Course code LauZ3149

Credit points 2

Energetics of Food Machinery I

Total Hours in Course80

Number of hours for lectures16

Number of hours for seminars and practical classes16

Date of course confirmation19.10.2011

Responsible UnitDepartment of Food Technology

Course developer

author prof.

Ruta Galoburda

Dr. sc. ing.

Course abstract

Study course introduces to the general characteristics and classification of the processes. Students acquire knowledge on comparative theorems, theory of heat exchange processes, the main types of machinery, classification of mass transition processes. Perform calculations of processes and machinery. Master the preparation of heat balance, methods of calculation of constructive elements, and determination of exploitation characteristics.

Learning outcomes and their assessment

After completing the course student will have:
• knowledge on fundamentals of operating principles and design of heat exchangers, as well as exploitation requirements;
• skills to calculate heat transfer processes and perform calculations of the heat exchanger design;
• 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.: Blackie Academic & Professional, 1997. 462 p.
3. Toledo R.T. Fundamentals of food process engineering. New York, NY: Springer, 2007. 579 p.