73552 - Laboratory Of Food Processing Plants M

Course Unit Page

SDGs

This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.

Responsible consumption and production

Academic Year 2018/2019

Learning outcomes

On successful completion of the module, students will know the fundamentals of the specific unit operations which are the basis of the food industry. Furthermore they will be able to operate effectively on the parameters of the process and on the characteristics of the apparatuses which finally determine the economic and the quality of the product.

Course contents

Requirements/Prior knowledge

A prior knowledge and understanding of mass and energy balances, mechanisms of heat transport and basic chemical kinetics is required to attend with profit this course.

In addition, students should master the utilization of spreadsheets.

Fluent spoken and written Italian is a necessary pre-requisite: all lectures and tutorials, and all study material will be in Italian.

 

Course Contents

-Aims of the food industry. 

-Unit operations in the food industry: effects on the sensorial and nutritional properties of food.

-The importance of the preservation of the sensorial and nutritional properties. Shelf life concept.

-Hints on the software for the solution of the balance equations: methods for the solution of the differential equations of balance.

-Unit operations and their application to the food industry

Separations with mass and/or energy transport:

> Membrane separations

 

-Chemical and biochemical reactions in the food industry:


> Thermal treatments: pasteurization and sterilization

Laboratory simulation of the thermal treatment of canned foods in a retort.

> UV sterilization

>Cooking: The effect of temperature on cooking time.

Laboratory experience on the a cooking process and its mathematical modeling.

 

Readings/Bibliography

Fundamentals of Food Process Engineering by R.T.Toledo,Aspen publishers inc., Gaithersburg, Maryland 1999

Chemical Engineering for the Food Industry, by Fryer, Pyle and Rielly, Blackie Academic & Professional, 1997.

Introduction to Food Engineering, by Singh and Heldmann, Academic Press Harcourt Brace & Company, 1993.

Teaching methods

Power point presentations on the topics of the course. Lessons on the chalkboard.

Experiences in the computer room and laboratory experiments.

Simulation programs.

Case studies.

Assessment methods

Report on a chosen topic or on an experiment.

Test in laboratory.

Teaching tools

Power point presentations.

Application of mathematical models to simulate and analyze thermal processes.

Laboratory facilities for the correct kinetic analysis of a food cooking.

Office hours

See the website of Giovanni Camera Roda