Weeks | Topics |
1 |
Introduction to the course. General information on dimensions, measuring systems and units
|
2 |
Dimensional equations and unit conversion
|
3 |
Dimensional consistency of equations
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4 |
Physical properties of foods: Concentration and density
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5 |
Physical properties of foods: Temperature and Heat
|
6 |
Physical properties of foods: Pressure
|
7 |
Basic principles of material balances
|
8 |
Practice on material balance calculations for productions of juice, nectar and jam
|
9 |
Practice on material balance calculations for dilution and concentration processes
|
10 |
Practice on material balance calculations for drying technology
|
11 |
Practice on material balance calculations for extraction procedures
|
12 |
Basic principles of energy balances
|
13 |
Energy, heat, phase change, enthalpy, specific heat, saturated and superheated steam terms
|
14 |
Practice on energy balance calculations
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