Peter Braun: Catalogue data in Spring Semester 2019

Name Dr. Peter Braun
DepartmentHealth Sciences and Technology
RelationshipLecturer

NumberTitleECTSHoursLecturers
752-3002-00LFood Process Engineering III3 credits3GP. Braun, W. Hanselmann
AbstractPart 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 objectiveAim of this course is to connect thermal processing basics with industrial applications like heating, cooling or drying.
ContentThermal processing: Heat exchangers, heat flux, conductive and convective heating, boiling and evaporation, cooling and refrigerating, drying, drying kinetics
Lecture notesAlternativ 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
752-3004-00LFood Process Engineering Laboratory Course Restricted registration - show details
Number of participants limited to 40

Prerequisite: Participation in the course Lebensmittel-Verfahrenstechnik I.
3 credits5PP. Braun
AbstractThe 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 objectiveThe knowledge of the course food process engineering I, II and III can be used in practical work and experiments can be done without assistance.
ContentFocus of the lab course: filtration, agglomeration, drying, heat exchanger, dispersing, pumps, scale-up, refrigeration technique.
Lecture notesDie Skripte und Richtlinien werden online zur Verfügung gestellt und sind vor jedem Praktikum zu lesen und zu verstehen.
Prerequisites / NoticeDie 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.
752-3102-00LProcess-Microstructure-Property Relationships3 credits2GE. J. Windhab, P. Braun, A. M. Kratzer, M. Michel
AbstractThis 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 objectiveFundamentals, applications and industrial developments; Process related structuring mechanisms; Structure related property functions; Different forms of foods such as emulsions, suspensions, foams, powders, solids etc.