Iolanda DE MARCO | UNIT OPERATIONS IN FOOD PROCESSES

cod. 0612200026

UNIT OPERATIONS IN FOOD PROCESSES

	0612200026
	DIPARTIMENTO DI INGEGNERIA INDUSTRIALE
	EQF6
	CHEMICAL ENGINEERING
	2016/2017

CURRICULUM INGEGNERIA ALIMENTARE Cohort 2014/2015

	OBBLIGATORIO
	YEAR OF COURSE 3
	YEAR OF DIDACTIC SYSTEM 2012
	ANNUALE

TEACHING UNITS

	SSD	CFU	HOURS	ACTIVITY	TYPE OF ACTIVITY
1	IMPIANTI DELL'INDUSTRIA ALIMENTARE I
	ING-IND/25	3	30	LESSONS	COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
2	IMPIANTI DELL'INDUSTRIA ALIMENTARE I
	ING-IND/25	6	60	LESSONS	COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS

PROFESSORS

	GIOVANNA FERRARI2 T Curriculum
	IOLANDA DE MARCO1 Curriculum

	Objectives
	KNOWLEDGE AND UNDERSTANDING UNDERSTANDING OF THE PHYSICAL PRINCIPLES UNDERLYING THE UNIT OPERATIONS IN THE FOOD INDUSTRY AND THE BALANCE EQUATIONS WITH PARTICULAR REFERENCE TO: HEAT TREATMENT FOR PASTEURIZATION AND STERILIZATION; DRYING AND DEHYDRATION; FREEZING AND FREEZE-DRYING. DESIGN PROCEDURES OF THE CORRESPONDING EQUIPMENT. APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING ANALYSIS ABILITY TO DISCUSS THE EFFECTS OF THE PROCESS ON THE PRODUCT AND TO PROPOSE INNOVATIVE UNIT OPERATIONS. ABILITY TO IDENTIFY THE MOST APPROPRIATE METHODS FOR THE PRELIMINARY DESIGN OF THE EQUIPMENT USED IN THE FOOD INDUSTRY PROCESSES. APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING DESIGN ABILITY TO CARRY OUT THE ASSESSMENT OF PROCESSING TIMES AND TO ESTIMATE THE SIZE OF THE TYPICAL EQUIPMENT OF A FOOD INDUSTRY PRODUCTION PLANT. MAKING JUDGMENTS - ENGINEERING PRACTICE BEING ABLE TO IDENTIFY THE PROCESSES AND EQUIPMENT FOR FOOD PRODUCTION. COMMUNICATION SKILLS – TRANSVERSAL SKILLS ABILITY TO DISCUSS THE TOPICS RELATED TO UNIT OPERATIONS IN THE FOOD INDUSTRY. LEARNING SKILLS – TRANSVERSAL SKILLS ABILITY TO APPLY THE ACQUIRED KNOWLEDGE IN CONTEXTS DIFFERENT FROM THOSE PRESENTED DURING THE COURSE, AND TO DEEPEN THE TOPICS COVERED, FOCUSING ON THE PLANTS UNDER CONSIDERATION.

KNOWLEDGE AND UNDERSTANDING
UNDERSTANDING OF THE PHYSICAL PRINCIPLES UNDERLYING THE UNIT OPERATIONS IN THE FOOD INDUSTRY AND THE BALANCE EQUATIONS WITH PARTICULAR REFERENCE TO: HEAT TREATMENT FOR PASTEURIZATION AND STERILIZATION; DRYING AND DEHYDRATION; FREEZING AND FREEZE-DRYING. DESIGN PROCEDURES OF THE CORRESPONDING EQUIPMENT.

APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING ANALYSIS
ABILITY TO DISCUSS THE EFFECTS OF THE PROCESS ON THE PRODUCT AND TO PROPOSE INNOVATIVE UNIT OPERATIONS. ABILITY TO IDENTIFY THE MOST APPROPRIATE METHODS FOR THE PRELIMINARY DESIGN OF THE EQUIPMENT USED IN THE FOOD INDUSTRY PROCESSES.

APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING DESIGN
ABILITY TO CARRY OUT THE ASSESSMENT OF PROCESSING TIMES AND TO ESTIMATE THE SIZE OF THE TYPICAL EQUIPMENT OF A FOOD INDUSTRY PRODUCTION PLANT.

