Food processing system design (6cr)

Objective

Upon completion of the course, the student will
- be competent in calculating the capacity of a production line formed from unit processes as well as other claculations associated with selection and measuriments. -- be introduced to mathematical problems associated with the material and energy balances of a production line, capacity and other calcultions that affect the choice of equipment
- acquire practical know-how in carrying out a factory design project, starting from designing and ending with a functional factory.

Content

- Phases involved in designing and creating a production plant
- Specifications of food process
- Process synthesis
- Dimensioning a production line
- Profitability
- Optimisation of process parameters
- Reference calculations
- Group work in a project

Qualifications

Plant design and Food processes

Assessment criteria, satisfactory (1)

Satisfactory (1...2): The student knows and understands to a basic concepts and methods of process design and development, and is able to apply them to usual problems.

Good (3...4): The student is familiar with the concepts and methods of process design and development, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Excellent (5): The student is familiar with the concepts and methods of design and development, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Materials

To be announced at the beginning of the course. Maroulis, Z.B. & Saravacos, G.D. 2003. Food Process Design. N.Y.: Marcel Dekker, Inc. 506 p.
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_EN&bibId=56023

Teaching methods

Lectures, assignments and group work