1. General information
Course:
UNIT OPERATIONS II
Code:
60419
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:
C2
Main language:
Spanish
Second language:
Use of additional languages:
English Friendly:
Y
Web site:
Bilingual:
N
Lecturer:
LUIS RODRIGUEZ ROMERO
- Group(s):
20
Building/Office
Department
Phone number
Email
Office hours
A50
INGENIERÍA QUÍMICA
926052491
luis.rromero@uclm.es
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
2. Pre-Requisites
The Study Program does not establish any prerequisites to take this subject, although it is recommended to have passed the first-year Mathematics, Physics and Chemistry subjects, as well as the second-year Statistics and Computational Methods and Hydraulics subjects.
3. Justification in the curriculum, relation to other subjects and to the profession
This subject, along with the "Basic Operations I" subject, is part of the specific training module "Basic Operations" of the degree. It includes the general and introductory aspects of the Basic Operations module, as well as the unitary operations of engineering and the processes of the agri-food industries. It provides the student's profile with basic information that will allow them to develop their professional skills from the knowledge of the operations that are carried out in an agri-food Industry.
The subject Basic Operations II, which is taught in the 3rd year during the 2nd semester, is based on others of a more general nature and basic training, such as Algebra, Calculus, Physics I and II and Chemistry, belonging to the first year. As it was said, it is complementary to Basic Operations I in which heat transfer and momentum transport topics are studied. At a more horizontal level, it is related to the subjects of the Food Technology blocks: Technological Bases of the Agro-food Industries, Quality Control of Agricultural Products. On the other hand, it serves as a basis for the subjects Industries derived from Vegetable Products, Industries derived from Animal Products, Facilities of the Agri-food Industries, Design of Agri-food Industries and Projects. The Basic Operations II subject provides the necessary calculation foundations for the design and dimensioning of many of the processes of the agri-food industries, which is necessary 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: Basic principle of mass transfer
-
Unit 2: Liquid-vapor equilibrium
-
Unit 3: Distillation and rectification
-
Unit 4: Solid-liquid extraction
-
Unit 5: Separation operations using membranes
-
Unit 6: Air humidification operations
-
Unit 7: Drying
-
Unit 8: Freeze drying. Lyophilization.
-
Unit 9: Complementary operations with soilds
ADDITIONAL COMMENTS, REMARKS
PART I: BASIC OPERATIONS CONTROLLED BY THE MASS TRANSFER. Units 1-5.
PART II: UNIT OPERATIONS CONTROLLED BY MASS AND HEAT TRANSFER. Units 6-8.
PART III: COMPLEMENTARY OPERATIONS. Unit 9
PART IV: UNIT OPERATIONS LABORATORY.
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 | 0.72 | 18 | Y | N | This activity is evaluated taking into account: (1) attendance and participation in class; (2) the mid-term tests or the corresponding exams (ordinary/retake). | |
| 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 | Resolution of problems in the classroom: problem-based learning. This formative activity is evaluated taking into account: (1) attendance and class participation; (2) the mid-term tests or the corresponding exams (ordinary/retake). | |
| Class Attendance (practical) [ON-SITE] | Practical or hands-on activities | E46 E48 G02 G07 G08 G10 G14 G20 G21 G24 G25 G30 G31 | 0.6 | 15 | Y | Y | The Laboratory Practices are considered as a part of the subject. They include the practical activities of the two subjects: Basic Operations I and Basic Operations II. Practices are mandatory. | |
| Problem solving and/or case studies [ON-SITE] | Workshops and Seminars | E46 E48 G03 G04 G07 G08 G13 G21 G22 G24 G25 G30 G31 | 0.36 | 9 | Y | N | Classes in which the doubts of the problems/practical cases that the students must solve individually and periodically deliver to the teacher are solved so that they can be evaluated. It can also be passed by taking an exam whose passing certifies that the student has passed the skills to be acquired with this training activity. | |
| Mid-term test [ON-SITE] | Assessment tests | E46 | 0.12 | 3 | Y | Y | Two mid-term tests will be carried out throughout the course. The minimum mark required to eliminate is 4 points out of 10. The mid-term tests not passed can be recovered in the exams corresponding to the ordinary and retake calls. | |
| Writing of reports or projects [OFF-SITE] | Self-study | E46 E48 G03 G07 G08 G10 G13 G14 G20 G21 G22 G24 G25 G30 G31 | 0.4 | 10 | Y | N | This training activity is evaluated through problems/practical cases that students must solve individually and periodically delivered to the teacher. | |
