|Course coordinator(s)||dr. ir. AEM Janssen|
|Lecturer(s)||dr. ir. MH Vermuë|
|dr. ir. AEM Janssen|
|Examiner(s)||dr. ir. MH Vermuë|
|dr. ir. AEM Janssen|
Language of instruction:
Assumed knowledge on:
BPE-20806 Separation Process Design or FPE-20306 Food Engineering.
FPE-30806 Sustainable Food and Bioprocessing; BPE-60312 Bioprocess Design; FQD-60312 Product and Process Design.
This course will give you a sound basis for understanding the principles of virtually all transfer processes. The focus will be on understanding the principles of the process, and from that to learn how to improve processes, or design better processes based on new principles. In this course we use the Maxwell-Stefan theory. You will learn how to combine applied thermodynamics, mass, energy and force balances and empirical models for physical transport phenomena in the design of transfer or separation processes that are used in the food industry, the biotech industry, or in waste treatment. Examples of processes that you will design using the theory from this course are: recovery of proteins or antibiotics from a fermentation broth, concentration of juice with membranes, purification of waste water and gas, crystallisation and drying of product, migration behaviour in food packaging materials, and leaching of heavy metals from waste streams.
After successful completion of this course students are expected to be able to:
- analyse thermodynamic phase equilibria from the chemical potential of a component in the phases involved;
- evaluate the feasibility of a design of the process using thermodynamic equilibrium models;
- apply the Maxwell-Stefan theory and derive a general diffusion equation based on this theory;
- analyse various transfer processes in food- and bio- and environmental technology by application of the general diffusion equation;
- design and evaluate the required size or capacity of transfer equipment in a given process design, e.g. a membrane process, packed-bed absorber or adsorption column.
There is a limited number of lectures, most of the time is used for exercises. A case study will be done by groups of two students.
The final mark is based on:
- a written exam with open questions (95%);
- the case study (5%).
The case study is highly recommended, but not compulsory.
The mark of the case study only counts when it is higher than the mark of the written exam.
We use a syllabus; information will be emailed to registered students in October.
Handouts and exercises will be available online.
|Verplicht voor:||MBT||Biotechnology||MSc||D: Process Technology||2AF|
|Keuze voor:||MBT||Biotechnology||MSc||E: Environmental and Biobased Biotechnology||2AF|
|MFT||Food Technology||MSc||C: Product Design||2AF|
|MFT||Food Technology||MSc||H: Sustainable Food Process Engineering||2AF|