Unit operations in food process engineering

On completion of the course, students will be able to identify the main unit operations in food process engineering, and take the first steps in sizing them.
This implies being able to:

Establish a material balance and an enthalpy balance for a unit operation or a combination of unit operations
Describe and explain the unit operations involved in food process engineering: separation (filtration, decantation, centrifugation, etc.), agitation, mixing, implementation and shaping of powders, crystallization, deep-freezing, etc.
draw up a process diagram based on the properties of the raw materials and the desired finished product *
recommend a separation technique based on a defined problem.

Teachers aim to:

raise awareness of the issues involved in food process engineering,
familiarize students with methods for establishing balances, and make them aware of their importance,
help students understand the basic principles of industrial dimensioning, and make them aware of its importance.

Fluid mechanics, rheology, heat transfer, thermodynamics

Introduction to Food Process Engineering

General
Material balances
Enthalpy balances


Separative techniques :

Decantation
Centrifugation
Face filtration
Membrane separation


Agitation - mixing
Divided solids

Powder characterization
Explosive risk
Grinding / agglomeration and coating
Fluidization and conveying
Crystallization


Preservation treatments

Freezing / deep-freezing


Conclusion, innovations in the field

Engineering Sciences and Techniques

Les séparations par membrane dans les procédés de l'industrie alimentaire, Daufin G., Rene F., Aimar P. Tec et Doc 1998
Génie des procédés alimentaires, Bimberet J.J., Duquenoy A.,Trystram G., DUNOD 2002
Techniques de l'ingénieur recueil procédés chimie-agro-bio.