Course code PārZ3009
Credit points 2.25
Food Processing and Equipment
Total Hours in Course60
Date of course confirmation11.10.2011
Responsible UnitInstitute of Land Management and Geodesy
Course developers
Ruta Galoburda
Dr. sc. ing.
Tatjana Ķince
Dr. sc. ing.
Elīna Sturmoviča
Dr. sc. ing.
Course abstract
In the course work student selects all the equipment necessary for production of the certain food product, designing the scheme of machinery. Student studies and describes operation of equipment, learns about differences in equipment design, their use and suitability for realization of certain technological task. The course work is illustrated with equipment schemes, an
Learning outcomes and their assessment
• knowledge on principles of equipment operation, design, technical parameters;
• skills to select appropriate equipment for the production of certain food product, develop the scheme of machinery;
• competence - to justify selection of equipment for realization of certain technological process.
Compulsory reading
1. Pārtikas rūpniecības tehnoloģiskās iekārtas. L. Dukaļskas redakcijā. Jelgava: LLU PTF, 2000. 524 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.
4. Metodiskie norādījumi kursa darbu, diplomprojekta, bakalaura un zinātniskā darba izstrādei. Jelgava: LLU PTF, 2004. 49 lpp.
Further reading
1. Dukaļska L., Galoburda R. Pārtikas tehnoloģijas procesi un aparāti. Jelgava: LLU, 1999. 288 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. Dairy Processing Handbook. Lund: Tetra Pak Processing Systems AB, 1995. 436 p.