CHBE 487/587 – Interfacial Phenomena
An interface occurs wherever two immiscible phases of matter come into contact. The properties of this interface can be very different from the properties of either of the two bulk phases. These interfacial properties in turn can have a significant impact on the overall system. By the end of this course students should be able to do the following:
- recognize the importance of interfacial phenomena in a variety of industrial processes and consumer products
- explain the physics driving interfacial phenomena in an area of industrial application that is of interest to the student
- calculate the quantitative effects of various interfacial phenomena
- estimate the relative importance of different physical phenomena by implementing dimensional analysis
- know where to look to find information to solve specfi c problems related to interfacial phenomena
FNH 300 – Principles of Food Engineering
Bringing food to consumers that is safe and delicious presents a number of technical challenges. Food engineering is the creative application of science and mathematics to overcome these challenges. Over the years, this has led to many innovations in food processing, preservation, and conveyance, as well as the creation of new food concepts. This course aims to provide an introduction to the fundamental scientific concepts and engineering skills needed to understand commercial food processes, as well as to design simple food process systems. Because of the practical need for quantitative prediction of process outcomes, topics are examined in mathematical as well as descriptive terms. By the end of this course students should be able to do the following:
- employ a systematic problem-solving method for addressing engineering questions, including making and testing assumptions
- calculate mass and energy balances in the context of food processing equipment
- describe the diff erent modes of heat and momentum transfer and explain the e ects of each on a food process of interest to the student
- select appropriate mathematical models for a given situation and use them to calculate important food processing parameters such as sterilization time, heating/cooling rate, or flow rate
- estimate the relative importance of different physical phenomena from dimensionless numbers
- know where to look to find information about food engineering principles and processing equipment
CHBE 362 – Process Engineering Laboratory
Process engineering is one of the skill sets that differentiate Chemical Engineers from other engineers. While process engineering more broadly includes design, operation, control, optimization and intensification of processes, in this course the focus is on operation and optimization through hands-on work to become familiar with equipment, characterize material properties, and analyze processing parameters. By the end of this course students should be able to do the following:
- Think critically about the potential hazards associated with equipment and materials
- Prepare plots and tables where the uncertainty in the numerical values are accurately represented
- Compare experimental data to theoretical predictions and reflect on observed differences
- Proficiently perform calculations involving the propagation of uncertainty
- Write a clear and concise technical report
- Reflect on strategies for working effectively with a partner (not assessed)
- Evaluate and provide formative feedback on technical reports prepared by peers
- Employ best practices in using a project notebook