Topic outline

  • Course Introduction & Introductory Video

    Course Title: Food Storage Engineering

    Course Code: NFE 415 Credit hour: 3 Marks: 100

    Course teacher: Humyra Nowshin

    Lecturer

    Department of Nutrition and Food Engineering (NFE)

    Daffodil International University

    Email: humyra.nfe@diu.edu.bd

    Phone: 01779283568

     




    Aims and Objectives: 

    Objectives: The specific objectives of the course are:

    Student will earn knowledge on storage ventilation, temperature control, product arrangement, procurement schedule, LIPO –FIFO Methods, delivery and distribution, product chart, Indent issue, Quality pass system, Material specification reservation and record documentation as per FSMS, BSTI.

    Course Outcome: 

    • Student will able to know overall knowledge on food storage
    • Student will able to know overall ventilation system in a food storage
    • Student will able to know overall temperature control system in a food storage
    • Student will able to know overall Quality pass system in a food storage
    • Student will able to know overall air management system in a food storage


  • Introduction

  • Introduction on food storage

    Food storage allows food to be eaten for some time after harvest rather than solely immediately. It is both a traditional domestic skill and, in the form of food logistics, an important industrial and commercial activity

    lecture 1: 
    Topics
    ¢ Definitions
    ¢ How Engineering is Related to Food Storage?
    ¢ Basic Concepts
    ¢ Principles of preservation

  • QUIZ 1

    Syllabus: Food Storage


    Date: 24.05.2022
    Time: 02:30 PM
    Duration: 25 min

    Question Pattern: 

    Short Question
    Creative Question
    True/False
    MCQ


    • Spoilage of Storage Food

    • Storage structures: Selection and design

    • QUIZ 2

    • MIDTERM EXAMINATION

      Mid Term Exam

      Date:

      Time

       02.06.2022

      10:00 AM

      Mark

      15 Marks test + 10 marks Viva

      Syllabus

      1. Introduction of Food Storage

      2. Spoilage of Storage Food

      3. Storage structures: Selection and design

      4. Air Properties or Phychrometry 






      • AIR PROPERTIES OR PSYCHROMETRY

        Psychrometrics, psychrometry, and hygrometry are names for the field of engineering concerned with the physical and thermodynamic properties of gas-vapor mixtures. The term comes from the Greek psuchron (ψυχρόν) meaning "cold" and metron (μέτρον) meaning "means of measurement".

      • Modified Atmosphere Storage System

        Modified atmosphere is the practice of modifying the composition of the internal atmosphere of a package (commonly food packages, drugs, etc.) in order to improve the shelf life.[1][2] The need for this technology for food arises from the short shelf life of food products such as meat, fish, poultry, and dairy in the presence of oxygen. In food, oxygen is readily available for lipid oxidation reactions. Oxygen also helps maintain high respiration rates of fresh produce, which contribute to shortened shelf life

        Modified Atmosphere Packaging

      • Heat Transfer

        Heat transfer is a discipline of thermal engineering that concerns the generation, use, conversion, and exchange of thermal energy between physical systems. Heat transfer is classified into various mechanisms, such as thermal conduction, thermal convection, thermal radiation, and transfer of energy by phase changes. 


        Topics:
        ¢Heat and Temperature
        ¢Understanding Heat Transfer
        ØConduction
        ØConvection
        ØRadiation

      • QUIZ 3

        • QUIZ 3

          Course code: NFE 415

          Course Title: Food Storage Engineering

          Exam Date: 20.12.2022

          Exam Time: 7:00 PM

          Duration: 25 min


      • HEAT TRANSFER THROUGH WALL

        • eat is transferred to and from objects -- such as you and your home -- via three processes: conduction, radiation, and convection.

          Conduction is heat traveling through a solid material. On hot days, heat is conducted into your home through the roof, walls, and windows. Heat-reflecting roofs, insulation, and energy efficient windows will help to reduce that heat conduction.

          Heat transfer through the wall layers of building and its thermal... | Download Scientific Diagram

        • Lecture PPT File
        • Discussion forum

      • QUIZ 4




        • QUIZ 4
          Course code: NFE 415 Course
          Title: Food Storage Engineering
          SYLLABUS: MODIFIED ATMOSPHERE STORAGE SYSTEM
          PATTERN: ONLY TRUE/FALSE
          Exam Date: 20.12.2022
          Exam Time: 07:40 PM
          Duration: 20 min

      • Ventilation

        Ventilation is the process by which 'clean' air (normally outdoor air) is intentionally provided to a space and stale air is removed. This is the uncontrolled flow of air into a space through adventitious or unintentional gaps and cracks in the building envelope.

        Topics: 
        ¢VENTILATION
        ¢ AIR CONDITIONING UNIT (ACU)
        ¢DESCRIPTION OF  AIR CONDITIONING UNIT (ACU)
        ¢BASIC REFRIGERATION CYCLE

      • FAN'S LAW

        Topics:

        ¢Some Definitions
        ¢Fan Laws
        ¢The First Fan law
        ¢The Second Fan law
        ¢The Third Fan law
        ¢Why Should We Study These?


        Objectives:
        To learn about the fans law

      • Problems based on fan laws

      • Pest management in food industry and storage

        Topics: 

        —Objectives of pest management
        —Definition of pest
        —Example of common pest
        —Importance of pest management
        —The roles of pest management
        —Common Pest Signs
        —Methods for Preventing Pest Infestations
        —Health effect of pest

        Objectives:

        To learn about pest management system 

      • Air Handling

        Topics:
        ¢Air handling in the food
        industry
        ØObjective
        ØBasic Considerations
        ØRole of air handling systems
        ØFactors affecting air handling systems
        ØIllustration Practices

      • Food Storage Design

          Topics: 

           1. Layout diagrams/design

           2. Plant location consideration

           3. Food Storage location consideration

           4. Safety issues/measures

           5. Hazard/accident management


        Objectives: 

        To know how to design plant layout for a food storage


      • PRESENTATION

        • Presentation Assignment

          SL. NO.

          Presentation Topics

          Group Names

          ID

          01.

          Refrigeration Cycle

          A

          191-34-183, 191-34-190, 191-34-893, 192-34-193, 192-34-194 

          02.

          HVAC technology in Storage Industries

          B

          195, 196, 197, 199, 201

          03.

          Air ventilation System in Industries

          C

          202 , 204, 206, 207, 943

          04.

          Properties of Air and its Industrial Application

          D

          944, 946, 948, 949, 950

          05.

          Psycyrometry and its Industrial Application

          E

          951, 953, 954, 955, 956

          06.

          Design for a Food storage Industries

          F

          958, 959, 960, 961, 964

          07

          Food Storage Structure

          G

          965, 968, 969, 970, 972, 



      • ASSIGNMENT

      • Assignment for Makeup Quiz