Unit FOOD UNIT OPERATIONS
- Course
- Food science and technology
- Study-unit Code
- 80912706
- Curriculum
- In all curricula
- Teacher
- Ombretta Marconi
- Teachers
-
- Ombretta Marconi
- Hours
- 54 ore - Ombretta Marconi
- CFU
- 6
- Course Regulation
- Coorte 2021
- Offered
- 2022/23
- Learning activities
- Caratterizzante
- Area
- Discipline della tecnologia alimentare
- Academic discipline
- AGR/15
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- The course gives to the student the technical and scientific knowledge of the technological operation involved in food process with particularly attention to the Unit Operation related to the food production and storage.
- Reference texts
- Didactic material distributed by the teacher
1. CARLO POMPEI, "Operazioni unitarie della tecnologia alimentare", Casa Editrice Ambrosiana, Milano.
2. CARLO R. LERICI, GIOVANNI LERCKER, "Principi di Tecnologie Alimentari", CUEB, Bologna
3. CLAUDIO PERI, BRUNO ZANONI, "Manuale di Tecnologie Alimentari", voll. I, II, III, IV, CUSL, Milano
4. P.J. FELLOWS, "Food Processing Technology, Principles and Practice", Ellis Horwood ltd, England.
5. R. Paul Singh, Dennis R. Heldman, Principi di tecnologia Alimentare, Casa Editrice Ambrosiana, Milano - Educational objectives
- The main aim of this teaching is to provide the students with the bases to develop then the study of the food process and the solution of the real problem of the food industry.
The main acquired knowledge wil be:
Physical greatness and relative unities of measure
Mass and energy balance
Principles and applications of the mechanical separation Unit Operation
Sedimentation and centrifugation
Filtration and pressure
Theory and application of the heat transfer
Pasteurization and sterilization
Principles and applications of the techniques of the thermal separation Unit Operation
Evaporation and distillation
Drying and lyophilisation
The main competence will be:
Evaluation of the flows in entrance and in exit during a technological operation
Evaluation of the energetic balance of a technological operation
Choice and evaluation of the best technique of mechanical separation respect to the product to treat
Choice and evaluation of the best technique of thermal separation respect to the product to treat
Choice and evaluation of the technological parameters for the management of a pasteurization or sterilization
Optimization of the efficiency of a plant
Solution of the problems of the food industry related to the maintenance and transformation. - Prerequisites
- In order to be able to understand the majority of Food Unit Operations described in this course, you must have passed the Mathematics and Physics exams.
Moreover, some topics of the module required the ability to solve simple logarithms and integrals.
Knowledge of these techniques represent a mandatory prerequisite for the students planning this course with profit. - Teaching methods
- The course is organized as follows:
Lectures on all the topics of the course;
Numerical exercises for the analysis and the solution of real problem of food unit operations. - Other information
- Attendance: optional but strongly advised
- Learning verification modality
- The exam consists on an oral or an oral and written tests.
At the end of the course the student can pass the exam by a written test that consists on the solution of eight problems and twenty two multiple choice tests. The test has a duration of more than 120 minutes aiming to verifying the theoretical knowledge of the different food unit operations, their application and the relative equipments deal with during the course.
The oral and written tests consists on the solution of a problem in a time of about 20 minutes and on an interview of about 30 minutes to verify the knowledge level and the understanding capability of the student on the theoretical and applicative topics of the course. - Extended program
- The course gives to the student the technical and scientific knowledge of the technological operation involved in food process with particularly attention to the Unit Operation related to the food production and storage.
Direct lesson
Mass transport and momentum transfer
The first part of the course explains the mechanical and chemical-physical bases of the principal Unit Operations which involve mass transport and momentum transfer (size reduction, sorting, peeling, mixing, pumping, sedimentation, centrifugation, filtration, expression, membrane concentration, etc.) and describes the principal applications and equipments.
Heat transfer
The second part of the course explains mechanical and chemical-physical bases of the principal Unit Operations which involve heat transfer (heating, cooling, refrigeration, freezing , pasteurization, sterilization etc) together with a mass transfer (evaporation, distillation, drying, liofilization, etc.) and describes the principal applications and equipments. Innovative food operation for the food preservation.