Course code PārZ2004

Credit points 3

Food Engineering and Equipment I

Total Hours in Course120

Number of hours for lectures16

Number of hours for laboratory classes32

Independent study hours72

Date of course confirmation11.10.2011

Responsible UnitDepartment of Food Technology

Course developers

author prof.

Tatjana Ķince

Dr. sc. ing.

author prof.

Ruta Galoburda

Dr. sc. ing.

Course abstract

– In the first part of the study course the processes used for attaining certain technological aims and which are common for several food industries are described. The general nature and calculation methods of processes are studied. The studies are based on laws of mechanics, physics, thermodynamics etc. and the general schemes of the equipment for certain process realization is described. The processes taught in the course are divided into five basic groups: basics of hydraulics, hydro mechanical processes, heat transfer processes and apparatus, mass transfer processes.

Learning outcomes and their assessment

After completing the course student will have:
• knowledge on economic use of machines and apparatus, process management with minimal material and energy consumption and maximum use of equipment capacity;
• skills to calculate various processes and equipment parameters, to choose appropriate conditions for equipment operation;
• competence - to justify necessary amount of energy and raw materials, to evaluate the technical and economical parameters of processes.

Compulsory reading

1. Dukaļska L., Galoburda R. Pārtikas tehnoloģijas procesi un aparāti. Jelgava: LLU, 1999. 288 lpp.
2. Galoburda R., Rakčejeva T. Gaisa, ūdens un dažādu pārtikas produktu raksturlielumi: Tabulas inženiertehnisko studiju priekšmetu kursam. Jelgava: LLU PTF, 2009. 40 lpp.
3. Fellows P. J. Food Processing Technology. Cambridge, England: Woodhead Publishing Ltd., 2000. 575 p.

Further reading

1. Pārtikas rūpniecības tehnoloģiskās iekārtas L.Dukaļskas redakcijā. Jelgava: LLU PTF, 2000. 524 lpp.
2. Chemical Engineering for the Food Industry. Ed. by P.J.Fryer, D.L.Pyle, C.D. Rielly. London, etc., 1997. 462 p.
3. Toledo R.T. Fundamentals of food process engineering. New York: Springer, 2007. 579 p.