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.