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118533 Food industry machinery catering logistics in Food and Wine Technologies L-26 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)
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