AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Principles of Food Engineering

Content

1. Introduction, specific heat, enthalpy, steam tables
2. Thermal conductivity, viscosity, water activity
3. Mass and energy balance
4. Mechanical energy equation. Momentum balance
5. Fluid flow, pumps
6. Flow around submerged bodies, flow in beds of solids
7. Heat transfer by conduction, and convection
8. Heat exchangers. Heat transfer by radiation
9. Heat transfer by conduction in non-steady state
10. Mass transfer by diffusion
11. Mass transfer between phases. Mass transfer by diffusion in non-steady state
12. Review

Learning results

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

Bibliography

1) NOTES OF FOOD ENGINEERING. Part I. S. YANNIOTIS. AUA, 2011 (in Greek).
2) FOOD ENGINEERING, 2nd Edition, Χ. Ν. LAZARIDES. S. GIAHOUDIS-M. GIAHOUDIS, 2007 (in Greek).
3) SOLVING PROBLEMS IN FOOD ENGINEERING, STAVROS YANNIOTIS, Springer, 2008.
4) INTRODUCTION TO FOOD ENGINEERING, P.R. SINGH and D>R> HELDMAN, 2nd Edition, Academic Press, 1993 (in Greek).

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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