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| BIOI0002-2 | Fermentation and extraction factories, 2nd 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 : | - Study or raw products in the following factories : sugar refinery, brewery, distillery.
- Study of raw product treatment.
- Study of the technological principles of diffusion in sugar refinery and brewery.
- Study of the fermentation in brewery and distillery.
- Study of concentration and purification processes in sugar rafinery and distillery. |
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| Course objective : | This course proposes an application of the principles given in the courses of industrial engineering, fermentation and extraction factories (1st part) to specific industries like sugar refinery, brewery, baker's yeast production factory and distillery.
After completing the course the student is expected to
- have the knowledge of the diversity of unit operations in food extractive indutries
- translate an agro-industrial process in terms of flowsheet of unit operations
- unterstand how the structure and the composition of the raw material will influence the flowsheet of unit operations. |
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| Prerequisites : | Knowledges in chemical engineering, industrial microbiology and organic chemistry |
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| Organization : | Lectures : 24h
Practical Works : 24h |
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| Written notes : | Manuel de sucrerie. Edité par la RT. (1984, 4ème édition.
Sugar technology : beet and cane sugar manufacture. Van der Poel P.W., Schiweck H., Schwartz T. (1998) Bartens ed., Berlin, Germany.Technology brening and malting, kunze, 2nd edition, VLB BERLIN. 1999 |
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| Assessment : | Oral examination (100%) |
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| Contacts : | Thonart, Philippe (Professeur Ordinaire)
Bio-industries
081 62 23 09
thonart.p@fsagx.ac.be |
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