| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Food Engineering and Equipment I |
| Course code | PārZ2004 |
| Credit points (ECTS) | 4.5 |
| Total Hours in Course | 121.5 |
| Number of hours for lectures | 16 |
| Number of hours for laboratory classes | 32 |
| Independent study hours | 72 |
| Date of course confirmation | 13/04/2021 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., prof. Tatjana Ķince Dr. sc. ing., prof. Ruta Galoburda |
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| There is no prerequisite knowledge required for this course | |
| Replaced course | |
| PārZB005 [GPARB005] Food Engineering and Equipment I |
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| 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. |
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| 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) |
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| 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. |
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| 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. |
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| 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. |
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| 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. |
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