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| INGE0002-1 | Refrigeration and drying, part 1
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| Duration : | 20h Th, 4h 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, review in January |
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Course contents :
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| 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
The different drying processes and their calculation methods
Dryer calculation
Freeze-drying
Drying with superheated vapor |
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Learning outcomes of the course :
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| 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 be able to assess the drying and cooling technologies used to preserve biological products. |
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Prerequisites and co-requisites/ Recommended optional programme components :
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| Thermodynamics course of candidate level (first cycle) |
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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 : 20h
Practical Works : 4h |
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Recommended or required readings :
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| 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 methods and criteria :
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| Oral 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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