1. Food Engineering Operations-I, FE-503, 4 (2-2)
UPM Teacher:
Associate Prof. Ir. Dr. Chin Nyuk Ling, Email: chinnl@upm.edu.my
Background:
Bac. Eng. (Hons) Process and Food, Universiti Putra Malaysia, 1999
Ph.D (Chemical Eng.), University of Manchester Institute of Science & Technology, 2003
Professional Engineer in Process and Food Malaysia
UAF Coordinators: (1) Engr. Dr. M.Azam Khan, Email: uafkhan@yahoo.com
(2) Engr. Zawar Hussain (Pr), Email: zawar2192@yahoo.com
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2. Course Contents
Theory
Material handling; handling and transportation freshly harvested and refrigerated perishable and non-perishable produce.
Cleaning, sorting, grading, peeling, size reduction and mixing.
Separation techniques; screening, filtration, centrifugal filtration, membrane filtration-MF, UF, NF, RO, IE., sedimentation,
crystallization, centrifugation.
Homogenization, Bleaching, blanching, deodorization, extraction, grinding.
Conveying; Screws, vibrators, belt conveyors and elevators; fluidization and agitation, flow pattern and baffles.
Practical
Demonstration of equipment and instruments used in food engineering operations.
Evaluation of performance; Capacity; Efficiency and operating costs of individual food engineering units; Determination of
optimum operating conditions.
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3. References
1. Brennan, J.M. 2006. Food Processing Handbook. WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany.
2. Ibarz, A and G.V. Barbosa-Cánovas. 2007. Unit operations in food engineering. CRC Press, Taylor & Francis Group,
6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742, USA.
3. Jun, S and J. M. Irudayaraj. 2009. Food Processing Operations Modeling (2nd ed.), Design and Analysis, CRC Press,
Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742, USA.
4. Saravacos, G.D. and Z.B. Maroulis. 2011. Food Process Engineering Operations. CRC Press, Taylor & Francis
Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742, USA.
5. Smith, P.G. 2011. Introduction to Food Process Engineering. Publisher Springer Berlin Heidelberg, Germany.
Delivery
On-line lecture
Summary handouts
Notes taking
Examples and solutions
Calculators
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4. Time Table
Week - Hours
1 - 3 hrs
Date (Wednesday 2-5 pm)
9 October
2 - 3 hrs
3 - 3 hrs
4 - 3 hrs
16 October
23 October
30 October
5 - 3 hrs
6 November
6 - 2 hrs
7 - 3 hrs
8 - 3 hrs
13 November
20 November
27 November
9 - 3 hrs
10 - 3 hrs
4 December
11 December
18 December
11 – 3 hrs
25 December
1 January
8 January
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Content
Introduction to course layout
Syllibus and reference, Attendance, Grading
Test and Exams
Material handling; Cleaning, sorting.
Grading, peeling, size reduction, mixing.
Separation techniques; screening, filtration,
centrifugal filtration, membrane filtration-MF
Separation techniques; membrane filtration-RO,
IE, UF, NF.
Mid Test (30% Theory)
Sedimentation, crystallization, centrifugation
Homogenization, Bleaching, blanching,
deodorization.
Extraction, grinding.
No lecture – Malaysia Public Holiday
Conveying; Screws, vibrators, belt conveyors and
elevators, fluidization and agitation
No lecture – Malaysia Public Holiday
No lecture – Malaysia Public Holiday
Flow pattern and baffles

5. Test and Exams
Mid test
(30% of Theory)
Assignment
(10% of Theory)
Final Exams
(60% of theory)
12
4
24
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Practical
(100% of
Practical)
40
Conducted In UAF
Total
Theory+Practical
80

6. Lecture 1
Introduction -What is food processing?
History of Food Processing
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7. – when and how did it begin
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8. Benefits of processing food
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9. Drawback
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10. Performance parameters for food processing –what to measure?
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11. Trends in modern for food processing
Health
Hygiene
Efficiency
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12. Types of food industries
Food processing industries and practices include the following:

Fish processing
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13. 
Food packaging plant
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14. 
Meat packing plant, Slaughterhouse
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15. 
Sugar industry
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16. Think Thoughts 1
De-agglomerating batter mixes in food processing
Problems often occur during preparation of batter mixes because flour and other powdered ingredients tend to form lumps
or agglomerates as they are being mixed during production. A conventional mixer/agitator cannot break down these
agglomerates, resulting in a lumpy batter. If lumpy batter is used to enrobe products, it causes an unsatisfactory appearance
with misshapen or oversize products that do not fit properly into packaging. This can force production to a standstill.
Furthermore batter mix is generally recirculated from an enrobing system back to a holding vessel; lumps then have a
tendency to build up, reducing the flow of material and raising potential sanitation issues.
Question: How can we solve this problem?
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