Universidad Nacional Abierta y a Distancia

Academic and Research Vice-rector

Activities guide and evaluation rubric - Phase 2: Solve problem
about thermal properties of a food

1. General description of the course

Faculty or Escuela de Ciencias Básicas, Tecnología e

Academic Unit Ingeniería
Academic Level Especialización
Academic Field Formación disciplinar
Course Name Thermal processes in the food industry
Course Code 209008
Course Type Theoretical Can be yes ☐ No ☒
enabled
Number of 2
Credits

2. Description of the activity

Number
Type of the
Individual ☐ Collaborative ☒ of 5
activity:
weeks
Moment of Intermediate,
Initial ☐ ☒ Final ☐
evaluation: Unit 1:
Evaluative score of the Delivery Environment of the
activity: 80 points activity: Monitoring and evaluation
Starting date of the
Deadline of the activity: Thursday,
activity: Thursday, April 11,
May 02, 2019
2019
Competence to develop:
Students evaluate and analyze the thermal properties of foods.
Topics to develop:
Unit 1: Thermal treatments fundamentals
Steps, phases of the learning strategy to develop
The search for knowledge that allows the student to respond to
problems, can be carried out in the following way:
• Stage 1: the student will consolidate the required knowledge by
consulting the documentary sources suggested in the syllabus.
 • Stage 2: the student will pose the necessary hypotheses that
allow him to answer the questions formulated in the problem.
• Stage 3: the student will determine the procedure to follow to
solve the problem.
• Stage 4: the results of this strategy will be evaluated.

Activities to develop

Individual activity
Determine the thermal conductivity, specific heat, and thermal
diffusivity, at 17°C, of a food product that has been chemically analyzed
and whose weight composition is 77% water, 19% carbohydrate, 3%
protein, 0.2% fat, and 0.8% ash, using the Choi and Okos equations.

In addition to the above, the group will select a thermal process applied
to foods at the beginning of the forum. Each student will search the
databases of the e-library, one paper in English of no more than 5 years
old, in which the selected topic will be treat. The paper must come from
a scientific journal. The student will share in the forum the two articles
and a short review of its content in a maximum of three page per paper,
which includes the following aspects:
a. Objectives of the study.
b. Description of the methodology
c. Main conclusions of the study

Collaborative activity:
The collaborative group should review the contributions of their peers,
so that each student makes corrections on their individual contribution,
if necessary. It only needs to submit a group job in Word with the full
calculations to determine thermal conductivity, specific heat, thermal
diffusivity, and density.

The collaborative group must consolidate the five reviews in a document

and make the delivery in the Evaluation Environment. Each paragraph
should be described with the student’s own words; identical copies of
the information presented in the article will not be accept. It is
recommended to pass the document through the tool Turnitin before
uploading it to the delivery, this avoid a possible plagiarism. There must
be a constant participation in the forum with quality contributions and
feedback to the contributions of colleagues. The rubric of evaluation
considers the quality of their contributions, the interaction with their
peers and the commitment to group delivery.

Environment This activity is developed in the Collaborative Learning

for the Environment; the delivery of the group report is doing
development in the evaluation and monitoring environment.
Individuals:
Word document uploaded to the forum with Choi and
Okos equations for calculating the thermal properties of
a food and calculation procedure for each thermal
Products to property, under the two proposed temperature
deliver by conditions and the individual review of one scientific
student paper.
Collaborative:
Word document with the calculation procedure of each
of the thermal properties of the food and the five (5),
one for student, review of one scientific paper.

