NCHU Course Outline

Course Name	(中) 食品工程(一)(3231)
	(Eng.) Food Engineering (I)
Offering Dept	Department of Food Science and Biotechnology
Course Type	Required	Credits	2	Teacher	LAI,LIH-SHIUH
Department	Department of Food Science and Biotechnology / Undergraduate	Language	Chinese	Semester	2025-FALL
Course Description	本課程介紹食品工程中常見之基本原理，內容涵蓋單位與量綱、質量平衡、能量平衡與食品流體流動等主題。學生將學習質量與能量守恆定律、程序流程圖分析、相變化熱計算、食品流體黏度量測及流體輸送等核心概念，並透過課堂講授、實作練習及自主學習專題，培養分析與設計食品製程之工程基礎能力。 This course introduces the fundamental principles of food engineering, covering topics such as unit and dimensional analysis, mass and energy balances, and fluid flow in food systems. Students will learn key concepts including conservation laws, process flow diagram analysis, phase change energy calculations, viscosity measurement, and fluid transport. Through lectures, practice exercises, and an independent learning project, the course builds essential engineering skills for analyzing and designing food processing operations.
Prerequisites	食品加工學(一),食品加工學(二)

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本課程旨在培養學生理解並應用食品工程中之單位轉換、質量平衡、能量平衡與流體輸送等基本原理，能針對食品加工流程進行系統化分析與簡易設計，並具備初步解讀與運用相關工程參數與公式之能力，以為後續食品工程進階課程與實務應用奠定基礎。
The objective of this course is to develop students' understanding and application of fundamental food engineering principles including unit conversion, mass balance, energy balance, and fluid transport. Students will be able to analyze food processing operations systematically, perform basic process design, and interpret engineering parameters and equations, laying the foundation for advanced studies and practical applications in food engineering.

