SCHOOL OF BIOPROCESS ENGINEERING, UNIVERSITI MALAYSIA PERLIS (UniMAP),

Kompleks Pusat Pengajian Jejawi 3 (KPPJ3), Kawasan Perindustrian Jejawi,

02600, Arau, Perlis

T: +604-9798751|  F: +604-9798755

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ERT 426/3 FOOD ENGINEERING  

Course Synopsis:

This course covers multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Topics to be covered include introduction to food engineering, food ingredients, nutrition, nutritional information, spoilage, food production systems, preservation processes, freezing, drying, direct-heating, radiation, extrusion and packaging. 

Course Outcomes:
Ability to differenciate types of food processing ingredients and calculate the nutrition information in food.
Ability to differentiate the function of food processing operations and propose a suitable system for a certain application.
Ability to assess the problems that involved in food engineering operations.


References:

Singh, R. Paul and Dennis, R. H. 2009. Introduction to Food Engineering, Fourth Edition (Food Science and Technology). Academic Press. Elsevier.
Side, Catherine “Food Product Development : Based on Experience”, Wiley-Blackwell, 2008. 
Barbosa-Cánovas, Gustavo V.   Schmidt, Shelly   Fontana, Anthony. 2008. Water Activity in Foods: Fundamentals and Applications, Wiley-Blackwell.
Williams, C. 2006. Improving the Fat Content of Foods, Woodhead Publishing, Limited.

ERT 427/3 DESIGN OF EXPERIMENTS  

Course Synopsis:

The course begins with the strategy of experimentation using appropriate statistical software. Calculation on analysis of variance is also included as well as 2k factorial design and 2k-p fractional factorial design. Further study on Response Surface Methods (RSM) such as Central Composite Design (CCD) and Box-Behnken designs for fitting a second order model. The incorporation of Design of Expert software in analyzing the chemical or biochemical process will make the students learning more effective. Finally, introduction to Taguchi approach to process optimization is discussed.
 

Course Outcomes:
Ability to apply and analyze principles for designing experiment and building empirical models. 
Ability to calculate and evaluate the analysis of variance and principles of factorial design.
Ability to design for fitting first order and second order model using Response Surface Methodology. 


References:

Douglas C.Montgomery. 2012. Design and analysis of experiments, 8th Edition”, Wiley and Sons Inc.
Douglas C.Montgomery, George C.Runger. 2011. Applied Statistics and probability for engineers 5th  edition”, John Wiley and Sons Inc. 
Douglas C.Montgomery. 2012. Design and analysis of experiments, International Student Version, 8th Edition”, Wiley and Sons Inc.
Douglas C.Montgomery, George C.Runger, Norma F. Hubele. 2011. Engineering Statistics, SI Version, 5th Edition, John Wiley and Sons Inc.
Raymond H.Myers, Douglas C.Montgomery. 1995. Response Surface Methodology, Process and product optimization using designed experiments, John Wiley and Sons Inc.

 

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