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Food Process Engineering I
Last Updated: 2026-02-05 16:02:11
Abstract
To procure students with the basic physics of food process engineering, especially with the mechanical futures of food systems, i.e. basic principles of engineering mechanics, of thermodynamics, fluid dynamics and of dimension analyses for process design and Non-Newtonian fluid mechanics.
Objective
1. Verständnis der Grundprinzipien der Thermodynamik, Fluiddynamik und ingenieurtechnischen Apparateauslegung. 2. Anwendung dieser Prinzipien auf Prozesse der Lebensmittelverfahrenstechnik.3. Molekulares Verständnis der Fliesseigenschaften von Lebensmittelsystemen mit nicht-Newtonschem Fliessverhalten.
Content
1. Einführung 2. Grundlagen der Fluiddynamik 3. Grundlagen derThermodynamik 4. Grundlagen der Mechanik 5. Austausch und Transportvorgänge 6. Grundlagen der Ingenieurtechnischen Apparateauslegung 7. Grundlagen der Rheologie 8. Grundlagen der Schüttgutmechanik
Resources
Literature
- P. Grassmann: Einführung in die thermische Verfahrenstechnik, deGruyter Berlin, 1997 - H.D. Baehr: Thermodynamik, Springer Verlag, Berlin, 1984
General Information
- Language
- English
- Levels
- MSC
- Frequency
- Semesterly recurring
Examination
- Type
- graded semester performance
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| revision course / private study |
Food Process Engineering I
Self-study course. No presence required.
|
No time listed | 120 h semesterly |
Offered In
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Course Units for Additional Admission Requirements (The courses below are only available for MSc students with additional admission requirements.)
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