Aim
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

• be able to explain different methods and equipments to measure temperature in food, air and on surfaces and their effects on accuracy and replication

• be able to describe and explain the different modes of heat transfer to the surfaces of food items and the different heat transfer mechanisms taking place in solid and liquid foods.

• be able to explain what is occurring with respect to energy content when food products undergo a phase change (for example during freezing, thawing or evaporating), and describe how this latent heat can be utilized (both positively and negatively) in the context of food processing.

• be able to describe common methods and equipment for heating, cooling, and freezing and their effects on food material properties.

• be able to explain what affects the flow of liquids in piping systems.

Skills and abilities
For a passing grade the student must

• be able to measure temperature using different types of measurement equipment as well as estimate the degree error on obtained values.

• be able to carry out a calibration of temperature sensors.

• be able to calculate the change in energy content of food during heating and cooling, as well as considering how the food’s composition affects the energy content.

• be able to calculate required power for cooling, freezing, and heating equipment.

• be able to use a Mollier diagram to determine the relative humidity of air, wet bulb temperature and dew point.

Contents
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.

Literature
Books
· Jonsson, Marklinder, Nydahl, Nylander (2007) Livsmedelsvetenskap. Lund: Studentlitteratur
· Ekholm, Fraenkel, Hörbeck, "Formler & tabeller i fysik, matematik och kemi för gymnasieskolan". Göteborg 2010: Konvergenta HB. eller annan formelsamling
Compendium
Compendium in heat science, cold technology and flowing technology is possible to buy in the start of the course
Additional literature
o Dahlgren Ö. Laga mat. Liber utbildning 1994, nytryck 2006
o Andersen, Risum, Livsmedelsteknologi del 1. Lund1991: Studentlitteratur
From library or antiquarian
o Hans-Uno Bengtsson. Fysik för fakirer. Gleerups 1993
o Hans-Uno Bengtsson, Jan Boris Möller. Koka soppa på fysik. Boströms 1997

Code: 0108. 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.

Code: 0208. Name: Written Examination: Calculation.
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.

Code: 0408. Name: Written Report: Heating/Cooling.
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.

Code: 0508. Name: Written Task: Dimension a Cold Store.
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.

Code: 0608. Name: Written Task: Fluid Mechanics.
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.