1. General information
Course:
UNIT OPERATIONS I
Code:
60418
Type:
ELECTIVE
ECTS credits:
6
Degree:
411 - UNDERGRADUATE DEGREE PROGRAMME IN AGRICULTURAL AND FOOD ENGINEERING
Academic year:
2023-24
Center:
107 - E.T.S. OF AGRICULTURAL ENGINEERS OF C. REAL
Group(s):
20
Year:
3
Duration:
First semester
Main language:
Spanish
Second language:
Use of additional languages:
English Friendly:
Y
Web site:
Bilingual:
N
Lecturer:
CELIA GÓMEZ SACEDON
- Group(s):
20
Building/Office
Department
Phone number
Email
Office hours
ETSIA: 304
INGENIERÍA QUÍMICA
Celia.GSacedon@uclm.es
Tuesday, Wednesday and Thursday: 17:00-18:30
Lecturer:
AMAYA ROMERO IZQUIERDO
- Group(s):
20
Building/Office
Department
Phone number
Email
Office hours
ETSIA: 3.15
INGENIERÍA QUÍMICA
926051928
amaya.romero@uclm.es
Thursday: 11:00-13:00
Monday: 9:00-11:00
2. Pre-Requisites
The study programme doesn´t establish any prerequisities to take this subject, although it is recommended to have passed the subjects of algebra, physics and chemistry from the first year as well as hydraulics subject from the second year.
3. Justification in the curriculum, relation to other subjects and to the profession
This subject take part of the specific training module called "Unit Operactions " in the degree program, where Unit Operations are studied and later applied in various industrial processes. This module include the subjects as Unit Operations I and II. In the Unit Operations I subject, the mentioned module covers general and introductory aspects, specific unit operations of engineering and processes in the agricultural and food industries. This module provide basic information to students, enabling them to develop their professional skills by understanding the operations carried out in the agricultural and food industry.
In relation to the study programme, this subject is part of the third year and involves a detailed study of performing material and energy balances, as well as unit operations based on the transfer of movement amount and heat. In this subject, students study, design, and describe qualitatively and quantitatively the unit processes and operations in agricultural and food engineering where there is an exchange of these properties.
Unit Operations I subject draws support from other more general and basic subjects such as algebra , physics and chemistry of the first year; the unit of transfer of movement amount is related to rhe hydraulic subject of second year. At a more horizontal level, it is related to subjects in the food technology blocks: Technological Foundations of Agricultural and Food Industries and Quality Control of Agricultural Products.Furthermore, it serves as a foundation for subjects such as Industries of Derived Plant Products, Industries of Derived Animal Products, Installations of Agricultural and Food Industries, Design of Agricultural and Food Industries and Projects.
The Unit Operations I subject provides the necessary calculation foundations for the design and sizing of many processes of the Agricultural and Food Industries, it is essential for the professional work of a project engineer or plant engineer in the agro-industrial sector.
