AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Laboratory of Food Engineering

Content

Learning and practice in the following laboratory exercises:
Exercise 1. Determination of heat penetration parameters (f and j values). Calculation of required time for commercial sterilization.
Exercise 2. Food refrigeration. Cooling Circuit.
Exercise 3. Rheology and viscosity. Effect of temperature on food viscosity.
Exercise 4. Fluidization of a bed of solid particles with air. Calculation of fluidization onset velocity and pressure drop vs. air speed.
Exercise 5. Concentration by evaporation. Mass and energy balances. Calculation of overal heat transfer coefficient.
Exercise 6. Food freezing. Determination of initial freezing point, surface heat transfer coefficient and freezing times.
Exercise 7. Heat exchangers. Calculation of overal heat transfer coefficient and temperature difference vs. heat exchange surface.
Exercise 8. Pumps. Study of rotary pumps.
Exercise 9. Membrane separation. Application to juice concentration.

Learning results

The learning objectives of this module are the following:

  1. Teaching of main principles of basic unit operations employed in industrial food processes
  2. Carry out practical work in the laboratory in order to learn the main operational characteristics of various unit operations employed in industrial food processes
  3. Processing of data and numerical estimation of specific parameters based on the data that will be collected during the operation of each unit operation
  4. Applications and examples of operation of different equipment using case-specific examples of food processes

Bibliography

1) Cortez Vieira MM, and Ho P (eds), 2008. Experiments in Unit Operations and Processing of Foods. Volume 5 of ISEKI-Food series, Springer, pp. 210.
2) Rizvi, SSH, Gauri S. Mittal GS, 1992. Experimental Methods in Food Engineering, Springer, pp.289.
3) Singh PR and Erdogdu F, 2004. Virtual Experiments in Food Processing, RAR Press, pp. 126.
4) McCabe, Smith and Harriott, 2002. Unit Operations of Chemical Engineering, 6th edition, Tziola Puplications, Thessaloniki, Greece, 2015 (Greek translation).
5) Singh, P.R. and Heldman, D.R., 2014. Introduction to Food Engineering. 5th Edition. Sientific Puplications Parisianou, Athens, Greece, 2019 (Greek translation).

Faculty

2105294706
stoforos@aua.gr
Nikolaos G. Stoforos, a Chemical Engineer (National Technical University of Athens, 1978), is Professor […]

NEWSLETTER

The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
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