課程資訊
課程名稱
 食品工程學
Food Engineering 
開課學期
 112-1 
授課對象
 學程  食品科技學程  
授課教師
 陳時欣 
課號
 FOOD5309 
課程識別碼
 641 U4030 
班次
  
學分
 3.0 
全/半年
 半年 
必/選修
 必修 
上課時間
 星期五6,7,8(13:20~16:20) 
上課地點
 食科102 
備註
 屬食品工程課程群，至少必修3學分。與陳冠翰、陳明煦合授
總人數上限：60人 
  
課程簡介影片
 
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課程大綱
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課程概述

本課程乃討論食品加工涉及之工程學原理，內容包括質量平衡，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，質傳等。

This course delves into the engineering principles relevant to food processing. Topics covered include mass balance, energy balance, fluid mechanics (covering aspects like viscosity, dimensionless analysis, flow behavior, mechanical energy balance, etc.), heat transfer, mass transfer, and more. 

課程目標
 本課程之主要目的是使學生瞭解涉及食品加工之工程學原理，以及其在食品加工程序之應用與重要性。期望學生在修讀本課程之後，有更多的背景知識了解、處理與解決食品加工的問題。
The primary objective of this course is to equip students with a comprehensive understanding of the engineering principles underlying food processing and their practical applications and significance in various food processing procedures. Upon completing this course, students will possess a solid foundation of knowledge enabling them to effectively comprehend, address, and resolve food processing challenges and issues. 
課程要求
 1.中文授課
2.每週均有作業，作業成績併入學期成績的計算。
3.鼓勵學生上課時發問
1. The course is conducted in Chinese.
2. Weekly homework assignments are assigned, and their grades are factored into the overall semester assessment.
3. Active student participation is encouraged, and students are welcomed to ask questions during class. 
預期每週課後學習時數
 3-6 h 
Office Hours
 另約時間 備註： To schedule an appointment with the lecturer or teaching assistant, please send an email requesting a meeting at least one week in advance. 
指定閱讀
 Fundamentals of Food Process Engineering. Toledo, Singh and Kong 4th ed. Springer 2018. 
參考書目
 Transport Processes and Unit Operations, C. J. Geankoplis, 4th ed. Allyn and Bacon, Inc., 2003. 
評量方式
(僅供參考)
  
No.
項目
百分比
說明
1. 
 homework 
30% 
 Attendance included 
2. 
 Midterm test 
35% 
 No books or electronic devices are permitted, but individuals may bring up to three pages of A4-sized sheets (double-sided) for reference. 
3. 
 Final Exam 
35% 
 No books or electronic devices are permitted, but individuals may bring up to three pages of A4-sized sheets (double-sided) for reference. 
 
針對學生困難提供學生調整方式
  
上課形式
作業繳交方式
考試形式
其他
 由師生雙方議定
課程進度
週次
日期
單元主題
第1週
 9/8  Units and Dimensions (SHC)
- Introduction
- Units
- Dimensional consistency 
第2週
 9/15  Material Balance (SHC)
- Input-output concept at steady state
- The concept and unsteady state 
第3週
 9/22  Energy Balance-1 (SHC)
- Introduction to Thermodynamics
- Enthalpy and steam table
- Entropy and Mollier chart 
第4週
 9/29  Moon Festival 
第5週
 10/6  Energy Balance-2 (SHC)
- Introduction to Thermodynamics
- Enthalpy and steam table
- Entropy and Mollier chart 
第6週
 10/13  Fluid Flow-1 (SHC)
- Flow behavior
- Mechanical energy balance
- Lost work & friction factor
- Piping and pumping 
第7週
 10/20  Fluid Flow-2 (SHC)
- Flow behavior
- Mechanical energy balance
- Lost work & friction factor
- Piping and pumping 
第8週
 10/27  Fluid Flow-3 (SHC)
- Flow behavior
- Mechanical energy balance
- Lost work & friction factor
- Piping and pumping 
第9週
 11/3  Midterm Test 
第10週
 11/10  Heat Transfer-1 (GHC)
- Introduction to Thermodynamics
- Enthalpy and steam table
- Entropy and Mollier chart 
第11週
 11/17  Heat Transfer-2 (GHC)
- Introduction to Thermodynamics
- Enthalpy and steam table
- Entropy and Mollier chart 
第12週
 11/24  Heat Transfer-3 (GHC)
- Introduction to Thermodynamics
- Enthalpy and steam table
- Entropy and Mollier chart 
第13週
 12/1  Mass Transfer (SHC)
- Molecular diffusion
- Mass transfer coefficient
- Interphase mass transfer 
第14週
 12/8  Refrigeration-1 (MHC)
- Energy conversion
- Refrigeration cycle/system
- Food refrigeration 
第15週
 12/15  Refrigeration-2 (MHC)
- Energy conversion
- Refrigeration cycle/system
- Food refrigeration 
第16週
 12/22  Final Exam