TEP4265 - Thermal and Process Engineering for Biomaterials


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

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

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

Specific conditions

Compulsory activities from previous semester may be approved by the department.

Course materials

Compendium and selected chapters from different books.

Credit reductions

Course code Reduction From To
SIO7060 7.5
More on the course



Version: 1
Credits:  7.5 SP
Study level: Second degree level


Term no.: 1
Teaching semester:  SPRING 2014

Language of instruction: English, Norwegian


Subject area(s)
  • Food Subjects
  • Technological subjects
  • Thermodynamics
Contact information
Course coordinator: Lecturer(s):

Department with academic responsibility
Department of Energy and Process Engineering


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"

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