Erich J. Windhab: Catalogue data in Spring Semester 2019 |
| 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 | |
|---|---|---|---|---|---|
| 389-5000-00L | Computational Fluid Dynamics for Non-Newtonian Flows  Does not take place this semester. | 3 credits | 2G | E. J. Windhab | |
| 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 distributed electronically | ||||
| 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-AAL | Food Process Engineering I Enrolment ONLY for MSc students with a decree declaring this course unit as an additional admission requirement. Any other students (e.g. incoming exchange students, doctoral students) CANNOT enrol for this course unit. | 4 credits | 9R | 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. | ||||
| 752-3000-00L | 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. | ||||
| 752-3102-00L | 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. | ||||