Content (Syllabus outline)
- INTRODUCTION: Basic principles of technological processes. Basic principles of food process engineering. Types of process situations; Batch and continuous systems. The law of conservation of mass, conservation of momentum, conservation of energy. Mass and energy balances.
- Fluid mechanics. Fluids statics. Fluid dynamics. Fluid properties. Viscosity. Rheological characterization of fluids and rheological models for describing flow properties.
- Laminar and turbulent flow; Newtonian fluids, Yields stress fluids and pseudo-plastic fluids in laminar flow.
- Bernoulli's equation, applicability and limits of Bernoulli's equation, fluids flow.
- Mixing processes of liquid systems; mixing equipments, mixing power; power number, dimensional analysis; mixing of non-Newtonian fluids; design of mixers, scale up.
- Heat transfer. Mechanisms of heat transfer in solids. Stationary heat conduction. Heat convection and heat transfer in fluids. Calculations of heat transfer in heat exchanges.
- Concentration processes and evaporation, types of evaporators and their operation conditions. Stepwise evaporation. Energy and mass balances of evaporation.
- Distillation; Physical principles of distillation Equilibrium vapor-liquid diagrams of binary mixtures. Basic characteristics, mass and energy balance of differential distillation, flash distillation and steam distillation.
- Drying; Basic concepts of psychrometry practical use psychrometric charts. The velocity of drying and drying diagrams; types and operation of drying equipment. Determination of the drying apparatus constant and calculation the drying time.
Prerequisites
Entry in the current year of study, Completed exams in: mathematics, physics and chemistry.