LV EN RU DE FR

Food Technologies and Equipment

Course developer

Prior knowledge

Ener4040, Heat Engineering

Fizi3005, Physics for engineers III

Ķīmi3019, Chemistry

MašZ3039, Hydraulics and Pneumatics IB

Mate3027, Engineering mathematics III

Course abstract

The aim of study course is to learn theoretical basics of food technology and equipment. To study the general nature and calculation methods of processes based on laws of mechanics, physics, thermodynamics etc. In the laboratory work, to study the design, specific characteristics, and application possibilities of certain technological equipment, taking into account hygiene requirements, when working with biosystems.

Learning outcomes and their assessment

After the course student will have:
knowledge on food products as biosystems, their changes in the processing, as well as the basic operation principles of equipment for food processing, principles of process flow chart and plant layout development (4 written tests and project work);
skills to calculate various processes and equipment parameters, to choose appropriate conditions for equipment operation, formulate and analytically describe information, problems and solutions, explain and argument the equipment conformity to hygienic requirements, which are related to the biological nature of foods (completing of practical and laboratory works);
competence to justify necessary amount of energy and raw materials, to evaluate the technical and economical parameters of processes and their impact on the environment, to communicate with colleagues and perform teamwork (laboratory works and development and defence of group project).

Course Content(Calendar)

1. Food products as biosystems, their properties and changes within processing. Basic principles of food processing. Food storage conditions.
2. Basic principles of food processing flow chart development. Requirements for equipment layout in the processing plant.
3. Selection criteria of the equipment for safe and quality food production, considering biological nature of foods. Development and application of equipment work schedule.
4. Similarity theory and its use in calculations.
(Topics 1–4: lectures – 4 h; practical work – 12 h; 1st test).
5. Classification of food processing equipment. Materials, balances, tanks, internal transport and their construction. Equipment for cleaning in place (CIP).
6. Types and design of heat exchangers. Economic use of energy. Basic principles of heat exchanger calculations in food industry.
7. Equipment for food pasteurization and sterilization. Equipment for thermal treatment of various foods.
8. Refrigeration equipment: chillers, freezers, equipment for refrigerated and frozen storage.
(Topics 5–8: lectures – 4 h; practical work, seminars – 3 h, laboratory work – 9 h; 2nd test)
9. Principles of evaporation, condensation and mass transfer, calculation methods
10. Equipment for food concentration – evaporators, membrane filtering and freeze concentration.
11. Characterization of mass transfer. Dehydration and its calculation. Classification of driers, their design and application.
12. Basics of distillation process and equipment.
(Topics 9–12: lectures – 4 h, practical work – 6 h, laboratory work 6 h; 3rd test)
13. Mechanical equipment in food processing: sorting equipment, homogenizers, cutters, filters, mixers.
14. Separation of heterogeneous systems. Principles of mixing. Separation based on application of centrifugal force – centrifuges, decanters.
15. Specialized equipment for various foods production. Basics in food packaging.
(Topics 13–15: lectures – 4 h; seminars, laboratory work – 9 h; 4th test)
16. Presentation and defence of group project work.
(Practical work – 3 h, project grade)

Requirements for awarding credit points

Successfully completed written exam.
Developed and defended project work.
Successfully completed all practical and laboratory works.
Successfully passed all written tests.

Description of the organization and tasks of students’ independent work

Theoretical studies for tests.
Collecting and analysis of information for seminars.
Development of group project, which includes information analysis, written report and defence.

Criteria for Evaluating Learning Outcomes

Exam consists of two parts – written exam on theory (makes 50% from overall exam score), presentation of group project (30% from overall exam score).
Prior to exam, all tests, practical and laboratory works should be successfully completed (quality and timely completed works make 20% from overall exam score).

Compulsory reading

1. Fellows P.J. Food Processing Technology: Principles and practice. Cambridge: Woodhead Publishing, CRC Press, 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. Innovative Food Processing Technologies: extraction, separation, component modification, and process intensification. Eds. K. Knoerzer, P. Juliano, G. Smithers. Duxford: 2016. 481 p.
4. Neoh T. L., Adachi S., Furuta T. Introduction to Food Manufacturing Engineering. Singapore: Springer Science+Business Media Singapore, 2016. 179 p.
5. Saravacos G., Kostaropoulos A. E. Handbook of Food Processing Equipment. Cham: Springer International Publishing Switzerland, 2016. 775 p.
6. Food Science and Technology. Ed. by G. Campbell-Platt. Hoboken, NJ: Wiley-Blackwell, 2017. 564 p.
7. Pārtikas rūpniecības tehnoloģiskās iekārtas / L. Dukaļskas redakcijā. – Jelgava: LLU PTF, 2000, 514 lpp.
8. Dukaļska L., Galoburda R. Pārtikas tehnoloģijas procesi un aparāti. Jelgava: LLU, 1999. 288 lpp.
9. Galoburda R., Muižniece-Brasava S., Ķince T. (2021) Pārtikas rūpniecības tehnoloģiskās iekārtas. Digitālais mācību līdzeklis: PDF mācību materiāls; e-kursa mācību materiāls. Rīga: Valsts izglītības satura centrs, 417 lpp.
10. Ciproviča I., Kunkulberga D., Grāmatiņa I., Kampuse S., Kārkliņa D. (2021) Digitālais mācību līdzeklis: Pārtikas produktu ražošanas tehnoloģijas. Rīga: Valsts izglītības satura centrs, 372 lpp.

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. Holdsworth D.S., Simpson R. Thermal processing of packaged foods. 3rd edition. Cham: Springer International Publishing Switzerland, 2016. 516 p.
3. Dairy Processing Handbook. Tetra Pak, 2019. Available at: https://dairyprocessinghandbook.com/
4. Walstra P. Wouters J.T.M., Geurts T.J. Dairy science and technology. Boca Raton: CRC/Taylor & Francis, 2006. 782 p. [tiešsaiste] [04.10.2019.]
Pieejams: https://www.taylorfrancis.com/books/9780429116148
5. Sinha P. Fish processing and preservation. New Delhi: A.P.H. Publishing Corporation, 2011. 261 p.
6. Bread making: improving quality. Ed. by S.P. Cauvain. Cambridge, England: Woodhead Publ., 2003. 589 p.
7. Developing Food Products for Consumers with Specific Dietary Needs. Edited by S. Osborn, W. Morley. Duxford: Woodhead Publishing, 2016. 1 tiešsaistes resurss. 278 p. E-grāmata
Pieejams: https://ebookcentral.proquest.com/lib/lulst-ebooks/detail.action?docID=4529546

8. Lawrie's Meat Science. Edited by F. Toldrá. 8th edition. Duxford: Woodhead Publishing is an imprint of Elsevier, 2017. 713 p.

Periodicals and other sources

1. Science Direct database www.sciencedirect.com
2. Wiley Online Journals database https://onlinelibrary.wiley.com

3. Taylor & Francis books database https://www.taylorfrancis.com/

Notes

Restricted elective course for bachelor study program "Biosystems Machinery and Technologies", full time students 4th semester, Faculty of Engineering.