ECTS credits ECTS credits: 6
ECTS Hours Rules/Memories Student's work ECTS: 99 Hours of tutorials: 3 Expository Class: 24 Interactive Classroom: 24 Total: 150
Use languages Spanish, Galician
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Departments: Chemistry Engineering
Areas: Chemical Engineering
Center Higher Polytechnic Engineering School
Call: Second Semester
Teaching: With teaching
Enrolment: Enrollable
Know, understand and use the principles of engineering and basic food operations.
- Introduction to unit operations.
- Basic tools.
- Operations controlled by the momentum transport.
- Operations controlled by heat transfer.
- Operations controlled by mass transfer.
- Operations controlled by heat and mass transfer.
- Other unit operations.
These contents will be developed in the following blocks and themes:
Part I. Introduction. (1h E, 2h personal work)
1. Introduction to the unit operations.
2. Basic tools.
Part II. Operations controlled by the amount of movement.
(6h E, 5h I, (9+5+5) h personal work)
3. Fluid Flow.
4. Rheology of food products.
5. Solid-fluid mechanical operations: filtration, sedimentation and fluidization.
Laboratory: Determination of viscosity of liquids, Hagen-Poiseuille Law.
Part III. Operations controlled by heat transfer.
(6h E, 10h I, (9+5+10) h personal work)
6. Mechanisms of heat transfer.
7. Heat exchangers in the food industry.
8. Evaporation.
Laboratory: Natural and forced heat convection, Heat conduction in unsteady regime.
Part IV. Operations controlled by mass transfer.
(6h E, 4h I, (9+5) h personal work)
9. Mass Transfer.
10. Solid-liquid extraction.
Laboratory: Solid-Liquid Extraction
Part V. Operations controlled by simultaneous heat and mass transfer.
(5h E, 5h I, (3+5+5) h personal work)
11. Dehydration food.
Laboratory: Drying of solids.
Part VI. Other basic operations.
(1h Tutorial, 8h personal work)
12. Operations with solids. Agitation and mixing liquids. Mixing of solids and pastes. Solid-fluid mechanical operations. Membrane separation.
A) Básica:
- AGUADO, J. et al, 1999. Ingeniería de la industria alimentaria, v.1, v.2 and v.3. Madrid: Síntesis. ISBN 84-7738-667-6 (v.1); 84-7738-938-1 (v.2); 84-7738-939-X (v.3). Referencia: ALT 55-1, ALT 55-2, ALT 55-3; ALT 56-1, ALT 56-2, ALT 56-3
- IBARZ, A. and BARBOSA-CÁNOVAS, G.V., 2005. Operaciones unitarias en la ingeniería de alimentos. Madrid: Mundi-Prensa. ISBN 84-8476-163-0. Referencia: ALT 319 to 322
B) Complementary:
- BARBOSA, G. et al, 2000. Manual de laboratorio de ingeniería de alimentos. Zaragoza: Acribia. ISBN 84-200-0912-1. Referencia: ALT 252
- BRENNAN, JG. et al, 1986. Las operaciones en la industria de los alimentos. 3ªed. Zaragoza: Acribia. ISBN 84-200-0852-4. Referencia: ALT 121 to 123
- EARLE, R.L., 1988. Ingeniería de los alimentos. 2ªed. Zaragoza: Acribia. ISBN 84-200-0622-X. Referencia: ALT 168
- IBARZ, A. et al., 2000. Métodos experimentales en la ingeniería alimentaria. Zaragoza: Acribia. ISBN 84-200-0903-2. Referencia: ALT 265
- LOMAS ESTEBAN, M.C., 2002. Introducción al cálculo de procesos tecnológicos de los alimentos. Zaragoza: Acribia. ISBN 84-200-0980-6. Referencia: ALT 158, ALT 159
- MAFART, P., 2003. Ingeniería industrial alimentaria, v.1 y v.2. Zaragoza: Acribia. ISBN 84-200-0750-1 (v.1); 84-200-0768-4 (v.2). Referencia ALT 95-1 a ALT 97-1; ALT 95-2 a ALT 97-2
- SHARMA, S.K.; MULVANEY, S.J. and RIZVI S.S.H., 2003. Ingeniería de alimentos: Operaciones básicas y prácticas de laboratorio. México: Limusa-Wiley. ISBN 968-18-6203-1. Referencia: ALT 271, ALT 272
- SINGH, R.P. and HELDMAN, D.R., 1993. Introduction to food engineering. 4ª ed. San Diego: Academic Press. ISBN 978-0-12-370900-4. Referencia: ALT 389, ALT 390
- SINGH, R.P., 2004. Virtual experiments in food processing. California: RAR Press. ISBN 0-9748638-0-7. Referencias: ALT 229 to ALT 231
- TOLEDO, R.T., 1994. Fundamentals of food process engineering. 2ª ed. New York: Chapman & Hall. ISBN 0-442-23938-6. Referencia: ALT 395
C) Online Sources:
http://www.rpaulsingh.com/learning/virtual/virtual.html
Basic and General:
CG1 - Knowledge on basic materials science and technology to enable continuous learning and adaptability to new situations or changing environments.
