Study Programmes 2015-2016
BIAA0003-2  
Industrial alimentary engineering and agribusiness engineering, 2e partie
Duration :
12h Th, 12h Pr
Number of credits :
Master in bioengineering : chemistry and bio-industries (120 ECTS)2
Lecturer :
François Bera
Language(s) of instruction :
French language
Organisation and examination :
Teaching in the first semester, review in January
Units courses prerequisite and corequisite :
Prerequisite or corequisite units are presented within each program
Course contents :
- 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
Learning outcomes of the course :
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.
Prerequisite knowledge and skills :
Physics and mathematical course of bachelor level, in engineering sciences (first cycle)
INGE0002-1: Refrigeration and drying course (part 1)
Planned learning activities and teaching methods :
Mode of delivery (face-to-face ; distance-learning) :
Lectures : 12h
Practical Works : 12h
Recommended or required readings :
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.
Assessment methods and criteria :
Written examination (100%)
Work placement(s) :
Organizational remarks :
Contacts :
Béra, François (Professeur) Laboratoire d'Ingénierie des Procédés Agro-alimentaires 081 62 22 63 f.bera@ulg.ac.be