課程資訊
課程名稱
 食品工程學
FOOD ENGINEERING 
開課學期
 98-1 
授課對象
 生物資源暨農學院  食品科技研究所  
授課教師
 陳冠翰 
課號
 FOOD5309 
課程識別碼
 641 U4030 
班次
  
學分
 3 
全/半年
 半年 
必/選修
 選修 
上課時間
 星期五5,6,7(12:20~15:10) 
上課地點
 食科102 
備註
 與蔣丙煌合開
總人數上限：60人
外系人數限制：10人 
Ceiba 課程網頁
 http://ceiba.ntu.edu.tw/981foodengineering 
課程簡介影片
 
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課程概述

課程內容包括工程學原理，質量平衡，熱量平衡，流體力學，（如黏度，無因次分析，流動行為、機械能平衡等），熱傳導，蒸發原理，乾燥方法，以及反應動力學於食品加工之應用。成績之評量以期中、期末考試成績與平時之作業成績為依據。
 

課程目標
 主要目的是提供學生瞭解工程學原理，以及其在食品工業，加工程序之應用與重要性，同時鼓勵學生進行論文研究時，從不同的角度探討主題。故授課時以觀念之講解為主，以計算為輔，以達到其應用之目的。
本課程係以食科所新生為主要授課對象，但亦歡迎對食品工程有興趣的學生選修，為三學分課程，於每週五下午一至四時上課。依食科所要求，為未能抵免而須補修學分之學生的必修課程。 
課程要求
 1.Lectures periods include lectures, problem solving and interaction between students and instructors.
2.Reading assignments: Students are expected to read each weekly online lecture powerpoint material prior to the lecture period.
3.Homework assignments: Homework problems (generally 4 to 6 problems) are assigned once a week and due at end of next Friday.
4.Literature paper review reports: Reports are based on discussions and insights presented from reading food engineering related published research papers. Each student has to submit independent reports.
5.Examinations: Comprehensive examinations are scheduled during the semester. Examinations are based on all material from lectures, homework, field trips, and projects during the period prior to the examination. 1 midterms and one final examination are scheduled.  
預期每週課後學習時數
  
Office Hours
 另約時間 
指定閱讀
  
參考書目
 • Lecture Notes from Food Engineering Principles, Cornell Dr. SS Rizvi (2006) and NTU Dr. Yeh
• Introduction to Food Engineering, Singh and Heldman (4th Edition), Academic Press, 2008.
• Transport Processes & Separation Process Principles, CJ Geankoplis (4th Edition), Prentice Hall, 2003.
 
評量方式
(僅供參考)
  
No.
項目
百分比
說明
1. 
 Homework  
25% 
  
2. 
 Literature paper review report 
20% 
  
3. 
 Mid-term exam 
25% 
  
4. 
 Fina exam 
30% 
  
 
課程進度
週次
日期
單元主題
第1週
 9/18  Basic Concepts of Food Engineering
- Dimensions and units
- Conversion of units
- Process flow charts 
第2週
 9/25  Systems and Processes
- Gases, liquids, and solids
- Phase diagrams and their utility
- Concepts of thermodynamics 
第3週
 10/02  Material and Energy Balance
- Input-output concept at steady state
- Input-output at unsteady state
- Concept of enthalpy
- Steam table & Mollier pressure-enthalpy chart
- Energy conversion 
第4週
 10/09  Material and Energy Balance
- Input-output concept at steady state
- Input-output at unsteady state
- Concept of enthalpy
- Steam table & Mollier pressure-enthalpy chart
- Energy conversion 
第5週
 10/16  Material and Energy Balance
- Input-output concept at steady state
- Input-output at unsteady state
- Concept of enthalpy
- Steam table & Mollier pressure-enthalpy chart
- Energy conversion 
第6週
 10/23  Fluid Flow
- Flow behavior
- Mechanical energy balance
- Lost work & friction factor
- Pumps 
第7週
 10/30  Fluid Flow
- Flow behavior
- Mechanical energy balance
- Lost work & friction factor
- Pumps 
第8週
 11/06  Fluid Flow
- Flow behavior
- Mechanical energy balance
- Lost work & friction factor
- Pumps 
第9週
 11/13  MID-TERM EXAM 
第10週
 11/20  Equipment and Devices 
第11週
 11/27  Equipment and Devices 
第12週
 12/04  Heat Transfer
- Conduction at steady state
- Convective heat transfer
- Combined conduction and convection
- Unsteady state heat transfer 
第13週
 12/11  Heat Transfer
- Conduction at steady state
- Convective heat transfer
- Combined conduction and convection
- Unsteady state heat transfer 
第14週
 12/18  Evaporation
- Overall heat transfer coefficients
- Single-effect evaporator 
第15週
 12/25  Mass Transfer
- Diffusion process
- Unsteady-state mass transfer 
第16週
 1/01  Dehydration
- Psychrometry
- Water activity and moisture diffusion
- Drying during constant & falling rate periods 
第17週
 1/08  Dehydration
- Psychrometry
- Water activity and moisture diffusion
- Drying during constant & falling rate periods 
第18週
 時間另訂  FINAL EXAM