上海交通大学：农业与生物学院食品科学与工程专业《食品工程原理》课程教学大纲.pdf_大学文库

1 《食品工程原理》课程教学大纲（2020 级）课程基本信息（Course Information）课程代码（Course Code） FOST2301 *学时（Credit Hours） 64 *学分（Credits） 4.0 *课程名称（Course Name）食品工程原理 The Principles of Food Engineering 课程类型 (Course Type) 专业基础必修课 Compulsory course 授课对象（Target Audience）食品科学与工程专业大二学生或者食品科学研究生（Undergraduate Students of sophomore majored in Food Science and Technology as well as some graduate students）授课语言 (Language of Instruction) 双语教学 Bilingual *开课院系（School）农业与生物学院（School of Agriculture and Biology）先修课程（Prerequisite）《高等数学》，《物理化学》，《机械制图》等后续课程 (post）《食品工艺学》，《食品微生物》，《食品工厂设计》，《食品保藏原理》等 *课程负责人（Instructor）赵大云课程网址 (Course Webpage) *课程简介（中文）（Description）课程性质：《食品工程原理》是阐述食品加工过程中的基本理论、有关单元操作及设备的基本原理，它是为专业工艺课的传授打基础的一门课程。这门课程讲授的内容可归纳为流体动力过程、质量传递过程、热量传递过程和热力过程等。教学目标：通过本课程的教学，使学生掌握其基本理论、各单元操作的基本规律；熟悉其设备的工作原理、性能和运转注意事项等，并能把这些知识用于食品加工的研究、设计和生产中，使生产能得到不断的改进。 *课程简介（英文）（Description） The stated content of this portion of the curriculum is “Engineering principles including mass and energy balances, thermodynamics, fluid flow, and heat and mass transfer”. The expectations include an application of these principles to several areas of food processing. Presenting these concepts to students with limited background in mathematics and engineering science presents a significant challenge. Our goal, in this

course.is to provide students.planning to become food science professionals concepts to be comfortable whe The course has been developed specifically for use in undergraduate foo engineering courses taken by students pursuing a four-year degree program i food science.The topics presented have been selected to illustrate application of engineering during the handling,processing, storage,packaging an distributior f food products Most of the topic indude background about a process,fundamental engineering concepts and exampl problems.The approach is intended to assist the student in appreciating th applications of the concepts,while gaining an understanding of probler solving approaches as well as gaining confidence with the concepts. The scope of the course ranges from basic engineering principles,based fundamental physics,to several applications in food processing.Within the fir four chapters,the concepts of mass and energy balance,thermodynamics,flui flow and heat transfer are introduced.a significant addition to this section o the fourth edition is an introduction to the concepts of process control.Th next four chapters include applications of therr modynamics and heattransfer preservation processes,refrigeration,freezing processes and evaporatic processes used in concentration of liquid foods.Following the chapter devoted to the concepts of psychrometrics and mass transfer,several chapter are used to present applications of these concepts to membrane separatio processes,dehydration processes,extrusion processes and packaging.Finally, new chapter in thisedition is devoted to supplemental processes inc filtration,centrifugation and mixing. The approaches used to present the concepts and applications are based on our own combined teaching experiences.Instructors will select chapters an associated materials to meet the specific obiectives of the course being taught The descriptive information,concepts and problems have been organized to provide maximum flexibility in teaching.The the the course does serve as a study guide for students.Some students may be able to solve the problems at the end of chapters after independent study of the concepts presented within a given chapter. 课程目标与内容(Course objectives and contents) 1.要求掌握食品加工过程中重要的单元操作，熟练各种工艺之间的关系，掌握各单元操作的基本原理，学会运用理论知识解决食品加工中一些工得际问题。(A1.B1) *课程目标通过课程考核、报告讨论、文献研究等了解食品工程原理的基础知识以及在食品加工工程中的应用，能够进行批判性思考和创造性工作，能不 (Course Object 断学习，具备清晰思考，调研、分析和解决复杂工程问题的能力(A1,A3, C3,D3,C5l: 3。通讨课程者核中作业及报告过论，培养学生刻苦条实、视野开厨、勤进取的素质，能通过文献研究或相关方法，调研和分析复杂工程问题的

2 course, is to provide students, planning to become food science professionals, with sufficient background in engineering concepts to be comfortable when communicating with engineering professionals. The course has been developed specifically for use in undergraduate food engineering courses taken by students pursuing a four‐year degree program in food science. The topics presented have been selected to illustrate applications of engineering during the handling, processing, storage, packaging and distribution of food products. Most of the topics include some descriptive background about a process, fundamental engineering concepts and example problems. The approach is intended to assist the student in appreciating the applications of the concepts, while gaining an understanding of problem solving approaches as well as gaining confidence with the concepts. The scope of the course ranges from basic engineering principles, based on fundamental physics, to several applications in food processing. Within the first four chapters, the concepts of mass and energy balance, thermodynamics, fluid flow and heat transfer are introduced. A significant addition to this section of the fourth edition is an introduction to the concepts of process control. The next four chapters include applications of thermodynamics and heat transfer to preservation processes, refrigeration, freezing processes and evaporation processes used in concentration of liquid foods. Following the chapters devoted to the concepts of psychrometrics and mass transfer, several chapters are used to present applications of these concepts to membrane separation processes, dehydration processes, extrusion processes and packaging. Finally, a new chapter in this edition is devoted to supplemental processes, including filtration, centrifugation and mixing. The approaches used to present the concepts and applications are based on our own combined teaching experiences. Instructors will select chapters and associated materials to meet the specific objectives of the course being taught. The descriptive information, concepts and problems have been organized to provide maximum flexibility in teaching. The organization of the information in the course does serve as a study guide for students. Some students may be able to solve the problems at the end of chapters after independent study of the concepts presented within a given chapter. 课程目标与内容（Course objectives and contents） *课程目标 (Course Object) 1．要求掌握食品加工过程中重要的单元操作，熟练各种工艺之间的关系，掌握各单元操作的基本原理，学会运用理论知识解决食品加工中一些工程实际问题。（A1，B1） 2．通过课程考核、报告讨论、文献研究等了解食品工程原理的基础知识，以及在食品加工工程中的应用，能够进行批判性思考和创造性工作，能不断学习，具备清晰思考，调研、分析和解决复杂工程问题的能力 (A1，A3， C3，D3，C5)； 3．通过课程考核中作业及报告讨论，培养学生刻苦务实、视野开阔、精勤进取的素质，能通过文献研究或相关方法，调研和分析复杂工程问题的