Transversal:
CT1: Capacity for analysis and synthesis.
CT2: Capacity for reasoning and argument.
CT3: Ability to work individually with self-criticism.
CT4: Ability to work in group situations and cover issues collectively.
CT5: Ability to obtain adequate, diverse and updated information.
CT6: Ability to develop and present an organized and understandable text.
CT7: Ability to make a public display in a clear, concise and consistent.
CT8: Commitment to accuracy of the information provided by others.
CT10: Using bibliography and Internet.
CT11: Use information in a foreign language
CT12: Ability to solve problems through the integrated application of their knowledge.
General Specific:
CEG2 - Adequate knowledge of physical problems, technologies, machinery and water and energy supply systems, the limits imposed by budgetary factors and construction regulations, and the relationships between facilities or buildings and farms, agro-food industries and related spaces with gardening and landscaping with its social and environmental environment, as well as the need to relate those and that environment with human needs and preservation of the environment.
Specific:
IA1* - Ability to recognize, understand and use the principles of engineering and food technology: Engineering and basic food operations. Food technology. Process in food processing industries. Processes in the food industry. Modelling and optimization. Quality management and food safety. Food analysis. Traceability.
(*acquired with the other subjects)
The achievement of a student's basic training is based on theoretical type classes (E, 24 hours) but active participation of students will be encouraged, especially focused on knowledge of various unit operations of the food process industry and equipment operation. Problems related to the syllabus of the subject will be solved.
Interactive hours (24 hours) are compulsory and divided into laboratory practices and practices in the computer classroom (Seminars).
The seminars (9 hours) allow the acquisition of general, transversal and specific competences. Exercises will be made and proposed that the student must solve in the classroom. In addition, students must submit a report of each of the seminars held on the agreed date.
Also, the labs program (15 hours) allows to transpose theoretical knowledge to practical application and development of scientific and technical documents. The work will be done in a group and at the end, a report will be delivered with the results obtained.
Individual tutorials will be held to clarify each student's specific problems and tutorials and compulsory activities/work with small groups (3 hours) to work on specific topics. A paper will be made and will be presented on the most common basic operations in the food industry involved in a concrete production process.
The relationship between the teaching methodologies used and the competences is summarized below:
Methodology (Competences)
Expositive (CT12, IA1)
Seminars (Performing Exercises) (CG1, CT2, CT3, CT6, CT10, CT11, CT12, IA1)
Laboratory Practices (CG1, CT1, CT2, CT4, CT5, CT6, CT8, CT10, CT11, CT12, IA1)
Group tutorials (Activities/work) (CEG2, CT1, CT2, CT4, CT5, CT6, CT7, CT8, CT10, CT11, CT12, IA1)
Tools will be used to support teaching and problem solving (working with multimedia presentations and spreadsheets).
The Learning Management System of USC will also be used as support.
