|Statuss(Aktīvs)||Izdruka||Arhīvs(0)||Studiju plāns Vecais plāns||Kursu katalogs||Vēsture|
|Course title||Food Processing Equipment|
|Total Hours in Course||120|
|Number of hours for lectures||16|
|Number of hours for seminars and practical classes||18|
|Number of hours for laboratory classes||14|
|Independent study hours||72|
|Date of course confirmation||04/03/2019|
|Responsible Unit||Department of Food Technology|
|Dr. sc. ing., prof. Ruta Galoburda
Dr. sc. ing., prof. Tatjana Ķince
Dr. sc. ing., prof. Sandra Muižniece-Brasava
|Fizi2039, Physics in Food Technologies
PārZ1012, Fundamentals of Food Science II
|Students learn processes and used for attaining certain technological aims and equipment, which is common for several food industries, is described. The general nature and calculation methods of processes are studied based on laws of mechanics, physics, thermodynamics etc. Course gives knowledge on the design, specific characteristics, and application possibilities of certain technological equipment corresponding to the basic groups - hydraulics, mechanical, heat, and mass transfer processes.|
|Learning outcomes and their assessment|
|After 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 (3 written tests on theory);
skills to calculate various processes and equipment parameters, to choose appropriate conditions for equipment operation, formulate and analytically describe information, problems and solutions, explain and argument the selected process parameters (3 tests on calculations, seminars); competence to justify necessary amount of energy and raw materials, to evaluate the technical and economical parameters of processes and their impact on the environment (defence of laboratory works).
|1.Basic principles of food processing, units of measurement, transformations. Food storage conditions.
2.Characteristics of relevant physical properties of foods. Similarity theory.
3.Classification of equipment, basic principles of equipment construction. Materials, balances, tanks and their construction. Equipment for cleaning in place (CIP).
(Themes 1–3: lectures – 3 h; practical work – 2 h; laboratory work – 4 h)
4.Basic laws in hydraulics, pipeline calculations, pump selection.
5.Characterisation of transport equipment.
6.Mechanical equipment in food processing: sorting equipment, homogenizers, cutters, filters, mixers.
7.Separation of heterogeneous systems – systems with gas and liquid continuous phase. Basics of distillation process. Principles of mixing. Separation based on application of centrifugal force – centrifuges, decanters.
(Themes 4–7: lectures – 4 h; 1st test on theory; seminars, practical work – 6 h; 1st test on calculations; laboratory work – 2 h)
8.Heat transfer – conduction, convection, radiation. Methods for calculation of surface heat transfer coefficient. Methods for calculation of heat transfer coefficient. Basics of heat exchangers' calculations.
9.Types and design of heat exchangers. Economic use of energy.
10.Equipment for food pasteurization and sterilization.
11.Equipment for thermal treatment of various foods.
12.Refrigeration equipment: chillers, freezers, equipment for refrigerated and frozen storage.
(Themes 8–12: lectures – 5 h; 2nd test on theory; practical work, seminars – 4 h, 2nd test on calculations; laboratory work – 4 h)
13.Principles of evaporation, calculation methods. Principles of condensation, calculation methods. Characterisation of evaporation, condensation and mass transfer processes, calculation methods.
14.Equipment for food concentration –evaporators, membrane filtering and freeze concnentration.
15.Characterization of mass transfer. Dehydration and its calculation. Classification of driers, their design and application. Innovative solutions for food drying.
(Themes 13–15: lectures – 3 h; 3rd test on theory, practical work – 4 h, 3 rd test on calculations; laboratory work 4 h) 16.Selection criteria of equipment for safe and quality food production. Development and application of equipment work schedule. (Lecture – 1 h; practical work– 2 h).
|Requirements for awarding credit points|
|For passing the course all tests and laboratory works, indicated in the program, should be successfully completed. Final grade - pass with score.|
|Description of the organization and tasks of students’ independent work|
|Collecting and analysis of information for laboratory work defence and seminars.|
|Criteria for Evaluating Learning Outcomes|
|All tests should be successfully completed (score at least 4). The final grade is calculated as average from all 6 test grades and can be received after all laboratory works and seminars are completed.|
|1.Dukaļska L., Galoburda R. Pārtikas tehnoloģijas procesi un aparāti. Jelgava: LLU, 1999. 288 lpp.
2.Pārtikas rūpniecības tehnoloģiskās iekārtas. L. Dukaļskas redakcijā. Jelgava: LLU PTF, 2000. 514 lpp. 3.Fellows P.J. Food Processing Technology: Principles and Practice. Boca Raton, FL: CRC Press; Great Abington, Cambridge: Woodhead Publishing, 2009. 913 p.
|1.Galoburda R., Rakčejeva T. Gaisa, ūdens un dažādu pārtikas produktu raksturlielumi: Tabulas inženiertehnisko studiju priekšmetu kursam. Jelgava: LLU PTF, 2009. 40 lpp.
2.Food Science and Technology. Ed. by G. Campbell-Platt. Hoboken, NJ: Wiley-Blackwell, 2017. 564 p.
3.Toledo R. T., Singh R. K., Kong F. Fundamentals of Food Process Engineering. Cham: Springer International Publishing, 2018. 449 p.
4.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.
5.Neoh T. L., Adachi S., Furuta T. Introduction to Food Manufacturing Engineering. Singapore: Springer Science+Business Media Singapore, 2016. 179 p. 6.Saravacos G., Kostaropoulos A. E. Handbook of Food Processing Equipment. Cham: Springer International Publishing Switzerland, 2016. 775 p.
|Periodicals and other sources|
|1.Science Direct datubāze (www.sciencedirect.com) 2.Wiley Online Journals datubāze|
|Compulsory study course for bachelor study program "Food Quality and innovations", full time students 4th semester.|