Izmir Institute of Technology

Department of Food
Engineering

FE 304 Food Engineering Unit

Operations
By
Prof. Dr. Sevcan Ünlütürk

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distributed.” 17.02.2025
 INSTRUCTOR
 Sevcan Ünlütürk (Room: B118-A, phone: 6906,
[email protected])
 Office Hours: Thursday 10:45-12:00

 TEACHING ASSISTANTS (TAs): Pelin Barış Kavur, Eda
Dalyan, Berkay Berk
 Office hours: to be announced!!

 LECTURE TIMES
 Monday: 09:45 -12:30
 Tuesday: 13:30-16:15

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 MS TEAMS CODE:222aal2

 COURSE OBJECTIVE AND COURSE DESCRIPTION
 Some unit operations that are important in the food sector are theoretically
investigated in accordance with the principles introduced in the 1st, 2nd and 3rd
year of Food Engineering degree program. The procedure used for each unit
operation is to describe the process, its applications, effects on the food product
and requirements, appropriate process diagrams, solving unit operation problems
using mass, flow and heat balances.


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TEXTBOOKS
 Singh R.P. and Heldman D.R. “Introduction to Food Engineering”.4th Edition,
Academic Press, Elsevier, Burlington Ca, USA. (2009)
 Ibarz A. and Barbosa-Canovas G.V. “Unit operations in Food Engineering”.
CRC Press LLC, London, UK (2003).
Other references:
 Geankoplis, C. J., “Transport Processes and Seperation Process Principles",
4th Edition, Prentice Hall, New Jersey, USA. (2003)
 Earle, R.L. and M.D. Earle. “Unit Operations in Food Processing”.
http://www.nzifst.org.nz/unitoperations/
 Fellows P. “Food Processing Technology, Principles and Practice”, Third
edition. Woodhead Publishing, Cambridge, UK. (2009)
 Saravacos, G. and Kostaropoulos A. E. “Handbook of Food Processing
Equipment”. Kluwer Academic. (2002)
 http://www.rpaulsingh.com/learning.html
 Other related books

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EVALUATION
Activities Quantity Effects on Grading, %

FE 304
Midterm 1 25
PopUp Quizzes - 5
Homeworks 3 10
Projects 3 30
Final Exam 1 30

LECTURES AND HOMEWORKS

FE 304 will continue as a face to face education course. Homeworks will be given to
illustrate the basic principles. Homework is due one week after the assignment date at the
time of class. No late hand-ins will be accepted

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PROJECTS AND REPORTS
Group projects will be given to illustrate the basic principles of the course. No late hand-
ins will be accepted.

TURNITIN (with AI writing detection) software will be utilized to detect any act of
plagiarism for both short and long-reports. SIMILARITY RATES BEYOND 30% are
unacceptable and WILL DEFINITELY BE DISREGARDED and treated as cheating.

Turnitin similarity (%) Action taken

>41% Report will be disregarded.
25-30% -5 p
31-40% -10 p

POPUP QUIZES
A short and informal test of a few questions will be given without any warning during the
lecture. Approximately 5-10 minutes will be allocated for the exam.

MIDTERM AND FINAL EXAM

Midterm and Final exam will be written, how to conduct exams will be announced before
the dates specified in the calendar.

Recordings of Course Presentations (including notes and audio/video recordings):

Only the faculty member, and anyone to whom the faculty member has granted
permission, may reproduce, distribute or display (post/upload) course materials.
No entity or individual may give, sell or otherwise distribute recordings of course
presentations.
You may not reproduce, distribute or display (post/upload) lecture notes or recordings or
course materials in any other way without my express written consent. You also may not
allow others to do so. 17.02.2025
SCHEDULE
DATE
Week 1 Introduction
TOPIC
SCHEDULE OF ACTIVITIES
February 17-18 The following table presents
Week 2
February 24-25
Basic principles
information about the
Week 3
March 3-4
Fluid flow in Food Processing
scheduling of classes, quizzes
Week 4 Fluid flow in Food Processing and exams. Nonetheless,
March 10-11 PROJECT 1
chapters may take longer to
Week 5 Heat transfer in Food Processing-1
March 17-18 cover depending on time
Week 6 Heat transfer in Food Processing-2
March 24-25 invested on questions and
Week 7 No class-Ramadan discussions in class. Hence,
March 31-April 1
Week 8 Project 1 submission date
this schedule is TENTATIVE
April 7-8 Heat Exchangers
PROJECT 2
as it may change throughout
Week 9 Resource Sustainability*
the semester. The Instructor
April 14-15 Preservation Processes will try to keep exam dates
Week 10 MIDTERM I fixed as presented unless all
April 21-22
Week 11 Food Freezing students request a change of
April 28-29 HWK1
Week 12 Project 2 Submisison Date date.
May 5-6 Evaporation
HWK2
Week 13 Dehydration
May 12-13 PROJECT 3