1.Have knowledge and skill in food science and biotechnology

2.Understand the practice in food science and biotechnology

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Week	Course Content
Week 1	課程簡介及暖身活動 Course Introduction and Warm-up Activities
Week 2	單位換算 (含單位系統、單位換算基本觀念、dimensional constant and consistency、基礎及進階練習)+課堂練習 Unit Conversion (including unit systems, basic concepts of unit conversion, dimensional constants and consistency, basic and advanced exercises) + In-class Practice
Week 3	質量平衡基本觀念 (含質量不滅定律、加工流程圖及邊界設定、Basis 及Tie material 的觀念、基礎練習)+課堂練習 Basic Concepts of Mass Balance (including the law of conservation of mass, process flow diagrams and boundary setting, concepts of Basis and Tie material, basic exercises) + In-class Practice
Week 4	質量平衡基本練習 (含涉及稀釋、配方混合、濃縮、連續製程等食品加工程序的質量平衡練習)+課堂練習 Basic Mass Balance Exercises (including mass balance problems involving dilution, formulation mixing, concentration, continuous processes in food processing) + In-class Practice
Week 5	非穩定狀態的質量平衡基礎及進階練習+課堂練習 Fundamentals and Advanced Exercises of Unsteady-State Mass Balance + In-class Practice
Week 6	質量平衡進階練習(含涉及萃取、製糖、蒸發、結晶、離心、乾燥、過濾等食品加工程序的質量平衡練習)+課堂練習 Advanced Mass Balance Exercises (including extraction, sugar processing, evaporation, crystallization, centrifugation, drying, filtration, and other food processing mass balance problems) + In-class Practice
Week 7	第一次考試 (單位換算及質量平衡) +能量平衡基本觀念(含能量不滅定律、能量相關詞彙、Siebel’s 方程式、Choi and Okos’ 方程式、涉及相變化的能量平衡-冷凍、冷凍溫度、冷凍enthalpy、Chang and Tao方程式等)+課堂練習 First Exam (Unit Conversion and Mass Balance) + Basic Concepts of Energy Balance (including law of conservation of energy, energy-related terminology, Siebel’s equation, Choi and Okos’ equation, energy balance involving phase change—freezing, freezing temperature, freezing enthalpy, Chang and Tao equation, etc.) + In-class Practice
Week 8	涉及相變化的能量平衡 (含氣體的比熱、蒸汽表及過熱蒸汽表、錶壓力、絕對壓力、真空度、及其相關食品加工程序應用練習)+課堂練習 Energy Balance Involving Phase Change (including specific heat of gases, steam tables and superheated steam tables, gauge pressure, absolute pressure, vacuum degree, and related food processing application exercises) + In-class Practice
Week 9	質能平衡應用練習(含涉及乾燥、使用管式熱交換機、使用蒸汽注入式熱交換機之相關食品加工程序質能平衡應用練習)+課堂練習 Applications of Mass and Energy Balance (including drying, shell-and-tube heat exchangers, steam-injection heat exchangers in food processing) + In-class Practice
Week 10	第二次考試 (能量平衡及質能平衡) +食品流動性質基礎篇(含食品流動性質基礎物理量之定義、流動行為之分類及常見數學模式、數學模式參數評估等) Second Exam (Energy Balance and Mass-Energy Balance) + Fundamentals of Food Fluid Flow Properties (including definitions of basic physical quantities, classification of flow behavior, common mathematical models, parameter estimation of models)
Week 11	流體食品黏度測定-管式黏度儀(含理論基礎、剪切應力的評估、牛頓流體剪切速率的評估、power-law流體剪切速率的評估) +流體食品黏度測定-玻璃毛細黏度管(含理論基礎、Forced flow玻璃毛細黏度管、基礎及進階練習)+課堂練習 Viscosity Measurement of Fluid Foods—Capillary Viscometer (including theoretical basis, evaluation of shear stress, shear rate evaluation for Newtonian fluids, shear rate evaluation for power-law fluids) + Viscosity Measurement of Fluid Foods—Glass Capillary Viscometer (including theoretical basis, forced flow glass capillary viscometer, basic and advanced exercises) + In-class Practice
Week 12	流體食品黏度測定-旋轉式黏度儀(含理論基礎、剪切應力的評估、牛頓流體剪切速率的評估、power-law流體剪切速率的評估)+課堂練習 Viscosity Measurement of Fluid Foods—Rotational Viscometer (including theoretical basis, evaluation of shear stress, shear rate evaluation for Newtonian fluids, shear rate evaluation for power-law fluids) + In-class Practice
Week 13	流體食品之輸送-基礎篇(含連續理論、動量流平衡、摩擦因子、層流的摩擦因子為什麼等於16除以Re、彎管的摩擦損失及相關練習題)+課堂練習 Food Fluid Transport—Basic Concepts (including continuum theory, momentum balance, friction factor, why the friction factor in laminar flow equals 16/Re, bend pipe friction losses, and related exercises) + In-class Practice
Week 14	流體食品之輸送-進階篇(含機械能平衡的觀念、白努力方程式、及相關練習題) Food Fluid Transport—Advanced Concepts (including mechanical energy balance concepts, Bernoulli equation, and related exercises)
Week 15	第三次考試(流體輸送)+自主學習成果發表 Third Exam (Fluid Transport) + Independent Learning Presentation
Week 16	課程總複習+試題檢討 Course Review + Exam Discussion
self-directed learning	02.Viewing multimedia materials related to industry and academia. 03.Preparing presentations or reports related to industry and academia. 1. 觀賞推薦影片內容（20-25分鐘），做筆記並回應老師指定關鍵問題。 2. 分析自己早餐吃到的醬料、飲料、奶製品等的流動行為與使用經驗。 3. 依老師提供的4種食品的簡化流變圖（剪切應力 vs 剪切速率），進行判讀與分類，並與日常經驗連結。 4. 依老師提供的簡化數據，假設其在不同管徑與流速下輸送。計算壓損與 Reynolds number，判斷是否屬於層流/擾流，並估算是否可行。 5. 依老師指定的加工情境題，根據流動概念，提出至少兩種解決方式，並畫出操作流程草圖。 6. 小組簡報任務成果，重點整理各種食品的流動特性、加工建議與學習收穫。 1. Watch the recommended video (20–25 minutes), take notes, and respond to the key questions assigned by the instructor. 2. Analyze the flow behavior and personal usage experience of condiments, beverages, or dairy products consumed during your breakfast. 3. Interpret and classify four simplified rheological plots (shear stress vs. shear rate) provided by the instructor, and connect them with real-life food experiences. 4. Based on simplified data provided by the instructor, assume the food is transported through pipes of different diameters and flow rates. Calculate pressure drop and Reynolds number to determine whether the flow is laminar or turbulent, and evaluate the feasibility of the operation. 5. For a given processing scenario assigned by the instructor, propose at least two possible solutions based on fluid flow concepts, and sketch the corresponding process flow diagrams. 6. Present group findings through a short presentation, summarizing the flow characteristics of different foods, processing recommendations, and key learning takeaways.

Evaluation

1. 翻轉教學影片及課前測驗 10%
2. 出席及課堂練習 10%
3. 3次考試 60%
4. 自主學習成果發表 20%
1. Flipped classroom videos and pre-class quizzes: 10%
2. Attendance and in-class exercises: 10%
3. Three examinations: 60%
4. Independent learning project presentation: 20%

Textbook & other References

1. Fundamentals of Food Process Engineering, 4th ed. (by Romeo T. Toledo, 2018)(校方有電子書)
2. Introduction to Food Engineering, 5th Edition. (by Singh RP and Heldman DR, 2014)(校方有電子書，第6版預計2023年9月出版，不知校方是否會跟進購買)

Teaching Aids & Teacher's Website

多媒體輔助教材 (含翻轉教學影片及課前測驗)
Multimedia Supplementary Materials (including flipped classroom videos and pre-class quizzes)

Office Hours

授課教師: 每週四上午8:00-10:00 (請事先預約)
課程助教:依課程助教公告時間(每週2小時)
Office hours (Teacher): Thursdays, 8:00–10:00 AM (by appointment)
Office hours (Teaching Assistant): 2 hours per week, based on TA’s announced schedule

Sustainable Development Goals, SDGs(Link URL)

02.Zero Hunger 03.Good Health and Well-Being 12.Responsible Consumption

include experience courses：N

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Update Date, year/month/day：2025/08/06 10:34:58	Printed Date, year/month/day：2026 / 3 / 09
The second-hand book website：http://www.myub.com.tw/