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