Key words
Preservation processes, refrigeration, food freezing, dehydration, spray drying
Objectives
This course gives notion of some basic concepts associated with modern technology of food preservation. Especially, a more extensive treatment of thermo bacteriology and the calculation of process parameters of canning are given. Attention is also paid to the mathematical nature and expression of growth.
This is a basic course of food technology.
Topics
Study of raw materials and their composition, acidity and preservation.
Thermo bacteriology and thermal destruction of enzymes
Heat transfer and penetration and calculation of sterilisation parameters
Technology of low temperature preservation, freezing, freeze-drying (lyophilization), drying of food, radiation preservation and respective apparatus.
Prerequisites
Mathematics, physics, engineering units
Final Objectives
Ability to manage the different food preservation processes in order to successfully balance demands for quality retention, enhanced safety, added convenience and improved functionality and shelf-life.
Materials used
- syllabus : 235 pg
- scientific & technical literature
Study costs
Cost: 15.0 EUR
± 15 Euro
Study guidance
The student can always make an appointment.
Teaching Methods
- lectures
Assessment
- Scoring system :
oral examination with written preparation.
Lecturer(s)
Paul VAN ASSCHE
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