William Hanselmann: Catalogue data in Spring Semester 2021

Name Dr. William Hanselmann
DepartmentHealth Sciences and Technology

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
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