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).
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.
Engineering, transport phenomena, momentum, heat, mass, rheology