Week 14 Mass Transfer in Food Applications

May 19-20
Week 15 Membrane separation (or physical separation processes)
May 26-27 HWK3
June 2-3 Project 3 Submisison Date
Complimentary Unit Operations 17.02.2025
June 16-17 FINAL EXAMINATION
Basic Principles

Lecture 1

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Outline
 Dimensions
 Engineering units
 System, state of a system,
properties of a system (extensive  Conservation of mass (for
intensive)
 Density closed and open systems)
 Concentration  Material balances
 Moisture content  Thermodynamics
 Temperature  Laws of thermodynamics
 Pressure
 Energy
 Enthalpy
 Energy balance (for closed and
 Equation of state and perfect gas open systems) – heat, work,steady
law
flow systems
 Phase diagram of water
 Total energy balance
 Power
 Area

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Introduction
 Physics, chemistry, and mathematics are essential in gaining
an understanding of the principles that govern most of the
unit operations commonly found in the food industry.

 Foods undergo changes as a result of processing; such

changes may be physical, chemical, enzymatic, or
microbiological.

 Therefore, some selected physical and chemical concepts that

are important in food engineering will be reviewed in this
section.

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DIMENSIONS
 A physical entity, which can be observed and/or
measured, is defined qualitatively by a dimension.
 Dimensions:
time
length
area
volume
mass
force
temperature
energy

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 Primary dimensions:
length,
time,
temperature,
mass,
 Secondary dimensions:
 involve a combination of primary dimensions (e.g.,
volume is length cubed; velocity is distance divided by
time)

The quantitative magnitude of a dimension is expressed by a unit; a

unit of length may be measured as a meter, centimeter, or millimeter
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ENGINEERING UNITS
The Système International d’Unités, or the SI base units:

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 SYSTEM
 A system is any region prescribed
in space or a finite quantity of
matter enclosed by a boundary,
real or imaginary.
 The boundary of a system can be
real, such as the walls of a tank, or
it can be an imaginary surface
that encloses the system.
 Furthermore, the boundary may be
stationary or moveable.

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Closed, Open
and Isolated
Systems

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 adiabatic system
 isothermal system

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 STATE OF A SYSTEM
 At equilibrium, all properties of a system will have fixed
values. If any property value changes, then the state of the
system will change.
 The equilibrium condition of the system:
 Thermal equilibrium: System has a uniform temperature
 Mechanical equilibrium: Pressure in the system is
constant
 Phase equilibrium: In two phase systems, such as with
solid crystals in a saturated liquid, their mass of each phase
remains constant
 Chemical equilibrium: the chemical composition of a
material remains constant with time. No chemical reaction
is taking place.
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 When a system undergoes a change of state, then a process
is said to have taken place. The path of the process may
involve many different states. A complete description of a
process involves initial, intermediate, and final states
along with any interactions with the surroundings.

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Properties of a system
 Extensive Properties
1. depends on the extent or the size of a system e.g. mass, length, volume, and
energy.
2. They are additive;
3. if the property value doubles by simply doubling the size of the system; then
it is an extensive property.
 Intensive properties
1. do not depend on the size of a system e.g, temperature, pressure, and
density.
2. For a homogeneous system, we can often obtain an intensive property by
dividing two extensive properties.
 There are also specific properties of a system.
1. Specific properties are expressed per unit mass. Thus, specific volume is
volume/mass, and specific energy is energy/mass.

