Undergraduate Education of Food Science and Technology,TUST
Course Description
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Food Machinery and Equipment

Course Code: PRC3208
Credits: 2
Teaching Hour: 32
Prerequirement: Engineering graphics & ACD，Food technology，Principles of Chemical Engineering
Instructor: Prof Ye Chen

Course Objective: This course describes the working principle, structure, performance of food machinery and equipment. By learning, the students understand the general food processing, food manufacturing machinery and equipment and possess the ability for the equipment selection and system design.

Main Contents:
Chapter 1 Food physical properties
1.1 Rheological properties of food
1.2 Granular mechanical properties of food
1.3 Thermal property of food
1.4 Electrical properties of food
Chapter 2 Powder/ granule cleaning, sorting and grading machine
2.1 Reciprocating linear vibrating screen
2.2 Facade garden vibrating screen
2.3 Plane disc vibrating screen
2.4 Air vibration combined sorting machine
Chapter 3 Size reduction machinery
3.1 Roller mill
3.2 Crushing machinery
3.3 Cutting machine
Chapter 4 Fermentation equipment
4.1 Anaerobic fermentation equipment
4.2 Aerobic fermentation equipment
Chapter 5 Mixing and homogenization machinery
5.1 Agitator
5.2 Mixer and kneading machine
5.3 Homogenizer machine
Chapter 6 Food forming machine
6.1 Rolling forming machine
6.2 Mold forming machine
6.3 Rounding machine
6.4 Filling machine
6.5 Screw extrusion molding machine
Chapter 7 Solid-liquid separation machinery
7.1 Filter
7.2 Centrifuge
7.3 Presser
Chapter 8 Sterilization/ pasteurization equipment
8.1 Plate heat exchanger and tubular heat exchanger
8.2 UHT sterilization and aseptic package equipment
8.3 Pre-pack and sterilization (canning) equipment
Chapter 9 Evaporation and drying machinery
9.1 Vacuum evaporation equipment
9.2 Multi effect evaporation equipment
9.3 Air blow drying equipment
9.4 Drum dryer
9.5 Spray dryer
9.6 Vacuum drying equipment
9.7 Freeze drying equipment
Chapter 10 Refrigerator
Chapter 12 Integration of food machinery and equipment: biscuit line
Lecture Hour Allocate
Chapter
Content
Hour
1
Food physical properties
2
2
Powder/ granule cleaning, sorting and grading machine
3
3
Size reduction machinery
3
4
Fermentation equipment
4
5
Mixing and homogenization machinery
4
6
Food forming machinery
4
7
Solid-liquid separation machinery
2
8
Sterilization/ pasteurization equipment
4
9
Evaporation and drying machinery
4
10
Refrigerator
1
11
Integration of food machinery and equipment: biscuit line
1
Total
 
32

Assessment：2 hour written examination at end of the course (80%)；Two reports for food technology laboratory and pilot plant learning tour (20%).
Qualifying standard: 60%
Penalties: Absence of examination and quiz and any academic misconduct shall be assigned a mark of zero.
Text book: Yin Yongguang, Food machinery and equipment, Beijing: Chemical Industry Press, 2006
References
1.Zhao Jin Fu et al. Food Technology. Beijing: China Light Industry Press, 1999
2.Y.H.Hui, Handbook of Food Science, Technology, and Engineering. Boca Raton: Taylor & Francis, 2006 3.Gustavo V. Barbosa-Canovas, Handbook of Food Processing Equipment, Springer Science +Business Media, LLC, 2002