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88173 - Exercises on Application of Unit Operations

Academic Year 2019/2020

                
                        Docente:
                        Alessandra Bendini
                    
                        Credits:
                        3
                    
                        SSD:
                        AGR/15
                    
                        Language:
                        Italian
                    
                        Teaching Mode:
                        Traditional lectures
                        
                            Campus:
                            Cesena
                        
                            Corso:
                            First cycle degree programme (L) in
                            Food Technology (cod. 8528)

                            Teaching resources on Virtuale

Learning outcomes

At the end of the course of "Practices of Applications of Unit Operations" the student knows the practical applications of the main unit operations in food technologies and their effects on characteristics of food products.

Course contents

Prof. Alessandra Bendini is the teacher of the course; Dr. Enrico Valli and Dr. Enrico Casadei, members of the examing Commission, will be involved in some specific practical labs.

Presentation of the course - basic concepts - Trasfer systems: mass and energy balances Part I - Practical I

Trasfer systems: mass and energy balances Part II - Practical II

Mechanisms of heat trasfer systems Part I - Practical III

Mechanisms of heat trasfer systems Part II - Practical IV

Thermal evaporation: spry drying and freeze drying - Practical V

Separation techniques: centrifugation - Practical VI

Separation techniques: filtration - Practical VII

Case-study: applications of unit operations for ice-cream production.

Readings/Bibliography

Carlo Pompei, Operazioni Unitarie della Tecnologia Alimentare, Casa Editrice Ambrosiana (Milano), Ed. 2009, ristampa 2012.

Singh, Heldman, Principi di tecnologia alimentare, Casa Editrice Ambrosiana (Milano), prima edizione 2015.

P.J. Fellows, Food processing Technology - Principles and Practice, Woodehead Publishing Limited, England.

Teaching methods

Theorethical lectures, seminars and practical exercises in the computer lab (using Excel), in teaching laboratory (instruments and equipment for the application of unit operations) and in the olive oil mill at the Campus.

Assessment methods

The knowledge and skills taught in this course will be evaluated by an oral examination.

The final grade of the integrated course of Unit Operations and Applications will be calculated as as mean value of scores reached in the two modules of Unit Operations (6 CFU) and Practices of Application of Unit Operations (3 CFU). The teacher responsible for the registration of the grade is the Prof. Alessandra Bendini.

Teaching tools

To support the teaching: blackboard, PC, projector, students labs, computers lab will be used.

Office hours

See the website of Alessandra Bendini

SDGs

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