752-3021-00L  Food Process Design and Optimization

SemesterAutumn Semester 2016
LecturersE. J. Windhab
Periodicityyearly recurring course
Language of instructionEnglish



Catalogue data

AbstractS-PRO2 scheme and quantitative understanding of process-structure functions. Process characterisation by dimension analysis. Optimization aspects/criteria for stirring, mixing, dispersing, spraying and extrusion flow processes of multiphase multi-scale structured food systems. Up- and down-scaling and industrial applications.
Training by case studies from research and industrial production.
ObjectiveQuantitative process analysis and derivation of process-structure functions for complex liquid or semi-liquid food systems with non-Newtonial flow properties. Handling of optimisation and up-/down-scaling procedures.
ContentS-PRO2 scheme, reverse engineering approach, dimension analysis, Metzner-Otto and Rieger Novack design schemes of stirred reactors for non-Newtonian fluid processing, mixing/mixing statistics, mixing characteristics, power charac-teristics, dispersing characteristics, dispersing processes in rotor/ stator and membrane devices, spray processing, extrusion processing, diverse case studies for design and scaling of processes for food structure processing
Lecture notesprinted handouts (ca. 180)
LiteratureList of ca. 30 papers and 5 books given in course
Prerequisites / NoticeVT I-III

Performance assessment

Performance assessment information (valid until the course unit is held again)
Performance assessment as a semester course
ECTS credits4 credits
ExaminersE. J. Windhab
Typegraded semester performance
Language of examinationEnglish
RepetitionRepetition possible without re-enrolling for the course unit.

Learning materials

No public learning materials available.
Only public learning materials are listed.

Courses

NumberTitleHoursLecturers
752-3021-00 GFood Process Design and Optimization2 hrs
Wed08-10LFW E 13 »
17.10.17-19LFO C 13 »
24.10.17-19LFO C 13 »
E. J. Windhab

Groups

No information on groups available.

Restrictions

There are no additional restrictions for the registration.

Offered in

ProgrammeSectionType
Food Science MasterDisciplinary SubjectsW+Information
Food Science MasterFood Process DesignW+Information