Course Information
TitleΜΗΧΑΝΙΚΗ ΤΡΟΦΙΜΩΝ ΙΙ / FOOD ENGINEERING II
CodeΝ312Υ
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level1st / Undergraduate, 2nd / Postgraduate
Teaching PeriodSpring
CommonYes
StatusActive
Course ID420001907

Programme of Study: PPS Geōponías (2019-sīmera)

Registered students: 0
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the other845
EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌNCompulsory Course belonging to the selected specialization (Compulsory Specialization Course)845

Programme of Study: UPS School of Agriculture (2011-today)

Registered students: 129
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the other845
EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌNCompulsory Course belonging to the selected specialization (Compulsory Specialization Course)845

Class Information
Academic Year2019 – 2020
Class PeriodSpring
Faculty Instructors
Weekly Hours4
Total Hours52
Class ID
600143068
Type of the Course
  • Scientific Area
Course Category
Specific Foundation / Core
Mode of Delivery
  • Face to face
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
Upon completion of this course, students will: 1. be familiar to the following items: Momentumt transfer processes/equipment Heat transfer processes/equipment Mass transfer processes/equipment Mixed transfer processes/equipment Physical separation processes/equipment Size and shape modification processes/equipment Principles of equipment design and equipment selection Principles of energy management in the food industry Design of processing lines for minimal use of water and minimal production of effluents 2. be able to calculate variables concerning dimensions of food processing equipment or processing times
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
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures137
Exams3
Total140
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. Εισαγωγή στη Μηχανική Τροφίμων (μετάφραση). Singh R.P., Heldman D.R. Εκδόσεις Παρισιάνου, 2018.
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
11-05-2020