Teacher
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FIDALEO Marcello
(syllabus)
Food rheology. Transport of liquid foods. Thermal death and thermal damage kinetics. Macroscopic mass balances under stationary and non-stationary conditions. Application of the macroscopic energy balance to food systems. Mass transfer. Heat transfer under non-stationary conditions (heat penetration curve). Heat exchangers for the food industry. Thermal treatments and relative devices. Main unit operations in the food industry: evaporation, freezing, drying under air flow, distillation, solid-liquid extraction, membrane separation operations, filtration, centrifugation, sedimentation, flotation.
(reference books)
Dario Friso, Mario Niero. Operazioni Unitarie dell’Ingegneria Alimentare. Modelli Fisici e Matematici, Macchine e Impianti. Cleup, 2010. R. Paul Singh, Dennis R. Heldman. Principi di Tecnologia Alimentare. Casa Editrice Ambrosiana, 2015.
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