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Lecturer(s)
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Sedláček Tomáš, doc. Ing. Ph.D.
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Course content
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- Basic chapters from kinetics of chemical reactions (reaction classification; the definition of reaction speed; kinetic equations; Arrhenius equation). - Simultaneous reactions (simple solution of subsequent and side reactions; rate determination of determining step). - Transport Processes (Basic equation of heat transfer, Basic equations of mass-sharing). - Equipment operating on the principle of transport processes (heat exchangers, mass - distilling, rectifying, adsorption, extraction column). - Separation Processes (Sedimentation, Filtration, Centrifuging, Fluid processes). - Kinetics of anaerobic and aerobic processes (basic equation of enzyme kinetics for homogeneous and heterogeneous systems; Catalytic activity of enzymes, effect of transport phenomena in enzyme kinetics). - Basic formulas for calculation of bioreactors (aerobic and anaerobic fermenting tubs, mixing effect, influence of transport processes). - Examples of usage for food engineering (malting, brewing, sugar industry, fermentation technology)
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Learning activities and teaching methods
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Monologic (Exposition, lecture, briefing), Dialogic (Discussion, conversation, brainstorming), Practice exercises
- Home preparation for classes
- 14 hours per semester
- Preparation for course credit
- 8 hours per semester
- Preparation for examination
- 20 hours per semester
- Participation in classes
- 50 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge from chemistry, physical chemistry, process engineering. |
| Knowledge from chemistry, physical chemistry, process engineering. |
| learning outcomes |
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| Alumni of object food engineering will able to especially to apply economic procuration of food processest, to share in projection of real technological process and bioprocesses, with the regard to optimization and minimization of consumption additions and subsequently to reduce of waste from production. |
| Alumni of object food engineering will able to especially to apply economic procuration of food processest, to share in projection of real technological process and bioprocesses, with the regard to optimization and minimization of consumption additions and subsequently to reduce of waste from production. |
| teaching methods |
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| Individual work of students |
| Individual work of students |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Practice exercises |
| Practice exercises |
| Skills |
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| Individual work of students |
| Individual work of students |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Written examination |
| Written examination |
| Oral examination |
| Oral examination |
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Recommended literature
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Blanch, H.,W., Papoutsakis, T., Stephanopoulos, G. Foundations of Biochemical Engineering. ACHS Washington, 1983. ISBN 80-842-0752-6.
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Dunn, I., J., Heinzle, E. Ingham, J., Prenosil, J.,E. Biological reaction engineering. Principles, applications and modelling with pc simulation. Weinheim, New York, 1992. ISBN 3-527-28511-3.
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Kaštánek, F. Bioinženýrství. Academia, Praha, 2001. ISBN 80-200-0768-7.
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Kraus, M., Schneider, P., Beranek, L. Chemická kinetika pro inženýry. SNTL, Praha, 1978.
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Sandler, Stanley I. Chemical, biochemical, and engineering thermodynamics. 4th ed. Hoboken, N.J. : John Wiley, 2006. ISBN 978-0-471-66174-0.
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Vodrážka, Zdeněk. Bioorganická chemie. 1. vyd. Praha : SNTL, 1991. ISBN 80-03-00547-7.
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