TRANSPORT PHENOMENA IN FOOD PROCESSES - FENOMENI DI TRASPORTO NELL'INDUSTRIA ALIMENTARE

Ingegneria Alimentare - Food Engineering TRANSPORT PHENOMENA IN FOOD PROCESSES - FENOMENI DI TRASPORTO NELL'INDUSTRIA ALIMENTARE

0622800020
DIPARTIMENTO DI INGEGNERIA INDUSTRIALE
CORSO DI LAUREA MAGISTRALE
INGEGNERIA ALIMENTARE
2016/2017



OBBLIGATORIO
ANNO CORSO 1
ANNO ORDINAMENTO 2016
PRIMO SEMESTRE
CFUOREATTIVITÀ
990LEZIONE
Obiettivi

EUR-ACE’S EXPECTED LEARNING OUTCOMES


THE COURSE AIMS TO PROVIDE ADVANCED KNOWLEDGE OF TRANSPORT PHENOMENA (MOMENTUM, ENERGY, MASS) OF INTEREST IN FOOD ENGINEERING AND FOOD PROCESSING. STEADY-STATE AND TRANSIENT PROCESSES WILL BE ADDRESSED, AS WELL AS THE ROLE PLAYED BY THE TRANSPORT THERMO-PHYSICAL PROPERTIES OF FOODS.

KNOWLEDGE AND UNDERSTANDING


THE STUDENTS WILL ACQUIRE KNOWLEDGE ON TRANSPORT PHENOMENA FUNDAMENTALS, CONSTITUTIVE EQUATIONS, EQUATIONS OF CHANGE (MOMENTUM, ENERGY, MASS), TO BE APPLIED TO FOOD SYSTEMS, IN STEADY AND UN-STEADY STATE.
THE STUDENTS WILL ACQUIRE KNOWLEDGE ON MULTI-PHYSICS FOOD PROCESSES, RHEOLOGY AND RHEOMETRY: NEWTONIAN AND NON-NEWTONIAN FLUIDS, VISCOELASTICITY. MEASUREMENTS OF ENGINEERING PROPERTIES OF FOOD MATERIALS.
THE STUDENTS WILL LEARN HOW TO RELATE TRANSPORT PROPERTIES TO FOOD COMPOSITION.

ENGINEERING ANALYSIS


ABILITY TO PROPERLY APPLY AND ADAPT THE EQUATIONS OF CHANGE WITH RESPECT TO SPECIFIC APPLICATIONS TO FOOD PROCESSES.

ENGINEERING DESIGN


ABILITY TO PROPERLY SOLVE EQUATION OF CHANGES IN APPLICATIONS TO FOOD PROCESSES.
MAKING JUDGMENTS - ENGINEERING PRACTICE:
MAKE USE OF THE RESULTS OF SPECIFIC TRANSPORT PROPERTY MEASUREMENTS TO PREDICT THE BEHAVIOR OF FOOD MATERIALS.
COMMUNICATION SKILLS – TRANSVERSAL SKILLS:
THE STUDENT WILL BE ABLE TO PRESENT, IN A CONCISE WAY, THE MOST RELEVANT ASPECTS OF A TRANSPORT PHENOMENA PROBLEM IN FOOD PROCESSES, FROM MATHEMATICAL DESCRIPTION OF PHENOMENA, TO DISCUSSION OF INITIAL AND BOUNDARY CONDITIONS, UP TO SOLUTION FORMS. THE ACQUIRED COMMUNICATION SKILLS WILL ALLOW THE STUDENT TO INTERACT WITH OTHER PROFESSIONALS OF DIFFERENT BACKGROUND, FROM FOOD TECHNOLOGISTS AND FOOD SCIENTISTS TO PRODUCTION MANAGERS.
LEARNING SKILLS – TRANSVERSAL SKILLS:
THE STUDENT WILL ACQUIRE A METHOD OF ANALYSIS OF TRANSPORT PHENOMENA THAT CAN BE APPLIED IN CONTEXTS EVEN DIFFERENT THAN THE ONES PRESENTED DURING THE COURSE; THE ACQUIRED METHODOLOGY WILL ALLOW THE STUDENT TO PERFORM, INDEPENDENTLY OR IN TEAM, DEEP ANALYSIS OF FOOD PROCESSES, COUPLING DIFFERENT TRANSPORT PHENOMENA EVEN IN COMPLEX MULTI-PHYSICS CONTEXT.
Prerequisiti
KNOWLEDGE OF BASIC THERMODYNAMICS AND MATHEMATICS IS REQUIRED, AS WELL AS THE BASICS OF TRANSPORT PHENOMENA.
Contenuti
INTRODUCTION
TRANSPORT PHENOMENA AND PHYSICAL MODELS IN FOOD ENGINEERING
PART 1 TRANSPORT PROPERTIES AND BALANCE EQUATIONS
GENERAL MODELS OF TRANSPORT PHENOMENA
THE GENERAL BALANCE EQUATIONS. LUMPED VS DISTRIBUTED APPROACHES .

TRANSPORT PROPERTIES AND CHARACTERISTICS
-MOMENTUM: NEWTONIAN AND NON-NEWTONIAN FLUIDS. RHEOLOGICAL MODELS. RHEOLOGICAL CLASSIFICATION OF FOOD MATERIALS AND SUSPENSIONS. MEASUREMENT OF VISCOSITY AND OTHER RHEOLOGICAL PARAMETERS. VISCOELASTIC BEHAVIOR AND ITS DESCRIPTION.
-HEAT: DENSITY, SPECIFIC HEAT AND CONDUCTIVITY OF FOODS AS FUNCTION OF TEMPERATURE AND COMPOSITION.
-MASS: DIFFUSIVITY OF FOODS AS FUNCTION OF TEMPERATURE AND COMPOSITION.