MAKING JUDGMENTS - ENGINEERING PRACTICE
BEING ABLE TO IDENTIFY THE PROCESSES AND EQUIPMENT FOR FOOD PRODUCTION.

COMMUNICATION SKILLS – TRANSVERSAL SKILLS
ABILITY TO DISCUSS THE TOPICS RELATED TO UNIT OPERATIONS IN THE FOOD INDUSTRY.

LEARNING SKILLS – TRANSVERSAL SKILLS
ABILITY TO APPLY THE ACQUIRED KNOWLEDGE IN CONTEXTS DIFFERENT FROM THOSE PRESENTED DURING THE COURSE, AND TO DEEPEN THE TOPICS COVERED, FOCUSING ON THE PLANTS UNDER CONSIDERATION.

	Prerequisites
	FOR THE SUCCESSFUL ACHIEVEMENT OF OBJECTIVES ARE REQUIRED BASIC MATHEMATICAL KNOWLEDGE, AND KNOWLEDGE RELATED TO CHEMICAL EQUILIBRIA AND MASS BALANCES, ENERGY AND MOMENTUM.

	Contents
	-INTRODUCTION. THE FOOD INDUSTRY TODAY . -HEAT TREATMENTS FOR PASTEURIZATION AND STERILIZATION. FACTORS THAT INFLUENCE THE MICROBIAL INACTIVATION, INACTIVATION KINETICS: THERMAL DEATH CURVES, DECIMAL REDUCTION TIME, HEAT RESISTANCE, THERMAL DEATH TIME AND THE CONCEPT OF COMMERCIAL STERILITY, CALCULATION OF TREATMENT TIME AT DIFFERENT TEMPERATURE, STERILIZATION / PASTEURIZATION. CRITERIA FOR SIZING OF EQUIPMENT CONTINUOUS AND DISCONTINUOUS; EFFECTS OF PROCESS OVER PRODUCT. -DRYING. DEFINITION OF DRYING AND DEHYDRATION; EXTENDED SHELF-LIFE THROUGH THE REDUCTION OF AW, INHIBITION OF MICROBIAL GROWTH AND ENZYME ACTIVITY. -HYGROSCOPIC AND NON-HYGROSCOPIC MATERIALS. PHYSICAL PROPERTIES OF HUMID AIR. MATERIAL AND ENERGY BALANCES, DEGREES OF FREEDOM OF THE DRYING. -MECHANISM OF DEHYDRATION. CURVE OF DEHYDRATION, DRYING RATE AS A FUNCTION OF WATER CONTENT. CALCULATION OF THE DRYING RATE CONSTANT AND DECREASING. DESIGN CRITERIA FOR BATCH AND CONTINUOUS DRYERS. EFFECT OF PROCESS OVER PRODUCT. -SPRAY DRYING. CHARACTERISTICS OF ATOMIZERS, DESIGN CRITERIA OF THE TOWERS OF SPRAY DRYING. -REFRIGERATION AND FREEZING. REFRIGERATION CYCLE. SIZING OF A COOLING / FREEZING. PROPERTIES OF FROZEN FOODS. SIMPLIFIED FORMULAS FOR CALCULATING THE TIME OF FREEZING. ADVANCED FORMULAS FOR CALCULATING THE TIME OF FREEZING. EFFECTS OF PROCESS OVER PRODUCT. -FREEZE-DRYING. PRINCIPLES OF FREEZE-DRYING. LIMITATIONS TO THE HEAT TRANSPORT. LIMITATIONS TO THE TRANSPORT OF MATTER. CALCULATION OF TIME AND FREEZE DRYING PLANT DESIGN CRITERIA. EFFECTS OF PROCESS OVER PRODUCT. THE FREEZE-DRYING AT ATMOSPHERIC PRESSURE

