Module: Process Engineering (1503-020)

Persons:

• Prof. Dr. Reinhard Kohlus (verantwortlich)
• Prof.Dr.-I Rudolf Hausmann (verantwortlich)

Degree Program:

• Food Science and Biotechnology (Bachelor, since 01.04.2011)
  4. Semester, compulsory
• Food Chemistry (Master, since 01.10.2015)
  2. Semester, compulsory

Relation to other Modules:

Basic technical knowledge as taught in the modul "Technische Grundlagen" (1503-010) will be used. The standard equipment for the discussed unit operations were already introduced in AGTLS (1500-050).

Prerequisites for Attendance:

none

Sprache:

German

ECTS:

6 credits

Frequency:

every summer semester

Length of the Module:

1 semester

Compulsory assignment:

Regular and active participation

Module examination:

Written examen

Final examination:

written examen

Length of the examination:

120 minutes

Workload:

56 h at university + 114 h preparation = 170 h workload

Professional competences:

Goal of the module is, that after it’s completion the students have acquired a fundamental understanding of the unit operations of thermal and mechanical process engineering in food technology and biotechnology.

Key competences:

After completion of the module the participants should be able to
…describe the difference between heat convection and conduction
…choose and describe the function of the relevant equipment for heating, cooling and concentration
…use correlations to determine the heat transfer quantitatively and to define, use and discuss the relevant dimensionless numbers
….explain the analogy between heat- and mass transfer and know the dimensionless numbers of the mass transfer
…specify typical stirrer used in mixing vessles and explain their explain their mode of operation and function
…use correlations to determine the needed mixing time incl. dimensionless numbers
…be able to characterise particle size distributions i.e. by applying common representations of particle size distributions and know the main measurement techniques
….describe the typical solid liquid separation techniques and instruments and to conduct typical dimensioning calculations
…able to use the Stokes equation in gravitational and centrifugal flow
…know typical emulsification equipment and its function and how to determine optimal process settings
…conduct drying calculations and regarding performance of humid air especially using the Mollier h1+x, x diagram of humid air
…know the typical equipment for Pasteurisation and sterilisation and their principle and are able to use the mathematical description of microbial inactivation (D, and z value concept and reaction order)

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