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| BIAA0003-2 | Food and agro-food engineering, part 2
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| Duration : | 12h Th, 12h Pr |
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| Credits/ECTS : |
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| Holder(s) : | François Bera |
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| Language : | Langue française |
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| Course contents : | - Fluids flow in porous media : development of the equations of KOZENY-CARMAN, BURKE-PLUMMER, ERGUN
- Homogeneous/heterogeneous fluidization ; laminar/turbulent flows
Design of a fluidized bed dryer
- Filtration with cake.
Theory, technology, calculation, the filtration additives
- Centrifuge decantation and decantation by gravity.
Theory, technology, calculation
- Evaporation
Theory, technology, calculation
- Thermobacteriology
Evaluation of the thermal processes used in industry |
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| Course objective : | Through the study of unit operations, to train the students in the use of the engineer sciences linking them to their mechanical, thermodynamic, physico-chemical bases.
After completing the course the student is expected to
After completing the course the student is expected to be able to assess the most important unit operations involved in the biological products transformation. |
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| Prerequisites : | Physics and mathematical course of bachelor level, in engineering sciences (first cycle) |
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| Organization : | Lectures : 12h
Practical Works : 12h |
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| Written notes : | HELDMAN D.R. and LUND D.B., 1992, Handbook of Engineering, Marcel Dekker Inc.
La filtration industrielle des liquides, T1 à 5, Société belge de filtration, Louvain-La-Neuve
FOUST A.S. et al, 1960, Principles of Unit Operations, John Wiley & Sons, Inc. |
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| Assessment : | Written examination (100%) |
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| Contacts : | Béra, François (Chargé de cours)
Technologie des Industries agro-alimentaires
081 62 22 63
bera.f@fsagx.ac.be |
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