Course - Process Technology - TMAT1010
TMAT1010 - Process Technology
About
Examination arrangement
Examination arrangement: School exam
Grade: Letter grades
| Evaluation | Weighting | Duration | Grade deviation | Examination aids |
|---|---|---|---|---|
| School exam | 100/100 | 4 hours | D |
Course content
- Fluids: pressure in liquids and gases, buoyancy and Archimedes law - Flow: continuity equation, Bernoulli equation, laminar and turbulent current, viscosity, Reynolds numbers, Hagen-Poiseuilles equation - Sedimentation and centrifugation: Stokes law and sedimentation speed, centrifugal force and applications - Pumps and valves: calculation of friction loss and pump height, plant and pump characteristics, system design and pump selection, cavitation and suction height (NPSH), fluid flow regulation, pumps coupling - Heat transport: conduction, thermal radiation, convection, insulation and energy economics, heat exchanger calculations, heating time - Heating technology: about hot water and steam for heating - Thermodynamics: 1st and 2nd headline, on heat, work and internal energy, isochoric, isothermal, isobar and adiabatic processes, circuitry, efficiency and energy quality - Cooling plant: cold-circuit process, p-h diagram, cold and heat factor, refrigerant, cooling system design - Heat pumps: low and high energy, energy sources for heat pumps, dimensioning, temperature lift and heat factor
Learning outcome
It is expected that the student can / may have:
Knowledge: - have knowledge of heat and mass transport and associated equipment used in the food industry - have knowledge about the dimensioning of processing plants used in the food industry - have knowledge of basic thermodynamic processes and refrigeration and heating technology in the food industry
Skills: - can perform calculations of flow velocity and pressure in gases and liquids - can evaluate equipment and carry out estimates of estimates for the transport of liquids in the food industry - can explain the physical basis for sedimentation and centrifugation and to disable calculations of sedimentation speed - can explain different types of heat transport and perform calculations for energy economy in the food industry - can explain the elements in a cold-tech circuit process and carry out estimates of estimation of cold systems - can explain physical principles and energy sources for heat pumps
General competence: - can explain generally about process technology and energy turnover in the food industry - can evaluate and choose methods that provide the best economic, sustainable and process technology benefit.
Learning methods and activities
Per week: Lecture hours: 6h; Practice hours: 4h; Specialization hours: 4h.
Compulsory assignments
- Compulsory exercises
Further on evaluation
The number of exercises is 6, all must be approved to go to the exam. The compulsory exercises are valid for four semesters including the semester in which they are approved. If the course is retaken after this, the exercises must be completed and approved again. Examination Aid: Particularly simple calculator - one of the types Casio fx-82ES PLUS, Casio Fx-82EX, Citizen SR-270X, Citizen SR-270X College, Hewlett Packard HP30S. Formula booklet 2 pages attached to the exam set.
New / postponed exam: August
In the case of applications for crediting, approving and filing of subjects from previous cohorts or other institutions' corresponding education programs, each application will be processed individually and the applicant must be able to include credits reduction on overlapping subjects.
Specific conditions
Admission to a programme of study is required:
Food Science, Technology and Sustainability (MTMAT)
Recommended previous knowledge
Knowledge of physics and mathematics.
Required previous knowledge
Study rights requirements. Admission to the course is subject to a Bachelor's degree in Food Science, Technology and Sustainability, NTNU, Trondheim. If capacity, other students may apply to take the course.
Course materials
Kompendier i Prosessteknologi, Matteknologisk utdanning, HiST
Credit reductions
| Course code | Reduction | From | To |
|---|---|---|---|
| MK301915 | 5.0 | AUTUMN 2019 | |
| MF104314 | 3.0 | AUTUMN 2019 | |
| BTA3001 | 7.5 | AUTUMN 2020 |
No
Version: A
Credits:
7.5 SP
Study level: Foundation courses, level I
Term no.: 1
Teaching semester: SPRING 2025
Language of instruction: Norwegian
Location: Trondheim
- Food Subjects
Department with academic responsibility
Department of Biotechnology and Food Science
Examination
Examination arrangement: School exam
- Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
- Spring ORD School exam 100/100 D INSPERA
-
Room Building Number of candidates - Summer UTS School exam 100/100 D INSPERA
-
Room Building Number of candidates
- * The location (room) for a written examination is published 3 days before examination date. If more than one room is listed, you will find your room at Studentweb.
For more information regarding registration for examination and examination procedures, see "Innsida - Exams"