General guidelines for the collaborative work

In collaborative work, it is very important that each

Planning of
student start contributing from the moment the activity
activities for
be open. This motivates his groupmates to participate
the
in the work. The activities that will be carry out within
development
the group must be planned in such a way that they are
of
completed several days before the closing of the
collaborative
activity, which gives enough time to make revisions and
work
improvements, if necessary.
Roles to
perform by
the student It is not necessary for any student to assume a special
in the role.
collaborative
group
Compiler: Consolidate the document that is constitute
Roles and
as the final product of the debate, considering that the
responsibilit
contributions of all the participants have been included
y for the
and that only the participants who participated in the
delivery of
process are included. You must inform the person in
products by charge of the alerts to notify those who did not
students participate, that they will not be included in the product
to be deliver.
Reviewer: Ensure that the writing complies with the
rules for presentation of work required by the teacher.
Evaluator: Ensure that the document contains the
criteria present in the rubric. You must inform the
person in charge of the alerts so that you inform the
other members of the team in case there is an
adjustment to be make on the subject.
Deliveries: Alert about the delivery times of the
products and send the document in the stipulated
times, using the resources destined for shipment, and
indicate to the other colleagues that the delivery has
been made.
Alerts: Ensure that the members of the group are
notified of the novelties in the work and inform the
teacher through the working forum and the messaging
of the course, that the document has been sent
Use of the APA standard, version 3 in Spanish
(Translation of version 6 in English). The APA Standards
is the style of organization and presentation of
information most used in the area of social sciences.
These are published under a Manual that allows you to
Use of have access to the ways in which a scientific article
references should be present. Here you can find the most relevant
aspects of the sixth edition of the APA Standards
Manual, such as references, citations, preparation and
presentation of tables and figures, headings and
seriation, among others. You can check how to
implement them by going to http://normasapa.com/
In the agreement, 029 of December 13, 2013, article
99, the mistakes that infringe upon the academic order,
among others, are the following: paragraph e) “To
Plagiarism plagiarize is to present as your own work the whole or
policy part of a writing, report, task or document of invention
performed by another person. It also implies the use of
cites or lack of references, or includes cites where there
is no coincidence between them and the reference” and
paragraph f) ”To reproduce, or copy for profit,
 educational resources or results of research products,
which have intellectual rights reserved for the
University”.

The academic punishments that the student will face

are:
a) In case of academic fraud proved in the academic
work or evaluation, the score achieved will be zero
(0.0) without leading to disciplinary measures.
b) In case of plagiarism proved in the academic
work of any nature, the score achieved will be zero
(0.0), without leading to disciplinary measures.

To know how the documents should be cite, check the

following document: Centro de Escritura Javeriano ( )
Normas APA. Sexta edición. Taken from
http://centrodeescritura.javerianacali.edu.co/index.ph
p?option=com_content&view=article&id=138:normas-
apa&catid=45:referencias-bibliograficas&Itemid=

4. Evaluation rubric

Evaluation rubric
Activity type: Individual Activity ☐ Collaborative Activity ☒
Moment of the
Initial ☐ Intermediate, Unit 1 ☒ Final ☐
evaluation
Assessed Performance levels of the individual activity
Score
Aspects High score Media score Low score
There are too many
Solve problem Define and apply Apply Choi and Okos
errors in the use of
about thermal Choi and Okos equations with
the Choi and Okos 20
properties of a equations. errors.
equations.
food
(up to 20 points) (up to 10 points) (up to 0 points)
Analyzes and The student does
Analyzes and Analyzes and
evaluate a food not analyze and 20
evaluate a food evaluate partially a
thermal process evaluate a food
 of a scientific thermal process of a food thermal process thermal process of
article. scientific article. of a scientific article. a scientific article.
(up to 20 points) (up to 10 points) (up to 0 points)
The report has at There are
Bibliography is least one paragraphs that do Badly cited
prepare using bibliographic citation not have a document 10
IEEE or APA. for each paragraph. bibliographic citation
(up to 20 points) (up to 10 points) (up to 0 points)
Assessed Performance levels of the collaborative activity
Score
Aspect High score Media score Low score
There are too
Solve problem Define and apply Apply Choi and
many errors in the
about thermal Choi and Okos Okos equations with
use of the Choi and 20
properties of a equations. errors.
Okos equations.
food
(Up to 20 points) (Up to 10 points) (Up to 1 points)
The student does
Analyzes and Analyzes and Analyzes and
not analyze and
evaluate a food evaluate a food evaluate partially a
evaluate a food
thermal process thermal process of a food thermal process 10
thermal process of
of a scientific scientific article of a scientific article.
a scientific article.
article.
(Up to 10 points) (Up to 5 points) (Up to 0 points)
Final score 80