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| BIAA0003-1 | Food and agro-food engineering, 1st part
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| Duration : | 24h Th, 24h Pr |
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| Credits/ECTS : |
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| Holder(s) : | Philippe Thonart |
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| Language : | French language |
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| Course contents : | Mass transfer :
- definition of binary and ternary mixture laws and diagrams.
- equilibria and plate calculation methods
- simple, co-current and countercurrent contact.
Heat transfer :
- thermal conduction in steady-state conditions
- thermal conduction in non steady-state conditions
- convection
Mixing processes :
- homogeneous reactors
- static mixers. |
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| Course objective : | This course gives the basic processes of food engineering : heat transfer, mass transfer and mixing processes. Different problems are considered during the practical works.
After completing the course the student is expected to
- to dimension an installation of mass transfer
- to calculate the quantities of heat transferred by convection, conduction
- to determine the scales of heating
- to determine the characteristic data of a bioreactor and its parameters of operation |
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| Prerequisites : | Knowledges in physics and mathematics |
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| Organization : | Lectures : 24h
Practical Works : 24h |
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| Written notes : | Phénomènes de tranfert. Fluides, Chaleur, Masse. Ed. Ciaco (1989).
Génie chimique. Ed. Dumod (2001.
Techniques de l'Ingénieur 2002 (remise à jour annuellement).
Heat tranfer, John Wiley and sons (1993). |
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| Assessment : | Written examination (50%)
Oral examination (50%) |
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| Contacts : | Thonart, Philippe (Professeur Ordinaire)
Bio-industries
081 62 23 09
thonart.p@fsagx.ac.be |
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