{"id":2947,"date":"2023-07-27T11:51:17","date_gmt":"2023-07-27T08:51:17","guid":{"rendered":"http:\/\/www.food.ihu.gr\/?post_type=course&#038;p=2947"},"modified":"2026-01-13T16:26:09","modified_gmt":"2026-01-13T14:26:09","slug":"276-190901","status":"publish","type":"course","link":"https:\/\/www.food.ihu.gr\/en\/courses\/276-190901\/","title":{"rendered":"Food Process Design"},"author":6,"template":"","meta":[],"semester":[42],"course_type":[80],"acf":{"code":"276-190901","semester":42,"level":"1","teaching_activities":{"activity_1":{"description":"Lectures","weekly_hrs":5,"ects":12},"activity_2":{"description":"Practical Exercises","weekly_hrs":2,"ects":""},"activity_3":{"description":"","weekly_hrs":"","ects":""},"activity_4":{"description":"","weekly_hrs":"","ects":""},"activity_5":{"description":"","weekly_hrs":"","ects":""}},"type":80,"language":"Greek (English for Erasmus students)","erasmus":"\u039d\u03b1\u03b9","url":"","prerequisites":[2489],"instructors":[1465,1541],"coordinator":"","content":"Unit 1: Design of food industrial units\r\n<ul>\r\n \t<li>Flowcharts and flow symbols. Continuous and batch processes. Flowsheet synthesis. Evaluation criteria.<\/li>\r\n \t<li>Phases of design process. Preliminary feasibility report. Detailed technical and economic report. Final construction report.<\/li>\r\n<\/ul>\r\nUnit 2: Simulation as design tool\r\n<ul>\r\n \t<li>Process modeling. Mass and energy balances. Equipment sizing.<\/li>\r\n \t<li>Formulation and solution of design equations. Degrees of freedom analysis. Processes with recycle streams. Equation solution methods.<\/li>\r\n \t<li>Simulation software. Development of a simulation model in SuperPro Designer: registration of components, specification of processes and their operating parameters. Model solution.<\/li>\r\n<\/ul>\r\nUnit 3: Environmental Assessment\r\n<ul>\r\n \t<li>Estimation of process waste flows (solids, liquids and gases). Best practices in minimizing waste with recycling, reuse and valorization of by-products.<\/li>\r\n \t<li>Evaluation of quantity and environmental load of liquid wastes. Preliminary design of a liquid waste processing facility.<\/li>\r\n<\/ul>\r\nUnit 4: Economic Analysis\r\n<ul>\r\n \t<li>Calculation of equipment cost and overall capital investment. Use of Marshall&amp;Swift indices for time adjustment of equipment cost.<\/li>\r\n \t<li>Calculation of annual operating costs. Feasibility study with the use of economic indices (POT, ROI, internal interest, NPV).<\/li>\r\n<\/ul>\r\nUnit 5: Technical Reporting\r\n<ul>\r\n \t<li>Goal and objective of a technical report. Basic structural elements.<\/li>\r\n \t<li>First part of a technical report: front pages, titles, study group, accompanying letter, abstract and table of contents. Catalog of abbreviations. Page and chapter numbering.<\/li>\r\n \t<li>Second part of a technical report: introduction, main part, chapter presentation.<\/li>\r\n \t<li>Presentation of figures, tables and equations. Use of citations. Catalog of bibliographical references \u2013 sources of references. Addendums. Differences between technical reports, scientific articles and theses.<\/li>\r\n<\/ul>","goals":"The course covers subjects related to the design and operation of integrated industrial processes and how to deal with them in practice by performing an original techno-economic analysis (capstone project) of a selected food production process. The project is executed by groups of three students. The course aims to achieve the following learning outcomes for students:\r\n<ul>\r\n \t<li>Constructive synthesis of knowledge and skills acquired during the curriculum in solving a \u2018real\u2019 problem.<\/li>\r\n \t<li>Recognition, understanding and analysis of the physical phenomena exploited by the industrial processes and the ability to describe them mathematically.<\/li>\r\n \t<li>Acquisition of practical experience in the use of computer-aided design and simulation software such as SuperPro Designer.<\/li>\r\n \t<li>Acquisition of practical experience in the use of the above knowledge and analytical skills in the design of an industrial-scale process and its comprehensive analysis with technological, environmental and economic criteria.<\/li>\r\n \t<li>Working knowledge on how to perform a technical study, develop a report and make an oral presentation.<\/li>\r\n \t<li>Recognition of the basic parts in a technical report.<\/li>\r\n \t<li>Practice in technical report write-up and the evaluation methods for best representation of content.<\/li>\r\n<\/ul>","skills":"<ul>\r\n \t<li>Analysis, interpretation and synthesis of information collected in scientific bibliography using information and communication technology.