Publication in the Diário da República: Despacho n.º 15239/2016 - 19/12/2016
5 ECTS; 3º Ano, 1º Semestre, 30,0 T + 30,0 TP , Cód. 814238.
Lecturer
- Paula Alexandra Geraldes Portugal (1)(2)
(1) Lead Professor
(2) Teaching Professor
Prerequisites
Not applicable
Objectives
The student must be able to determine the basic design parameters for equipment used in the food industry, specifically for operations involving grinding and crushing, emulsification, and the concentration of suspensions via evaporation and drying.
Program
1. CRUSHING/GRINDING and EMULSIFICATION
1.1 - Operating Modes
1.2 - General Equipment Characteristics
1.3 - Main Types of Mills
1.4 - Combined Classification and Grinding Operation
1.5 - Forces Involved in Grinding
1.6 - Energy in Grinding (Kick, Rittinger, and Bond Models)
1.7 - Surface Area
1.7.1 - Particle Size Distribution
1.7.2 - Particle Shape Factor
1.8 - Emulsification
1.8.1 - Types of Emulsions
1.8.2 - Factors Influencing Emulsion Stability
1.8.3 - Terminal Velocity and Stokes' Law Applied to Emulsions
2. CONCENTRATION OF SOLUTIONS AND SUSPENSIONS BY EVAPORATION
2.1 Principles of Evaporation
2.2 Criteria for Selection of Evaporators
2.3 Evaporator Sizing
2.4 Effect of Concentration on Food Characteristics
3. Drying
3.1 Objectives
3.2 Fundamentals of Water Removal from Food
3.3 Drying Methods
3.4 Mass and Energy Transfer Phenomena in Drying
3.5 Dryers
3.5.1 Conventional Drying Equipment
3.5.2 Main Types of Dryers
3.6 Characterization of the Air/Water Vapor System (Humid Air Psychrometry)
3.7 Design Calculations
Evaluation Methodology
Continuous assessment is conducted through a written test with access to printed material (no electronic equipment allowed) and the use of a calculator. The test involves answering theoretical questions and practical questions on the sizing of the equipment studied. Students who obtain at least 10 points (out of 20) will be exempt from the exam and will pass the course.
Students admitted to the exam will have to take a test under the same conditions as the continuous assessment test, obtaining a passing grade of 10 points (out of 20) or higher.
Bibliography
- McCabe, W. e Smith, J. e Harriott, P. (2005). Unit Operations of Chemical Engineering. Singapore: McGraw-Hill Book Company
- Perry, J. (2019). Chemical Engineer's Handbook. USA: McGraw-Hill Book Company
- Wilson, I. (2000). Encyclopedia of Separation Science. London: Academic Press
Teaching Method
Mechanical description of equipment using image projection. Theoretical-practical concepts and problem-solving. Problems have a strong practical component based on laboratory and/or industrial data.
Software used in class
