Course Module
Department of Agricultural Engineering Faculty of Agricultural Technology Universitas Brawijaya
Module name Food Processing Technique & Agricultural Products Module level Undergraduate program
Code TPE4145
Subtitle -
Courses -
Semester(s) 5 Person
responsible for the module
La Choviya Hawa, STP, MP, PhD
Lecturer 1. Prof. Dr. Ir. Sumardi H. S., MS 2. Dr. Ir. Sandra Malin Sutan, MP 3. La Choviya Hawa, STP., MP., PhD 4. Dewi Maya Maharani, STP., MSc Language Bahasa Indonesia, English
Relation to curriculum
Compulsory/elective Type of
teaching, contact hours
Contact hours and class size separately for each teaching method: lecture, lesson, practical, project, seminar etc.
Workload 136 hours/semester
Lecture, Exercise, Laboratory session, and private study Credit points 3 SKS / 5 ECTS
Requirements according to the
examination regulations
-
Recommended prerequisites
TPE 4231 Module
objectives/inte nded learning outcomes
ILO-1: An ability to use engineering principles in designing technology products related to the field of agricultural engineering science
ILO-3: An ability to manage and utilize natural resources (agriculture and environment) and the supporting resources (human resources, infrastructure, etc.) in an optimal way and sustainable
ILO-5: An ability to identify, formulating, analyzing and solving problems in the field of agricultural engineering through systems approach
Objectives: This course studies the process of materials from harvest to semi- finished and finished products. The process includes threshing, cleaning, drying, stripping, material handling, milling, size reduction. Food processing includes basic rheology, heating and cooling of food ingredients.
Knowledge: familiarity with process materials from harvest to semi-finished products and finished products
Skills: cognitive – Apply drying, cooling, freezing, storage, packaging, thermal and non-thermal processes in agricultural engineering. Phsycomotoric - practical abilities to use food engineering principles such as drying, cooling, freezing, storage, packaging, thermal and non-thermal processing
Competences: Student able to identify problems, formulate, analyze and solve problems during drying, cooling, freezing, storage, packaging, thermal and non-thermal processes in agricultural engineering.
Content Courses:
1) Introduction to food processing and agricultural products 2) Basic drying theory (moisture content and psycometric chart) 3) Drying machine components introduction
4) The basic theory of cooling
5) Cooling engine components introduction 6) Cooling applications in agricultural materials 7) Food processing with thermal applications 8) Food processing with non-thermal applications 9) Packaging technique
10) Storage technique Laboratory practice:
1. Pre-test and laboratory introduction 2. Pasteurization practice
3. Packaging and storage practices 4. Practice drying
5. Vacuum frying practice (vacuum frying machine) 6. Post-test
Study and examination requirements and forms of examination
1. Midterm exam 2. Final term exam 3. Assignment 4. Group assignment
5. Laboratory Practice Report 6. Laboratory Practice Final Exam How to score:
Midterm Exam(1-5) = 30%
Final Exam (1-4) = 30%
Assignment = 20%
Laboratory Practice (Report, Lab. Exam, Final Project) = 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), Laboratory Practice
Reading list 1. Anonim. 2008. Food Storage Guidelines.
Http://www.storeitfoods.com/shelf -life. diakses pada tanggal 5 Desember 2015. Malang
2. Barbosa-Cánovas G.V., Juliano P., Peleg M., (2004/Rev.2006), ENGINEERING PROPERTIES OF FOODS, in Food Engineering, [Ed. Gustavo V. Barbosa-Cánovas], in Encyclopedia of Life Support Systems (EOLSS), Developed under the Auspices of the UNESCO, Eolss Publishers, Oxford ,UK, [http://www.eolss.net]
3. Brennan, J. G., 2006, Food Processing Handbook, Weinheim, Germany 4. Chen, X. D, and Mujumdar, A.S., 2008, Drying Technologies in Food
Processing, Blackwell Publishing
5. Fellows, P.J., 2000, Food Processing Technology, Second Edition, Woodhead Publishing Limited and CRC Press LLC
6. Heldman D.R, and R.P. Singh, ---- Food Process Engineering. --- 7. Henderson and Perry, --- Agricultural Process Engineering, --- 8. Lewis, M.J, 1987, Physical properties of foods and food processing systems,
Ellis Horwood Ltd., England
9. Labuza, T.P. and Riboh 1982. Open Life Dating of Foods. Food Science and Nutrition Press. Inc. Westport. Connecticut.
10. Mohsenin, N.N., 1970, Physical properties of plant and animal materials, Gordon and Breach, Science Publisher, Inc., New York
11. Mohsenin, N.N., 1980, Thermal properties of foods and agricultural materials, Gordon and Breach, Science Publisher, Inc., New York
12. Rao, M.A., Rizvi, S.S.H, and Datta, A.K., 2005, Engineering properties of foods, Third Edition, Taylor & Francis Group
13. Robberts TC. 2013. Food Plant Engineering Systems 2nd Ed. CRC Press 14. Sahin, S and Sumnu, S. G., 2006, Physical properties of foods, Middle East
Technical University, Ankara, Turkey
15. S. M. Henderson and R. L. Perry. 1976. , Agricultural Process Engineering.
Wesport, Conn. : AVI Publishing Co.
16. Saravacos G. dan A.E. Kostaropoulos. 2015. Handbook of Food Processing Equipment 2nd Ed. Springer
17. Syarief, Rizal dan Halid, Hariyadi, 1993, Teknologi Penyimpanan Pangan, Cetakan 1, Penerbit ARCAN
18. Syarif, Rizal., Sassya Santusa dan St. Isyana Budiwati. 19889. Teknologi Pengemasan Pangan. Pusat antar Universitas Pangan dan Gizi. IPB, Bogor 19. Toledo, R. T., 2007. Fundamentals of Food Process Engineering, Third
Edition, Springer Science+Business Media, LLC