解决方案。(B3.D1,D2) issue of how to calculate the key parameters from some important uni operations in the food processing based on mass balance and energy balance Also,to grasp the analogies among momentum conservation,heat transfer and mass transport. 2.Capacity Cultivation:(1)To learn the basic principle of unit operations food engineering,as well as its application in food processing;to grasp th ability to summarize and express correctly using terminology(A1);(2)the abilit to discover,analyze and solve engineering problems in food processing(A3);(3) the ability to think critically and creatively(C3):(4)the ability to communicat with colleagues and/or partners during work(D3):(5)using English in foo engineering:(6)lif long learning.Strong organization and management skill and demonstrated ability to organize Lead team and be a team player a well(C5). 3.Quality training:painstaking,pragmatic,open minded,diligent and enterprising. 课程目标毕业要求指标点华业要求指标点与课程目标 13能够将相关知识和数学模型方法用于相课程目标】的对应关系演、分析食品工程问题 2.3能认识到解决工程问题有多种方案选课程目标2 择，能通过查阅文献研究寻求可替代的解方案，培养分析问题的能力 4.1能够基于科学原理，通过文献研究或相课程目标3 关方法，调研和份分析复杂工程问题的解决方安章书学内容（要作NB 过成得教学目标学时教课程思玫融入点点) 形式考核要求程目材教学内容进度第了解掌握"星要求学安排及对应课纲”的概念以生了铝 (1) 量及其在本课程诵课堂#授该程目标C 讲授食品工 HA 学习中的重要养学生热爱专业、裸程目 Schedule& 为主程单 PTER 精勤进取、脚踏实标2 Requirements 类似性 Course Introd传”类似性讨论本常识地，勤奋努力的达其基础上学习取精神 Objectives) Problem 本果程的必要 15 性第二掌握实际流(1)基础如识授Problem通过作业，培养学体与理想苏课程目与概念为主生热爱专业、精用 CHA体的区别，掌(2)牛顿流体链邓1,262进取、期踏实地，标13 3

3 解决方案。（B3，D1，D2） 1. Knowledge system: After learning the course, students can deal with the issue of how to calculate the key parameters from some important unit operations in the food processing based on mass balance and energy balance. Also, to grasp the analogies among momentum conservation, heat transfer and mass transport. 2. Capacity Cultivation: (1) To learn the basic principle of unit operations in food engineering, as well as its application in food processing; to grasp the ability to summarize and express correctly using terminology(A1); (2) the ability to discover, analyze and solve engineering problems in food processing(A3); (3) the ability to think critically and creatively(C3); (4) the ability to communicate with colleagues and/or partners during work(D3); (5) using English in food engineering; (6) lifelong learning. Strong organization and management skills, and demonstrated ability to organize & Lead team and be a team player as well(C5). 3. Quality training: painstaking, pragmatic, open minded, diligent and enterprising. 毕业要求指标点与课程目标的对应关系课程目标毕业要求指标点课程目标 1 1.3 能够将相关知识和数学模型方法用于推演、分析食品工程问题课程目标 2 2.3 能认识到解决工程问题有多种方案选择，能通过查阅文献研究寻求可替代的解决方案，培养分析问题的能力课程目标 3 4.1 能够基于科学原理，通过文献研究或相关方法，调研和分析复杂工程问题的解决方案 *教学内容进度安排及对应课程目标 (Class Schedule & Requirements & Course Objectives) 章节教学内容（要点）教学目标学时教学形式作业及考核要求课程思政融入点对应课程目标第一章 CHA PTER 1 Introd uction （1）量纲（ 2 ） “ 三传”类似性了解掌握“量纲”的概念以及其在本课程学习中的重要性，了解在“三传”类似性及其基础上学习本课程的必要性。 2 讲授为主结合讨论要求学生了解食品工程单元操作基本常识 Problem 1.5 通过课堂讲授，培养学生热爱专业、精勤进取、脚踏实地，勤奋努力的进取精神课程目标 2 第二章 CHA 掌握实际流体与理想流体的区别，掌（1）基础知识与概念（2）牛顿流体 8 讲授为主，辅以 Problem s 21.,2.6,2. 通过作业，培养学生热爱专业、精勤进取、脚踏实地，课程目标 1,3