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Food Process Engineering III
Lebensmittel-Verfahrenstechnik III
Last Updated: 2026-02-05 15:53:16
Abstract
Part of this course is to teach basics in thermal food processing like steady/unsteady, convective/conductive heat transfer. Moreover, methods for choosing correct heat exchanger as presented as well as the process of cooling and drying in food industry under the view point of thermal processing.Lecture and exercises
Objective
Aim of this course is to connect thermal processing basics with industrial applications like heating, cooling or drying.
Content
Thermal processing: Heat exchangers, heat flux, conductive and convective heating, boiling and evaporation, cooling and refrigerating, drying, drying kinetics
Resources
Lecture Notes
Alternativ to script the following text book can be used for english speaking students:Introduction to Food Engineering, R.Paul Singh, Dennis R. Heldmann, Elsevier, Academic Press, Fifth Edition
Literature
- B. Mc Kenna: Engineering and Food Elsevier Applied Science Publishers, Vol. 1,2 (1984) - G. Kessler: Lebensmittel - Verfahrenstechnik; Schwerpunkt Molkereitechnologie Verlag A. Kessler, Freising 1976 - H.D. Baehr Thermodynamik Springer Verlag, Berlin-Heidelberg-New York-Tokyo; 1984 - VDI Wärmeatlas, Springer Verlag - E.U. Schlünder, Einführung in die Wärmeübertragung, Vieweg Verlag
General Information
- Language
- German
- Levels
- BSC
- Frequency
- Yearly recurring
Examination
- Type
- end-of-semester examination
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture with exercise | Lebensmittel-Verfahrenstechnik III |
|
3 h weekly |