| Practicum and practical activities report writing or preparation [OFF-SITE] | Self-study | E46 E48 G03 G07 G08 G10 G13 G14 G20 G21 G22 G24 G25 G30 G31 | 0.4 | 10 | Y | N | This training activity is evaluated by means of the report that the student must deliver, which includes all the calculations, analysis of the results and conclusions related to the practical activities carried out in the laboratory. | |
| 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 |
| Assessment of problem solving and/or case studies | 15.00% | 0.00% | Delivery of exercises and problems that will be evaluated by the teacher |
| Mid-term tests | 60.00% | 0.00% | Two mid-term tests will be carried out throughout the semester. A minimum grade of 4 points out of 10 will be required to eliminate matter. Students who do not pass these tests will have the option to recover them in the final exams. |
| Final test | 0.00% | 85.00% | Final exam of all the content of the subject that ensures that the student reaches the competences assigned to the different training activities. |
| Laboratory sessions | 15.00% | 15.00% | Attendance at laboratory practices and delivery of the corresponding report. Attendance at Practices will be mandatory to pass the subject. |
| Assessment of active participation | 10.00% | 0.00% | Mere class attendance does not imply getting this % of the grade. Students must participate, answer the questions that are asked and solve the problems proposed in certain classes. Unrecoverable. |
| 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 the training processes that will be weighted to obtain a final grade between 0 and 10 points. 60% partial tests, 40% complementary activities carried out during the course (assistance with class participation, problem solving, seminars and laboratory practices).
It is necessary to obtain a minimum grade of 4 out of 10 in each of the mid-term tests to eliminate matter. -
Non-continuous evaluation:Students who do not wish to undergo continuous assessment must notify the teacher by email a few days before the ordinary/retake exam (otherwise it will be considered continuous assessment). These students should NOT carry out the complementary activities, except the laboratory practices, or take the mid-term tests. They will carry out ONE SINGLE final exam of all the subject that allows them to acquire the competences assigned to each of the training activities (with the exception of laboratory practices).
Specifications for the resit/retake exam:
Continuous assessment of all the training processes that will be weighted to obtain a final grade between 0 and 10 points. 60% partial tests, 40% complementary activities carried out during the course (assistance with class participation, problem solving, seminars and laboratory practices).
In case of not passing the "Complementary Activities" during the course, they can be recovered by taking an exam (or as indicated by the teacher), so that it is reflected that the student acquires the skills assigned to said Complementary Activities. The exception to the above is constituted by laboratory practices, the performance of which is mandatory. The student must notify the teacher in advance of his intention to take the recovery tests for the complementary activities.
The NON-continuous evaluation is similar to that of the Ordinary Call.
In case of not passing the "Complementary Activities" during the course, they can be recovered by taking an exam (or as indicated by the teacher), so that it is reflected that the student acquires the skills assigned to said Complementary Activities. The exception to the above is constituted by laboratory practices, the performance of which is mandatory. The student must notify the teacher in advance of his intention to take the recovery tests for the complementary activities.
The NON-continuous evaluation is similar to that of the Ordinary Call.
Specifications for the second resit / retake exam:
The student will be able to pass the subject in the second retake call if a grade equal to or greater than 5.0 out of 10 is obtained in the corresponding exam.
9. Assignments, course calendar and important dates
| Not related to the syllabus/contents | |
|---|---|
| Hours | hours |
| Class Attendance (theory) [PRESENCIAL][Lectures] | 18 |
| Class Attendance (practical) [PRESENCIAL][Problem solving and exercises] | 15 |
| Class Attendance (practical) [PRESENCIAL][Practical or hands-on activities] | 15 |
| Problem solving and/or case studies [PRESENCIAL][Workshops and Seminars] | 9 |
| Mid-term test [PRESENCIAL][Assessment tests] | 3 |
| Writing of reports or projects [AUTÓNOMA][Self-study] | 10 |
| Practicum and practical activities report writing or preparation [AUTÓNOMA][Self-study] | 10 |
| Study and Exam Preparation [AUTÓNOMA][Self-study] | 70 |
| Global activity | |
|---|---|
| Activities | hours |
10. Bibliography and Sources
