Course Coordinator |
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COURSE CONTENT
Material and energy balance of thermal processes (pasteurization, sterilization, evaporation). Cooling and freezing processes: material and energy balance. Basic membrane separation – heat and mass transfer (equipment and application).. Extrusion - heat and mass transfer. Effect on foods. Heat processing by direct and radiated energy. Dielectric heating – theory, equipment, applications. Ohmic heating - theory, equipment, applications. Infrared heating - theory, equipment, applications. Processing foods using pulsed electric field - theory, equipment. Processing foods using high hydrostatic pressure - theory, equipment. Processing foods using ultrasound - theory, equipment. Processing foods using pulsed light - theory, equipment. Specific preparations of food. Packaging of food – theory, types of packaging materials, interactions between packaging and foods, environmental considerations. Food handling, storage and distribution.
Practices and seminars:
Extrusion (field work), Heat and mass transfer of extrusion (seminar), Infrared heating of foods, Influence of ultrasound on foods. Specific preparations of food (field work), High-bay warehouse (field work). Problems of handling equipments and distributions of foods (seminar)
LEARNING OUTCOMES