FOOD ENGINEERING
| Title | ΜΗΧΑΝΙΚΗ ΤΡΟΦΙΜΩΝ / FOOD ENGINEERING |
| Code | 542Υ |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 1st / Undergraduate, 2nd / Postgraduate |
| Teaching Period | Winter/Spring |
| Common | No |
| Status | Active |
| Course ID | 420001488 |
| Academic Year | 2018 – 2019 |
| Class Period | Winter |
| Faculty Instructors | |
| Class ID | 600119761
|
Course Type 2016-2020
- Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600119761
- At the Website of the School: http://food-science.agro.auth.gr/GR/proptyxiaka/mathhmata/mhxanikh-trofim%20I%20N305Y.html
- eLearning (Moodle): https://elearning.auth.gr/course/view.php?id=3950
Language of Instruction
- Greek (Instruction, Examination)
Prerequisites
Required Courses
- 003Υ PHYSICS
- 012Υ STATISTICS
- 535Υ PHYSICAL CHEMISTRY OF FOOD
General Prerequisites
Students should have basic background in Mathematics, Physics, Chemistry as well as in the Principles of Food Processing and Preservation
Learning Outcomes
Upon completion of this course, students will be able to:
1. recognize and understand the transport phenomena that take place during food processing,
2. describe the above phenomena using suitable equations,
3. calculate variables concerning dimensions of food processing equipment (e.g. heat exchanger surface, pump power) or processing times (retention time of a food can in a retort).
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Adapt to new situations
- Make decisions
- Work autonomously
- Work in teams
- Work in an interdisciplinary team
- Generate new research ideas
- Be critical and self-critical
- Advance free, creative and causative thinking
Course Content (Syllabus)
Basic types and use of mathematical models. Fundamentals of Engineering: units, steam tables, thermal properties, enthalpy and forms of heat, mass and energy balances. Rheology: viscosity, types of fluids, rheological characterization. Momentum transfer: flow types, Reynolds number, flow induced friction, mechanical energy balance-Bernoulli equation. Heat transfer: heat transfer mechanisms, conduction, convection, radiation, ohmic and microwave heating, steady and unsteady heat transfer. Mass transfer: Fick law, mass transfer coefficients, diffusion equations. Laboratory exercises covering all topics.
Keywords
Engineering, transport phenomena, momentum, heat, mass, rheology
Educational Material Types
- Notes
- Slide presentations
- Book
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
- Use of ICT in Laboratory Teaching
- Use of ICT in Communication with Students
Description
eaching and Lab Software: powerpoint
e-class platform: elearning.
Εxercises and Practice: Computers room.
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 60 | ✓ | |||
| Laboratory Work | 50 | ✓ | |||
| Tutorial | 50 | ✓ | |||
| Total | 160 |
Student Assessment
Description
90% (written exams + attendance and tests)
10% laboratory exercises - oral exams
Student Assessment methods
- Written Exam with Multiple Choice Questions (Formative, Summative)
- Written Exam with Short Answer Questions (Formative, Summative)
- Oral Exams (Formative, Summative)
- Written Exam with Problem Solving (Formative, Summative)
- Report (Formative, Summative)
- Labortatory Assignment (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
Μηχανική Τροφίμων, Χαράλαμπος Ν. Λαζαρίδης. Εκδόσεις Γιαχούδη. 2η έκδοση, 2007
Additional bibliography for study
Φαινόμενα Μεταφοράς (μετάφραση). Brodkey R., Hershey H. Εκδόσεις Τζιόλα, 1989.
Last Update
21-01-2019
