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Course title Food Engineering and Equipment II
Course code PārZ3008
Credit points 4
ECTS creditpoints 6
Total Hours in Course 160
Number of hours for lectures 16
Number of hours for laboratory classes 48
Independent study hours 96
Date of course confirmation 13/04/2021
Responsible Unit Department of Food Technology
 
Course developers
Dr. sc. ing., prof. Ruta Galoburda
Dr. sc. ing., prof. Sandra Muižniece-Brasava
Dr. sc. ing., prof. Tatjana Ķince
Dr. sc. ing., doc. Elīna Sturmoviča

Prior knowledge
PārZ2004, Food Engineering and Equipment I
Course abstract
– The second part of the course describes the design, specific characteristics, and application possibilities of certain technological equipment corresponding to the basic groups described in the first part of the course. The suitability of the described 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:
•theoretical knowledge on food processing equipment design, variety and principles of operation – lectures, exam;
•skills to select appropriate food processing equipment for the certain technological goal, develop the scheme of machinery and the graph of equipment use for production of selected product - laboratory works and defence;
•competence - to justify selection of food processing equipment, to explain safety and exploitation - laboratory works and defence.
Course Content(Calendar)
For each topic 1 hour of lectures and 3 hours of laboratory work is planned.
1.Introduction: Classification of food processing equipment, general principles of design.
2.General part – materials, balances, tanks and their construction.
3.Characteristics of internal transport and its suitability.
4.Balances, flowmeters. Equipment for cleaning in place (CIP).
5.Mechanical equipment in food processing: sorting equipment, homogenizers, cutters, filters, mixers.
6.Extruders. Equipment for membrane process application.
7.Equipment for separation based on application of centrifugal force – centrifuges, decanters.
8.Types and design of heat for thermal treatment of foods. Economic use of energy.
9.Types of ovens for bread baking, design and operating principles.
10.Equipment for food cooking, baking roasting, blanching, and scalding. Equipment for food pasteurization.
11.Equipment for food sterilization.
12.Equipment for food concentration.
13.Refrigeration equipment: chillers, freezers, equipment freeze-concentration, freeze-driers.
14.Heat and mass exchange equipment – classification of driers, their design and application in food industry.
15.Hygienic design of food equipment. Distillation and rectification equipment. 16.Basic principles of food processing flow chart development and its application in optimization of food production.
Requirements for awarding credit points
Completed all laboratory works. 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 (each week for the previous week’s work).
Criteria for Evaluating Learning Outcomes
Student can take an exam, when all laboratory works are completed. The grade of written exam.
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.
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.Dukaļska L., Galoburda R. Pārtikas tehnoloģijas procesi un aparāti. Jelgava: LLU, 1999. 288 lpp.
2.Dairy Processing Handbook. Tetra Pak, 2019. Available at: https://dairyprocessinghandbook.com/
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.
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.
Notes
Obligatory course for students of the second-level professional higher education study program "Food Product Technology".