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752-3001-00L 3 Credits BSC D-HEST
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Food Process Engineering II

Lebensmittel-Verfahrenstechnik II

Lecturers & Examiners: Dr. Stefan Gstöhl
VVZ CR n/a

Last Updated: 2026-02-05 16:14:29

Abstract

To procure students with the basics of mechanical process engineering with main focus on mechanical unit operations used in the food industry.

Objective

Training in mechanical unit operations and understanding of the related impact on food structure and properties.

Content

Darstellung von Partikelgrössenverteilungen, Trennen, Zerkleinern, Agglomerieren, Beschreibung von Haufwerken, Haftkräfte, Kapillarphänomene, Sedimentation, Fest Flüssig Trennung Es werden Übungen durchgeführt

Resources

Lecture Notes

Script (ca. 100 pages, 80 figures), Lecturing slides

Literature

- F. Löffler, Grundlagen der mechanischen Verfahrenstechnik

General Information

Language
German
Levels
BSC
Frequency
Yearly recurring

Examination

Type
end-of-semester examination
Mode
written 120 minutes
Aids
Open book

Course Components

Type Title Time & Place Hours
lecture with exercise Lebensmittel-Verfahrenstechnik II
  • Mon 13:15-16:00 (CHN E 46)
3 h weekly

Offered In