752-3001-00L  Food Process Engineering II

SemesterAutumn Semester 2018
LecturersP. Braun
Periodicityyearly recurring course
Language of instructionGerman



Courses

NumberTitleHoursLecturers
752-3001-00 GLebensmittel-Verfahrenstechnik II3 hrs
Thu13:15-16:00LFO C 13 »
09.10.13:15-15:00HG G 26.5 »
16.10.14:15-17:00NO C 6 »
18.10.15:15-18:00ML H 37.1 »
29.10.13:15-16:00HG G 26.1 »
20.11.14:15-17:00NO C 6 »
26.11.13:15-16:00HG G 26.1 »
10.12.13:15-16:00HG G 26.1 »
P. Braun

Catalogue data

AbstractTo procure students with the basics of mechanical process engineering with main focus on mechanical unit operations used in the food industry.
Learning objectiveTraining in mechanical unit operations and understanding of the related impact on food structure and properties.
ContentDarstellung von Partikelgrössenverteilungen, Trennen, Zerkleinern, Agglomerieren, Beschreibung von Haufwerken, Haftkräfte, Kapillarphänomene, Sedimentation, Fest Flüssig Trennung
Es werden Übungen durchgeführt
Lecture notesScript (ca. 100 pages, 80 figures), Lecturing slides
Literature- F. Löffler, Grundlagen der mechanischen Verfahrenstechnik
Prerequisites / NoticeVoraussetzungen: Vorlesung in VTI, sowie physikalische und mathematische Grundkenntnisse

Performance assessment

Performance assessment information (valid until the course unit is held again)
Performance assessment as a semester course
ECTS credits3 credits
ExaminersP. Braun
Typeend-of-semester examination
Language of examinationGerman
RepetitionA repetition date will be offered in the first two weeks of the semester immediately consecutive.

Learning materials

No public learning materials available.
Only public learning materials are listed.

Groups

No information on groups available.

Restrictions

There are no additional restrictions for the registration.

Offered in

ProgrammeSectionType
Food Science BachelorFood Science General CoursesW+Information