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17766 Operazioni unitarie della tecnologia alimentare in Food and Wine Technologies L-26 0 MORESI Mauro
(syllabus)
PROGRAM Definition and characteristics of the food sector - Main units of measurement and chemico-physical properties of foods - Flow sheet of selected food processes and formulation of their material and energy balances - Momentum transfer of food products (elementary fluid mechanics, Bernouilli principle, centrifugal pumps) - Heat transfer theory and equipment (i.e., double tube, bundle, finned-tube, plate, spiral, and scraped-surface heat exchangers; jacket and coil); - Unsteady-state heat conduction for simple regular solid shapes, such as rectangular slabs, long cylinders and spheres. - Food pasteurization and sterilization: principles, HTST and UHT processes, biological quality; batch and continuous processes; aseptic packaging - Evaporation - Psychrometrics and water activity in foods - Food drying and freeze-drying.
(reference books)
Lecture Notes (PDF files) on http://moodle.unitus.it/moodle/or on Google DRIVE with access link provided during the first lesson.
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