In general, the course aims to reach the following end terms:
Knowledge: Providing detailed knowledge in food engineering with emphasis on postharvest, food processing and food preservation.
Skills: Teaching students to analyse and solve complex problems in the field of food technology.
More specific, the course aims at a clear insight in coupled mass and energy transfer in the context of conditioning storage systems.
Knowledge of calculus, engineering principles including transport phenomena and kinetics and engineering properties of biological materials and chemistry
Slides, transparencies, courseware
Toledo / e-platform
Order of Enrolment
You may only take this course if you comply with the prerequisites. Prerequisites can be strict or flexible, or can imply simultaneity. A degree level can be also be a prerequisite.
STRICT: You may only take this course if you have passed or applied tolerance for the courses for which this condition is set.
FLEXIBEL: You may only take this course if you have previously taken the courses for which this condition is set.
SIMULTANEOUS: You may only take this course if you also take the courses for which this condition is set (or have taken them previously).
DEGREE: You may only take this course if you have obtained this degree level.
The codes of the course units mentioned above correspond to the following course descriptions:
I0Q91B : Engineering Properties and Principles of Food Machinery
Is also included in other courses
- Doctoraatsopleiding in de Bio-ingenieurswetenschappen
- Predoctoral exam
- Master of Food Technology (Major in Postharvest and Food Preservation Engineering (KU Leuven)) 120 ects.
Chapter 1: Application field: definitions, application field, basic laws and units
Chapter 2: Properties of moist air: notions of moist air, the Molier diagram, change of the thermodynamic status of moist air, conditioning of moist air, measurement of psychrometric characteristics, characteristics of building materials in relation to water and vapour
Chapter 3: Basic laws of heat transfer: heat transfer by conduction, heat transfer by convection, heat transfer by radiation
Chapter 4: Steady state thermal analysis: total heat transfer, heat transfer from or to buildings, capacity of heating and cooling installations
Chapter 5: Steady state energy and mass balance: sensible heat balance, humidity balance, enthalpy balance, gas balance, applications of energy and mass balance
Chapter 6: Ventilation rate: defining the ventilation rate, controlling the ventilation rate
Chapter 7: Air flow pattern control: basic principles, air inlets and outlets, air jets, energy and mass transfer in fluids, dead zones in storage systems
Chapter 8: Steady state energy analysis: theoretical analysis, techniques for evaluation of installations
Chapter 9: Dynamic energy analysis: theoretical analysis, techniques for dynamic evaluation of installations
Chapter 10: New control systems for storage and distribution: existing control techniques, new control techniques
Chapter 11: Design of storage systems