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ABE 556: Change Title, Description, Prerequisite
Engineering Faculty Document No. 50-02
April, 2003 TO:
Engineering Faculty FROM: The Faculty of the Agricultural and
Biological Engineering RE:
Course Change in title, description, and prerequisites
The faculty of the Department of Agricultural and Biological Engineering has
approved the following course change. This action is now submitted to the
Engineering Faculty with a recommendation for approval. FROM: ABE 556 Food Plant Design and
Economics Sem. 2, Class 3, lab 3 cr. 4.
Prerequisite: ABE 454
and ABE 555 or consent of instructor Fundamental concepts for food-plant
design, estimation of process costs and profitability, optimization of
processing systems. Introduction to food-plant layout,
utility design, sanitation requirements, and material selection. TO: ABE 556 Biological and Food
Process Design Sem.2, Class 3,
lab 3 cr. 4. Prerequisite: ABE 555 or
consent of instructor The course will focus on the
synthesis, creation, evaluation and optimization of a process to convert basic
biological materials into a finished product. Concepts of material and
energy balances, thermodynamics, kinetics, transport phenomena of biological
systems will be used to design processes to minimize energy and environmental
impacts, and evaluate economic factors while maintaining product quality.
Group projects, written and oral reports. Rationale: The proposed
course title and description better reflects the updated content of the course. ___________________________________________ Vincent F. Bralts Head, Department of Agricultural & Biological
Engineering ABE
556 Biological
and Food Process Design Instructor:
Course Learning
Objectives: Successful completion of
the course will enable the students to: Overall Objectives 1. Incorporate engineering and scientific principles into the analysis
and design of a process to convert biological materials into higher valued
products given economic, environmental, labor and energy constraints. Topics 2. Economic aspects of product costs 3. Develop experimental design to identify impact of process variables
in product quality 4. Minimizing environmental, energy impact 5. Optimization Emphasis 6. Communicate technical information 7. Improve computer skills to operate and schedule processes 8. Work in teams to design a biological/food process Textbook: Turton, R., R. C. Bailie,
W. B. Whiting, and J. A. Shaewitz. 1998. Analysis, Synthesis, and Design
of Chemical Processes. B. M. Goodwin (ed.), Prentice-Hall, Inc., References: 1. Ladisch, Michael, 2001 Bioseparations
Engineering: Principles Practice, and Economics. John Wiley and Sons, Inc, 2. 3. Kessler, H. G. 1981. Food Engineering and Dairy
Technology. Verlag A. Kessler, 4. Mann, J. G. and Liu, Y. A. 1999. Industrial Water Reuse
and Wastewater Minimization. R. Esposito (ed.), 5. Perry, R. H. and Green, D. W. 1997. Perry's Chemical
Engineers' Handbook, 7th Edition. R. H. Perry, D. W. Green,
and J. O. Maloney (eds.), McGraw-Hill, New York, N.Y. 6. Rotstein, E., R. P. Singh, and K. Valentas.
1997. Handbook of Food Engineering Practice. K. J. Valentas, E. Rotstein, R. P.
Singh (eds.), CRC Press, Boca Raton, NY. 7. 8. Shuler, M. and F. Kargi. 1992 Bioprocess
Engineering – Basic Concepts, Prentice Hall Course Outline – Weekly Topics: 1 Process Design Considerations and Flowsheet
Synthesis 2 Evaluation of Alternatives 3 Equipment Materials Selection 4 Material Handing Equipment Design 5 Heat Transfer Equipment Design 6 Bioreactor Design 7 Separation and Purification Design 8 Process Cost Estimation 9 Engineering Economics and Analysis 10 Profitability
and Alternative Investment 11 Optimal
Design and Performance 12 Quality
Assurance, Safety and Validation 13 Water
Purification, Treatment and Reuse 14 Byproduct
Treatment and Use 15 Energy
Integration |
