課程名稱 |
食品工程學 FOOD ENGINEERING |
開課學期 |
99-1 |
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 |
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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 |
總人數上限:60人 外系人數限制:20人 |
Ceiba 課程網頁 |
http://ceiba.ntu.edu.tw/991FOOD5018 |
課程簡介影片 |
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核心能力關聯 |
核心能力與課程規劃關聯圖 |
課程大綱
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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。
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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 |
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Office Hours |
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指定閱讀 |
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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.
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評量方式 (僅供參考) |
No. |
項目 |
百分比 |
說明 |
1. |
Homework |
30% |
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2. |
Class Participation |
10% |
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3. |
Mid-term Exam |
30% |
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4. |
Final Exam |
30% |
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週次 |
日期 |
單元主題 |
第1週 |
9/17 |
Introduction to Food Engineering/ Unit and Dimensions |
第2週 |
9/24 |
Systems and Processes |
第3週 |
10/01 |
Thermodynamics (1) |
第4週 |
10/08 |
Thermodynamics (2) |
第5週 |
10/15 |
Material and Energy Balance |
第6週 |
10/22 |
Fluid Flow (1) |
第7週 |
10/29 |
Fluid Flow (2) |
第8週 |
11/05 |
Fluid Flow (3) |
第9週 |
11/12 |
MID-TERM EXAM |
第10週 |
11/19 |
Heat Transfer (1)
Conduction |
第11週 |
11/26 |
Heat Transfer (2)
Convection |
第12週 |
12/03 |
Heat Exchanger |
第13週 |
12/10 |
Heat Transfer Review |
第14週 |
12/17 |
Unsteady State Heat Transfer |
第15週 |
12/24 |
Refrigeration and Psychrometrics |
第16週 |
12/31 |
Water activity and glass transition temperature: industrial applications |
第17週 |
1/07 |
Review |
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