Course: Food Engineering

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Course title Food Engineering
Course code TUIP/TWPI4
Organizational form of instruction no contact
Level of course Doctoral
Year of study not specified
Semester Winter and summer
Number of ECTS credits 0
Language of instruction Czech, English
Status of course Optional
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Svoboda Petr, prof. Ing. Ph.D.
Course content
- 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)

Learning activities and teaching methods
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
prerequisite
Knowledge
Knowledge from chemistry, physical chemistry, process engineering.
Knowledge from chemistry, physical chemistry, process engineering.
learning outcomes
calculate the material balance of a simple process with several inputs and outputs
calculate the material balance of a simple process with several inputs and outputs
convert concentrations (e.g. volume to mass or molar and vice versa)
convert concentrations (e.g. volume to mass or molar and vice versa)
convert complex units (including Anglo-Saxon) to basic units using SI units
convert complex units (including Anglo-Saxon) to basic units using SI units
calculate pipe diameter, mass and volume flow rates using Bernoulli's equation and Karman's procedures
calculate pipe diameter, mass and volume flow rates using Bernoulli's equation and Karman's procedures
calculate the heat transfer coefficient for a variety of geometries and cases
calculate the heat transfer coefficient for a variety of geometries and cases
calculate the heat transfer through a composite slab and pipe
calculate the heat transfer through a composite slab and pipe
Skills
measure and evaluate laminar and turbulent flow with increasing fluid flow
measure and evaluate laminar and turbulent flow with increasing fluid flow
measure and evaluate pump characteristics
measure and evaluate pump characteristics
measure and evaluate the enthalpy balance of a heat exchanger
measure and evaluate the enthalpy balance of a heat exchanger
measure and divide the drying curve into different periods
measure and divide the drying curve into different periods
measure the thermal conductivity of a material by the non-stationary method
measure the thermal conductivity of a material by the non-stationary method
distil a mixture of 2 liquids and evaluate the concentrations of the vapor and liquid phases
distil a mixture of 2 liquids and evaluate the concentrations of the vapor and liquid phases
teaching methods
Knowledge
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
Individual work of students
Individual work of students
Practice exercises
Practice exercises
assessment methods
Knowledge
Written examination
Written examination
Oral examination
Oral examination
Recommended literature
  • Blanch, H.,W., Papoutsakis, T., Stephanopoulos, G. Foundations of Biochemical Engineering. ACHS Washington, 1983. ISBN 80-842-0752-6.
  • 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.
  • Kaštánek, F. Bioinženýrství. Academia, Praha, 2001. ISBN 80-200-0768-7.
  • Kraus, M., Schneider, P., Beranek, L. Chemická kinetika pro inženýry. SNTL, Praha, 1978.
  • Sandler, Stanley I. Chemical, biochemical, and engineering thermodynamics. 4th ed. Hoboken, N.J. : John Wiley, 2006. ISBN 978-0-471-66174-0.
  • Vodrážka, Zdeněk. Bioorganická chemie. 1. vyd. Praha : SNTL, 1991. ISBN 80-03-00547-7.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester
Faculty: Faculty of Technology Study plan (Version): Food Technology (2016) Category: Food industry and food industry chemistry - Recommended year of study:-, Recommended semester: -
Faculty: Faculty of Technology Study plan (Version): Food Technology (2016) Category: Food industry and food industry chemistry - Recommended year of study:-, Recommended semester: -
Faculty: Faculty of Technology Study plan (Version): Food Technology (2016) Category: Food industry and food industry chemistry - Recommended year of study:-, Recommended semester: -