Reactors, Instrumentation and Control
Code: 103226Credits: 6
| Degree programme | Type | Course |
|---|---|---|
| Food Science and Technology | OB | 2 |
Contact lecturer
- Name :
- Julio Octavio Perez Cañestro
- Email :
- julio.perez@uab.cat
Teaching staff
- Albert Canet Morral
Group languages
You can consult this information at the end of the document.
Prerequisites
No official requirements are defined for this course. However, we strongly recommend that the student has passed through the courses: process fundamentals (second bachelor year, first semester) and Chemistry II (first bachelor year, second semester), therefore being able of, (i) using and correct application of required mathematical tools for processes analysis; (ii) application of stoichiometry for basic calculation in chemical reactions; (iii) identifying, analyzing and solving mass and energy balances at both steady and transient states without chemical reaction for simple processes in the food industry.
Objectives
The course Reactors, instrumentation and control in the bachelor.
This course belongs to the second bachelor year and it is mandatory. The course introduces the students in the production systems that involve chemical reactions, the concept and types of ideal reactors and the main deviations from ideality. In this sense, it will be assumed that the student has passed through the course Processes fundamentals, and therefore that he/she knows the mass and energy balances in production systems without chemical reaction.
On the other hand, any equipment or process, independently of the scale (full industrial scale, laboratory or even domestic food processes) require of monitoring and control of the operation. Therefore, the student will be introduced into the basis of process control and required instrumentation for the common operations found in the food industry. Extra attention will be paid to the environmental and economic consequences of the reactor type selected as well as the control system decided.
Learning outcomes
- Analyse, summarise, resolve problems and make professional decisions.
- Apply the scientific method to resolving problems.
- Develop individual learning strategies and planning and organisation skills.
- Show sensitivity to environmental, sanitary and social issues.
- Evaluate the behaviour of reactors depending on their operating mode.
- Select the most suitable industrial measurement instrument for each application.
- Describe the characteristics and use of the different systems for controlling processes.
Contents
1. INTRODUCTION
Unit 1. Introduction: operations and processes in the food industry
Use of reactors in the food industry. Importance of monitoring and control processes.
2. MASS BALANCES IN SYSTEMA WITH CHEMICAL REACTIONS
Unit 2. Systems with chemical reaction (I): stoichiometry, reaction rate and balances
Stoichiometry. Expressing the variation in masss for the different chemical species involved in the reaction. Limiting reagent, excess reagent. Aplication of mass balances to systems with chemical reaction. Heat of reaction and equilibrium. Rate and reaction kinetics.
Unit 3. Systems with chemcial reaction (II): reactors
Classification of the reactors. Ideal reactors. Combination of ideal reactors. Real reactors. Heterogeneous reactors.
3. CONTROL AND INSTRUMENTATION
Unit 4. Process control fundamentals
Goals of the control system. Automatic control versus manual control. Concepts and definitions.
Unit 5. Feedback control. Mathematical modeling and process dynamics
Feedback control. Process dynamics. Mathematical modeling and process simulation.
Unit 6. Physical elements of a control system. Instrumentation
Sensors: classification, characteristic parameters, specifications. Controllers: typology & selection. Actuators: control valves. Advanced control: feedforward, feedback-feedforward, cascade control.
Learning activities and methodology
| Title | Hours | ECTS | Learning outcomes |
|---|---|---|---|
| Problems and cases resolution | 50 | 2 | 1, 2, 3, 5, 6, 7 |
| Problems workshops | 16 | 0.64 | 1, 2, 3, 4, 5, 6, 7 |
| Autonomous and colaborative study | 30 | 1.2 | 1, 3, 5, 6, 7 |
| Seminars | 4 | 0.16 | 1, 2, 3, 4, 5, 6, 7 |
| Theoretical lectures | 30 | 1.2 | 3, 4, 5, 6, 7 |
The course is fundamentally practical and is based in the following activities:
1) Theoretical lectures .
The student acquires the concepts and abilities related to the course attending to theoretical lectures complemented with personal study. Moreover, examples and practical cases will be used to strengthen the teaching and will provide the opportunity to students to participate in their resolution inside the theoretical lectures.
2) Problems workshops
The concepts acquired in the theoretical lectures are applied to problem resolution or to practical cases. In the problems workshops the strong interaction between students and professor will be enhanced to complete and deepen in the understanding of the concepts introduced in the theoretical lectures. The students work individually or in group as a function of the problem to be solved.
3) Seminars
They are an additional tool to review and to consolidate the work done in the theoretical lectures and problems workshop. They will be used also to solve doubts appeared during the course and to solve the tests.
4) Autonomous and collaborative study, problem resolution and search of additional information
These are autonomous activities that will be use by the student to consolidate the knowledge acquired in the rest of activities and to develop the corresponding competences. The autonomous resolution of problems is the base of the learning process, although it is judged interesting as well to form small working groups to get advantage of collaborative learning. It will be also required to expand the information presented by the professor for some of the units, and to prepare a presentation.
Assessment
Continuous assessment activities
| Title | Weight | Hours | ECTS | Learning outcomes |
|---|---|---|---|---|
| Final test (recuperation) | variable, as a function of the previously failed tests | 4 | 0.16 | 1, 2, 3, 5, 6, 7 |
| Individual and colaborative activities (inside and outside the classroom) | 30% | 10 | 0.4 | 1, 2, 3, 4, 5, 6, 7 |
| Test 1 | 40% | 3 | 0.12 | 1, 2, 3, 5, 6, 7 |
| Test 2 | 30% | 3 | 0.12 | 1, 2, 3, 5, 6, 7 |
The competences of the course will be evaluated through:
a) A test for each of the parts of the course (individual):
Test 1: Units 1, 2 and 3 (Introduction to mass balances in systems with chemical reaction): 40% of the final score
Test 2: Units 4, 5 y 6 (Control & Instrumentation): 30% of the final score
b) Individual and/or collaborative activities carried out inside and outside the classroom: 30% of the final score.
