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Unit Operation – Process Engineering

Course Code:

4.3

Semester:

4th Semester

Specialization Category:

CSB

Course Hours:

3Θ

ECTS:

4


Course Tutors

Dourtoglou Giorgos

Course Code: 4.3

Semester: 4th 

Category: CSB

Hours: 3 Th

ECTS: 3

 

LEARNING OUTCOMES

Upon completion of the course, students will be equipped to apply principles and techniques of physical processes to common practices, specifically addressing:

  • Mechanics of fluids
  • Heat and mass transfer
  • Processes involving particulate solids for equipment needs in wineries, breweries, and other alcoholic beverage industries.

General Skills

Students will develop the following skills:

  • Research, analysis, and synthesis of data and information, leveraging appropriate technologies.
  • Cultivation of creative and inductive thinking.
  • Effective decision-making abilities.
  • Autonomy in work execution.

COURSE CONTENT

  1. Introduction
    • Units and dimensions, mass and energy balances.
  2. Static and Dynamic Behavior of Fluids
    • Basic principles of fluid flow.
  3. Fluid Flow on Surfaces and Ducts
    • Flow of multiphase mixtures.
  4. Pumping and Mixing
  5. Basic Principles and Laws of Thermodynamics
  6. Industrial Gases
    • Laws of gases (carbon dioxide, nitrogen, oxygen, etc.), characteristics, and properties.
  7. Steam
  8. Heat Transfer
  9. Alternators
  10. Pasteurization
  11. Evaporation
  12. Distillation
  13. Extraction and Adsorption
  14. Absorption and Moisture
  15. Membrane Processes
  16. Crystallization
  17. Sieving and Sedimentation
  18. Particulate Solids
  19. Filtration, Centrifugation, and Flotation

RECOMMENDED READING

Greek

  1. P. Zogzas, Basic Principles of Food Engineering, Giola Publications, 2017.
  2. Lambropoulos, St. Anestis, Mechanical and Thermal Processes of Food – Theory, Ed. GATES, 2005.
  3. Lambropoulos, St. Anestis, Mechanical and Thermal Processes of Food – Laboratory Manual, Ed. GATES, 2005.
  4. L. McCabe, J.C. Smith, P. Harriott, Basic Physical Processes of Engineering, 6th ed., Giola, 2003.

Foreign Language

  1. Charm S.E., The Fundamentals of Food Engineering, AVI Publishing Co., Westport, Conn.
  2. Remman JG, Butters JR, Cowell ND, and Lilly, Food Engineering Operations, Elsevier Science Publications.
  3. Loncin M. and Merson R.L., Food Engineering Principles and Selected Applications, Academic Press, N.Y.