4. Degree competences achieved in this course
| Course competences | |
|---|---|
| Code | Description |
| E46 | Ability to know, understand and use the principles of engineering and food basic operations |
| E48 | Ability to know, understand and use the principles of the processes in the agri-food industries |
| G02 | Computer knowledge |
| G03 | Speaking and writing skills |
| G04 | Analysis and synthesis capacity |
| G07 | Problem resolution |
| G08 | Decision-making |
| G10 | Teamwork |
| G13 | Teamwork |
| G14 | Autonomous Learning |
| G20 | Environmental sensitivity |
| G21 | Ability to apply practical knowledge |
| G22 | Basic knowledge of the profession |
| G24 | Capacity for the prior preparation, conception, drafting and signing of projects whose purpose is the construction, reform, repair, conservation, demolition, manufacture, installation, assembly or exploitation of movable or immovable property that by its nature and characteristics are included in the technique of agricultural and livestock production (facilities or buildings, farms, infrastructures and rural roads), the agri-food industry (extractive, fermentative, dairy, canning, fruit and vegetable, meat, fishing, salting industries and, in general, any other dedicated to the preparation and/or transformation, conservation, handling and distribution of food products) and gardening and landscaping (urban and/or rural green spaces, parks, gardens, nurseries, urban trees, etc., public or private sports facilities and environments for landscape recovery) |
| G25 | Adequate knowledge of physical problems, technologies, machinery and water and energy supply systems, the limits imposed by budgetary factors and construction regulations, and the relationships between facilities or buildings and farms, agri-food industries and spaces related to the gardening and landscaping with their social and environmental environment, as well as the need to relate them with human needs and the preservation of the environment. |
| G30 | Knowledge in basic, scientific and technological subjects that allow continuous learning, as well as an ability to adapt to new situations or changing environments |
| G31 | Ability to solve problems with creativity, initiative, methodology and critical thinking |
5. Objectives or Learning Outcomes
| Course learning outcomes | |
|---|---|
| Description | |
| Understand the different processing operations of agricultural and food products (Basic Operations) | |
| Share your opinion about a specific unit operation and come to an agreement on which equipment is most suitable for a particular product and application | |
| Recognize the equipment used for the application of the main Basic Operations in the Agri-Food Industry | |
| Understand the calculation methods and design systems necessary for the application of the main Basic Operations in the Agri-Food Industry | |
| Acquire knowledge about the fundamentals of Basic Operations on a laboratory scale in order to understand their design on an industrial scale | |
| Choose those working conditions (equipment, temperature, pressure, etc.) that maximize the final product quality, production, and revenue | |
| Identify the main strengths and weaknesses of a product and associate them with the processing operations used in its elaboration | |
| Understand the physical-chemical principles that govern the different Basic Operations | |
| Develop a critical attitude and aptitude towards the technologies applicable to the processes carried out in the agri-food industry | |
| Additional outcomes | |
| Not established. |
6. Units / Contents
-
Unit 1: Introduction and general principles
-
Unit 2: Fundamentals. Mass and Energy balances
-
Unit 3: Rheology
-
Unit 4: Filtration
-
Unit 5: Centrifugation and Gas Clarification
-
Unit 6: Fluidization
-
Unit 7: Agitation and Mixing of Liquid. Mixing of Solids and Pastes
-
Unit 8: General Concepts of Heat Transfer
-
Unit 9: Heat Exchangers
-
Unit 10: Evaporators
7. Activities, Units/Modules and Methodology
| Training Activity | Methodology | Related Competences (only degrees before RD 822/2021) | ECTS | Hours | As | Com | Description | |
| Class Attendance (theory) [ON-SITE] | Lectures | E46 E48 G04 G20 G22 G24 G25 G30 G31 | 1.28 | 32 | Y | N | This training activity is evaluated taking into account (1) The attendance with active participation in class. (2) The partial tests or corresponding exams (regular/extraordinary). | |
| Class Attendance (practical) [ON-SITE] | Problem solving and exercises | E46 E48 G02 G07 G08 G10 G14 G20 G21 G24 G25 G30 G31 | 0.6 | 15 | Y | N | Problem-solving activities in the classroom. Active participation of the students in class. Problem-Based Learning. This training activity is evaluated taking into account (1) The attendance with active participation in class. (2) The partial tests or corresponding exams (regular/extraordinary). | |
| Problem solving and/or case studies [ON-SITE] | Workshops and Seminars | E46 E48 G03 G04 G07 G08 G13 G21 G22 G24 G25 G30 G31 | 0.4 | 10 | Y | N | Classes where doubts regarding seminars/practical cases are resolved, which students are required to solve individually and submit periodically to the teacher for evaluation. This training activity can be recovered by completing additional practical cases/seminars. It can also be recovered through the completion of an exam, which, if passed, demonstrates that the student has achieved the required competencies for this training activity. | |
| Mid-term test [ON-SITE] | Assessment tests | E46 E48 G03 G04 G07 G08 G13 G21 G22 G24 G25 G30 G31 | 0.12 | 3 | Y | Y | The partial tests that have not been passed can be recovered in the exams corresponding to the regular and extraordinary sessions. Two progress tests will be conducted throughout the course. | |
| Writing of reports or projects [OFF-SITE] | Self-study | E46 E48 G03 G07 G08 G10 G13 G14 G20 G21 G22 G24 G25 G30 G31 | 0.8 | 20 | Y | N | This training activity is evaluated through seminars/practical cases that students must solve individually and submit periodically to the teacher. | |
| Study and Exam Preparation [OFF-SITE] | Self-study | E46 E48 G03 G04 G07 G08 G13 G14 G21 G22 | 2.8 | 70 | N | N | Autonomous work of the student | |
| Total: | 6 | 150 | ||||||
| Total credits of in-class work: 2.4 | Total class time hours: 60 | |||||||
| Total credits of out of class work: 3.6 | Total hours of out of class work: 90 | |||||||
As: Assessable training activity Com: Training activity of compulsory overcoming (It will be essential to overcome both continuous and non-continuous assessment).
