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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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| Number of credits : |
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| Lecturer : | Frank Delvigne |
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Language(s) of instruction :
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| French language |
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Organisation and examination :
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| Teaching in the first semester, review in January |
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Course contents :
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| 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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Learning outcomes of the course :
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| 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 and co-requisites/ Recommended optional programme components :
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| Knowledges in physics and mathematics |
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Planned learning activities and teaching methods :
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Mode of delivery (face-to-face ; distance-learning) :
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| Lectures : 24h
Practical Works : 24h |
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Recommended or required readings :
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| 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 methods and criteria :
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| Written examination (50%)
Oral examination (50%) |
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Work placement(s) :
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Organizational remarks :
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Contacts :
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| Prof. Frank Delvigne
F.Delvigne@ulg.ac.be
081622305 |
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| Items online : |
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| Notes on eCampus |
| Notes on eCampus |
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