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| INGE0002-2 | Refrigeration and drying, part 2
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| Duration : | 24h Th |
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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 : | T,S) and (P,h) diagrams of a refrigerant
Study of thermodynamic cycles of refrigerating machinery
Mechanical refrigerating machinery and their components : exchangers, compressors, control systems, refrigerants
Sorption machinery
Cryorefrigeration
Insulating material
Cold stores design
Wet air thermodynamics
Wet materials, the concept of water activity
Drying, an equilibrium break
The different drying processes and their calculation methods
Dryer calculation
Freeze-drying
Drying with superheated vapor |
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| Course objective : | The aim of this course is to enable the students to understand and to integrate the whole of the physical phenomena involved in food drying, refrigerating systems and the cooling of biological products.
After completing the course the student is expected to
After completing the course the student is expected to be able to assess the drying and cooling technologies used to preserve biological products. |
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| Prerequisites : | Thermodynamics course of candidate level (first cycle) |
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| Written notes : | La chaîne du froid. Come D., 1995, Collection méthodes, Hermann Editeur des Sciences et des Arts.L'eau dans les aliments. Lemeste M., Lorient D., Simatos D., 2002, Tec et Doc, Lavoisier. |
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| Assessment : | Oral 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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