 Quantitative risk assessment of food (2) (reporting assignment)

Prerequisites

Learners are recommended to complete Food Chemistry 1 & 2 and Food Processing.

Required Text(s) and Materials

Handouts will be provided at each lecture.

References

1. T.Yaho “Fundamentals of food enginnering” Korin Publishing, 2. H. Kumagai et al., “Introduction to food enginnering” I&K Corp., 2. Matsuno & Yano eds., “Food physical chemistry” Kyoritsu Publishing, 4. Committee for revision of food refrigeration technology “The new food refrigeration technology” JSRAE, 5. R. P. Singh & D. R. Heldman, “Introduction to Food Engineering” Academic Press

Assessment/Grading

Reporting assignment (4 times): 100% Score distribution in the last year: A 100%

Message from instructor(s)

The contents of this class are important and fundamental for not only food manufacturing process but also chemical and biological productions. To promote better understanding we will try including practice for solving basic problems as best as we can. We hope reviewing the class by utilizing assignments for many times will assist your understanding. This class requires the mathematical knowledge of high school level.

Course keywords

Heat transfer, Heating, Cooling, Sterilization, Refrigeration

Office hours

Remarks 1

Remarks 2

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Last update

3/20/2018 6:44:15 PM