FPE-35303 Sustainable Food and Bioprocessing - Flow and pinch analysis (DL)

Course

Credits 3.00

Language of instruction:

English.

Contents:

In this course we will study the influences of different choices in food production and processing methods. The evaluation of existing and new technologies requires appropriate evaluation instruments, plus a process system design that allows optimal use of resources and technologies. This course will provide analytical instruments: (1) Analysis of mass and heat flows, and (2) Pinch Analysis, for the evaluation on efficient use of raw materials, energy, water and other utilities for various food production systems (from large-scale supply chain, factory level, down to product and unit operation level).

Learning outcomes:

After successful completion of this course students are expected to be able to:
- prepare Sankey diagrams for heat and mass flows;
- apply pinch analysis to relatively complex (continuous) production systems.

Activities:

Knowledge clips, digital exercises, case studies.

Examination:

Remote proctored written exam.

Literature:

All information will be provided on Blackboard.