8. Evaluation criteria and Grading System
| Evaluation System | Continuous assessment | Non-continuous evaluation * | Description |
| Mid-term tests | 70.00% | 0.00% | There will be two mid-term tests throughout the course. Students who don¿t pass these exams will have the option to retake them. |
| Assessment of problem solving and/or case studies | 20.00% | 0.00% | Submission of exercises and proposed problems that will be evaluated by the teacher. |
| Final test | 0.00% | 100.00% | Attendance with active participation in class, students must participate, answer questions asked, and solve proposed problems in certain classes. |
| Assessment of active participation | 10.00% | 0.00% | Final exam covering all the content of the subject to ensure that the student achieves the competencies assigned to the different educational activities. |
| Total: | 100.00% | 100.00% |
According to art. 4 of the UCLM Student Evaluation Regulations, it must be provided to students who cannot regularly attend face-to-face training activities the passing of the subject, having the right (art. 12.2) to be globally graded, in 2 annual calls per subject , an ordinary and an extraordinary one (evaluating 100% of the competences).
Evaluation criteria for the final exam:
-
Continuous assessment:Continuous evaluation of all training processes will be considered to obtain a final grade between 0 and 10. 70% mid-term test, 30% Complementary training activities. It is necessary to have a minimum grade of 4 out of 10 in each of the partial tests to pass the subject.
-
Non-continuous evaluation:Students who do not wish to undergo continuous evaluation must inform the teacher and sign the corresponding document before the regular/extraordinary exam (otherwise, they will be considered under continuous evaluation). These students should not participate in complementary activities or take partial tests. They will only have a final exam (different from the exam for continuous evaluation) that evaluates the theoretical/practical content covered in classes (70%) as well as the competencies assigned to the complementary training activity (30%).
Specifications for the resit/retake exam:
Continuous evaluation of all training processes will be considered to obtain a final grade between 0 and 10. 70% mid-term test, 30% Complementary training activities. The 20% of the problem-solving or case-based training activity can be recovered by taking an exam or following the method specified by the teacher. This ensures that the student demonstrates the acquisition of the assigned competencies in this area.
The student must notify the teacher in advance of their intention to recover this activity.
Non-continuous evaluation is similar to general exam.
The student must notify the teacher in advance of their intention to recover this activity.
Non-continuous evaluation is similar to general exam.
Specifications for the second resit / retake exam:
The student can pass the subject in the special completion session if they obtain a grade equal to or higher than 5 out of 10 in the corresponding exam.
9. Assignments, course calendar and important dates
| Not related to the syllabus/contents | |
|---|---|
| Hours | hours |
| Class Attendance (theory) [PRESENCIAL][Lectures] | 32 |
| Class Attendance (practical) [PRESENCIAL][Problem solving and exercises] | 15 |
| Problem solving and/or case studies [PRESENCIAL][Workshops and Seminars] | 10 |
| Mid-term test [PRESENCIAL][Assessment tests] | 3 |
| Writing of reports or projects [AUTÓNOMA][Self-study] | 20 |
| Study and Exam Preparation [AUTÓNOMA][Self-study] | 70 |
| Global activity | |
|---|---|
| Activities | hours |
10. Bibliography and Sources
