ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10136o14Semester: 2014/2015 summer
Name: Process Engineering and Equipment for Food Industry
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 4
ECTS points: 6
Hours (Lectures / Tutorials / Other): 30 / 60 / 0
Lecturer: prof. dr hab. Stanisław Peroń
Language of instruction: Polish
Learning outcomes: Knowlege: The student shows an awareness of machinery and equipment industry, food and technical terminology relating to food technology. Able to identify, define and identify the basic unit operations used in food processing. Selects the appropriate formula to allow for the description of the various unit operations specific to the process. Skills: Students can choose and use appropriate depending useful in solving the issues and tasks on selected mechanical operations (cleaning, sorting, shredding, burgers, etc.), flow of classic and specialty fluids and diffusion processes of heat and mass transfer occurring in food engineering. The student has the ability to perform basic calculations of the exchange of momentum and heat and mass transfer.
Competences: Social skills (Attiude): Student is dedicated to the permanent supplementary training. Is willing to work as a team. Demonstrates active and creative in acquiring knowledge. It shows entrusted to care for his equipment and maintenance of proper relations in the group classrooms.
Prerequisites: mathematics, physics, chemistry
Course content: Properties important in the food process engineering. The theory of flow. The dynamics of the fluidized bed. The theory of comminution. Options hydraulic and pneumatic transport. Cleaning and agglomeration of food. Heat transfer. Equilibrium thermodynamic steam - liquid, liquid-liquid, liquid - solid. Distillation systems, absorption and desorption extraction. Calculation of mass transfer coefficients. Microwave and vacuum drying. Freeze-drying. Crystallization.
Recommended literature: 1. Koch R., Noworyta A.: Procesy mechaniczne w inżynierii chemicznej, WNT W-wa 1992; 2. Kramkowski R.: Inżynieria i aparatura przemysłu spożywczego, skrypt AR Wrocław; 3. Kramkowski R.: Inżynieria procesowa, przewodnik do ćwiczeń rachunkowych AR Wrocław 2000; 4. Lewicki P.: Inżynieria procesowa i aparatura przemysłu spożywczego, WNT W-wa 1999.
Assessment methods: duties include exercise after 5th semester (minimum 60% of knowledge), written and oral examination after semester. 5 (a minimum of 60% of knowledge).
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