Food Process Engineering 1

Course Description

COURSE CONTENT

Lecture:

Operations and processes in food industry – engineering aspects and mathematical interpretation. Mechanical and physical processes – washing, cleaning, peeling, grinding, sorting, pressurization, homogenisation, filtration. Thermal processes (blanching, cooking, roasting, baking). Mass and energetic balances of thermal processes (pasteurisation, sterilization, evaporation). Solid-liquid separation (sedimentation, filtration, pressing). Crystallization. Chemical processes: hydrolysis, hydrogenation, neutralization, esterification,. Enzyme processes:  hydrolysis of pectins, proteins, carbohydrates. Microbial processes - different types of fermentation. Extrusion - material and energy balance and application to food production.

Practice and seminars:

Preliminary operations in food production. Grinding. Particle size determination. Filtration. Non-stationary heat transfer during cooling and freezing. Mass and energetic balance during sterilization, filtration, thermal processes, chilling and freezing.

LEARNING OUTCOMES

• explain the difference between processes and operations in the food industry, state examples of processes in the food industry
• describe and explain chemical and enzymatic processes in the food industry
• describe and explain the physical and mechanical processes in the food industry
• suggest the application of fermentation processes in the food industry
• apply processes in the food industry depending on the specificity of food products (homogenization, emulsifying, extrusion, conches, tempering ...)
• develop  the material and energy balance sheets of various processes in the food industry

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

• Transport Phenomena
• Unit Operations
• Physical Properties of Complex Systems-Foods