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 DENSITY
 Density is defined as mass per unit volume, with
dimensions (mass)/ (length)3. SI unit for density is kg/m3.
 Density of a given substance may be divided by density of
water at the same temperature to obtain specific gravity.
 There are three types of densities for foods:
solid density
particle density
bulk density

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CONCENTRATION
 Measure of the amount of substance contained in a unit
volume.
 It may be expressed as
 weight per unit weight: (wt/wt)
 weight per unit volume: (wt/vol)
 Molarity (or molar concentration –moles of solute/liters of
solution): The concentration of solution in grams per liter
divided by the molecular weight of the solute.
 Mole fraction is the ratio of the number of moles of a substance divided
by the total number of moles in the system.
 Molality: The molality of a component A in a solution is the
amount of a component per unit mass of some other component
chosen as the solvent (moles of solute/kilograms of solvent)
 Brix: (symbol °Bx) is the sugar content of an aqueous solution.
(kg sugar/kg solution)*100
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Mole fraction:

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 MOISTURE CONTENT
 The amount of water present
in a moist sample.
 It is expressed
moisture content wet basis :
(MCwb)
moisture content dry basis :
(MCdb)

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 TEMPERATURE
 A temperature is an objective comparative measurement of hot or
cold. It is measured by a thermometer.
 The temperature scales:
 In the SI units: the Celsius scale
 In the English system of units: Fahrenheit scale
 A thermodynamic temperature scale that does not depend on the
properties of any material: Kelvin Scale (SI) and Rankine
Scale (UK)
 The Fahrenheit and Celsius scales are related by following
function
T(°C) = (T(°F) - 32) / 1.8
 The Kelvin and Celsius scales are related by following function
T (o K) = T (o C) + 273.15
(K = °C + 273.15, °R = °F + 459.67, and °R = 1.8 K)
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  When the fluid is at equilibrium,
PRESSURE the force exerted by the fluid per
unit area of the inside chamber
surface is called pressure (intensive
property).
 The dimensions of pressure are
(mass)(time)-2(length)-1. In the SI
system, the units are N/m2 (Pa).

 1 bar=105 Pa= 0.1MPa=100 kPa

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 In situations involving fluid flow, pressure is often expressed
in terms of height or head of a fluid

 The height or elevation of water in the tank is called the

static head

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ENTHALPY

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EQUATION OF STATE AND
PERFECT GAS LAW

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PHASE DIAGRAM OF WATER
 Water is considered to be a pure
substance.
 saturated vapor
 saturation pressure
 superheated vapor
 saturated liquid
 subcooled liquid
 In the case where, at the saturation
temperature, a substance exists partly
as liquid and partly as vapor, the ratio
of the mass of water vapor to the total
mass of the substance is expressed as
the quality of the vapors.

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A phase diagram of water is useful to study pressure–
temperature relationships between various phases
line AA` is a constant-pressure process
conducted at a low temperature (ice sublimates
into the vapor phase)

Line BB` represents a heating process at or

above atmospheric pressure, where initially solid
ice melts into the liquid state, followed by
vaporization of water at a higher temperature.

Phase diagrams are important in studying

processes such as extraction, crystallization,
distillation, precipitation, and freeze
concentration

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 CONSERVATION OF MASS
 The principle of conservation of mass states that:
Mass can be neither created nor destroyed. However, its
composition can be altered from one form to another.

If the rate of mass accumulation within a system is

zero, then the rate of mass entering must equal rate
of mass leaving the system

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2. Conservation of Mass for a Closed System

 In a closed system, mass cannot cross system boundaries.

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MATERIAL BALANCES

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 The following steps for conducting a material balance in an organized
manner.
1. Collect all known data on mass and composition of all inlet
and exit streams from the statement of the problem.
2. Draw a block diagram, indicating the process, with inlet
and exit streams properly identified. Draw the system
boundary.
3. Write all available data on the block diagram.
4. Select a suitable basis (such as mass or time) for
calculations.The selection of basis depends on the
convenience of computations.
5. Using Equation (1.30), write material balances in terms of
the selected basis for calculating unknowns. For each
unknown, an independent material balance is required.
6. Solve material balances to determine the unknowns.
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