Erich J. Windhab: Catalogue data in Spring Semester 2015 |
| Name | Prof. em. Dr. Erich J. Windhab |
| Field | Lebensmittelverfahrenstechnik |
| Address | Inst.f. Lebensm.wiss.,Ern.,Ges. ETH Zürich, LFO E 18 Schmelzbergstrasse 9 8092 Zürich SWITZERLAND |
| Telephone | +41 44 632 53 48 |
| erich.windhab@hest.ethz.ch | |
| Department | Health Sciences and Technology |
| Relationship | Professor emeritus |
| Number | Title | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|
| 388-5000-00L | Computational Fluid Dynamics for Non-Newtonian Flows  | 3 credits | 2G | F. Tanner, E. J. Windhab, K. Feigl | |
| Abstract | Solving inelastic non-Newtonian flow problems using finite volume techniques. Topics include an introduction to fluid dynamics, a discussion of non-Newtonian viscosity models, and a discussion of numerical issues, such as accuracy, convergence, and stability. Topics also include two-phase flow problems with moving interfaces, turbulence modeling, and spray modeling. | ||||
| Learning objective | Introduction to the foundations of Computational Fluid Dynamics (CFD) for non-Newtonian fluid systems. The course provides participants with theoretical background in CFD methods, discusses applications in various fields, and provides hands-on experience using CFD software via practical computer exercises. | ||||
| Content | 1. Tensor review and Fluid dynamics review 2. Rheology and constitutive equations for non-Newtonian systems 3. Boundary conditions including moving boundaries 4. Basic concepts of Finite Volume Method 5. Finite Volume Methods applied to flow problems 6. Introduction to the OpenFOAM CFD software package 7. Numerical issues such as convergence, stability and accuracy 8. Applications, e.g. multi-phase flows, turbulence and sprays | ||||
| Lecture notes | Lecture notes will be provided. | ||||
| Prerequisites / Notice | The course includes computer exercises using the open source software OpenFOAM. Participants are expected to have sufficient computer skills and access to a laptop for the in-class computer exercises. | ||||
| 752-3000-00L | Food Process Engineering I | 4 credits | 3V | E. J. Windhab | |
| Abstract | To procure students with the basic physics of food process engineering, especially with the mechanical futures of food systems, i.e. basic principles of engineering mechanics, of thermodynamics, fluid dynamics and of dimension analyses for process design and Non-Newtonian fluid mechanics. | ||||
| Learning objective | 1. Verständnis der Grundprinzipien der Thermodynamik, Fluiddynamik und ingenieurtechnischen Apparateauslegung. 2. Anwendung dieser Prinzipien auf Prozesse der Lebensmittelverfahrenstechnik.3. Molekulares Verständnis der Fliesseigenschaften von Lebensmittelsystemen mit nicht-Newtonschem Fliessverhalten. | ||||
| Content | 1. Einführung 2. Grundlagen der Fluiddynamik 3. Grundlagen derThermodynamik 4. Grundlagen der Mechanik 5. Austausch und Transportvorgänge 6. Grundlagen der Ingenieurtechnischen Apparateauslegung 7. Grundlagen der Rheologie 8. Grundlagen der Schüttgutmechanik | ||||
| Lecture notes | Vorlesungsskriptum (ca. 100 Seiten, 60 Abbildungen) wird vor der ersten Vorlesung und Folien jeweils vor der Vorlesung bereit gestellt. | ||||
| Literature | - P. Grassmann: Einführung in die thermische Verfahrenstechnik, deGruyter Berlin, 1997 - H.D. Baehr: Thermodynamik, Springer Verlag, Berlin, 1984 | ||||
| Prerequisites / Notice | Die Vorlesung erfordert während des Semesters wöchentliche Vor-/Nachbereitung. Im Unterricht wird aktive Mitarbeit erwartet. | ||||
| 752-3002-00L | Food Process Engineering III | 3 credits | 3G | E. J. Windhab, W. Hanselmann | |
| Abstract | Part of this course is to teach basics in thermal food processing like steady/unsteady, convective/conductive heat transfer. Moreover, methods for choosing correct heat exchanger as presented as well as the process of cooling and drying in food industry under the view point of thermal processing. | ||||
| Learning objective | Aim of this course is to connect thermal processing basics with industrial applications like heating, cooling or drying. | ||||
| Lecture notes | 125 Seiten, 95 Abbildungen | ||||
| Literature | - B. Mc Kenna: Engineering and Food Elsevier Applied Science Publishers, Vol. 1,2 (1984) - G. Kessler: Lebensmittel - Verfahrenstechnik; Schwerpunkt Molkereitechnologie Verlag A. Kessler, Freising 1976 | ||||
| 752-3004-00L | Food Process Engineering Laboratory Course Number of participants limited to 40 | 3 credits | 5P | P. Braun, E. J. Windhab | |
| Abstract | The lab course will deepen the knowledge from Food Process Engineering I-III and apply it in practice. | ||||
| Learning objective | The knowledge of the course food process engineering I, II and III can be used in practical work and experiments can be done without assistance. | ||||
| Content | Focus of the lab course: filtration, agglomeration, drying, heat exchanger, dispersing, pumps, scale-up, refrigeration technique. | ||||
| Lecture notes | Die Skripte und Richtlinien werden online zur Verfügung gestellt und sind vor jedem Praktikum zu lesen und zu verstehen. | ||||
| Prerequisites / Notice | Die Vorlesung Lebensmittel-Verfahrenstechnik I, II und z.T. III sollte vorher besucht worden sein oder vergleichbares Wissen aus anderen Vorlesungen mitgebracht werden. | ||||
| 752-3022-00L | Food Factory Planning and Design | 3 credits | 2G | S. Padar, E. J. Windhab, P. Beck | |
| Abstract | The focus is directed on the interaction (and interdependency) of the different crafts involved, mainly construction, building services, and installation engineering. Hygienic requirements have to be designed and finally are implemented in order to achieve international standards (GMP, IFS, BRC). Insight is given into contract and payment handling. | ||||
| Learning objective | Students learn about the tasks and responsibilities of the specialists (engineers, planners), organizations and distributors involved. Knowledge is provided on the coordination and guidance of people involved. An insight into hygienic and technical specifications as well as the regulatory framework is given. Finally, the implementation of a functional, ecological and cost efficient solution is discussed. | ||||
| Lecture notes | Vorlesungsunterlagen (besprochene Folien, ca. 150 Seiten) werden an der ersten Vorlesung ausgegeben. | ||||
| 752-3024-00L | Hygienic Design | 2 credits | 2G | J. Hofmann, E. J. Windhab | |
| Abstract | The lecture course Hygienic Design covers the special requirements in the design of equipment and components used in food production. Material science and surface treatments are as important as the cleaning mechanisms of these surfaces. Explanations of basic design requirements in food production areas, as well as the relevant regulations associated, are covered in this course. | ||||
| Learning objective | To identify and evaluate hazards of food safety which can come from the equipment used in the food processing. Understanding of the most important design principles for easy cleaning of machinery and equipment. | ||||
| 752-3102-00L | Process-Microstructure-Property Relationships | 3 credits | 2G | E. J. Windhab, P. Braun, A. M. Kratzer, M. Michel | |
| Abstract | This course is important for students to understand the relationships between the processing techniques, microstructures, and properties to develop tailored food products based on the mechanisms. | ||||
| Learning objective | Fundamentals, applications and industrial developments; Process related structuring mechanisms; Structure related property functions; Different forms of foods such as emulsions, suspensions, foams, powders, solids etc. | ||||