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| BIAA0003-3 | Food and agro-food engineering, 3rd part
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| Duration : | 2h Th, 22h Pr |
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| Credits/ECTS : |
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| Holder(s) : | François Bera |
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| Language : | French language |
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| Course contents : | Students are divided into groups of 3.
Taking into account the imposed objective, they have to :
- study the operation
- identify the critical parameters
- develop the measurement methods
- measure the operation parameters
of an evaporator, a cake filtration unit, a gravity thickener, an UHT sterilizer, a disk-bowl centrifuge, a screw centrifuge. |
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| Course objective : | Strengthening through practical works, of the theoretical knouwledge of the TA211 course, bringing students to develop their initiative.
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 and to quantify their different characteristics from data obtained through measurements or an experimentation designed and realised by himself. |
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| Prerequisites : | Physics and mathematical course of bachelor level, in engineering sciences (first cycle)
-- BE201 - Agro-food engineering (part 2) |
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| Organization : | Lectures : 2h
Practical Works : 22h |
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| Written notes : | Handbook of Food Engineering. HELDMAN D.R. and LUND D.B., 1992, Marcel Dekker Inc.Introduction to food engineering. SINGH R.P. and HELDMAN D.R., 2001, Academic PressGénie des procédés alimentaires. BIMBENET J-J., DUQUENOY A., TRYSTRAM G, 2002, Dunod. |
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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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