Course: Food Process Engineering

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Course title Food Process Engineering
Course code UECHI/C505
Organizational form of instruction Lecture + Seminary
Level of course Bachelor
Year of study 2
Semester Summer
Number of ECTS credits 7
Language of instruction Czech
Status of course Compulsory
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Jiránková Hana, Ing. Dr.
  • Cakl Jiří, doc. Ing. CSc.
Course content
Nomenclature, Unit operations, Technological, economic, ecological, and safety aspects of foodstuff production, Basic balance considerations, Materials used for pipelines and apparatus, Mechanical operations (crushing, grinding, screening, granulation, transport of solid particles, packaging), Classification of fluids and their properties, Basics of rheology and rheometry, Hydrostatics, Flow and transport of fluids, Pumps, Mixing of fluids, Sedimentation in gravitational field, Sedimentation centrifuges and hydrocyclones, Filtration mechanisms (cake, deep, dynamic filtrations), Membrane separation processes, Heat transfer, Heat exchangers, Mass transfer, Distillation (equilibrium and differential distillation), Rectification, Extraction, Drying, Chemical reactors and bioreactors.

Learning activities and teaching methods
Monologic (reading, lecture, briefing), Dialogic (discussion, interview, brainstorming), Work with text (with textbook, with book), Skills training
  • unspecified - 56 hours per semester
  • unspecified - 70 hours per semester
  • unspecified - 30 hours per semester
  • unspecified - 25 hours per semester
  • unspecified - 28 hours per semester
Learning outcomes
It is arranged for the students to become acquainted with the basics of fundamental processes and with apparatus for foodstuff technologies.
All graduates are expected to have an ability to identify and formulate engineering problems in food industry. They know basic terminology, apparatus and have an ability to engage in life-long learning. Also an ability to communicate effectively in food industry environment is expected.
Prerequisites
Mathematics I, Principles of Physical Chemistry

Assessment methods and criteria
Oral examination, Written examination

There is an oral examination. Primary form of exam is the debate about selected themes. Level of acquired knowledge, conceptions and application acquirements is examined. Knowledge is also examined by tests during semester, whose results are included into total classification.
Recommended literature
  • Cakl J. a kol. Příručka k chemickoinženýrským výpočtům I. Univerzita Pardubice, 2001.
  • Cakl, Jiří . Úvod do procesů a zařízení potravinářských výrob I.. Pardubice: Univerzita Pardubice, 2013. ISBN 978-80-7395-671-4.
  • Drdák M., Studnický J., Mórová E., Karovičová J. Základy potravinárskych technológií. 1996.
  • Himmelblau D.M. Basic Principles and Calculations in Chemical Engineering. Prentice Hall PTR, 1996.
  • Kadlec, Pavel. Procesy a zařízení v potravinářství a biotechnologiích. Ostrava: Key Publishing, 2013. ISBN 978-80-7418-163-4.
  • Lecjaks Z. a kol. Chemické inženýrství I. VŠCHT Pardubice, 1993.
  • Singh R.P. Introduction to Food Engineering, 3 vydání. Academic Press, 2001.
  • Smith P.G. Introduction to Food Process Engineering. 2003.
  • Volák Z a kol. Chemické inženýrství II. VŠCHT Pardubice, 1993.


Study plans that include the course
Faculty Study plan (Version) Branch of study Category Recommended year of study Recommended semester
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2016) Food industry and food industry chemistry 2 Summer
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2013) Food industry and food industry chemistry 2 Summer
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2014) Food industry and food industry chemistry 2 Summer
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2015) Food industry and food industry chemistry 2 Summer