ENG210 Food and Beverage Engineering (8)
CSU Discipline Area: Viticulture/Wine Science (VITWN)
Duration: One session
Abstract:
This subject provides the student with the basic engineering concepts relevant to the food and wine industries.
Topics covered include units, electrical and mechanical power, tanks and fluid mechanics, juice clarification, heat transfer and refrigeration.
+ Subject Availability Modes and Locations
| Session 2 | |
|---|---|
| Internal | Wagga Wagga |
| Distance * | Wagga Wagga |
*This subject offering contains a residential school. Please view following information for further details.
Continuing students should consult the SAL for current offering details: ENG210
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
Prerequisite(s):
PHY107 or PHY104 or ENG108 or MTH105 or MTH135
Objectives:
Upon successful completion of this subject, students should:
- be able to describe a sound understanding of the units and symbols used in engineering;
- be able to demonstrate an understanding of the main sources of energy available to the food industry;
- be able to describe electric motors and mechanical power transmission;
- be able to undertake calculations on the mechanics of fluid flow and pumps;
- be able to describe the various methods of juice pressing and clarification;
- be able to demonstrate a sound understanding of heat and mass transfer, with particular reference to heat exchangers and insulation;
- be able to describe and discuss refrigeration and undertake relevant calculations
Syllabus:
The subject will cover the following topics:
- Symbols, units and dimensions used in engineering. The need to understand both imperial and SI system of units, and the conversion from one to another. - Material and energy balances. - Electric motor principles and selection. Motor characteristics and applications to industry. - The transfer of power through chains, belts and gearboxes. Power transmission efficiencies. - Mechanics of Newtonian and non-Newtonian (viscous) fluid flow. - Pipe friction estimations. - Applications and selection of pumps used in the food and winemaking industries. - The use of different types of presses and the clarification of juices using sedimentation, flotation, centrifuges and filtration. - The transfer of heat through radiation, convection and conduction. - Heat transfer theory and the selection of heat exchangers. - Refrigeration fundamentals and selection. Use of appropriate primary and secondary refrigerants. Refrigeration loads from juice/wine cooling and fermentation.
Residential School
This subject contains a compulsory 3 day residential school.
There will be a 3 day residential school that will cover the practical components of the subject.
The information contained in the 2013 CSU Handbook was accurate at the date of publication: 24 April 2013. The University reserves the right to vary the information at any time without notice.