Modelling in food engineering

Course Description

Through lectures, seminars and exercises, a systematic approach to modeling is acquired (extraction of important parameters of the production process).
The course enables the acquisition of knowledge related to the optimization of production operations and processes by applying prepared computer models in various computer programs for engineering purposes in food technology processes. Knowledge of the synthesis and analysis of the functions of basic operations in the food industry is also acquired (mass transfer balances, heat, and process kinetics). In addition to theoretical foundations, the emphasis is on practical knowledge through simulations and visualizations of production processes on the computer.
Production processes will be clarified through models, because the development of biotechnical sciences leads to the need to study, monitor and control an increasing number of parameters - morphological, physiological, chemical, etc. The progressive increase of parameters and data which, in very complex relationships, is facilitated by statistical models and procedures which provide a complete overview of the observed system which is the observed subject.

• Virtualize production and processes in food engineering
• Through examples, exclusively from the biotechnical field (with special reference to the food industry), demonstrate the application and expediency of modeling with the aim of extracting key information from the observed measurement system.

Lectures

Lectures = 10 h
Seminars = 15 h
Exercises = 25 h

Literature

1. Valinger, D., Gajdoš Kljusurić, J., Bursač-Kovačević, D., Putnik, P., Jambrak Režek, A. (2020) Microorganisms and food products in food processing using full factorial design. In Mathematical and Statistical Applications in Food Engineering (ed. Sevda & Singh), CRC Press, USA. pp 36-50.
2. Gajdoš Kljusurić J., Jurinjak Tušek A., Valinger D., Benković M., Jurina T. (2018) Multicriteria Decision Analysis: Linear and Non-linear Optimization of Aqueous Herbal Extracts. In: Berbel J., Bournaris T., Manos B., Matsatsinis N., Viaggi D. (eds) Multicriteria Analysis in Agriculture. Multiple Criteria Decision Making. Springer, Cham
3. Benković, M., Valinger, D., Jurina, T., Jurinjak Tušek, A., Gajdoš Kljusurić, J. (2018) Cocoa Powder Drink Mix: The Application of a Non-Invasive NIR Spectroscopy Technique for the Fast In-Line Determination of Mixture Composition // Diversified benefits of cocoa and chocolate / Zayas Espinal, Bonifacia (ur.). New York: Nova Science Publishers, pp 93-114.