Fundamentals of Unit Operations
Academic Year 2023/2024 - Teacher: Biagio FALLICOExpected Learning Outcomes
The course provides knowledge on the principles and application of the main unit operations used in the food industry. In particular, the student should have knowledge of the basic principles of the unit operations, of their control and management, through assessment of the mass and energy balances, capacity and efficency, as well the effects on food quality and shelf-life.
Course Structure
Lectures, Practical exercises, corporate visits and seminars
Information for students with disabilities and/or DSA. As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Integration - Services for Disabilities and/or DSAs), in the person of professor Anna De Angelis.
Detailed Course Content
The Course is aimed give to the student the basic knowledge for the understanding of the technological operations on the processes of foods production. Particularly: the principal Food Unit Operations, their definition and classification, tied up to the transformation and maintenance of the foods deepening both the theoretical aspects and application:
1. definition and classification of the unit operations
2. Measures and dimensional analysis
3. Definition and classification of the systems; processes representation
4. Balance of mass: Total and partial. Implied theoretical, purpose and utility in the food industry. Exercises and examples.
5. Balance of Energy: general Principles, definitions, thermal properties of the foods, specific heat and hentalpy, saturated (tables of saturated vapor) Vapor. Exercises and examples of application in food industry
6. Transport of the fluids. Properties of the liquids (viscosity, density), laminar and turbulent motion, Newtonian fluids, number of Reynolds. Examples and exercises.
7. Transport of heat: conduction (principles and equation of Fourier), plain and cylindrical walls; convention (principles and general heat equation transport wall / fluid); radiation.
8. heat exchanger (pipe and plates). exercises and examples
Teaching activities will consist of frontal lectures, where theoretical aspects are presented and discussed, and exercise either in the lab or in computer rooms, where technical and practical problems will be solved.
Textbook Information
1. Singh R.P., Heldman D.H. - Principi di tecnologia alimentare - Casa Editrice Ambrosiana
2. Spagna G. -Tecnologie Alimentari: Operazioni Unitarie, esercizi - CULC
3. Fellows P. J. “Food Processing Technology: Principles and Practice” Third edition (2009) - Woodhead Publishing Ltd, Cambridge England.
4. Earle R. L. “Unit Operations in Food Processing” – Free Web edition by Dick and Mary Earle, with the support of the NZIFST: http://www.nzifst.org.nz/unitoperations/index.htm.
Course Planning
Subjects | Text References | |
---|---|---|
1 | 1. definizione e classificazione delle operazioni unitarie e processi | testo di riferimento 1; testo di riferimento 2 |
2 | Misure e analisi dimensionale | testo di riferimento 1; testo di riferimento 2; appunti delle lezioni |
3 | Definizione e classificazione dei sistemi; Schematizzazione di processo | testo di riferimento 1; testo di riferimento 2; testo di riferimento 3; testo di riferimento 4 |
4 | Bilanci di massa: Totali e parziali. Presupposti teorici, scopo e utilità nell'industria alimentare. Esercizi ed esempi. | testo di riferimento 1; testo di riferimento 2; testo di riferimento 3 |
5 | Bilanci di energia: Principi generali, definizioni, proprietà termiche degli alimenti, calore specifico ed entalpia, Vapore saturo (uso tavole vapore saturo). Esercizi ed esempi di applicazione nelle industrie alimentari | testo di riferimento 1; testo di riferimento 2; testo di riferimento 3; |
6 | Cenni di trasporto dei fluidi. Proprietà dei liquidi (viscosità, densità), moto laminare e turbolento, fluidi Newtoniani e non, numero di Reynolds. Esempi ed esercizi. | testo di riferimento 1; testo di riferimento2; testo di riferimento 3 |
7 | Cenni di trasporto di calore: per conduzione (principi ed equazione di Fourier), pareti piane e pareti cilindriche; per convenzione (principi ed equazione generale trasporto calore parete/fluido); per irraggiamento. | testo di riferimento 1; testo di riferimento2; testo di riferimento 3 |
8 | Scambiatori di calore (tubo in tubo, Fascio tubiero, a piastre). esercizi ed esempi | testo di riferimento 1; testo di riferimento 2 |