Teacher
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FIDALEO Marcello
(syllabus)
Rheology of food and biotechnogical products. Transport of liquids. Thermal death and thermal damage kinetics. Macroscopic mass balances under stationary and non-stationary conditions. Energy balance. Application of the macroscopic energy and mass balance to food and biotechnological systems. Mass transfer. Heat transfer under non-stationary conditions (heat penetration curve). Heat exchangers. Thermal treatments and relative devices. Main unit operations in the food and biotechnology industry: evaporation, freezing, drying under air flow, distillation, solid-liquid extraction, membrane separation operations, filtration, centrifugation.
(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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