Teacher
|
FIDALEO Marcello
(syllabus)
Rheology of food and biotechnological 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)
R. Paul Singh, Dennis R. Heldman. Principi di Tecnologia Alimentare. Casa Editrice Ambrosiana.
|