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Content

The course emphasizes food processing and production design involving fluid dynamics, thermodynamics, reaction kinetics, process design, unit operation, automation and control, and optimization related to food engineering. These will be divided into the following topics: - Fluid dynamics • Introduction to rheology in food engineering • Tube viscometry • Rotational viscometry - Thermodynamics • The first law of thermodynamics: conservation of energy • The second law of thermodynamics: entropi • Phase equilibria • Application thermodynamics in the food system - Reaction kinetics • Order of reaction • Reaction rate • Effect of temperature and pressure • Kinetics of biological processes • Reactors in food processing - Process design in food engineering • Process design • Food plant design • Operation involving heat transfer: crystallization, evaporation, dehydration, freeze-drying • Operation involving mass transfer: extraction, distillation, absorption, and adsorption • Mechanical-physical separation: filtration, centrifugation, extrusion • Thermal and cold processing: sterilization, chilling and freezing - Optimization and process control • Optimization methodologies • Dynamic optimization and multiobjective optimization • Basic control structure and process dynamics • Control modes and physical elements of control system • Modelling, robotics, and automation system • Case studies in optimization and control in food processes

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Conditions of Participation

Have basic knowledge on basic biology, chemistry, physics, mathematics and food sciences

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Teaching Methods

Online Teaching Methods via Zoom Platform

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Learning outcomes / Competences

Students will be able to design a food processing and production system involving fluid dynamics, thermodynamics, reaction kinetics, process design, unit operation, automation and control, and optimization.

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Forms of examination

online written as well as oral examination

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Conditions for allocation of credit points

t.b.a

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Other information

Please contact the following email for joining this course: senjarini@unej.ac.id