Learning objectives
Explain the main unit operations of food technology showing the interaction among them in relation with some examples related to food processes. <br />
Describe the fundamentals about the equipment used to run the unit operations showing advantages and or limits <br />
Prerequisites
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Course unit content
Introduction definition of unit operation and food process <br />
Summary of heat transport <br />
Effect of heat on microorganisms: kinetics of heat inactivation <br />
Sterilizing effect and equivalent treatments <br />
Heat penetration in a food <br />
Heat treatment of packed foods <br />
Holding time in the heat exchanger and summary of dynamics of fluids and rheology <br />
Aseptic packing <br />
Not sterilizing heat treatment <br />
Cooking and blanching <br />
Not conventional heat treatments (MW, RF, IR) and not thermal food stabilization treatments <br />
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Chilling, freezing and defrosting <br />
Fluid concentration by evaporation <br />
Crystallization and cryo concentration <br />
Food structure changes due to crystallization <br />
Air and conductive drying <br />
Freeze-drying <br />
Solid liquid separation: solvent extraction and Supercritical Fluid extraction <br />
Vapour liquid separation: distillation <br />
Separation by filtration <br />
Superficial filtration by micro porous and dense membranes <br />
Separation by sedimentation/flotation and centrifugation <br />
Size reduction by homogenization. Food emulsion and foams <br />
Solid food size reduction <br />
Moulding and extrusion <br />
Mixing <br />
Washing and cleaning <br />
Full programme
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Bibliography
<p>Pompei C. Operazioni Unitarie Tecnologia Alimentare. Casa Editrice Ambrosiana</p>
<p>P. J. Fellows <br />
“Food Processing Technology: Principles and Practice” (Woodhead Publishing in Food Science and Technology) Second edition - Woodhead Publishing Ltd, Cambridge England, 2000 <br />
<br />
To deepen <br />
Peri C. - Zanoni B. Manuale di tecnologie alimentari CUSL Editore Milano <br />
R. L. Earle <br />
“Unit Operations in Food Processing” – Free Web edition by Dick and Mary Earle, with the support of the NZIFST: http://www.nzifst.org.nz/unitoperations/index <br />
</p>
Teaching methods
<p>Oral lesson</p>
<p>The examen will be divided into two parts: a preliminary test with questions and multi-choice answers will be followed by an oral examen. </p>
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Assessment methods and criteria
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Other information
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