| Type: | Open University
Language: Danish |
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Recommended semester: 3rd semester
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Scope and form: Lessons, dry exersises and group work.
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Examination: Written exam Spot-test, reports. (13-scale)
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Remarks: The course is compulsary for all students of Food Science and Technology (DTU and KVL).
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| Contact person: | Uwe Nissen, Building 376, Tel. +45 4525 5500, email ifakun@pop.dtu.dk |
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Department: Department of Applied Chemistry
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Aim: To make students confident with processes, apparatus and calculations related to the industriel production of foods. The students shall on this background combined with the course Food Technology (30773) be able to perform calculations necessairy the assesment of processes (preservation, shelf life, energy consumption, dimensions of apparatus's etc.). The students shall show ability to judge the applicability of different unit operations connected to the use on different types of food.
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Contents: The following items are covered: Reduction of size, mixing/blending, fluid mechanics, sorting, sedimentation processes, heat transfer (stationary, non-stationar, freezing etc.) mass transfer (drying, air conditioning).
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