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Tipus A
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Codi |
Competències Específiques |
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Comú |
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Professionalitzador |
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Recerca |
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Tipus B
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Codi |
Competències Transversals |
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Comú |
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Tipus C
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Codi |
Competències Nuclears |
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Comú |
| Objectius |
Competències |
| To introduce basic concepts in food processing and conservation to the students of chemical and process engineering.
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| To introduce traditional and emerging technologies in food conservation, underlying the singularities of some unit operations when applied to food.
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| To have a basic background in food technology which covers principles of conventional food conservation as well as new trends in the food industry.
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| Tema |
Subtema |
| 1. |
Basic concepts of chemistry and food biochemistry for engineers.
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| 2. |
Food properties:
1. Activity of water and changes of phase
2. Reologycal properties
3. Food texture
4. Thermodynamic properties.
5. Optical properties: measurement of the color.
6. Density, porosity and shrinking.
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| 3. |
Basic operations in food engineering:
1. Dehydration: convective drying, osmotics treatments.
2. Freezing .
3. Membrane technology: micro, extreme and nano-filtration. Inverse Osmosis
4. Emergent Technologies: electrical microwaves, pulses and treatments of high pressure.
5. Processes of adsorption and ionic interchange.
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| Metodologies :: Proves |
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Competències |
(*) Hores a classe |
Hores fora de classe |
(**) Hores totals |
| Activitats Introductòries |
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0 |
0 |
0 |
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| Sessió Magistral |
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0 |
0 |
0 |
| Resolució de problemes, exercicis a l'aula ordinària |
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0 |
0 |
0 |
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| Atenció personalitzada |
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0 |
0 |
0 |
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(*) En el cas de docència no presencial, són les hores de treball amb suport vitual del professor.
(**) Les dades que apareixen a la taula de planificació són de caràcter orientatiu, considerant l’heterogeneïtat de l’alumnat |
Metodologies
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Descripció |
| Activitats Introductòries |
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| Sessió Magistral |
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| Resolució de problemes, exercicis a l'aula ordinària |
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Descripció |
| Hours as specified in the time table. |
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Descripció |
Pes |
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Altres comentaris i segona convocatòria |
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25% partial exam, 25% team work, 50% final exam. |
| Bàsica |
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- Introduction to Food Engineering. R.P. Singh and D.R. Heldman. Academic Press, 1993, (ISBN-12-646381).
- Handbook of food engineering practice. Kenneth J. Valentas, Enrique Rotstein, R. Paul Singh. Boca Raton, Fla. CRC Press cop.
- Fundamentals of Food Process Engineering. R.T. Toledo. Aspen Publication, Maryland, 1999, (ISBN-0-8342-1315X).
- Processing Foods, Quality Optimization and Process Assessment, F.A.R. Oliveira, J.C. Oliveira, CRC press, 1999, (ISBN-0-8493-7905-9).
- Laboratory experiments. Food Process Engineering. Theory and Laboratory Experiments. S.K. Sharma; S.T. Mulvaney; S.S.H. Rizvi. John Wiley. New York, 2000, (ISBN-0-471-32241-5).
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| Complementària |
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- Food properties handbook. S. Rahman, CRC pres, 1995, (ISBN-0-8493-8005-7).
- Propiedades físicas de los alimentos y de los sistemas de procesado, M.J. Lewis, 1993, Acribia, (ISBN-84-200-0744-7).
- Phase transitions in foods Yrjö H Roos. San Diego [etc.] Academic Press cop. 1995.
- Reology and texture. Food Texture. Measurements and Perceptions. A.J. Rosenthal , Ed. Aspen, 1999, (ISBN-0-8342-1238-2).
- Water activity and thermophysical properties. Handbook of Food Engineering Practice. K. J. Valentas, E. Rotstein, R.P. Singh, Ed. CFRC press, 1997, (ISBN-0-8493-8694-2).
- Phase transitions. Physical Chemistry of Foods, H.G. Schwartzberg, R.W. Hartel, Marcel Dekker.
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