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COURSE OUTLINE
A. Objectives
B. Lecture outline
C. Laboratory/Computation period
Sequence Title
1 Problems on tools of engineering
2 Problems on heat and mass balance
3 Problems on physical properties of foods1
4 Problems on physical properties of foods2
5 Problems on fluid pressure and continuity law
6 Calculations involving the Bernoulli equation
7 Friction losses and pump power
8 Steady- and unsteady-state heat transfer
9 Unsteady-state heat transfer (continued) and natural convection
10 Forced convection and radiation
11 Heat exchanger calculations
12 General method of process calculation
13 Formula method of process calculation
D. References
Carpio, EV. 2000. Engineering for food technologists. UP Los Banos, College,
Laguna.
Class Policies
1. Quizzes will be given throughout the semester and will count as one long
exam. The passing rate is set at 55%.
2. All students are required to turn in 5 bluebooks with their names at the back.
In addition, a 3x5 index card is also necessary, with the ff: salient information:
Name, Nickname, contact information, contact address, Name of person to
notify in case of emergency and his/her contact info, expected grade, and
expectations about course and teacher.
3. Lab notebooks are mandatory in the computation class. They will be
submitted at the end of the semester. Failure to submit the lab notebooks will
incur a grade of INC, assuming a passing standing.
4. Exemption in the final exam is based in the average of long exams and
quizzes. The exemption rate is set at 80%. Unfortunately, those whose pre-
final grade is less than 24.00 are also excused from taking the final exam.
5. University rules on attendance will be enforced.
6. Late submission of any report, quiz or lab notebook will be given a grade of
zero.
7. Finals will serve as the makeup for any missed exam and will hold only after a
valid excuse slip is presented within one week after the missed exam.
Grading system:
4 LE+Q 55%
Lab comp 15%
Final exam 30%
Grading scheme:
95-100 1.0
90-94 1.25
85-89 1.5
80-84 1.75
75-79 2.0
70-74 2.25
65-69 2.50
60-64 2.75
55-59 3.0
<55 5.0