For cases of fraudulent performance of exercises or tests, the “Normativa de avaliación do rendemento académico dos estudantes e de revisión de cualificacións” will be applied.
Monitoring of learning by approaching case studies and activities to address, in person or not, individually or in groups. In addition, there will be at least one exam.
The final grade will consider both the exam results (50%) and the compulsory activities in classroom (seminars, work/activities and group tutorials (30%); laboratory practice (20%)).
In the seminars (exercises/reports) the following competences will be evaluated: CT6, CT10, CT11, CT12, IA1. Both the student's disposition in the interactive hours and the performance of the exercises and reports inside and outside the classroom will be evaluated.
In the labs a brief report of the practices will be presented: objective, methods, results, conclusions and bibliography. Both the laboratory and the report will be evaluated. The following competences will be evaluated: CT1, CT2, CT4, CT5, CT6, CT8, CT10, CT11, CT12, IA1.
A bibliographic data (articles, texts) will be carried out to check the results obtained in seminars and/or practices, such data may be in different languages (Spanish, English, ...).
As regards the activities/work (group tutorials) the evaluation will be done on competences CT1, CT5, CT6, CT7, CT8, CT10, CT11, CT12, IA1. Both the work presented and the presentation and explanation of the work will be evaluated.
In the final exam the specific skill will be assessed (IA1).
The evaluation system is summarized below:
Evaluation system (Competences) - Percentage (%)
Exam (IA1) - 50%
Seminars (Exercises/reports) (CT6, CT10, CT11, CT12, IA1) - 25%
Laboratory Practices (CT1, CT2, CT4, CT5, CT6, CT8, CT10, CT11, CT12, IA1) - 20%
Activities/work (CT1, CT5, CT6, CT7, CT8, CT10, CT11, CT12, IA1) - 5%
It is mandatory for the student to attend and obtain a minimum mark of 4 (over 10) in each of the evaluable parts (exam, seminars, laboratory practices and work/activities (group tutorials). In case of not reaching this minimum the student can obtain a maximum of 4.
In case of failure to pass the subject in the first call (minimum 5), the student will be evaluated in the second call of at least those sections where the minimum score required has not been achieved. The labs will not be repeated for the second call.
Failure to attend mandatory classes (seminars, tutorials, activities / work, laboratory practices and final exam) will prevent passing the subject in the first opportunity as well as in the second one.
Repeating students must retake all required evaluable assignments.
Students with a teaching exemption must do all the interactive hours in person, as well as do all the evaluable tasks.
Without realizing and/or surpassing the evaluation of the laboratory practices, seminars, work/activities and the final exam the subject can not be approved.
Only students who have not done any presential activities may obtain a final grade of Non Presented.
Assistance to the presential sessions is mandatory: seminars, group tutorials, works/activities and laboratory practices (24 h E, 24 h I, 3 h group tutorials, 4 h exam).
The students must take up the subject to understand and carry out further issues and problems that arise in class, as well as the work in group.
It is therefore estimated that the student should use a total of 95 hours of personal work (preparation and presentation of the work for group tutorials (10 h), exercises (30 h), seminar reports (15 h), laboratory practice report (25 h) and exam preparation (15 h) to complete a total of 150 hours dedicated to the subject.
The students will perform on their own all practical exercises, both those already settled in the classroom as those proposed as personal work.
The student must have knowledge of Mathematics I, Physics I and II and Chemistry, and to be studying Food Technology.
It is necessary to manage Excel spreadsheet or similar.
Classes will be taught in Spanish and/or Galician.
The admission of students in the laboratory of practices requires that they know and comply with the General Safety Standards in the laboratories of practices, of the University of Santiago de Compostela. This information is available on the website of the USC:
http://www.usc.es/export9/sites/webinstitucional/gl/servizos/sprl/desca…
María José Vázquez Vila
Coordinador/a- Department
- Chemistry Engineering
- Area
- Chemical Engineering
- mariaj.vazquez.vila [at] usc.es
- Category
- Professor: Temporary PhD professor