Peter Braun: Catalogue data in Spring Semester 2019 |
Name | Dr. Peter Braun |
Department | Health Sciences and Technology |
Relationship | Lecturer |
Number | Title | ECTS | Hours | Lecturers | |
---|---|---|---|---|---|
752-3002-00L | Food Process Engineering III | 3 credits | 3G | P. Braun, 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. Lecture and exercises | ||||
Learning objective | Aim of this course is to connect thermal processing basics with industrial applications like heating, cooling or drying. | ||||
Content | Thermal processing: Heat exchangers, heat flux, conductive and convective heating, boiling and evaporation, cooling and refrigerating, drying, drying kinetics | ||||
Lecture notes | Alternativ to script the following text book can be used for english speaking students: Introduction to Food Engineering, R.Paul Singh, Dennis R. Heldmann, Elsevier, Academic Press, Fifth Edition | ||||
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 - H.D. Baehr Thermodynamik Springer Verlag, Berlin-Heidelberg-New York-Tokyo; 1984 - VDI Wärmeatlas, Springer Verlag - E.U. Schlünder, Einführung in die Wärmeübertragung, Vieweg Verlag | ||||
752-3004-00L | Food Process Engineering Laboratory Course Number of participants limited to 40 Prerequisite: Participation in the course Lebensmittel-Verfahrenstechnik I. | 3 credits | 5P | P. Braun | |
Abstract | The lab course will offer hands on experience in basic process unit operations, and 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 stellt eine Grundlage dar und muss vorher besucht worden sein. Lebensmittel-Verfahrenstechnik II und z.T. III werden empfohlen sind aber nicht zwingende Voraussetzung. Es sollte technisches und physikalisches Wissen aus anderen Vorlesungen mitgebracht werden. | ||||
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. |