Key words
Heat preservation, cooling, freezing, concentration, separation processes, membrane filtration, destillation, adsorption, extraction
Objectives
The course gives an insight in the basis drafts form of modern preservation - and processing technologies within the food industry.
This is therefore technology elementary course, necessarily for each professional profile within food industry.
Topics
- Heat preservation: blanching, pasteurising, sterilisation,
- basis concepts of drying, cooling and freezing of foods.
- basis concepts of food irradiation
- Physical separation processes: membrane filtration, distillation, extraction and supercritical extyraction, adsorption, crystallisation
Prerequisites
Basic knowledge on physics and maths
Final Objectives
Basic knowledge on process units within food processing industries
Indicators:
- the student must be able to discuss a production process in function of different entity processes
- the student must be able to interpret simple technological problems and to solve them
- the student must be able to select with a view on a certain aim, a suitable technique
Materials used
Course text "Unit processes in food industry"
Recommended literature: Food processing technology (Fellows) - 1997 - Woodhead Publ.Collects. - ISBN1 8557.3.271.8 - 505 p..
Documenting slides on Dokeos
Study costs
Cost: 30.0 EUR
Price notes: 8 Euro
Price company visits: 22 Euro
Study guidance
Permanent possibility for presentation of questions.
Teaching Methods
Colleges and theoretical exercises,
Company visits
Assessment
Theory: Written examination.
The exercises are evaluated by means of questions with respect to the written examination.
company visits (BZ): obligatory presence + report.
weighting coefficient:
A + b = 90%
C: 10%
Lecturer(s)
Paul Van Assche
Mia Eeckhout
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