The aim of the course is the students to acquire basic engineering knowledge and necessary skills in order to become able to calculate basic quantities necessary in food processing. Specifically, the students will acquire knowledge in momentum, heat and mass transfer, and the ability to recognize, understand, analyze and explain these phenomena which are often encountered in food processing in order to a) explain changes that are observed in food processing and b ) calculate the necessary parameters and variables in food processing.
Upon successful completion of this course the student will be able to:
- perform conversion of units
- make calculations using the steam tables
- acquire basic knowledge of the main physical properties of food
- conduct mass and energy balances
- calculate pump parameters and flow conditions of a liquid food and select the appropriate pump
- understand and distinguish the mechanisms of heat and mass transfer
- identify and calculate key quantities in heat and mass transfer e.g. heat and mass transfer coefficient, heat and mass transfer rate, thermal conductivity, diffusion coefficient, etc.
- distinguish the resistances to heat and mass transfer and calculate the flow rate of heat and mass in various applications e.g. insulation, heat exchangers, packaging etc.
- calculate the time needed to heat or to cool a product or to achieve certain mass transfer under certain initial and boundary conditions (local or average product temperature or concentration)
- compare heat and mass transfer phenomena and identify similarities and common physical laws that govern these phenomena