A student fails the course if he/she does not attend to one of the tests, independently if he/she has done the individual and/or collaborative activities. The score will be the result of applying the corresponding fractions as previously stated.
The student cannot be evaluated if he/she has participated in evaluation activities with ≤ 15% of the final score.
To pass the course 5 points (out of 10) are required, calculated as weighed average of the tests and individual and collaborative activities, following the distribution of scores just described.
A recuperation test is foreseen including both controls. If the student attends the recuperation test, he/she will be examined only for the corresponding part that was failed (test with a mark less than 5 out of 10).
The individual and cooperative activities cannot be recuperated; they can only improve the mark the student achieved in the tests. If the score of the individual and collaborative activities worsens the final mark of the course, the evaluation of the individual and collaborative activities will be not considered to stablish the final score.The single assessment will consist of a single test in which the contents of the entire program of the subject will be evaluated. The grade obtained in this synthesis test will mean 100% of the final grade for the subject. The single assessment test will take place on the day, time and place ofthe last continuous assessment test of the subject. The single evaluation can be recovered on the day set for the recovery of the subject.
The single evaluation process will consist of a single test in which the contents of the entire program of the course will be evaluated. The grade obtained in this synthesis test will mean 100% of the final grade for the course.
The single evaluation test will take place on the day, time and place of the last continuous exam of the subject. The same recovery procedure stablished for the continuous evaluation system. The student cannot be evaluated if the same criterium used for the continuous evaluation system is accomplished. The revision of the final qualification will follow the same established procedure for the contiuous evaluation system.
The commission of any irregularity in an assessment activity (academic fraud, plagiarism, or improper use of AI, unless such use is expressly authorised in the course guide) that may lead to a significant alteration of the mark will result in that activity being graded with a 0. In cases where the course guide stipulates that passing the subject requires obtaining a minimum mark in this assessment activity, or where multiple irregularities occur in the assessment activities of the same subject, the final mark for the subject will be 0. Furthermore, disciplinary proceedings may be initiated against any student who commits any of these irregularities.
Bibliography
•José Aguado (1999) \"Ingeniería de la industria alimentaria\" Vol I: Conceptos básicos
Ed. Síntesis, Madrid
•Francisco Rodríguez (2002) \"Ingeniería de la industria alimentaria\" Vol II: Operaciones de procesado de alimentos Ed. Síntesis, Madrid
•Francisco Rodríguez (2002) \"Ingeniería de la industria alimentaria\" Vol III: Oper. de conservación de alimentos Ed. Síntesis, Madrid
•Singh, R. P., Heldman, D. R. (2009) “Introduction to food engineering” 4rta edició. Academic Press (Elsevier), London.
• Kurz, M. (ed.) (2007) “Handbook of Farm, Dairy and Food Machinery” William Andrew Inc., New York (electronic resources UAB Library: http://www.knovel.com/web/portal/browse/display?_EXT_KNOVEL_DISPLAY_bookid=1895
• Berk, Z. (ed.) (2009) \"Food process engineering and technology\", Elsevier Inc., Amsterdam (recurs electrònic Biblioteques UAB: http://www.sciencedirect.com/science/book/9780123736604
• Valentas, K.J., Rotstein, E., Singh R.P. (eds.) (1997) “Handbook of Food Engineering Practice” CRC Press, New York.
• Fogler, H.S. (2008) “Elementos de ingeniería de las reacciones químicas” 4rta edició. Pearson Educación, Mexic D.F.
• Escardino, A., Berna, A. (2003) “Introducció a l’Enginyeria dels Reactors Químics” Universitat de València.
• Ollero de Castro, P., Fernández Camacho, E. (1997) “Control e instrumentación de procesos químicos” Editorial Síntesis, Madrid.
• Stephanopoulos, G. (1984) “Chemical process control: an introduction to theory and practice” Prentice-Hall International.
• Richardson, J.F., Peacock, D.G. (Eds) (1994) “Chemical Engineering : Chemical and Biochemical Reactors and ProcessControl” Pergamon, Oxford.
• Perry R.H. (1984) “Perry’s Chemical Engineering Handbook”. 6th ed. McGraw-Hill. New York
• Centro de Actividad Regional para la Producción Limpia “Fichas Medclean” http://www.cprac.org/es/descargas/documentos/fichas-medclean.
Software
There is no specific software associated to this course.
In this course, the use of artificial intelligence (AI) technologies is permitted as an integral part of the development of coursework, provided that the final outcome reflects a significant contribution from the student in terms of personal analysis and reflection. Students must clearly identify which parts were generated using AI technologies, specify the tools employed, and include a critical reflection on how these tools have influenced both the process and the final outcome of the activity. Lack of transparency in the use of AI will be considered a breach of academic integrity and may result in a grade penalty for the activity, or more serious disciplinary actions in severe cases.
Course groups and languages
The information provided is provisional until November 30. After this date, you will be able to consult the language of each group through this link. To access the information, you will need to enter the course CODE
| Type of teaching | Group | Language | Semester | Shift |
|---|---|---|---|---|
| (TE) Theory | 1 | Spanish | second semester | afternoon |
| (PAUL) Classroom practices | 1 | Catalan | second semester | afternoon |
| (PAUL) Classroom practices | 2 | Catalan | second semester | afternoon |