On completion of this subject the student should be able to:
1. Do fluid flow calculations in food processing;
2. Apply the principles heat transfer in different heat exchangers in the process industry;
3. Understand the various behaviour of food systems upon application of force (stirring, pumping, etc.);
4. Relate the principles of fluid dynamics to the food industry.
Fluid dynamics, Reynolds number, streamline and turbulent flow, Bernoulli’s equation, orifice, venturi, pitot tube, energy losses, pump equation, selection of pumps for food processing, piping system, sedimentation, food rheology: Newtonian and non-Newtonian fluids, application of heat transfer in heat exchangers, types of heat exchangers for the food industry, there is a practical component of the syllabus to emphasise fluid flow and heat transfer.
Singh, P. R., Heldman, D. R., Introduction to food engineering, Academic Press, Amsterdam, The Netherlands, 2013.
Fryer, P. J., Pyle, D. L., Reilly, C. D., Chemical engineering for the food industry, Blackie Academic & Professional, London, UK, 1997.
Lewis, M. J. Physical properties of foods and food processing systems, Woodhead Publishing, Chichester, UK, 1998.
Continuous assessment 40%
Written examination 60% (1×3 hrs.)
Phone: +675 473 4999 Fax: +675 475 7776
