Study Programmes 2015-2016
| BIAA0003-1 | |||||||||||
| Industrial alimentary engineering and agribusiness engineering, 1re partie | |||||||||||
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Duration :
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| 24h Th | |||||||||||
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Number of credits :
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Lecturer :
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| 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 second semester | |||||||||||
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Units courses prerequisite and corequisite :
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| Prerequisite or corequisite units are presented within each program | |||||||||||
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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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Prerequisite knowledge and skills :
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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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| Theory and exercices : 24h (the exercices are solved during theroretical lectures) | |||||||||||
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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 100% | |||||||||||
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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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