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Food Process Design and Optimization
Last Updated: 2026-02-05 15:47:07
Abstract
S-PRO2 scheme and quantitative understanding of process-structure functions. Process characterisation by dimension analysis. Optimization aspects/criteria for stirring, mixing, dispersing, spraying and extrusion flow processes of multiphase multi-scale structured food systems. Up- and down-scaling and industrial applications.Training by case studies from research and industrial production.
Objective
Quantitative process analysis and derivation of process-structure functions for complex liquid or semi-liquid food systems with non-Newtonial flow properties. Handling of optimisation and up-/down-scaling procedures.
Content
S-PRO2 scheme, reverse engineering approach, dimension analysis, Metzner-Otto and Rieger Novack design schemes of stirred reactors for non-Newtonian fluid processing, mixing/mixing statistics, mixing characteristics, power charac-teristics, dispersing characteristics, dispersing processes in rotor/ stator and membrane devices, spray processing, extrusion processing, diverse case studies for design and scaling of processes for food structure processing
Resources
Lecture Notes
printed handouts (ca. 180)
Literature
List of ca. 30 papers and 5 books given in course
General Information
- Language
- English
- Levels
- MSC
- Frequency
- Yearly recurring
Examination
- Type
- graded semester performance
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture with exercise | Food Process Design and Optimization |
|
2 h weekly |