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COURSE CONTENT
Lecture:
Principles of food preservation. Preservation by heat (pasteurisation, sterilization) – principles, methods and equipments. Chilling processes and equipments: mass and energetic balances, cooling media, design of chilling equipments. Preservation in controlled atmosphere. Preservation by freezing – principle, mechanism of ice formation, methods, equipments. Changes during freezing and frozen storage. Evaporation. Concentration by freezing. Membrane processes. .Drying – principle, methods, equipments. Multiphase drying. Specific methods of drying: liophylization, osmodehydration.. Food preparation for drying. Changes during drying process. Rehydration and stability of dehydrated products. Biological methods of preservation. Preservation by additives. Preservation using microwaves. High frequency energy. Introduction of new technology of food preservation.
Practice and seminars:
Preservation by heat. Preservation by low temperatures. Concentration by evaporation. Drying. Rehydration.
LEARNING OUTCOMES
To enrol in this course, the following courses must be completed: