Unit Operations

Course Coordinator

ECTS points:


Course number:
32414; 32424

Course Description


  1. Working principle, types and purpose of pumps.
  2. Working principle, classification, elements and purpose of fans. Necessary parameters for selection and fan control.
  3. Sedimentation, coagulation and floculation. Main parameters for operation, application and classification. Introduction to mass balance.
  4. Definition of filtration and basic parameters. Definition of chemical and biological processes on filters. Classification of filtration equipment, basic working principle. Introduction to ultrasonic filtration.
  5. Operation, forces and processes during centrifugation. Classification and types of centrifuges. Basic working principle.
  6. Basics of sieving operation, definition of all relevant parameters. Particle size analysis, classification and types of sieving equipment. Types, function and classification of sieves. Laser particle size measuring and analysis.
  7. Types of mills and milling. Parameters necessary for milling operation.
  8. Principles of gas purification, classification of equipment, and purification principles. Definition of parameters used for calculations. Working principle of cyclones and electric air filtration.
  9. Definition and parameters of mixing operation. Application of mixing in food and other industries. Mixer parameters. Mixing of various phases. Working principle and types of mixers.
  10. Introduction to kneading operation. Parameters for kneading process and equipment. Kneading elements and classification.
  11. Introduction to operation, application and working principle of evaporation process. Evaporation process parameters, classification and types of evaporators. Mass and energy balance during evaporation process.
  12. Basic drying parameters, working principle of drying, classification and types of dryers. New technologies in drying, ultrasonic drying.
  13. High hydrostatic pressure food processing, working principle, classification of equipment. Influence of food material, optimization of process parameters.
  14. Principle of high and low intensity ultrasonics, application in food and other industries. Basic concepts in acoustics.
  15. Distillation types, classification of equipment, application in food industry. Distillation parameters. Rectification.


  • explain basic working principles and criteria for selection of food and bioprocess industry equipment
  • use filtration, centrifugation, milling, mixing, drying, sieving and other equipment
  • optimize, adapta or improve unit operation for specific purpose in the food industry
  • establish process parameters for processing equipment and calculate relevant parameters for equipment selection
  • develop unit operation for any food industry branch

To enrol in this course, the following courses must be completed:

  • Principles of Engineering
  • Physics
  • Matemathics 1
  • Matemathics 2
  • Transport Phenomena
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