Course detail

Engineering for Food Industry

FCH-DCO_PIAcad. year: 2018/2019

The course provides theoretical and practical foundations of Particulate Systems, Powder Technology and Chemical Engineering applied to the area of ​​food production.
Characterization of processed materials - particle systems, liquids and pastes, the basic parameters of the particular systems and their measurement. Grain sizing and morphology of particulate components of particulate systems.
Transport and handling with particular systems, liquids and pastes. Processes of disintegration, separation, homogenization, segregation, compaction, agglomeration, granulation, tabletting, drying and thermal exposure of processed materials.
Bulk properties of particulate systems; measurement of the bulk behavior; trays, bins, reservoirs and container fundamentals. Dosage of powders, liquids and pastes.
Surface properties of fine particulate solids, sorption properties, moisture transport and the equilibrium moisture content of particulates; formation of suspensions or dispersions. Finishing and surface treatment of powders.
Sampling of particulate systems, liquids and pastes.
The issue of the filling of containers, food packaging, storage and dispatch of products.
Specifics of measurement and control of food lines and processes.
Aspects of dust. The safety and hygiene aspects of food processing.

Learning outcomes of the course unit

Basic knowledge of both Technology theory and practice used in today´s food production processes.

Prerequisites

Chemical engineering I and II

Co-requisites

Not applicable.

Recommended optional programme components

Not applicable.

Recommended or required reading

Coulson J.M. Richardson J.F. Chemical Engineering Butter worth Heinmann Oxford 2002
Handbook of Powder Technology, Volume 12, Pages 1-1227 (2007), Particle Breakage, Edited by Agba D. Salman, Mojtaba Ghadiri and Michael J. Hounslow, ISBN: 978-0-444-53080-6
Zeki Berk, Food Process Engineering and Technology, ISBN: 978-0-12-373660-4, Elsevier Inc, 2009

Planned learning activities and teaching methods

The course uses teaching methods in form of individual consultation. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

Examination in the oral form, knowledge in the given lectures extent is demanded.

Language of instruction

Czech

Work placements

Not applicable.

Course curriculum

1. Characterization of processed materials - particle systems, liquids and pastes, the basic parameters of the particular systems and their measurement.
2. Grain sizing and morphology of particulate components of particulate systems.
3. Transport and handling with particular systems, liquids and pastes.
4. Processes of disintegration, separation, homogenization, segregation.
5. Compaction, agglomeration, granulation, tabletting.
6. Drying and thermal exposure of processed materials.
7. Bulk properties of particulate systems; measurement of the bulk behavior; trays, bins, reservoirs and container fundamentals. Dosage of powders, liquids and pastes.
8. Surface properties of fine particulate solids, sorption properties, moisture transport and the equilibrium moisture content of particulates; formation of suspensions and dispersions. Finishing and surface treatment of powders.
9. Sampling of particulate systems, liquids and pastes.
10. The issue of the filling of containers, food packaging, storage and dispatch of products.
11. Specifics of the measurement and control of food lines and processes.
12. Aspects of the dust. The safety and hygiene aspects of food processing.

Aims

General knowledge of students about the today´s Food Technology science possibilities used in practice of food production.

Specification of controlled education, way of implementation and compensation for absences

Lectures on the most problematical points of the Food Technology processes in the Food production industry. Permanently inovated lectures demand attending of students. Recommended literature and the main thesis of the lectures on www pages of Faculty of Chemistry is insufficient for the successfull exam.

Classification of course in study plans

  • Programme DPAP_CHTP Doctoral

    branch DPAO_CHTP , 1. year of study, winter semester, 0 credits, compulsory-optional

  • Programme DPCP_CHTP Doctoral

    branch DPCO_CHTP , 1. year of study, winter semester, 0 credits, compulsory-optional

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