Food Engineering Principles & Practices
Typical Program
For currently planned public courses see our Events page. This training can also be provided to companies on-site.
Program details may be subject to change - often customised to site priorities.
Day 1
Review – Units & Dimensions
Basic Thermodynamics and Thermodynamic Properties of Food
Liquids and Vapours (Steam)
The boiling process, boiling point elevation
Dry, wet, and superheated steam, steam properties
Introduction to Dimensional Analysis
Heat Transfer
Conduction, convection, and radiation
Steady state heat transfer
Unsteady state heat transfer
Heating & Cooling Systems
Day 2
Energy and Mass Balances
Mass balances
Energy balances
Mass Transfer
Food Rheology
Fluid viscosity and flow
Newtonian and non-Newtonian fluids
Mixing Technology
Fluid Transfer
Pressure and head, head loss in pipes and fittings
Types of pumps and their application
Pump selection
Gases and Gas Mixtures, Fans and Fan Selection
Properties of gases, ideal gas equation
Partial pressures and volumes
Introduction to Psychrometry
Air/ water vapour mixtures – psychrometrics
Use of the psychrometric chart