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Teacher
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MORESI Mauro
(syllabus)
PROGRAM
Definition and characteristics of the food sector
- Main units of measurement and chemico-physical properties of foods
- Flow sheet of selected food processes and formulation of their material and energy balances
- Momentum transfer of food products (elementary fluid mechanics, Bernouilli principle, centrifugal pumps)
- Heat transfer theory and equipment (i.e., double tube, bundle, finned-tube, plate, spiral, and scraped-surface heat exchangers; jacket and coil);
- Unsteady-state heat conduction for simple regular solid shapes, such as rectangular slabs, long cylinders and spheres.
- Food pasteurization and sterilization: principles, HTST and UHT processes, biological quality; batch and continuous processes; aseptic packaging
- Evaporation
- Psychrometrics and water activity in foods
- Food drying and freeze-drying.
- Food Freezing
- Introduction to food rheology
- Selected separation technologies in food processing (i.e., filtration, centrifugation, membrane Processing).
(reference books)
Lecture Notes (PDF files) on http://moodle.unitus.it/moodle/or on Google DRIVE with access link provided during the first lesson.
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