|FOOD TECHNOLOGY - HEAT AND HEAT TRANSFER||YTHA30|
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
Skills and abilities
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, pasteurization, retorting, 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.
One section of the course will deal with the importance that the entire process line is well thought out in order in order to attain a desired final result. This section introduces fluid mechanics, what affects the flow of a fluid in a pipe system, how to dimension and choose a pump for a certain piping system taking into account the relevant pressure lost in the system.
The course consists of lectures, calculation exercises, labs, group assignments, and filed trips.
Andersen, Risum: Livsmedelsteknologi 1. Studentlitteratur 1991. ISBN: 91-44-31761-1
Livsmedelsförädling. Utbildningsradion och Sveriges lantbruksuniversitet 1993 ISBN: 91-26-92106-5. Boken tillhandahålles av KFS bokhandel, Campus Helsingborg.
Artiklar som delas ut vid kursstart.
Name: Written Examination: Theory.
Higher education credits: 2. Grading scale: UG. Assessment: Passed written exam. Further information: Theory and principles of heat transfer according to paragraph two of the description of course contents.
Higher education credits: 2. Grading scale: UG. Assessment: Passed written exam. Further information: Energy and capacity calculations according to paragraph two in the description of the course contents.
Higher education credits: 1,5. Grading scale: UG. Assessment: Active participation in the project work, approved written report and oral presentation. The project is carried out in groups and all group members are expected to be able to explain and discuss the contents of the report. Further information: A more detailed examination of one of the processes used in a food processing context for heating, cooling and or freezing. The project will include both a theoretical and an experimental investigation of the process studied.
Higher education credits: 0,5. Grading scale: UG. Assessment: Approved hand-in assignment. The project is carried out in groups but all group members shall be prepared to explain and discuss how the assignment was solved. Further information: Dimensioning of a cold storage from a given set of conditions.
Higher education credits: 1,5. Grading scale: UG. Assessment: Approved hand-in assignment. The project is carried out in groups but all group members shall be prepared to explain and discuss how the assignment was solved. Further information: Dimensioning of a pump and pipe network according to paragraph three in the contents of the course.