scholarly journals Advantage of the Hybrid Method of Chemical Engineering - Proton NMR Technique for Food Engineering

2013 ◽  
Vol 19 (5) ◽  
pp. 717-727
Author(s):  
Yasuyuki KONISHI ◽  
Masayoshi KOBAYASHI
Keyword(s):  
Hybrid Method ◽  
Chemical Engineering ◽  
Proton Nmr ◽  
Food Engineering

scholarly journals UNIVERSITY STUDENTS DEVELOPING IMAGINATIVE PROBLEM SOLVING SKILLS — THE CASE OF FOOD ENGINEERING

2018 ◽  
Author(s):  
José S. Torrecilla ◽  
Roberto Aguado ◽  
Antonio Tijero ◽  
Menta Ballesteros ◽  
Ana Moral ◽  
...  
Keyword(s):  
Problem Solving ◽  
University Students ◽  
Chemical Engineering ◽  
Science And Technology ◽  
Bachelor's Degree ◽  
Teaching Approach ◽  
Food Science ◽  
Problem Solving Skills ◽  
Food Engineering ◽  
Teaching Technique

In this summary, a teaching technique to learn relevant food engineering and chemical engineering concepts has been presented. This method has been tested experimentally for the last two years in a class which belongs to the Food Science and Technology Bachelor’s Degree in the Complutense University of Madrid in Spain, and it is based on the induction of complex concepts through comprehensive everyday examples. More than 90% of students have adequately been able to extrapolate the knowledge acquired to other technical fields. The application of this method has resulted in an increased rate of passing exams and classes, as well as a higher attendance percentage. And most importantly, the students are having fun while learning. Furthermore, this great experience has encouraged some students to collaborate in the development of this teaching approach.

Food Engineering as an Advancing Branch of Chemical Engineering

2006 ◽  
Vol 2 (2) ◽  
Author(s):  
Xiao Dong Chen ◽  
Ji Yeon Yoo
Keyword(s):  
Engineering Students ◽  
Chemical Engineering ◽  
Technology Development ◽  
New Technology ◽  
Essential Element ◽  
Human Consumption ◽  
Engineering Research ◽  
Food Engineering ◽  
Food And Nutrition ◽  
Chemical Engineering Education

During the past two decades, application of established chemical engineering principles in food industry has rapidly become an important branch of chemical engineering. Challenges faced by engineers and technologists have been in the areas of preserving the original food quality, creating new food structures in large quantities and at high rates. Active ingredients within foods that are good for human consumption must be kept within acceptable limits. Collaborations with food and nutrition scientists and microbiologists, microelectronic engineers etc. are an essential element for success. Studies have been conducted at all scales (from molecular (nano scale), macromolecular, to macroscopic and large scales such as packaged foods). In the area of chemical engineering education, there is an increasing amount of interest in introducing chemical engineering students to food related concepts. Both Australia and New Zealand have very large agri-food businesses. The challenges due to the specific materials (food materials) concerned in R & D have led to many inventions that have great potentials in new food development. In this lecture, the advances made in food engineering research and new technology development will be highlighted.

Cooling Optimization and Discrete Time Event Simulation

2010 ◽  
Vol 6 (5) ◽  
Author(s):  
Dale L Schruben ◽  
Terry Bires ◽  
Lee W Schruben
Keyword(s):  
Heat Transfer ◽  
Discrete Time ◽  
Operations Research ◽  
Chemical Engineering ◽  
Engineering Problem ◽  
South Texas ◽  
Food Engineering ◽  
Event Simulation ◽  
Transfer Unit ◽  
Service Mission

Like most universities, Texas A&M University-Kingsville has a public service mission to the constituents it serves. Here in South Texas, there is seafood, beef and vegetable processing. These can involve, to a lesser or greater extent, the freezing of products because major markets are not in the immediate region. We relate here a problem classical to chemical engineering, optimal heat transfer, which led to ramifications impacting other aspects of the overall enterprise. The heat transfer unit, a freezer, was optimized. However, it does not stand alone. It operates in a system in which upstream of the freezer there is variable input. The discrete time event simulation that evolved is a tool that chemical engineers should find useful, and the code SIGMA was especially helpful in constructing such simulations. What started as a classical chemical and food engineering problem in heat transfer evolved to also require techniques of operations research. As engineers in the food industry grow in their responsibility, they will increasingly encounter a need for more multidisciplinary expertise. We herein take the bold step of advancing this process.

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