DISTRIBUTED BALANCE EQUATION:
-THE GENERALIZED BALANCE EQUATIONS (GBE) OF TOTAL MASS, MASS, MOMENTUM, HEAT, MASS OF SINGLE COMPONENT
-ANALOGIES AMONG MOMENTUM, HEAT AND MASS TRANSFER,
-BOUNDARY CONDITIONS,
-DIMENSIONLESS NUMBERS AND THEIR INDIVIDUAL MEANING
-TRANSIENT CONDUCTION: THE MOMENTUM, HEAT AND MASS TRANSFER TRANSIENT CASES SHORT AND LONG TIME SOLUTIONS WITHOUT THE GENERATION TERMS FOR SMALL , MODERATE AND HIGH BIOT NUMBER. TRANSIENT CONDUCTIVE HEAT TRANSFER WITH PHASE TRANSITION, THE CASE OF FOOD THAWING.

PART 2 TRANSPORT PHENOMENA SPECIAL TOPICS
-MOMENTUM TRANSFER CASES OF INTEREST TO FOOD PROCESSING
-THE HEAT TRANSFER SOURCE TERM IN FOOD PROCESSES. VISCOUS DISSIPATION. LATENT HEAT. MICROWAVE HEATING OF FOODS. ELECTROMAGNETIC SOURCE TERM. ELECTRICAL AND DIELECTRIC SOURCE, RELEVANCE OF EXTERNAL HEAT TRANSFER COEFFICIENT.
-THE MASS TRANSFER SOURCE TERM: TRANSPORT AND REACTION IN PLUG FLOW: THE ZERO-ORDER RATE. FIRST ORDER RATE. SIMULTANEOUS REACTIONS. OTHER MODELS (ENZYMATIC REACTIONS , PASTEURIZATION . .. )
-MOMENTUM, HEAT AND MASS TRANSFER IN PIPE FLOW: LAMINAR AND TURBULENT FLOW. THE EFFECT OF VISCOUS GENERATION
-AGITATED SYSTEMS: GENERAL CONCEPTS. THE INTERFACE RENEWAL APPROACH. DIMENSIONLESS NUMBERS. SCALE UP
-SIMULTANEOUS HEAT AND MASS TRANSFER IN SOLID FOOD SYSTEMS: TRANSPORT TO THE PRODUCT. TRANSPORT INSIDE THE PRODUCT. THE EVAPORATION-ZONE AND THE CRUST FORMATION.
-THE PROBLEM OF SHRINKAGE:THE APPROACH OF CRANK. A MODIFIED CRANK APPROACH. OTHER APPROACHES.
NUMERICAL WORKSHOPS ON TRANSPORT PHENOMENA PROBLEMS OF INTEREST FOR FOOD PROCESSING.
Metodi Didattici

ATTENDANCE MODE


ATTENDANCE TO THE COURSE IS MANDATORY.

TEACHING LANGUAGE


ENGLISH.

PLACE AND TIME OF DELIVERY


THE COURSE IS DELIVERED AT THE FACULTY OF ENGINEERING. PLEASE LOOK UP INTO THE COURSE WEBPAGE (WWW.MINERVA.UNISA.IT/SERV/TPFP) FOR THE INDICATION OF THE TIMETABLE AND OF THE CLASSROOM.
Verifica dell'apprendimento
THE EVALUATION WILL BE CARRIED OUT BY A WRITTEN TEST AND AN ORAL INTERVIEW. THE ESSENTIAL CONDITION TO PASS THE EXAM IS THE ABILITY TO IDENTIFY, IN A GIVEN PROBLEM, THE MOST RELEVANT PHENOMENA AND TO WRITE THE PROPER MODEL EQUATIONS. THE FINAL MARK, BETWEEN EIGHTEEN AND THIRTY CUM LAUDE, DEPENDS ON THE DEMONSTRATED ABILITY TO MASTER THE COURSE’S ISSUES.
Testi

COURSE TEXT-BOOK


  • [1] R. B. BIRD, W. E. STEWART, E. N. LIGHTFOOT, "TRANSPORT PHENOMENA", 2ND EDITION, JOHN WILEY & SONS, NEW YORK, 2002.

  • FURTHER SUGGESTED SOURCES
  • [2] R. S. BRODKEY, H. C. HERSHEY, "TRANSPORT PHENOMENA: A UNIFIED APPROACH", BRODKEY PUBLISHING, COLUMBUS, OHIO, 2001 (FORMERLY: JOHN WILEY & SONS, NEW YORK, 1988).

  • [3] I. TOSUN, "MODELING IN TRANSPORT PHENOMENA: A CONCEPTUAL APPROACH", 2ND EDITION, ELSEVIER SCIENCE, AMSTERDAM, 2007.

  • [4] M. ZLOKARNIK, "SCALE-UP IN CHEMICAL ENGINEERING", WILEY-VCH VERLAG GMBH & CO., WEINHEIM, 2002.

  • [5]A. IBARZ, G. V. BARBOSA-CÁNOVAS, "UNIT OPERATIONS IN FOOD ENGINEERING", CRC, BOCA RATON, 2003.

  • OTHER SOURCES WILL BE SUGGESTED AND PROVIDED DURING THE COURSE
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      BETA VERSION Fonte dati ESSE3 [Ultima Sincronizzazione: 2019-03-11]