31285 - Unit Operations

Learning outcomes

The aim of this course is to supply the knowledge of the main operations to put into effect on the raw materials and on the semifinisched to the production of the foods. in particular wide space to the conservation and stabilisation operations it is dedicated.

Course contents

Preliminary operations. Operations of separations: filtration, sedimentation, flotation, centrifugation, pressing. Distillation: equilibrium curves, simple and split distillation. Food conservation and stabilisation: physical and chimicals methods. Heat treatments: concentration, evaporation, drying, liophilisation, pateurisation and sterilisation. Low temperatures tratments: refrigeration, freezing, deep-freezing.

Readings/Bibliography

Cheftel J.C., Cheftel H., Besancon P., Biochimica e Tecnologia degli Alimenti, Edagricole Bologna 1998 Lerici C.R., Lercker G., Principi di Tecnologie degli Alimenti, CLUEB Bologna 1983 Peri C., Zanoni B, Manuale di Tecnologie Alimentari, CUSL, Milano 1994, Pompei C., La trasformazione industriale di frutta e ortaggi, Edagricole, Bologna 2005

Teaching methods

During the course the thematic ones connected to the single technological participations will be faced. The lessons in classroom will be supported from practices on systems pilot that will concur with the student to apply the several unitary operations directly and to face practical cases us.

Assessment methods

To the end of the course a written test is previewed composed from more questions to multiple answer. Following the level of learning will be carried out through an oral examination composed from three questions

Teaching tools

Practice on pilot siystems. Specific didacticts materials: monography, CD, powerpoint etc.

Office hours

See the website of Claudio Riponi