Contents

-INTRODUCTION. THE FOOD INDUSTRY TODAY .
-HEAT TREATMENTS FOR PASTEURIZATION AND STERILIZATION. FACTORS THAT INFLUENCE THE MICROBIAL INACTIVATION, INACTIVATION KINETICS: THERMAL DEATH CURVES, DECIMAL REDUCTION TIME, HEAT RESISTANCE, THERMAL DEATH TIME AND THE CONCEPT OF COMMERCIAL STERILITY, CALCULATION OF TREATMENT TIME AT DIFFERENT TEMPERATURE, STERILIZATION / PASTEURIZATION. CRITERIA FOR SIZING OF EQUIPMENT CONTINUOUS AND DISCONTINUOUS; EFFECTS OF PROCESS OVER PRODUCT.
-DRYING. DEFINITION OF DRYING AND DEHYDRATION; EXTENDED SHELF-LIFE THROUGH THE REDUCTION OF AW, INHIBITION OF MICROBIAL GROWTH AND ENZYME ACTIVITY.
-HYGROSCOPIC AND NON-HYGROSCOPIC MATERIALS. PHYSICAL PROPERTIES OF HUMID AIR. MATERIAL AND ENERGY BALANCES, DEGREES OF FREEDOM OF THE DRYING.
-MECHANISM OF DEHYDRATION. CURVE OF DEHYDRATION, DRYING RATE AS A FUNCTION OF WATER CONTENT. CALCULATION OF THE DRYING RATE CONSTANT AND DECREASING. DESIGN CRITERIA FOR BATCH AND CONTINUOUS DRYERS. EFFECT OF PROCESS OVER PRODUCT.
-SPRAY DRYING. CHARACTERISTICS OF ATOMIZERS, DESIGN CRITERIA OF THE TOWERS OF SPRAY DRYING.
-REFRIGERATION AND FREEZING. REFRIGERATION CYCLE. SIZING OF A COOLING / FREEZING. PROPERTIES OF FROZEN FOODS. SIMPLIFIED FORMULAS FOR CALCULATING THE TIME OF FREEZING. ADVANCED FORMULAS FOR CALCULATING THE TIME OF FREEZING. EFFECTS OF PROCESS OVER PRODUCT.
-FREEZE-DRYING. PRINCIPLES OF FREEZE-DRYING. LIMITATIONS TO THE HEAT TRANSPORT. LIMITATIONS TO THE TRANSPORT OF MATTER. CALCULATION OF TIME AND FREEZE DRYING PLANT DESIGN CRITERIA. EFFECTS OF PROCESS OVER PRODUCT. THE FREEZE-DRYING AT ATMOSPHERIC PRESSURE

	Teaching Methods
	THE COURSE INCLUDES LECTURES, CLASS EXERCISES AND LABORATORY EXERCISES. IN CLASSROOM EXERCISES ARE EXERCISES PROPOSED FOR THE CALCULATION OF PROCESS TIMES AND SIZING EQUIPMENT. DURING THE LABORATORY EXERCISES ARE PRESENTED TECHNIQUES FOR MEASURING PHYSICAL PROPERTIES OF FOOD AND PRESENTS SOME CONVENTIONAL TECHNIQUES FOR THE TREATMENT OF FOOD AND RELATED EQUIPMENT.

	Verification of learning
	THE ASSESSMENT OF ACHIEVEMENT OF OBJECTIVES BY MEANS OF A WRITTEN EXAM AND AN ORAL INTERVIEW.

	Texts
	R. P. SINGH, INTRODUCTION TO FOOD ENGINEERING, ACADEMIC PRESS, NEW YORK USA. P.J. FELLOWS, FOOD PROCESSING TECHNOLOGY: PRINCIPLES AND PRACTICE, WOODHEAD PUBL. LTD., CAMBRIDGE; UK.

	More Information
	ATTENDANCE MODE ATTENDANCE TO THE COURSE IS COMPULSORY TEACHING LANGUAGE ITALIAN. PLACE AND TIME OF DELIVERY THE COURSE IS DELIVERED AT THE FACULTY OF ENGINEERING. PLEASE LOOK UP INTO THE FACULTY WEBSITE (HTTP://WWW.INGEGNERIA.UNISA.IT/) FOR THE INDICATION OF THE TIMETABLE AND OF THE CLASSROOM.

BETA VERSION Data source ESSE3 [Ultima Sincronizzazione: 2019-03-11]

Iolanda DE MARCO | UNIT OPERATIONS IN FOOD PROCESSES