Duration
24h Th
Number of credits
| Bachelor in bioengineering | 2 crédits | |||
| Master in bioengineering : chemistry and bio-industries (120 ECTS) | 2 crédits |
Lecturer
Language(s) of instruction
French language
Organisation and examination
Teaching in the second semester
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
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.
Learning outcomes of the learning unit
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
Prerequisite knowledge and skills
Knowledges in physics and mathematics
Planned learning activities and teaching methods
Mode of delivery (face-to-face ; distance-learning)
Theory and exercices : 24h (the exercices are solved during theroretical lectures)
Recommended or required readings
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).
Assessment methods and criteria
Written examination 100%
Work placement(s)
Organizational remarks
Contacts
Prof. Frank Delvigne
F.Delvigne@ulg.ac.be
081622305