ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10136o10Semester: 2010/2011 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: The objective of the course is to provide knowledge about various processes in food industry.
Competences: After completing the course student is able to calculate and design various process in food industry.
Prerequisites: Physics, physical chemistry
Course content: Engineering properties of food. Theory of flows. Dynamics of fluidized bed. Theory of disintegration. Hydraulic and air – operated transportation. Purification and consolidation of foods.Heat transfer. Thermodynamic equilibrium vapor –liquid, liquid-liquid, liquid-solid. Distillation, absorption and desorption systems, extraction. Calculation of mass transfer coefficients. Microwave and vacuum drying. Freeze drying. Crystallization.
Recommended literature: 1. R. Kramkowski, Inżynieria procesowa, Skrypt AR Wrocław, 2000. 2. R. Kramkowski, Inżynieria i aparatura przemysłu spożywczego, Skrypt AR Wrocław, 1997.
Assessment methods: Exam (minimum 60% of knowledge).
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