Fundamentals of Unit Operations

Academic Year 2026/2027 - Teacher: ALDO TODARO

Expected Learning Outcomes

Knowledge and understanding. Knowledge of and ability to use the specific language of their machines, systems and processes of agro-industries. Acquisition of technical and scientific knowledge on fundamental unit operations applied to processes of production of agro-industrial products, as well as the chemical and physical characteristics and composition of the food. Applying knowledge and understanding. Ability to apply the acquired knowledge to the identification of optimal solutions for safe and efficient interventions in the agro-food industry. Ability to independently conduct the choice of technological solutions related to the production process with special attention to the sizing and operation of machines and plants for the production sectors of food. Making judgments. Acquiring the ability to retrieve data and to identify the methods of detection to define solutions to the technical problems that arise in the context of the agrofood industry. Acquiring the ability to critically evaluate the implications and results of the planned interventions. Identify the problems and solutions to improve efficiency in the agro-food industries. Being able to evaluate the problems of choice, the cost of plant and operating costs, reliability, safety of operation and the layout of machines and plants of agricultural and food industries. Communication skills. Ability to translate its scientific-technical language in a popular and led, therefore, to communicate with technical peers and different backgrounds, to illustrate the technical and functional characteristics of the machines and their methods of use, in order to improve the efficiency and the ability to work. Effectively communicating their thesis and choices to a non-specialist audience, conveying the importance of the choices of planning proposals. Ability to translate their own choices in the design documents. Ability to expose the types, characteristics, key components, operation, performance and management of machines and plants of agricultural and food industries, as well as the basic principles of analysis and selection of the same, even to a non-specialist public. Learning skills. Upgrade capabilities through participation in technical workshops and scientific and / or consultation of their scientific publications of these specialized disciplines. Ability to follow, using the knowledge acquired in the two forms, indepth courses and specialized seminars. Ability

Course Structure

The teaching (6 CFU) comprises 21 hours of lectures and 42 hours of other activities, mainly guided numerical exercises for solving problems related to the food technologist profession. Lectures and exercises are mainly based on PowerPoint presentations available on the UNICT portal.

Information for students with disabilities and/or DSA

In order to guarantee equal opportunities and in compliance with current legislation, interested students may request a personal interview in order to plan any compensatory and/or dispensatory measures, based on the educational objectives and specific needs. It is also possible to contact the contact person of the CInAP (Centre for Active and Participatory Integration - Services for Disabilities and/or DSA) of our Department, Prof. Anna De Angelis.

Required Prerequisites

In order to understand the individual processes involved in the food industry, it is necessary to have a good knowledge of mathematics and physics. Some of the topics covered require the ability to solve logarithms and integrals.

Attendance of Lessons

Attending the classes is not mandatory, but strongly recommended, as it facilities the learning process and contributes to the achievement of the learning objectives.

Detailed Course Content

Introduction to unit operations: fundamental concepts

Unit operations: classification

Mass balance

Energy balance

Reaction kinetics of model solutions and food

Shelf-life: prediction tests

Heat exchanger

Textbook Information

Lesson's notes;

1) Todaro, A., Palmeri, R., Alberio G.R.A., Spagna, G. 2020, Tecnologie alimentari; problemi svolti di operazioni unitarie. Palermo University Press (ePub disponibile)

REFERENCE BOOKS

R. Paul Singh, Dennis R. Heldman, 2014, Principi di tecnologia alimentare, a cura di Gabriella Giovanelli, Riccardo Guidetti, Mara Lucisano, Bruno Zanoni, Casa Editrice Ambrosiana. Distribuzione esclusiva Zanichelli.

Carlo Pompei, 2009 Operazioni unitarie della tecnologia alimentare, Casa Editrice Ambrosiana.

Claudio Peri Bruno Zanoni, 1998, Manuale di tecnologie alimentari, CUSL editore

A Ibarz, G. Barbosa-Canovas, 2002, Unit operations in food engineneering, CRC Press.

Fellows 2000, Food Processing Technology Principles and Practice, CRC Press.

https://nzifst.org.nz/resources/unitoperations/index.htm

Course Planning

	Subjects	Text References
1	Introduction to unit operations: fundamental concepts	1
2	Unit operations: classification	1
3	Mass balance	1
4	Energy balance	1
5	Reaction kinetics of model solutions and food	1
6	Shelf-life: prediction tests	1
7	Design of plate exchangers	1

Learning Assessment

Learning Assessment Procedures

Non idoneo	Knowledge and understanding of the topic: significant shortcomings and inaccuracies Ability to analyze and synthesize: irrelevant with frequent generalizations Use of references: completely inappropriate
18-20	Knowledge and understanding of the topic: very modest with evident imperfections Analysis and synthesis skills: barely adequate Use of references: just appropriate
21-23	Knowledge and understanding of the topic: knowledge is slightly above the minimum acceptable level Ability to analyze and synthesize: a fair bility to analyze and synthesize information, presenting arguments in a logical and coherent manner Using references: use standard references
24-26	Knowledge and understanding of the topic: good knowledge Analysis and synthesis skills: good analytical and synthesis abilities, arguments are presented consistently Using references: use of standard references
27-29	Knowledge and understanding of the topic: knowledge more than good Ability to analyze and synthesize: considerable abilities of analysis and synthesis Use of references: the topic has been explored in depth
30-30 e lode	Knowledge and understanding of the topic: excellent knowledge Ability to analyze and synthesize: excellent abilities of analysis and synthesis Use of references: important insights

Learning assessment may also be carried out on-line, should the conditions require it.

To ensure equal opportunities and in compliance with current laws, students may request a personal interview in order to plan any compensatory and/or dispensatory measures based on educational objectives and specific needs. Students can also contact the CInAP (Centro per l’integrazione Attiva e Partecipata — Servizi per le Disabilità e/o DSA) through the referring professor within the department, (https://www.cinap.unict.it/content/referenti).

Examples of frequently asked questions and / or exercises

A food containing 85 % water is to be dried at 100 °C down to moisture content of 15 %. If the initial temperature of the food is 14 °C, calculate the quantity of heat energy required per unit weight of the original material, for drying under atmospheric pressure. The latent heat of vaporization of water at 100°C and at standard atmospheric pressure is 2257kJkg-1. The specific heat capacity of the food is 3.8 kJ kg^-1 °C^-1 and of water is 4.186 kJ kg^-1 °C^-1.

Degree Course in

Food Science and Technology