Food Engineering
Livsmedelsteknik

KLGN20F, 7.5 credits

Valid from: Autumn 2022
Decided by: Jens Wahlström
Date of establishment: 2022-09-05

General Information

Division: Food Technology
Course type: Course given jointly for second and third cycle
The course is also given at second-cycle level with course code: KLGN20
Teaching language: English

Aim

This purpose of the course is to give deeper understanding of fundamental engineering principles, with special emphasis on heat and mass transfer in food processing unit operations.

Goals

Knowledge and Understanding

For a passing grade the doctoral student must

• For a passing grade the student must
• Describe and discuss the processing of foods in terms of unit operations.
• Apply in-depth knowledge of transport phenomena and mass and energy balances to analyze and design food processes..
• Have knowledge of common unit-operation used in the food industry.

Competences and Skills

For a passing grade the doctoral student must

• For a passing grade the student must
• Be able to dimension food processing equipment using fundamental principles from transport phenomena.
• Be able to formulate mass and energy balances in the form of differential equations derived from transport phenomena taking place in the studied unit operations, and solve them using mathematical tools.
• Be able to use spreadsheet software for food engineering calculations.
• Be able to estimate and measure thermal-physical properties relevant to food engineering processes and equipment.
• Be able to calculate unsteady-state heat transfer in food products.
• Be able to perform thermal process calculations, taking into account microbial and quality parameters.
• Be able to calculate freezing rates in food products given food and freezer properties.
• Be able to calculate food dehydration rates using mass and energy balances in conjunction with psychrometrics.

Judgement and Approach

For a passing grade the doctoral student must

• For a passing grade the student must
• Have basic insight into how processing parameters influence food safety.
• Be able to critically evaluate and compare model based estimations to experimental data in food engineering applications.
• Be able to critically evaluate measurement uncertainty and predict how it propagates in food engineering calculations.

Course Contents

A) Food engineering fundamentals: Engineering numeracy, thermophysical properties and uncertainty propagation. B) Heat Transfer and Food: Review of fundamental heat transfer, estimation of heat transfer coefficients in food engineering applications, heat exchangers and unsteady state heat transfer. C) Kinetics and Food Preservation: Review of fundamental reaction kinetics, preservation technologies, thermal food process calculations and lethality. D) Freezing and Frozen Foods: Freezing mechanisms, equipment and freezing rates. E) Mass Transfer and Food Dehydration: Review of fundamental mass transfer and psychrometrics, convective and diffusive mass transfer in food processing, drying rates and drying equipment. Learning activities include lectures, seminars, problem-solving, computer exercises and practical experiments in pilot-scale.

Course Literature

Singh, R. Paul & Heldman, Dennis R.: Introduction to Food Engineering. Academic Press, 2013. ISBN 9780123985309.

Instruction Details

Types of instruction: Lectures, seminars, laboratory exercises, exercises

Examination Details

Examination formats: Written exam, written report. Final written exam and reports
Grading scale: Failed, pass
Examiner:

Admission Details

Assumed prior knowledge: KETF01 Transport processes

Course Occasion Information

Contact and Other Information

Course coordinator: Andreas Håkansson <andreas.hakansson@ple.lth.se>
Web page: https://www.food.lth.se/english/