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

The objective of the course is to give an introduction to important food engineering processes and how equipment and plants are dimensioned and designed.

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