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| BIAA0003-2 | Food and agro-food engineering, 2nd part
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| Duration : | 12h Th, 12h Pr |
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| Number of credits : |
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| Lecturer : | François Bera |
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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, examination in June |
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Course contents :
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| - Fluids flow in porous media : development of the equations of KOZENY-CARMAN, BURKE-PLUMMER, ERGUN
- Homogeneous/heterogeneous fluidization ; laminar/turbulent flows
Design of a fluidized bed dryer
- Filtration with cake.
Theory, technology, calculation, the filtration additives
- Centrifuge decantation and decantation by gravity.
Theory, technology, calculation
- Evaporation
Theory, technology, calculation
- Thermobacteriology
Evaluation of the thermal processes used in industry |
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Learning outcomes of the course :
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| Through the study of unit operations, to train the students in the use of the engineer sciences linking them to their mechanical, thermodynamic, physico-chemical bases.
After completing the course the student is expected to be able to assess the most important unit operations involved in the biological products transformation. |
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Prerequisites and co-requisites/ Recommended optional programme components :
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| Physics and mathematical course of bachelor level, in engineering sciences (first cycle)
INGE0002-1: Refrigeration and drying course (part 1) |
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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 : 12h
Practical Works : 12h |
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Recommended or required readings :
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| HELDMAN D.R. and LUND D.B., 1992, Handbook of Engineering, Marcel Dekker Inc.
La filtration industrielle des liquides, T1 à 5, Société belge de filtration, Louvain-La-Neuve
FOUST A.S. et al, 1960, Principles of Unit Operations, John Wiley & Sons, Inc. |
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Assessment methods and criteria :
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| Written examination (100%) |
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Work placement(s) :
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Organizational remarks :
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Contacts :
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| Béra, François (Professeur)
Laboratoire d'Ingénierie des Procédés Agro-alimentaires
081 62 22 63
f.bera@ulg.ac.be |
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