Course content

- Fluids: pressure in liquids and gases, buoyancy and Archimedes’ law - Flow: continuity equation, Bernoulli equation, laminar and turbulent current, viscosity, Reynolds numbers, Hagen-Poiseuilles equation - Sedimentation and centrifugation: Stokes law and sedimentation speed, centrifugal force and applications - Pumps and valves: calculation of friction loss and pump height, plant and pump characteristics, system design and pump selection, cavitation and suction height (NPSH), fluid flow regulation, pumps coupling - Heat transport: conduction, thermal radiation, convection, insulation and energy economics, heat exchanger calculations, heating time - Heating technology: about hot water and steam for heating - Thermodynamics: 1st and 2nd headline, on heat, work and internal energy, isochoric, isothermal, isobar and adiabatic processes, circuitry, efficiency and energy quality - Cooling plant: cold-circuit process, p-h diagram, cold and heat factor, refrigerant, cooling system design - Heat pumps: low and high energy, energy sources for heat pumps, dimensioning, temperature lift and heat factor

Learning outcome

It is expected that the student can / may have:

Knowledge: - have knowledge of heat and mass transport and associated equipment used in the food industry - have knowledge about the dimensioning of processing plants used in the food industry - have knowledge of basic thermodynamic processes and refrigeration and heating technology in the food industry

Skills: - can perform calculations of flow velocity and pressure in gases and liquids - can evaluate equipment and carry out estimates of estimates for the transport of liquids in the food industry - can explain the physical basis for sedimentation and centrifugation and to disable calculations of sedimentation speed - can explain different types of heat transport and perform calculations for energy economy in the food industry - can explain the elements in a cold-tech circuit process and carry out estimates of estimation of cold systems - can explain physical principles and energy sources for heat pumps

General competence: - can explain generally about process technology and energy turnover in the food industry - can evaluate and choose methods that provide the best economic, sustainable and process technology benefit.

Learning methods and activities

Per week: Lecture hours: 6h; Practice hours: 4h; Specialization hours: 4h.

Compulsory assignments

• Compulsory exercises

Specific conditions

Recommended previous knowledge

Knowledge of physics and mathematics.

Required previous knowledge

Study rights requirements. Admission to the course is subject to a Bachelor's degree in Food Science, Technology and Sustainability, NTNU, Trondheim. If capacity, other students may apply to take the course.

Course materials

Kompendier i Prosessteknologi, Matteknologisk utdanning, HiST

Credit reductions