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 1st 
Course type 1st  Course code 01BN4133
Instructor(s)
萩原 知明   [HAGIWARA Tomoaki]
Facility affiliation Graduate School of Agriculture Office afjgxte/L1151  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

Corresponding criteria in the Diploma policy:
See the curriculum maps.
https://www.tuat.ac.jp/campuslife_career/campuslife/policy/
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.
In addition to the lectures in the class, you are recommended to prepare and review the class using the standard amount of time as specified by the university for each class.
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%
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
Related URL
Lecture Language
Language Subject
Last update
3/9/2020 4:46:33 PM