Food and Beverage Engineering

General

• Code: TABO-61-ΣΤ1
• Semester: 6th
• Study Level: Undergraduate
• Course type: Specialization
• Teaching and exams language: Greek
• Teaching Methods (Hours/Week): Tutorials (Theory) (3) / Laboratory exercises (practice works) (2)
• ECTS Units: 5
• Course homepage: https://eclass.emt.ihu.gr/courses/FD339/
• Instructors: Varnalis Angelos, Bouloumpasi Elisavet

Course Contents

Theoretical Part ofthe Course

• Fundamental concepts of engineering, specific heat, enthalpy, water vapor tables.
• Thermal conductivity, viscosity, water activity.
• Mass balance and energy balance.
• Mechanicalenergyequation. Momentumbalance.
• Rheology: concept and measurement of viscosity, types of fluids, rheological characterization of fluids. Momentum transfer: flow types, Reynolds number, friction during fluid flow, mechanical energy balances-Bernoulli equation.
• Heat transfer: heat transfer mechanisms, conduction heat transfer, circulation heat transfer, radiation heat transfer, dielectric and resistive heating, steady state heat transfer, unsteady (non-steady) state heat transfer.
• Mass transfer: Fick’s law, mass transfer coefficients, diffusion equations.

Laboratory Part of the Course

It includes laboratory exercises on the following topics:

• MassBalance.
• ViscosityMeasurement.
• Filtration.
• Drying.
• HeatTransfer.
• Centrifugation.
• Sedimentation.
• Mixing.

Educational Goals

The purpose of the course is to enable studentς to acquire basic engineering skills in order to:

a) to be able to interpret situations and changes observed in food processing and
b) calculate the necessary parameters and variables in food processing.

At the end of the course students will be able to:

• Calculate and determine key parameters such as process time, energy required and flow rates for equipment selection and process evaluation necessary in food processing.
• Interpret situations and changes observed in food processing processes.
• Convert units and manipulate water vapor tables.
• To acquire basic knowledge of the main physical properties of food and to carry out mass and energy balances.
• Calculate variables and mass balances in food processing processes.

General Skills

• Autonomous work.
• Team Work.
•  Project planning and management.
• Promotion of free creative and coumputational thinking.
• Research, analysis and synthesis of data and information, using the necessary technologies.
• Adaptation to new and novel circumstances.

Teaching Methods

• In the classroom, face to face.

Use of ICT means

• Basic software (windows, word, power point, the web, etc.).
• Support of learning process through the electronic platform / e-class.

Teaching Organization

Students Evaluation

The exams are conducted in Greek and include:

1. Written final exam (60%) including:
   • Comparative evaluation of theory elements.
   • Development of the way of thinking.
2. Written final laboratory exam (40%) which includes:
   • Comparative evaluation of elements of laboratory exercises.
   • Development of critical thought.

Recommended Bibliography

1. Βιβλίο [68369781]: Βασικές Αρχές Μηχανικής Τροφίμων, Ζόγκζας Νικόλαος.
2. Βιβλίο [59396470]: Εισαγωγή στη Μηχανική Τροφίμων, R. Paul Singh, Dennis R. Heldman.
3. Λαζαρίδης Χ. (2007) Μηχανική Τροφίμων, Eκδόσεις Γιαχούδη Ι.ΚΕ.
4. Λαμπρόπουλος Α., Ανέστης Σ., (2005) Μηχανικές και Θερμικές Διεργασίες των Τροφίμων: Θεωρία, Εκδόσεις Πύλες.
5. Λαμπρόπουλος Αθανάσιος, Ανέστης Στυλιανός (2005) Μηχανικές και θερμικές διεργασίες των τροφίμων- Εργαστηριακό εγχειρίδιο, Εκδόσεις Πύλες.
6. BrodkeyR., HersheyH. Φαινόμενα Μεταφοράς (μετάφραση). Εκδόσεις Τζιόλα, 1989.
7. Susanta Kumar Das, Madhusweta Das(2019) Fundamentals and Operations in Food Process Engineering, Taylor & Francis, CRC Press, ISBN        1466560908, 9781466560901.

Related Research Journals

• Journal of Food Engineering,
• Food Structure,
• Food and Bioproducts Processing,
• Innovative Food Science and Emerging Technologies.