Course Module
Department of Agricultural Engineering Faculty of Agricultural Technology Universitas Brawijaya
Module name NON THERMAL PROCESSING TECHNOLOGY Module level Undergraduate program
Code TPO62046
Subtitle -
Courses -
Semester(s) Genap Person responsible
for the module
Angky Wahyu Putranto, STP, MP Lecturer 1) La Choviya Hawa, STP, MP, PhD
2) Angky Wahyu Putranto, STP, MP Language Bahasa Indonesia, English
Relation to curriculum
Elective Type of teaching,
contact hours
Contact hours and class size separately for each teaching method:
lecture, lesson, practical, project, seminar etc.
Workload
Credit points 2 SKS / 3,4 ECTS Requirements
according to the examination regulations
-
Recommended prerequisites
- Module
objectives/intende d learning
outcomes
ILO-1: Have basic knowledge of mathematics and natural sciences in applying engineering principles to identify and solve contemporary problems related to the field of bioprocess
ILO-2: Formulate and apply the process of converting biological materials into bio-based materials that have added value, both in food, feed, fuel, pharmaceutical, nutritional, biomateriaal and biochemical aspects ILO-5: Demonstrate the ability to work in a team composed of various disciplines and cultures in building complex problem solving with innovative engineering solutions
Knowledge: Students are able to understand and explain types of non- thermal processing, general comparisons with thermal processing technologies
Skills: cognitive – Students are able to explain, arrange, and calculate with processing techniques with physical and electromagnetic processes
Competences:
Students are able to explain, compile designs and discuss non-thermal technology combinations
Content Lecture:
1) Introduction to non-thermal technology (CLO-1) 2) High Hydrostatic Pressure (HHP) Technology (CLO -2) 3) Ultrasonic Technology (CLO -2)
4) Pulsed Electric Field (PEF) Technology (CLO -3) 5) Oscillating magnetic field (CLO -3)
6) Irradiation and UV treatment (CLO -3) 7) Ozone Technology (CLO -3)
8) Combined non thermal treatment (CLO-1 and CLO-4) 9) Commercialization of non-thermal technology (CLO-4)
Study and examination requirements and forms of
examination
1. Midterm exam 2. Final term exam 3. Assignment 4. Group assignment How to score:
Midterm Exam(1-5) =30%
Final Exam (1-5) = 30%
Assignment (1-4) = 20%
A : 80 < Final Score ≤ 100 B+ : 75 < Final Score ≤ 80 B : 69 < Final Score ≤ 75 C+ : 60 < Final Score ≤ 69 C : 55 < Final Score ≤ 60 D : 50 < Final Score ≤ 55 D+ : 44 < Final Score ≤ 50 E : 0 < Final Score ≤ 44
Media employed Class, Online learning system (Zoom and Google Classroom) Reading list
1) Howard Q. Zhang, Gustavo V. Barbosa-C´anovas, V.M.
Balasubramaniam, "Nonthermal processing technologies for food", IOWA: John Wiley & Sons Ltd, 2012
2) Canovas B, et al, Non thermal Processing of Foods and Emerging Technologies, EOLSS
3) Dunne P, 2007, Future Prospect for Advance Processing Technologies, Linking products with Technologies, US Army Natick Soldier, RDnE Centre 4) Karwe M, 2008, Non-thermal Food Processing, Department of Food Science, Rutgers University
5)Groth E, 2007, Food Irradiation fro Fresh Food, The Organic Centre 6) Shamsi, K. & Sherkat, F. 2009. Application of Pulsed Electric Field In
NonThermal Processing of Milk. Asian J. Food Ag-Ind. 2(03) : 216-244.
7) Toepfl, S. 2006. Pulsed Electric Fields (PEF) for Permeabilization of Cell Membranes in Food- and Bioprocessing – Applications, Process and Equipment Design and Cost Analysis. University of Technology, Berlin.
Jerman.
