Unitary Operations for Agro-Industry
Objectives
At the end of this course the student will have acquired knowledge, skills and powers to:
1-Knowing the properties of raw food materials, develop skills of interpretation and analysis, and acquire competences for, a technological level, processing and developing new food products.
2-Understand the interaction between the different unitary operations related to food, mastering fundamental concepts and methodologies in agro-industrial sector.
3-Apply concepts and techniques, using the application of calculation methods, to interpret and execute alternative thermal enforcement operations, Aw control and electromagnetic radiation.
4-Characterize and develop technological procedures to optimize continuous and discontinuous industrial systems.
General characterization
Code
11368
Credits
6.0
Responsible teacher
Fernando José Cebola Lidon
Hours
Weekly - 4
Total - 56
Teaching language
Português
Prerequisites
Basic knowledges of physics, chemistry and biology.
Bibliography
- Lidon, F., Silvestre, M. M. (2008). Conservação de Alimentos – Princípios e Metodologias. Escolar Editora. ISBN: 978-972-592-227-9.
- Ninemeier, J. D. (2009). Planning and Control for Food and Beverage Operations. Educational Institute of the American Hotel Motel Assoc. 13: 978-0866123396.
- Leach, K. (2010).Food Industry Operations Control And Management. Blackwell Pub Professional. ISBN: 13: 978-1405127035.
- Saravacos, G. D., Maroulis, Z. B., (2011). Food Process Engineering Operations (Contemporary Food Engineering). CRC Press. ISBN: 13: 978-1420083538.
- Davis B., Lockwood, A., Alcott, P., Pentalidis, I. (2012).Food and Beverage Management. Routledge. ISBN: 13: 978-0080966700.
- Martinez, M. G. (2013).Open innovation in the food and beverage industry (Woodhead Publishing Series). Woodhead Publishing. ISBN: 13: 978-0857095954
Teaching method
Available soon
Evaluation method
Available soon
Subject matter
Industrial raw materials (production, transportation, receipt and storage). Size reduction operations, mixing and separation (centrifugation, filtration, reverse osmosis).
Operations dealing with application of heat: indirect heating systems (blanching, pasteurization systems in continuous and discontinuous, commercial sterilization - packaged and unpackaged food systems in continuous and discontinuous), direct heating systems.
Application operations dealing with low temperatures: refrigeration and freezing.
Humidity control operations: natural or heated air, lyophilization, spray drying, hot surface contact, evaporation (with natural circulation and forced heat conversion), smoking and osmotic dehydration.
Operations by electromagnetic radiation, extraction, pumping, distillation, crystallization, extrusion, packaging (metal, glass and plastic) and storage pneumatic transport (dilute and dense phase).
Programs
Programs where the course is taught: