Course Module
Department of Agricultural Engineering Faculty of Agricultural Technology Universitas Brawijaya
Module name Operational Unit
Module level Undergraduate program
Code TPE4119
Subtitle -
Courses -
Semester(s) 5 Person
responsible for the module
Dr. Ir. Sandra Malin Sutan, MP
Lecturer 1. Dr. Ir. Sandra Malin Sutan, MP 2. La Choviya Hawa, STP, MP, PhD 3. Ubaidillah, STP, M.Si.
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, project, seminar etc.
Workload 90.67 hours/semester
Lecture, Exercise, and private study Credit points 2 SKS / 3.4 ECTS
Requirements according to the
examination regulations
-
Recommende d
prerequisites
TPE 4231
Module objectives/int ended learning outcomes
ILO-5: An ability to identify, formulating, analysing and solving problems in the field of agricultural engineering through systems approach
ILO-6: An ability to conduct research, explore, develop and apply science and technology in the field of agricultural engineering science
Objectives: This course explains the definition of a food processing unit, non- food and technical basics in the field of agricultural technology, which is a combination of fluid mechanics, heat transfer or a combination of these fields in terms of the operating system and the materials handled. Contains
processing techniques, flow charts and descriptions of several processing method, discontinuous, continuous and semi-continuous operations, operating unit classification, definition and mechanism of transport phenomenon (mass transfer, energy transfer, momentum transport), mass and energy balance, rheology, thermal properties of materials and heat transfer applications in processing, extraction, dehydration (drying), filtration, thermal processing, evaporation, distillation, mixing and boiler.
Knowledge: familiarity with food processing unit, continuous and semi-
continuous operations, transport phenomenon, mass and energy balance, and thermal properties.
Skills: cognitive – Apply food processing units, mass and energy balance, heat transfer, and thermal properties. Phsycomotoric - practical abilities in using food processing unit and calculating mass and energy balance, heat transfer, and thermal properties.
Competences: Student able to evaluate several processing method, discontinuous, continuous, and semi-continuous operations.
Content Courses:
1. Unit for food processing, non-food ingredients and technical basics in the field of agricultural technology
2. Processing techniques: discontinuous, continuous, and semi-continuous operation, classification of operating units: unit of momentum operation, mass, heat transfer. Transport phenomena mechanisms (mass transfer, energy transfer, momentum transport, velocity law)
3. Mass Transfer, Fick's law, Batch system mass balance, continuous system, and mass balance
4. Newton's law for viscosity
5. Stress and deformation, Nestonian fluid, elastic solid, Non Newtonian fluid Viscoelasticity, influence of temperature
6. Determination of the rheological constant for the viscous fluid 7. Enthalpy, latent heat, sensible heat
8. Balance heat drying 9. Basics of filtration
10. Filtering cake resistance, filtering medium resistance, total 11. Liquid-vapor balance, distillation of binary mixtures 12. Raoult's Law
13. The basic principle of particle mixing and liquid mixing 14. Mixing tools and machines
15. Functions and objectives of boiler system components, boiler classification, boiler efficiency, direct method and indirect method
16. Benefits and objectives of the drying curve 17. Process stages on the drying curve
18. Water content balance 19. Efficiency of drying 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) = 40%
Final Exam (1-4) = 40%
Assignment = 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. ASHRAE Guide and Data Books, American Society of Heating, Refrigerating and Air Conditioning Engineers, New York.
2. BIRD, R. B., STEWART, W. E. and LIGHTFOOT, E. N. (1960) Transport Phenomena, Wiley, New York.
3. CHARM, S. E. (1971) The Fundamentals of Food Engineering, 2nd Edition, AVI, Westport.
4. Christie J. Geankoplis. Transport processes and Units Operations.
University of Minnesota. Third Edition. Prentice-Hall International, Inc.
ISBN 0-13-045253-X. 1993, 1983, 1978 by P T R - Prentice Hall, INC. A Simon & Schuster Company. Englewood Cliffs, New Jersey 07632.
5. EARLE, R.L . 1983. Unit Operations in Food Processing. Published by NZIFST (Inc.)
6. HENDERSON, S. M. and PERRY, R. L. (1976) Agricultural Process Engineering, 3rd Edition, Wiley, New York.
7. Ibarz, A and Barbosa-Cánovas G.V., Unit Operations in Food Engineering 8. Mc CABE, W. L.,SMITH, J. C.and HARRIOTT, P.(1975) Unit Operations of
Chemical Engineering, 3rd Edition, McGraw-Hill, New York.
