Course code:

TEP10

Course title:

Heat Pumping Technologies in the Food Industry

Lecturer(s):

Prof. Trygve M. Eikevik, Assos. Prof. Odilio Alves-Filho

Recommended previous knowledge:

It is recommended to have one or both of the two following courses TEP4255 Heat Pumping Processes and Systems and TEP4265 Food Engineering

Description:

The lectures will focus on design and use of heat pumping technologies within the food engineering area with the following keywords: properties of food, shelf life of food, cooling, freezing, cold storage, thawing. Modelling of non-stationary heat and mass flow processes. Refrigeration storage: types, design, insulation techniques, arrangements and projecting, dehydrations of goods. System solutions of heat pumping equipments in the food industry, energy conservation, energy analysis, cold chain nationally and internationally. The course will be organised and adjusted according to the needs of knowledge in the project and master thesis.

Course material:

Compendium and selected publications

Teaching method:

Lectures and study groups, practical training.

Purpose:

Give detailed knowledge within applied refrigeration and heat pumping technologies together with the most central dewatering and drying technologies within the food processing industry

Credits:

3.75 study point

Examination type:

Oral