<\/li>\r\n \t<li>Design and synthesis of innovative solutions.<\/li>\r\n \t<li>Comparative and multi-criteria analysis of proposed solutions.<\/li>\r\n \t<li>Use and processing of incomplete and\/or conflicting information.<\/li>\r\n \t<li>Write-up of technical reports and their defense in oral presentations.<\/li>\r\n \t<li>Working in an interdisciplinary environment.<\/li>\r\n \t<li>Autonomous work.<\/li>\r\n \t<li>Team work.<\/li>\r\n \t<li>Decision making.<\/li>\r\n<\/ul>","teaching_methods":"Face to face:\r\n<ul>\r\n \t<li>Lectures (theory and practical exercises) in the classroom.<\/li>\r\n \t<li>PC-lab: software training, electronic literature search, technical report write-up.<\/li>\r\n<\/ul>","ict_usage":"<ul>\r\n \t<li>Lectures with PowerPoint slides using PC and projector.<\/li>\r\n \t<li>Notes and literature in electronic format.<\/li>\r\n \t<li>Posting course material and communicating with students on the Moodle online platform.<\/li>\r\n \t<li>Use of scientific software.<\/li>\r\n<\/ul>","teaching_organization":{"activity_1":{"description":"Lectures","workload":45},"activity_2":{"description":"Practical exercises","workload":15},"activity_3":{"description":"Techno-economic Study","workload":180},"activity_4":{"description":"Independent study for oral presentation and examination","workload":60},"activity_5":{"description":"","workload":""},"activity_6":{"description":"","workload":""}},"students_evaluation":"Evaluation methods:\r\n<ul>\r\n \t<li>Group report (techno-economic study) (50% of the final grade).<\/li>\r\n \t<li>Final oral examination (50% of the final grade).<\/li>\r\n \t<li>Compulsory oral presentation of the report in interim stages.<\/li>\r\n<\/ul>\r\nThe evaluation criteria are presented and analyzed to the students at the beginning of the semester and are available at the course website.","bib_textbooks":"<ol>\r\n \t<li>Peter M.S., Timmerhaus K.D., Plant Design and Economics for Chemical Engineers, McGraw-Hill, 1990.<\/li>\r\n \t<li>McCabe W., Smith J., Harriott P., \u0392\u03b1\u03c3\u03b9\u03ba\u03ad\u03c2 \u03a6\u03c5\u03c3\u03b9\u03ba\u03ad\u03c2 \u0394\u03b9\u03b5\u03c1\u03b3\u03b1\u03c3\u03af\u03b5\u03c2 \u039c\u03b7\u03c7\u03b1\u03bd\u03b9\u03ba\u03ae\u03c2, 6\u03b7 \u0388\u03ba\u03b4\u03bf\u03c3\u03b7, \u039c\u03b5\u03c4\u03ac\u03c6\u03c1\u03b1\u03c3\u03b7: \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a4\u03b6\u03b9\u03cc\u03bb\u03b1, \u0398\u03b5\u03c3\u03c3\u03b1\u03bb\u03bf\u03bd\u03af\u03ba\u03b7, 2003.<\/li>\r\n \t<li>Maroulis Z., Saravacos G., Food Process Design, Marcel Dekker, NY, 2003.<\/li>\r\n \t<li>Himmelblau D.M., Riggs J.B., \u0392\u03b1\u03c3\u03b9\u03ba\u03ad\u03c2 \u0391\u03c1\u03c7\u03ad\u03c2 \u03ba\u03b1\u03b9 \u03a5\u03c0\u03bf\u03bb\u03bf\u03b3\u03b9\u03c3\u03bc\u03bf\u03af \u03c3\u03c4\u03b7 \u03a7\u03b7\u03bc\u03b9\u03ba\u03ae \u039c\u03b7\u03c7\u03b1\u03bd\u03b9\u03ba\u03ae, 7\u03b7 \u0388\u03ba\u03b4\u03bf\u03c3\u03b7, \u039c\u03b5\u03c4\u03ac\u03c6\u03c1\u03b1\u03c3\u03b7: \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a4\u03b6\u03b9\u03cc\u03bb\u03b1, \u0398\u03b5\u03c3\u03c3\u03b1\u03bb\u03bf\u03bd\u03af\u03ba\u03b7, 2006.<\/li>\r\n \t<li>Douglas J., Conceptual Design of Chemical Processes, McGraw-Hill, 1988.<\/li>\r\n \t<li>Tchobanoglous G., Leverenz \u0397., A GUIDEBOOK ON THE PREPARATION OF TECHNICAL REPORTS, PAPERS, AND PRESENTATIONS, NY, 2010.<\/li>\r\n<\/ol>","bib_journals":""},"_links":{"self":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2947"}],"collection":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course"}],"about":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/types\/course"}],"author":[{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/users\/6"}],"version-history":[{"count":17,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2947\/revisions"}],"predecessor-version":[{"id":7769,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2947\/revisions\/7769"}],"acf:post":[{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/staff\/1541"},{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/staff\/1465"},{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2489"}],"acf:term":[{"embeddable":true,"taxonomy":"course_type","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type\/80"},{"embeddable":true,"taxonomy":"semester","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester\/42"}],"wp:attachment":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/media?parent=2947"}],"wp:term":[{"taxonomy":"semester","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester?post=2947"},{"taxonomy":"course_type","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type?post=2947"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}