Addis Ababa Science and Technology University

Degree Program B.Sc. in Food Science and Applied nutrition

Program Type Regular
Course Title Unit operation in food processing
Course Code FSAN 2108 Instructor :Mekonnen E
CP 5 ECTS E–mail:mokebed2013@gmail.com
Contact Hours Lectures Tutorials & Laboratory Practice Home Study Total
(per week) Seminars
8 3 1 0 4 8
Course Objectives & Competences to be Course Objectives & Competences to be acquired
Acquired.  The course is designed to equip students with knowledge of
the different unit operations in food processing.
The students will
 Understand different operational stages in food processing
 Acquire knowledge of the working mechanisms of the
different unit operations
 Acquire knowledge of processing various food materials in
to products
 Understand Material and Energy Balance in food processing

1. Introduction
1.1 Basic concept of unit operation
1.2 Preliminary Unit operation
2. Size reduction operations and agglomeration
2.1 Size reduction operations
Course Contents/Outlines 2.1.1 Mechanism of size reduction
2.1. 2 Material properties
2.1. 3 Energy and power requirement for size reduction
2.1.4 Equipment used for size reduction food processing
2.2 Agglomeration (size enlargement)
2.2. 1 Growth agglomeration
2.2.2 Pressure agglomeration

3. Material and Energy Balance computations in different unit

operation

1
 3.1 Introductions
3.2 Basic principles of materials and energy balance
4. Mechanical separations
4.1 Screening
4.2 Sedimentation
4.3 Filtration in solid liquid separation
4.4 centrifugal separations

5. Mixing
5.1 Mixing of Fluids
5.2 Flow Patterns in Fluid Mixing
5.3 Energy Input in Fluid Mixing
5.4 Homogenization
6. Extrusion 15
6.1 Introduction.
6.2 Types of Extrusion
6.3 Applications of Extrusion in Food Processing

Assessment/Evaluation  Assignments……………….......................................................20%
 Tests an Quizzes.......................................................................30%
 Final Exam...............................................................................50%
Total --------------------------------------------------------------------- 100%

Text book
 W.L. McCabe, J.C. Smith and P. Harriott: Unit operation of
chemical engineering, 5thedition, 1993
 Zeki Berk, Food Process Engineering and Technology. 200
Literature
 R.J.McDonoug: Mixing for the process industries, 1992
 Perrys Chemical Engineering Handbook.