Course Objectives, Requirements & Contents:

This course is the experimental practice of Principle of Food Engineering, through experimental practice; students could get better understanding of unit operation of Food Engineering. The course includes verification experiments and comprehensive experiments.

In this course, teacher should tell the students the importance, necessity and contents of experiments, teach the mechanism and composition of devices and equipment related, and how to operate the equipment also. Teacher also should tell the students how to get the data and how to prepare the experiment record and paper, teacher should solve all problems students may meet.

Experiment should cover contents mentioned below:

1. Bernoulli experiment: Equipment measure how the three different kind of hydraulic energy change and keep constant.

2. Performance of centrifuge pump: Study the principle of how centrifuge works and energy pattern characteristic.

3. Experiments of resistance of pipe: Study the resistance of pipe and measure the energy loss in pipe.

4. Reynolds experiment: Study the flow patterns in special equipment.

5. Calibration of Flow meter: Study and calibrate different flow meters.

6. Conversion of hydraulic Energy: Study the energy conversion regular

7. Experiments of Heat Transfer: Study the heat transfer principles and measure the ɑ value

Evaluation will be given according to the performance of experiment and paper prepared.

Credits: 1