Study programmes / C-HE Horticultural Engineering / Food Engineering
Course code:PIN
Course title in language of instruction:Potravinářské inženýrství
Course title in Czech:Potravinářské inženýrství
Course title in English:Food Engineering
Mode of completion and number of credits:Exam (4 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/0
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:master continuing
Semester:WS 2018/2019 - FH
Name of lecturer:prof. Ing. Pavel Zemánek, Ph.D. (examiner, instructor, lecturer, supervisor, tutor)
Prerequisites:none
 
Aims of the course:The aim of this course is to teach students the basic theory of technological processes in the processing of horticultural products to food products and to apply it in calculations of the main parameters of the technical equipment.
Course contents:
1.Introduction to the course (allowance 1/1)
 
a.Characteristics of technological processes of food processing
b.Classification of materials and products in terms of mechanical and physical properties

2.Transportation systems (allowance 2/2)
 
a.Formulation of transport, types of transport facilities, calculation of the transported quantity
b.Pneumatic conveying calculation procedure pneumatic system
c.Hydraulic transport indicative of the calculation procedure

3.Sorting, separation (allowance 1/1)
 
a.theory of sieves , principles of sorting mechanisms
b.selection by parameter

4.Washing and cleaning products (allowance 1/1)
 
a.Analysis Process
b.Determination of parameters of the washing machine drum

5.Crushing, grinding (allowance 1/1)
 
a.Analysis of the process, friction conditions, crowding of material, particle size
b.The performance of the hammer and roll crusher

6.Mixing, homogenization (allowance 1/1)
 
a.mixing theory, the main influence parameters on the mixing process
b.Determination of input mixer

7.Pressing (allowance 1/1)
 
a.Analysis of the process, the principle of calculating the bending
b.Calculation of bending on the hydraulic and mechanical presses

8.Sedimentation (allowance 1/1)
 
a.Sedimentation curve theory centrifuge separation cyclones and hydrocyclones
b.Calculation of the sedimentation tanks

9.Thermal operations (allowance 2/2)
 
a.Cooking, calculate the heat
b.Heat exchangers, heat transmission, the calculation of heat transfer surfaces
c.The calculation of heat consumption for reboiler

10.Filtration (allowance 1/1)
 
a.The flow calculation at the plate filter
b.Flow calculation for precoating filter

11.Chilling, freezing (allowance 1/1)
 
a.cooling process theory, the cooling circuits
b.cooling circuits, metabolism and energy balance, the basic parameters

12.Package (allowance 1/1)
 
a.Classification of materials in terms of packaging, packaging sequence
b.Distributors, calculation of parameters of packaging lines
c.Palletizing, containerization, capacitance calculations, criteria for choice

Learning outcomes and competences:
Generic competences:
 
-ability to apply knowledge
-ability to communicate with professionals in different field of study
-ability to solve problems
-basic computing skills
-skilled at utilizing and processing information
-work in team

Specific competences:
 
-Ability mathematical formulation of the problem and use numerical skills to solve it
-Application skills of professional knowledge.
-Competence to carry out engineering calculations
-Knowledge of the theoretical basics of technological procedures in the processing of fruit and vegetables
-Skills associated with the use and processing of information

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:80% participation in lectures.
For each topic is handled individually enter numerical example (total 10 subjects), submission and evaluation of minimally sign C is the first condition of credit.
Final examination in the last week (the minimum score of 70%).
 
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
     consultation40 h
Self-study
     preparation for exam60 h
     preparation for regular assessment30 h
     preparation of presentation26 h
     writing of seminar paper40 h
Total224 h

Basic reading list
  • RUŽBARSKÝ, J. Potravinářská technika. FVT, 2005. 560 p. ISBN 80-8073-410-0.
  • ROH, J. -- ANDRT, M. Mechanizace zemědělské výroby II : (mechanizace rostlinné a živočišné výroby). Jinočany: H&H, 1992. 191 p.
  • ŠTENCL, J. Potravinářské inženýrství. 1st ed. Brno: Vysoká škola zemědělská, 1994. 131 p. ISBN 80-7157-127-X.
  • ŠŤASTNÝ, M. Nové trendy v zemědělské technice: (Část 1 - Mechanizace rostlinné výroby). Studijní zpráva. Praha: Ústav zemědělských a potravinářských informací, 1997. 62 p. ISBN 80-86153-31-0.
  • BURG, P. -- ZEMÁNEK, P. Technika pro vinařství: technické výpočty. 1st ed. Brno: Mendelova univerzita v Brně, 2015. 62 p. ISBN 978-80-7509-190-1.
  • DVOŘÁK, Z. Základy chladící techniky. Praha: SNTL, 1986. 246 p.