Valid for: 2023/24
Faculty: Faculty of Engineering, LTH
Decided by: PLED LIV
Date of Decision: 2023-04-17
Main field: Food Science.
Compulsory for: KLMT1
Language of instruction: The course will be given in Swedish
The aims of the course are to provide students with a deeper understanding of how various heating and cooling processes work based on principles of heat transfer, and to provide insight with respect to how these processes affect food quality. In addition, the course aims to give students practical knowledge in how to carry out temperature measurements in a correct manner in food material and processing equipment.
Knowledge and understanding
For a passing grade the student must
Competences and skills
For a passing grade the student must
Almost all forms of food preparation involve heating in some manner. The opposite of heating is cooling, which also is a very important process in the manufacturing of food products. These processes often include phase changes such as freezing, thawing, evaporating/concentrating, and the melting of fats. In particular it is the phase changes of water that is interesting from an energy utilization perspective.
This course deals with processes in which heat is transferred to; or removed from food. The course considers the different conduct methods of heat transfer to the surfaces of food, how it is transported in the food itself, and how the quality of the food is affected as a result. The following heating and cooling processes will be presented and explained: boiling, roasting/frying, microwave heating, deep-frying, cooling, and freezing. The course will result in the student being able to calculate how much energy is converted/ transported during these processes in order to choose equipment of appropriate capacity.
Grading scale: UG - (U,G) - (Fail, Pass)
Assessment: Written examination in heat transfer; (theoretical and numerical), laboratory exercises, assignment and project report.
The examiner, in consultation with Disability Support Services, may deviate from the regular form of examination in order to provide a permanently disabled student with a form of examination equivalent to that of a student without a disability.
Parts
Code: 0120. Name: Written Examination: Calculation.
Credits: 2. Grading scale: UG. Assessment: written exam
Code: 0220. Name: Laboratory Experiments.
Credits: 1. Grading scale: UG. Assessment: all laboratory experiments
Code: 0320. Name: Project Work.
Credits: 1,5. Grading scale: UG. Assessment: written report
Code: 0420. Name: Written Task.
Credits: 1. Grading scale: UG. Assessment: assignment
Code: 0520. Name: Written Examination: Theory.
Credits: 2. Grading scale: UG. Assessment: written exam
The number of participants is limited to: No
Course coordinator: Ia Rosenlind, ia.rosenlind@food.lth.se
Course homepage: https://www.ple.lth.se/en/
Further information: Study visits and guest lectures are compulsory. In case of legal impediment the student has to accomplish an individual assignment with an equivalent content.