Module Provider: |
School of Food Biosciences |
Number of credits: |
20 [10 ECTS credits] |
Level: |
I (Intermediate) |
Terms in which taught: |
Autumn and Spring |
Module Convenor: |
Prof
K
Niranjan |
Pre-requisites: |
FB1EM1 FB1EPH
|
Co-requisites: |
|
Modules excluded: |
|
Current from: |
2005/6 |
Aims:
To review mathematical techniques (both analytical and numerical) useful in formulating and solving problems relevant to food and bio processing.
To examine the methods to calculate 1) material and energy requirements, 2) flows, 3) heat and mass transfer, around unit process operations and around complete processes. |
Assessable learning outcomes:
Students will be able to:
Undertake basic mass, momentum and energy balances around individual processes and overall flow sheets
use numerical and analytical methods in process analysis calculations |
Additional outcomes:
The students will be introduced to mathematical modelling techniques used in food and bioprocess design and analysis. They will also be familiar with the use of spread sheets to perform such calculations. This module will also serve as the foundation for other modules in process engineering principles (momentum/heat and mass transfer) and process engineering operations. |
Outline content:
Principles of mass balance as applied to batch, continuous processes; Introduction to biochemical stoichiometry and reaction kinetics; Setting up material and thermal energy balances around unit process operations and around complete processes;
First and Second laws of thermodynamics and applications to power and combined heat & power systems (thermodynamic cycles etc.) and the use of thermodynamic tables and charts (steam tables as well as those for refrigerants)
Fluid flow through pipes and fittings and energy requirements for pumping: Nature of flow, Newtonian and non Newtonian viscous flows, flow around individual particle, flow through packed beds, and fluidisation.
Modes of heat transfer, Quantitative analysis of the rates of conductive, convective and radiative heat transfer, Heat transfer via microwaves, Heat transfer aspects of freezing including Planck's theory.
Mass transfer principles, Fickian diffusion and quanititative analysis of diffusive mass transfer, Concept of mass transfer coefficient, Theories for convective mass transfer, Analogy between momentum, heat and mass transfer.
Elements of process dynamics - perturbations from steam state behaviour.
Practicals reinforcing Engg Principles
Mathematical technique (numerical as well as analytical) needed for the above analyses will be covered as and when they are used. |
Brief description of teaching
and learning methods:
Lectures, Workshop tutorials, Practical laboratory |
Contact hours:
| |
Autumn |
Spring |
Summer |
| Lectures |
30 |
25 |
|
| Tutorials/seminars |
10 |
15 |
|
| Practicals |
|
|
15 |
| Other contact (eg study visits) |
|
|
|
| |
|
|
|
| Total hours |
40 |
40 |
|
| |
|
|
|
| Number of essays or assignments |
6 |
6 |
|
| Other (eg major seminar paper) |
|
|
|
|
Assessment:
Coursework
Assignments (problem sheets) will be assessed and will contribute 40% marks. Final written exam will contribute 60% marks.
Relative percentage of coursework : 40%
Examinations
Written examination during the Summer Term
Requirements for a pass
40% overall in all assessed work
Reassessment arrangements
Written examination during the University examination period (late August) |
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