Key words
Heat transfer, food conservation by heat, cooling and freezing, physical separation processes, new technologies in food industry.
Objectives
The course gives an insight in the basic concepts of modern food conservatioin and processing. This is a technology-based course, necessary for every professional working in food industry.
Topics
- Destruction of micro-organisms by heat, heat resistance.
- Heat transfer and conservation (pasteurisation, blanching, sterilisation, concentration).
- Cooling and freezing of foodstuffs.
- Novel technologies in food: pulsed electric fields, high pressure, irradiation, ultrasonics, ohmic heating.
- Physical separation processes: membrane filtration, distillation, extraction, super-critical extraction, adsorption, cristallisation.
Prerequisites
The competencies acquired for ‘Mathematics I, II & III’ and ‘Physics I, II & III’.
Final Objectives
Basic knowledge and insight in food technology, with respect to:
- the student should be able to discuss a production process in function of different unit processes
- the student should be able to solve simple technological problems independently and interpret the results
- the student should be able to select the appropriate technology to obtain a selected final goal or product
General Competence:
Creativity:
- is able to fulfil a given assignment in his characteristic manner
- is able to search for different solutions and select the most optimal solution
Materials used
::Click here for additional information::
Syllabus “Unit processes in food industry”.
Professional publications.
Food Processing Handbook (2006). Brennan J.G. (Ed.), Wiley-VCH verlag GmbH & Co. KGaA, Weinheim, Duitsland, pp. 582. ISBN: 978-3-527-30719-7.
Handbook of Food Processing Equipment (2002). Saravacos G.D. & Kostaropoulos A.E., Kluwer Academic/Plenum Publishers, New York, USA, pp. 698. ISBN: 0-306-47276-7.
Study costs
Cost: 30.0 EUR
Syllabus: 8.0 EUR
Company visits: 22.0 EUR
Study guidance
Questions may be asked permanently.
Teaching Methods
Lectures: 48 h
C-hours: company visits: 12 h
Assessment
Written exam. Presence at the company visits is required and a report should be written.
Weight coefficient:
Theory: 90%
Exercises and company visits: 10%
2nd exam period: consult the addenda of the department on the regulation of education and exams for specific modalities.
Lecturer(s)
Nicolas GRYSON & Mia EECKHOUT
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