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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)
P. Masi. Ingegneria alimentare. Modelli predittivi della tecnologia alimentare. Doppiavoce.
P. Masi. Esercitazioni di ingegneria alimentare. Guida alla risoluzione dei problemi. Doppiavoce.
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