LV EN RU DE FR

Food Engineering and Equipment

Course developers

Replaced course

CinžB001 [GPRZB001] Food Engineering and Equipment

Course abstract

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 based on laws of mechanics, physics, thermodynamics etc. The second part describes the design, specific characteristics, and application possibilities of certain technological equipment corresponding to the basic groups - hydraulics, mechanical, heat, and mass transfer processes. Suitability of the equipment for various foods production and raw material processing tasks is studied in the course.

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; equipment design, variety and principles of operation – lectures, exam;
• skills to calculate various processes and equipment parameters, to choose appropriate conditions for equipment operation; to select appropriate equipment for the certain technological goal, develop the scheme of machinery and the graph of equipment use for production of the selected product - laboratory works and defence;

• competence – to justify the required amount of energy and raw materials, to evaluate the technical and economical parameters of the processes; to justify the selection of equipment, to explain safety and exploitation requirements – laboratory works and defence.

Course Content(Calendar)

1. Basic principles of food processing, units of measurement, transformations. Food storage conditions. (Lecture – 2h, laboratory works – 4h)
2. Characteristics of relevant physical properties of foods. Requirements for equipment design. Similarity theory. (Lecture – 2h, laboratory works – 4h)
3. Basic laws in hydraulics, pipeline calculations, pump selection. (Lecture – 2h, laboratory works – 4h)
4. Heat transfer – conduction, convection, radiation. Methods for calculation of heat transfer. Basic principles of heat exchanger calculation. (Lecture – 2h, laboratory works – 4h)
5. Characteristics of evaporation, condensation and mass exchange processes, calculation methods. (Lecture – 2h, laboratory works – 4h)
6. Separation of heterogeneous systems. Basics of distillation process. Principles of mixing and its calculation. (Lecture – 2h, laboratory works – 4h)
7. Introduction: Classification of food processing equipment, general principles of design. General part – materials, tanks and their construction. Theoretical test. (Lecture – 2h, laboratory works – 6h)
8. Balances, flowmeters. Characteristics of internal transport and its application. Equipment for cleaning in place (CIP). (Lecture – 2h, laboratory works – 6h)
9. Mechanical equipment in food processing: sorting equipment, homogenizers, cutters, filters, mixers, extruders. Equipment for membrane process application. (Lecture – 2h, laboratory works – 6h)
10. Equipment for separation based on application of centrifugal force – centrifuges, decanters. (Lecture – 2h, laboratory works – 6h)
11. Types and design of heat exchangers for the thermal treatment of foods. The economic use of energy. (Lecture – 2h, laboratory works – 6h)
12. Equipment for food pasteurization, sterilization. Equipment for food cooking, baking roasting, blanching, and scalding. (Lecture – 2h, laboratory works – 6h)
13. Types of ovens for bread baking, design and operating principles. Equipment for food concentration. (Lecture – 2h, laboratory works – 6h)
14. Refrigeration equipment: chillers, freezers, equipment freeze-concentration, freeze-driers. (Lecture – 2h, laboratory works – 6h)
15. Heat and mass exchange equipment – classification of driers, their design and application in food industry. (Lecture – 2h, laboratory works – 6h)

16. Distillation and rectification equipment. Hygienic design of food equipment. Basic principles of food processing flow-chart development and its application. (Lecture – 2h, laboratory works – 6h)

Requirements for awarding credit points

Completed all laboratory works. Successfully passed theoretical test and completed individual work on process calculations.
Successfully passed written exam (score at least 4).

Description of the organization and tasks of students’ independent work

Acquisition of theoretical knowledge, collection and analysis of information in preparation for the defence of laboratory works.

Criteria for Evaluating Learning Outcomes

Student can take an exam, when all laboratory works, theoretical test, and individual work are completed. The grade of written exam.

Compulsory reading

1. Pārtikas rūpniecības tehnoloģiskās iekārtas / L. Dukaļskas redakcijā. – Jelgava: LLU PTF, 2000, 514 lpp.
2. Dukaļska L., Galoburda R. Pārtikas tehnoloģijas procesi un aparāti. Jelgava: LLU, 1999. 288 lpp.
3. Galoburda R., Rakčejeva T. Gaisa, ūdens un dažādu pārtikas produktu raksturlielumi: Tabulas inženiertehnisko studiju priekšmetu kursam. Jelgava: LLU PTF, 2009. – 40 lpp.
4. 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. Woodhead Publishing, CRC Press, 2009. – 913 p.
2. Toledo R. T., Singh R. K., Kong F. (2018) Fundamentals of Food Process Engineering. Cham: Springer International Publishing. 449 p.
3. Innovative Food Processing Technologies: extraction, separation, component modification, and process intensification (2016) Eds. K. Knoerzer, P. Juliano, G. Smithers. Woodhead Publishing Series in Food Science, Technology and Nutrition. 481 p.
4. Neoh T. L., Adachi S., Furuta T. (2016) Introduction to Food Manufacturing Engineering. Singapore Springer Science+Business Media Singapore. 179 p.
5. Saravacos G., Kostaropoulos A. E. (2016) Handbook of Food Processing Equipment. Cham: Springer International Publishing Switzerland. 775 p.
6. Food Science and Technology (2017) Ed. by G. Campbell-Platt. Hoboken, NJ: Wiley-Blackwell, 564 p.

Further reading

1. Dairy Processing Handbook. Tetra Pak, 2019. Available at: https://dairyprocessinghandbook.com/
2. Innovative Food Processing Technologies: extraction, separation, component modification, and process intensification (2016) Eds. K. Knoerzer, P. Juliano, G. Smithers. Woodhead Publishing Series in Food Science, Technology and Nutrition. 481 p.
3. Neoh T. L., Adachi S., Furuta T. (2016) Introduction to Food Manufacturing Engineering. Singapore Springer Science+Business Media Singapore. 179 p.
4. Saravacos G., Kostaropoulos A. E. (2016) Handbook of Food Processing Equipment. Cham: Springer International Publishing Switzerland. 775 p.

Further reading

1. Holdsworth, Donald S. (2016) Thermal processing of packaged foods / S. Donald Holdsworth, Ricardo Simpson. Third edition. Cham: Springer International Publishing Switzerland. 516 p.
2. Dairy Processing Handbook. Tetra Pak, 2019. Available at: https://dairyprocessinghandbook.com/
3. Walstra P. Wouters J.T.M., Geurts T.J. (2006) Dairy science and technology Boca Raton: CRC/Taylor & Francis. 782 p.
4. Sinha P. (2011) Fish processing and preservation. New Delhi: A.P.H. Publishing Corporation. – 261 p.
5. Bread making: improving quality / ed. by S.P. Cauvain. Cambridge, England: Woodhead Publ., 2003. – 589 p.

6. Lawrie's Meat Science / edited by F. Toldrá. Eighth edition. Duxford: Woodhead Publishing is an imprint of Elsevier, 2017. – 713 p.