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Lecturer(s)
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Jiránková Hana, Ing. Dr.
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Cakl Jiří, doc. Ing. CSc.
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Course content
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Nomenclature, Unit operations, Technological, economic, ecological, and safety aspects of foodstuff production, Basic balance considerations, Materials used for pipelines and apparatus, Mechanical operations (crushing, grinding, screening, granulation, transport of solid particles, packaging), Classification of fluids and their properties, Basics of rheology and rheometry, Hydrostatics, Flow and transport of fluids, Pumps, Mixing of fluids, Sedimentation in gravitational field, Sedimentation centrifuges and hydrocyclones, Filtration mechanisms (cake, deep, dynamic filtrations), Membrane separation processes, Heat transfer, Heat exchangers, Mass transfer, Distillation (equilibrium and differential distillation), Rectification, Extraction, Drying, Chemical reactors and bioreactors.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Dialogic (discussion, interview, brainstorming), Work with text (with textbook, with book), Skills training
- unspecified
- 56 hours per semester
- unspecified
- 70 hours per semester
- unspecified
- 30 hours per semester
- Individual project
- 25 hours per semester
- unspecified
- 28 hours per semester
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Learning outcomes
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It is arranged for the students to become acquainted with the basics of fundamental processes and with apparatus for foodstuff technologies.
All graduates are expected to have an ability to identify and formulate engineering problems in food industry. They know basic terminology, apparatus and have an ability to engage in life-long learning. Also an ability to communicate effectively in food industry environment is expected.
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Prerequisites
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Mathematics I, Principles of Physical Chemistry
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Assessment methods and criteria
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Oral examination, Written examination
There is an oral examination. Primary form of exam is the debate about selected themes. Level of acquired knowledge, conceptions and application acquirements is examined. Knowledge is also examined by tests during semester, whose results are included into total classification.
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Recommended literature
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Cakl J. a kol. Příručka k chemickoinženýrským výpočtům I. Univerzita Pardubice, 2001.
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Cakl, Jiří . Úvod do procesů a zařízení potravinářských výrob I.. Pardubice: Univerzita Pardubice, 2013. ISBN 978-80-7395-671-4.
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Drdák M., Studnický J., Mórová E., Karovičová J. Základy potravinárskych technológií. 1996.
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Himmelblau D.M. Basic Principles and Calculations in Chemical Engineering. Prentice Hall PTR, 1996.
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Kadlec, Pavel. Procesy a zařízení v potravinářství a biotechnologiích. Ostrava: Key Publishing, 2013. ISBN 978-80-7418-163-4.
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Lecjaks Z. a kol. Chemické inženýrství I. VŠCHT Pardubice, 1993.
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Singh R.P. Introduction to Food Engineering, 3 vydání. Academic Press, 2001.
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Smith P.G. Introduction to Food Process Engineering. 2003.
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Volák Z a kol. Chemické inženýrství II. VŠCHT Pardubice, 1993.
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