Course code PārZ2004

Credit points 4.50

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 confirmation13.04.2021

Responsible UnitInstitute of Food

Course developers

author prof.

Tatjana Ķince

Dr. sc. ing.

author prof.

Ruta Galoburda

Dr. sc. ing.

Replaced course

PārZB005 [GPARB005] Food Engineering and Equipment I

Course abstract

Obligatory course for students of the second-level professional higher education study program "Food product technology"

Learning outcomes and their assessment

After completing the course student will have:
• knowledge on economic use of food processing equipment, process management with minimal material and energy consumption and maximum use of equipment capacity – three theory tests;
• skills to calculate various processes and equipment parameters, to choose appropriate conditions for equipment operation – laboratory works;

• competence – to justify necessary amount of energy and materials for food production, to evaluate the technical and economical parameters of processes – three tests on practical calculations.

Course Content(Calendar)

1. Basic principles of food processing, units of measurement, transformations. Food storage conditions. (Lectures – 1 h, Laboratory work – 2 h)
2. Characteristics of relevant physical properties of foods. Requirements for equipment design. (Lectures – 1 h, Laboratory work – 2 h)
3. Similarity theory. Test on process calculations. (Lectures – 1 h, Laboratory work – 2 h)
4. Basic laws in hydraulics, pipeline calculations, pump selection. 1st theory test. (Lectures – 2 h, Laboratory work – 2 h)
5. Heat transfer – conduction, convection, radiation. Methods for calculation of heat transfer coefficient. (Lectures – 1 h, Laboratory work – 4 h)
6. Heat transfer calculation methods. Basic principles of heat exchanger calculation. (Lectures – 1 h, Laboratory work – 2 h)
7. Types and design of heat exchangers. (Lectures – 1 h, Laboratory work – 2 h)
8. Principles of evaporation, calculation methods. (Lectures – 1 h, Laboratory work – 4 h)
9. Characteristics of condensation process, calculation methods. (Lectures – 1 h, Laboratory work – 2 h)
10. 2nd theory test. Practical test on process calculation. (Lectures – 1 h, Laboratory work – 2 h)
11. Characterization of mass transfer. Dehydration and its calculation. (Lectures – 1 h, Laboratory work – 4 h)
12. Separation of heterogeneous systems – systems with gas and liquid continuous phase. (Lectures – 1 h, Laboratory work – 2 h)
13. Separation of heterogeneous systems based on application of centrifugal force. (Lectures – 1 h)
14. Basics of distillation process. Principles of mixing and its calculation. (Lectures – 1 h)

15. 3rd theory test. Practical test on process calculation. (Lectures – 1 h, Laboratory work – 2 h)

Requirements for awarding credit points

For passing the course all tests and laboratory works, indicated in the program, should be successfully completed.

Description of the organization and tasks of students’ independent work

Theoretical studies for tests.
Use of theoretical knowledge in calculations of food processes and equipment, preparing for practical tests.

Criteria for Evaluating Learning Outcomes

All theoretical and practical tests should be successfully completed (score at least 4). The final grade is calculated as average from all test grades.

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.

Compulsory reading

1. Fellows P.J. Food Processing Technology: Principles and Practice. Boca Raton, FL: CRC Press; Great Abington, Cambridge: Woodhead Publishing, 2009. 913 p.
2. Toledo R. T., Singh R. K., Kong F. Fundamentals of Food Process Engineering. Cham: Springer International Publishing, 2018. 449 p.
3. Neoh T. L., Adachi S., Furuta T. Introduction to Food Manufacturing Engineering. Singapore: Springer Science+Business Media Singapore, 2016. 179 p.

Further reading

1. Toledo R. T., Singh R. K., Kong F. Fundamentals of Food Process Engineering. Cham: Springer International Publishing, 2018. 449 p.
2. Innovative Food Processing Technologies: extraction, separation, component modification, and process intensification. Eds. K. Knoerzer, P. Juliano, G. Smithers. Duxford: Woodhead Publishing is an imprint of Elsevier, 2016. 481 p.
3. Neoh T. L., Adachi S., Furuta T. Introduction to Food Manufacturing Engineering. Singapore: Springer Science+Business Media Singapore, 2016. 179 p.
4. Saravacos G., Kostaropoulos A. E. Handbook of Food Processing Equipment. Cham: Springer International Publishing Switzerland, 2016. 775 p.

Further reading

1. Galoburda R., Rakčejeva T. Gaisa, ūdens un dažādu pārtikas produktu raksturlielumi: Tabulas inženiertehnisko studiju priekšmetu kursam. Jelgava: LLU PTF, 2009. 40 lpp.
2. Innovative Food Processing Technologies: extraction, separation, component modification, and process intensification. Eds. K. Knoerzer, P. Juliano, G. Smithers. Duxford: Woodhead Publishing is an imprint of Elsevier, 2016. 481 p.
3. Saravacos G., Kostaropoulos A. E. Handbook of Food Processing Equipment. Cham: Springer International Publishing Switzerland, 2016. 775 p.