Course - Thermal and Process Engineering for Biomaterials - TEP4265
TEP4265 - Thermal and Process Engineering for Biomaterials
About
Examination arrangement
Examination arrangement: Written examination
Grade: Letters
| Evaluation | Weighting | Duration | Grade deviation | Examination aids |
|---|---|---|---|---|
| Written examination | 100/100 | 4 timer |
Course content
Energy, Food and Environment - relations and technologies.
Overview of processes and equipment in the food industry. Thermodynamical basis, heat and mass transfer, rheology, physical and thermal parameters in food products. Calculation of heating, cooling and freezing times. The operation, design and dimensioning of Refrigeration plants. Cooling and freezing load calculations. Sterilization and pasteurization. Extrusion of of food products, equipment and dimensioning. Overview of water removal processes. Water in food products, water activity. Drying curves, drying phases. Mechanical dewatering. Evaporation and membrane concentration. Drying equipment in food industry. The use of heat pumps in drying operations.
Learning outcome
Knowledge:
The course provides the student with knowledge about:
- Thermodynamical and mechanical processes for processing of biomaterials
- Different unit operations for handling of biomaterials
- Thermodynamical properties for complex products
- Flow behavior and transport properties for complex food products
The course gives the student insight about:
- Energy and environmental aspects in the food chain
- Properties of biomaterials
- Chilling and freezing methods
- Dewatering and drying methods, mechanical and thermal
- Evaporation and water removal techniques
- Extruding of products
- Membrane separation and filtering
- Sterilization and pasteurization
Skills:
The course should enable the student to:
- Dimensioning of processes and systems for processing of complex products
- Optimizing unit operations for reduced energy consumption and processing time
- Evaluate environmental aspects in the food chain
General competence:
The course should give the student:
- Basic knowledge about energy and environmental consequences in the food industry
- Basic competence of food thermal properties and shelf life
- System understanding of unit operations for handling of biomaterials.
Learning methods and activities
Lectures, exercises and excursions. The course is given as a cooperation between the Department of Energy and Process Enginering and The Department of Chemical Engineering. The lectures and exercises are in English when students who do not speak Norwegian take the course. If there is a re-sit examination, the examination form may be changed from written to oral.
Compulsory assignments
- Exercises
Recommended previous knowledge
The course is open for all students. Assumed basic knowledge in thermodynamics and/or physical chemistry.
Course materials
Compendium and selected chapters from different books.
Credit reductions
| Course code | Reduction | From | To |
|---|---|---|---|
| SIO7060 | 7.5 |
No
Version: 1
Credits:
7.5 SP
Study level: Second degree level
Term no.: 1
Teaching semester: SPRING 2014
Language of instruction: English, Norwegian
-
- Food Subjects
- Technological subjects
- Thermodynamics
Department with academic responsibility
Department of Energy and Process Engineering
Examination
Examination arrangement: Written examination
- Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
- Spring ORD Written examination 100/100 2014-05-16 09:00
-
Room Building Number of candidates - Summer KONT Written examination 100/100
-
Room Building Number of candidates
- * The location (room) for a written examination is published 3 days before examination date. If more than one room is listed, you will find your room at Studentweb.
For more information regarding registration for examination and examination procedures, see "Innsida - Exams"