FST2175 Thermodynamics and Food Plant Design

At the end of this module, students will: Demonstrate deep knowledge of the Thermodynamics principles, which are applied to food processing Use knowledge and skills in industrial drawing and electricity to design food plant layouts and install processing equipment and instruments.

Learning outcomes

Having successfully completed the module, students should be able to:

• Explain different units used in food processing;
• Use mathematical and physical principles to solve basic food engineering problems;
• Explain principles of fluid flow such as characteristics of fluids, fluid frictions and others as applied to food processing;
• Apply heat transfer during food processing;
• Use thermal processing in food processing such as milk, juices, syrups and others;
• Evaluate physical properties of food materials for processing suitability;
• Design appropriate processing units for specific food products.

This module contains the following units:

• Unit 1: Engineering Thermodynamics
• Unit 2: Industrial Drawing and Food Plant Design
• Unit 3: Calorimetric and Fundamentals of Heat Transfer

Facilitators:

MUGWANEZA Francois

e-mail: fmugwaneza2012@gmail.com

Telephone: +250788519447