|
Teacher
|
Moscetti Roberto
(syllabus)
Physical quantities and units of measurement
Thermodynamic system
Basic knowledge:
- density, concentration, relative humidity, moisture content of a food, temperature, pressure and enthalpy
- water status diagram
- thermodynamics, energy, work and power
The food raw material
- qualities
- compositing
- physical and physico-chemical and biochemical properties
- susceptibility to damage
- food safety
- shelf-life
Preparation of the raw material (Part I)
- pre-refrigeration
- cleanliness
- sorting and calibration
- peeling
- cutting and shredding
Minimal food processing
Heat treatments by means of
- steam or hot water
- hot air or heated surfaces
- hot use of oils
- radiant energy
Machines and plants for heat removal
Food packaging operations and technologies
Corrosion resistance of materials used in the food industry
Optical food analysis systems
Innovation in the agri-food industry: the 4th industrial revolution (or Industry 4.0)
Process analytical technologies
(reference books)
R. Paul Singh, Dennis R Heldman. Introduction to Food Engineering, 5th edition. Academic Press
P.J. Fellows. Food Processing Technology - Principles and Practice - 4th edition. Elsevier (in acquisto da parte della biblioteca universitaria)
B. Valdez. Food industrial processes. InTech (open access: https://bit.ly/2VyizfU)
|
