Course title
農産プロセス工学   [Agricultural Process Engineering]
Course category   Requirement   Credit 2 
Department   Year 3  Semester Fall 
Course type Fall  Course code 01RN3269
Instructor(s)
東城 清秀, 帖佐 直   [TOJO Seishu, CHOSA Tadashi]
Facility affiliation Faculty of Agriculture Office   Email address

Course description
Postharvest technologies and engineering for the process of agricultural products from the fields to the dining table based on the physiological characteristics of products will be explained. Systems engineering, machines and facilities for the production of vegetables, fruits, flowers and animals in the agricultural structure will be also described in the class.
Expected Learning
To understand the technical fundamentals on physiology of fresh agricultural products, and on technologies for processing, storing and distributing products.
To understand the technologies and facilities for agricultural production in the greenhouse and livestock barns.
Course schedule
1. Outline of course work.
2. Maintaining technologies on freshness of vegetables and fruits.
3. Sorting and selecting technologies and facilities for agricultural products.
4. Atmosphere conditioning technologies.
5. Drying theory and machines.
6. Drying, processing and storing facilities for grain cereals.
7. Freezing and cooling facilities.
8. Examination (Tojo)
9. Processing of cereal grains.
10. Handling technologies for granular and powder materials.
11. Greenhouse and machines for vegetables and flower production.
12. Plant factories for vegetables and fruits.
13. Facilities for livestock productions.
14. Information management for postharvest process.
15. Examination (Chosa)

Prerequisites
Required Text(s) and Materials
Handout materials will be distributed every class.
References
Henderson : Principles of Process Engineering, ASABE
Seo and Okamoto: Agricultural machines systems. Asakura.
Toyada, Ucino, Kitamura: Process engineering for agricultural products and foods, Buneido.
Assessment/Grading
Attendance 50%, Report & Examination 50%.
Message from instructor(s)
Course keywords
Postharvest technologies and engineering, processing, storing, physiology, freshness
Office hours
Remarks 1
Remarks 2
Related URL
Lecture Language
Japanese
Language Subject
Last update
4/16/2018 8:35:32 AM