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