Erich J. Windhab: Katalogdaten im Herbstsemester 2022 |
| Name | Herr Prof. em. Dr. Erich J. Windhab |
| Lehrgebiet | Lebensmittelverfahrenstechnik |
| Adresse | Inst.f. Lebensm.wiss.,Ern.,Ges. ETH Zürich, LFO E 18 Schmelzbergstrasse 9 8092 Zürich SWITZERLAND |
| Telefon | +41 44 632 53 48 |
| erich.windhab@hest.ethz.ch | |
| Departement | Gesundheitswissenschaften und Technologie |
| Beziehung | Professor emeritus |
| Nummer | Titel | ECTS | Umfang | Dozierende | |
|---|---|---|---|---|---|
| 752-3001-00L | Lebensmittel-Verfahrenstechnik II | 3 KP | 3G | E. J. Windhab | |
| Kurzbeschreibung | Vermittlung der Grundlagen der mechanischen Verfahrenstechnik mit speziellem Bezug zu mechanischen unit operations in der Lebensmittel-industrie. Stichworte sind: Partikelgrössen, Zerkleinern, Trennen, Agglomerieren, Sedimentation, Kapillarphänomene, Fest Flüssig Trennung | ||||
| Lernziel | Training in mechanischen Prozessen und Verständnis der Einflussnahme auf Lebensmittelstrukturen und damit einhergehende Eigenschaften. | ||||
| Inhalt | Darstellung von Partikelgrössenverteilungen, Trennen, Zerkleinern, Agglomerieren, Beschreibung von Haufwerken, Haftkräfte, Kapillarphänomene, Sedimentation, Fest Flüssig Trennung Es werden Übungen durchgeführt | ||||
| Skript | Skriptum (ca. 100 Seiten, 80 Abbildungen), Vorlesungsunterlagen | ||||
| Literatur | - F. Löffler, Grundlagen der mechanischen Verfahrenstechnik | ||||
| Voraussetzungen / Besonderes | Voraussetzungen: Vorlesung in VTI, sowie physikalische und mathematische Grundkenntnisse | ||||
| 752-3021-00L | Food Process Design and Optimization | 4 KP | 2G | E. J. Windhab | |
| Kurzbeschreibung | S-PRO2 scheme and quantitative understanding of process-structure functions. Process characterisation by dimension analysis. Optimization aspects/criteria for stirring, mixing, dispersing, spraying and extrusion flow processes of multiphase multi-scale structured food systems. Up- and down-scaling and industrial applications. Training by case studies from research and industrial production. | ||||
| Lernziel | Quantitative process analysis and derivation of process-structure functions for complex liquid or semi-liquid food systems with non-Newtonial flow properties. Handling of optimisation and up-/down-scaling procedures. | ||||
| Inhalt | S-PRO2 scheme, reverse engineering approach, dimension analysis, Metzner-Otto and Rieger Novack design schemes of stirred reactors for non-Newtonian fluid processing, mixing/mixing statistics, mixing characteristics, power charac-teristics, dispersing characteristics, dispersing processes in rotor/ stator and membrane devices, spray processing, extrusion processing, diverse case studies for design and scaling of processes for food structure processing | ||||
| Skript | printed handouts (ca. 180) | ||||
| Literatur | List of ca. 30 papers and 5 books given in course | ||||
| 752-3023-00L | Process Measurements and Automation | 3 KP | 2G | E. J. Windhab | |
| Kurzbeschreibung | Overview on Process Automation, Information Management in processes, process data handling and analysis, In-line measurements of complex food systems, Process control schemes, Overview of sensors and sensor principles, integrated process control case studies | ||||
| Lernziel | Understanding the interplay of in-line measurements of complex food properties in processes, process data handling and data analysis as well as building blocks for process control. | ||||
| Inhalt | Overview Process Automation, Process Control and process data management, Industrial design of automated/controlled processes, overview on sensors/sensor principles, case studies of in-line measurements and control in/of food production processes | ||||
| Skript | Printed script (120 pages, 80 figures), diverse publications | ||||
| Literatur | List of publications and books given in course | ||||
| 752-3105-00L | Physiology Guided Food Structure and Process Design | 3 KP | 2V | E. J. Windhab, M. Devezeaux de Lavergne, B. von der Weid, T. Wooster | |
| Kurzbeschreibung | A “cook-and look” approach to process design is no longer applicable in the current environmental, nutritional and competitive constraints. The modern R&D chemical/food engineer should have a clear focus on the desired structure that needs to be achieved to design a process line or a processing equipment, coupled with in depth knowledge of the processed materials. | ||||
| Lernziel | The objective of this course is to highlight the intimate links between human physiology and product sensory and nutritional functions. To optimize these functions, an understanding of the physiological functions that interact and encode the actions of those product structures must be well understood. Therefore the objective of this course is for students to be equipped with a skill set that will encompass basic digestion and sensory physiology knowledge and food structures. The students will be exposed to this interplay all along the GI tract, including taste, aroma and texture perception, swallowing mechanics and gastro intestinal digestion with an engineering or physical sciences angle. | ||||