31285 - Unit Operations

Learning outcomes

The aim of this course is to provide the students with the knowledge of the main unit operations in food technology applied to raw materials, semi-finished and final foods. In particular, large space to the conservation and stabilization operations will be dedicated.

Course contents

Operations of separations: filtration, sedimentation, flotation, centrifugation, pressing. Distillation: equilibrium curves, simple and split distillation. Food conservation and stabilization: physical and chemical methods. Heat treatments: concentration, evaporation, drying, lyophilization, pasteurization and sterilization. Low temperatures treatments: refrigeration, freezing, deep-freezing.

Readings/Bibliography

Singh, P.R., Heldman, D.R. Introduction to Food Engineering, Editor: Academic Press, 2014. https://nzifst.org.nz/resources/unitoperations/index.htm

Teaching methods

Frontal teaching, individual and group exercises which will allow the students to practice, use of spreadsheet, visits to food industries, seminars.

Assessment methods

At the end of the course, a multiple answers - written test will be set followed by its discussion. Oral examination including three questions will be set in the subsequent sessions. Enrollment to the exam will be done through ALMAESAMI platform according to the dates available to the students in large advance.

Teaching tools

Projector, PC, videos, internet, visits to industries (when possible). Power point slides of the lectures will be available through the IOL website (https://iol.unibo.it/).

Office hours

See the website of Giuseppina Paola Parpinello

See the website of Marco Dalla Rosa