FOOD ENGINEERING II
| Title | ΜΗΧΑΝΙΚΗ ΤΡΟΦΙΜΩΝ ΙΙ / FOOD ENGINEERING II |
| Code | Ν312Υ |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 1st / Undergraduate, 2nd / Postgraduate |
| Teaching Period | Spring |
| Common | Yes |
| Status | Active |
| Course ID | 420001907 |
Programme of Study: PPS Geōponías (2019-sīmera)
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses belonging to the other | 8 | 4 | 5 |
| EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌN | Compulsory Course belonging to the selected specialization (Compulsory Specialization Course) | 8 | 4 | 5 |
| Academic Year | 2018 – 2019 |
| Class Period | Spring |
| Faculty Instructors |
|
| Weekly Hours | 4 |
| Total Hours | 52 |
| Class ID | 600120673
|
Class Schedule
| Building | Αγρόκτημα - Ζωοτεχνία |
| Floor | Ισόγειο |
| Hall | ΚΕΝΤΡΙΚΟ ΑΜΦΙΘΕΑΤΡΟ ΚΤΙΡΙΟ ΕΤΤ (268) |
| Calendar | Τρίτη 09:00 έως 11:00 |
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/1/600120673
- eLearning (Moodle): https://elearning.auth.gr/course/view.php?id=4295
Language of Instruction
- Greek (Instruction, Examination)
Prerequisites
General Prerequisites
Students should have basic background in Mathematics, Physics, Chemistry, Engineering, as well as in the Principles of Food Processing and Preservation
Learning Outcomes
Momentumt transfer processes/equipment: transport of fluids (pumps, piping, valves), transport of solids, mixing of solids, liquids and pastes, cutting, homogenization. Heat transfer processes/equipment: heat exchangers, cooling and freezing, in-container thermal processing, continuous flow thermal processing (aseptic processes). Mass transfer processes/equipment: extraction, distillation, crystallization, absorption. Mixed transfer processes/equipment: evaporation (evaporator types, mass and energy balances, calculations for single- and multiple-effect evaporators), dehydration (rates and periods, dryer types). Physical separation processes/equipment: sedimentation, centrifugation, screening, filtration, membrane separations. Size and shape modification processes/equipment: pelletizing, agglomeration, encapsulation, extrusion. Principles of equipment design and equipment selection. Basics on electric motors (principle of operation, types, efficiency, trouble-shooting, maintenance).Specifications for materials in contact with food. Steam generation and distributionPrinciples of energy management in the food industry. Design of processing lines for minimal use of water and minimal production of effluents.
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 an interdisciplinary team
- Generate new research ideas
- Design and manage projects
- Respect natural environment
- Be critical and self-critical
- Advance free, creative and causative thinking
Course Content (Syllabus)
Momentumt transfer processes/equipment: transport of fluids (pumps, piping, valves), transport of solids, mixing of solids, liquids and pastes, cutting, homogenization. Heat transfer processes/equipment: heat exchangers, cooling and freezing, in-container thermal processing, continuous flow thermal processing (aseptic processes). Mass transfer processes/equipment: extraction, distillation, crystallization, absorption. Mixed transfer processes/equipment: evaporation (evaporator types, mass and energy balances, calculations for single- and multiple-effect evaporators), dehydration (rates and periods, dryer types). Physical separation processes/equipment: sedimentation, centrifugation, screening, filtration, membrane separations. Size and shape modification processes/equipment: pelletizing, agglomeration, encapsulation, extrusion. Principles of equipment design and equipment selection. Basics on electric motors (principle of operation, types, efficiency, trouble-shooting, maintenance).Specifications for materials in contact with food. Steam generation and distributionPrinciples of energy management in the food industry. Design of processing lines for minimal use of water and minimal production of effluents.
Keywords
Engineering, transport phenomena, equipment
Educational Material Types
- Notes
- Slide presentations
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
- Use of ICT in Communication with Students
Description
Teaching Software: powerpoint
e-class platform: eLearning.
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 137 | ✓ | |||
| Exams | 3 | ✓ | |||
| Total | 140 |
Student Assessment
Description
Tests and written exams at the end of semester
Student Assessment methods
- Written Exam with Multiple Choice Questions (Formative, Summative)
- Written Exam with Short Answer Questions (Formative, Summative)
- Written Exam with Problem Solving (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
Αρχές Μηχανολογίας Τροφίμων. Διδακτικές Σημειώσες. Χαράλαμπος Ν. Λαζαρίδης. 2004.
Additional bibliography for study
Βασικές Διεργασίες Χημικής Μηχανικής (μετάφραση). McCabe W.L., Smith J.C., Harriott P. Εκδόσεις Τζιόλα, 2002.
Φυσικές Διεργασίες-Εισαγωγή στον Υπολογισμό τους. Ασσαέλ Μ.Ι. Εκδόσεις Τζιόλα, 1998.
Φαινόμενα Μεταφοράς (μετάφραση). Brodkey R., Hershey H. Εκδόσεις Τζιόλα, 1989.
Last Update
27-01-2019
