FOOD SCIENCE AND TECHNOLOGY 110A
(3 units) FALL QUARTER

COURSE GOALS: This is the first quarter of a two course sequence in physical and engineering principles that have important applications in the food processing industry. Although the course emphasizes an understanding of principles, strong attention is given to the use of these principles in solving realistic problems. The objective is for students to develop quantitative skills; to give a basis for making scientifically sound decisions concerning food processing problems; and to provide sufficient background to discuss processing problems with engineers and to evaluate the validity of engineering proposals. Since the important topic of heat transfer is not included in FST 110A, students are strongly encouraged to include FS&T 110B in their program.

TEXT USED: Required: Singh, R. Paul and Heldman, Dennis R., Introduction to Food Engineering, (2nd Edition). Academic Press, Inc. 1993. Recommended: (1) Watson, Ernest L. and Harper, J.C., Elements of Food Engineering, (2nd Edition). AVI, Westport, Connecticut, 1988; (2) Toledo, Romeo T., Fundamentals of Food Processing Engineering, (2nd Edition). VNR, New York 1991.

ENTRY LEVEL: Two quarters of college physics are required, equivalent to Physics 5A and 5B. Calculus (equivalent to Math 16A and 16B) is used in lectures and reading. Recommended preparation includes review of physics, physical chemistry and mathematics. Important topics to review are derivatives and integrals, the scientific method, concepts of mass, energy, force, pressure, temperature, heat, ideal gas laws. No credit for students enrolled in College of Engineering.

COURSE FORMAT:

1. 2 hours lecture and 1 two-hour calculation laboratory per week.
2. Grades assigned on basis of 2 midterm exams, final exam, and weekly problem sets.
   

TOPICAL OUTLINE:

1. Physical Principles:
   * Conservation of Mass
   * Conservation of Energy
   * Equilibrium (phase diagrams, steam tables)
   * Newton's Second Law
2. Description of Engineering Systems:
   * Units and dimensions
   * Thermal properties, energy, work
   * Pressure-volume-temperature relations
3. Fluid Flow:
   * Mechanical energy balance
   * Newtonian and non-Newtonian fluids
   * Streamline and turbulent flow
   * Reynolds number - friction factor relation
   * Pressure drop calculations, power, pump selection
   * Flow measurement
   

DATE PREPARED: April 20, 1998
INSTRUCTOR: M.J. McCarthy