FIDALEO Marcello
(syllabus)
Schematic representation of food processes. Main unit operations and processes of food industry. Composition of food and mass balances. Kinetics of food transformations. Heat transfer in stationary and nonstationary conditions. Methods for food preservation. Main unit operations of the industry of preserved food. Specific processes to produce some preserved food products.
(reference books)
Carlo Pompei. La trasformazione industriale di frutta ed ortaggi. Tecnologie per la produzione di conserve e semiconserve. Ed. Edagricole, Bologna. 2005. Carlo Pompei. Operazioni unitarie della tecnologia alimentare. CEA Edizioni, Milano. 2009.
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