Summary of IMK106 PENGENALAN KEPADA KEJURUTERAAN MAKANAN (INTRODUCTION TO FOOD ENGINEERING)

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IMK106 PENGENALAN KEPADA KEJURUTERAAN MAKANAN (INTRODUCTION TO FOOD ENGINEERING)

MEMPERKENALKAN PRINSIP ASAS DAN APLIKASI KEJURUTERAAN DALAM OPERASI PEMPROSESAN MAKANAN.

Lecturer: DR. ABDORREZA MOHAMMADI NAFCHI
Lecturer: DR. NORAZATUL HANIM BINTI MOHD ROZALLI

Skill Level: Beginner

General

Welcome note

Instructional Plan (IP) IMK106

Food Engineering Book

02 Basic Thermodynamics

02 Basic Thermodynamics (Part 1)

Thermodynamics Principles and Concepts

02 Basic Thermodynamics (Part 3)

02 Basic Thermodynamics (Part 4)

Tutorial 1: Pressure

Tutorial 2: Properties of the steam tables

Tutorial 3: Properties of the steam tables

Tutorial 3: Answer Scheme

Appendix 1: Property Tables and Charts (SI Units)

Appendix 2: Property Tables and Charts (English Units)

Online quiz 1

3. Energy Balance

Lecture Notes: Energy Balance

Video on overall energy balance (5 min 41 seconds)

Tutorial 4: Energy balance

4. Material Balance

Lecture Notes: Chapter 4-Material Balance

Video on Material Balance

Examples of Material Balance from textbook

Tutorial 5-Material Balance

Tutorial 6: Material and Energy Balance

5. Reaction Kinetics

Lecture notes: Chapter 6-Reaction Kinetics

Tutorial 7-Reaction Kinetics

Answer for Question 10

Example Question (series of data)

Test 1 [10%]

Test 1 [10%]

E-learning Assessment

E-learning (10%) [CLO1]

Tutorial Exercise (10%)

Tutorial Exercise (10%)

Assignment [20%]

Heat Transfer in Food Processing [Week 12]

Heat Transfer Notes, part 1

Lesson 1- Modes of Heat Transfer - Overview

Notes from Textbook part 2

Lesson 2- Conduction in Rectangular and Cylindrical Walls

Heat Transfer in Food Processing

Notes for Lesson 3

Lesson 3: Conduction in Multi-layered Walls of Rectangular and Cylindrical Objects

Notes for Lesson 4

Lesson 4: Convective heat transfer

Assignment 20% of Total Score

Assignment [20% of total score]

Test 2 [10% Dr Reza]

Test 2 [Dr. Reza, 10% of Total Scores]

Heat Transfer in Food Processing

Notes for Lesson 5

Lesson 5: Overall Heat Transfer Coefficient

Toturial and Review

Mass Transfer

Mass Transfer Notes

What is Mass Transfer?

Fick's Law

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