TECNOLOGIE PER LA STABILIZZAZIONE E CONTROLLO NELL'INDUSTRIA ALIMENTARE

Knowledge and understanding

This course completes the general knowledge of the Food Unit Operations given during the degree course in Food science and Technology (L26), with the acquisition of knowledge and skills of mathematical modelling, necessary for the control, optimization and to the sizing of the food industries, respectively.

Ability to apply knowledge and understanding.

The knowledge gained during this course will lay the basis for developing the students' skills and for the definition of the most appropriate management and control programs related Thermal and Non-Thermal Technologies used for the stabilization of food products

Making judgements

With the help of lectures, exercises, field visits and seminars, students will acquire full autonomy in the analysis sanitation food processes, developing autonomy of judgment for the choice of the most suitable and modern control measures.

Communication skills

Based on the acquired knowledge, students can develop communication and interpersonal skills for business counseling and to perform technical and scientific valuations.

Learning skills

The course will contribute to the development of skills and autonomy of analysis useful for the development of skills in carrying out research activities, especially aimed at finding scientifically valid sources of information, the analysis of scientific results and the preparation of the experimental Msc thesis

Lectures, practical experiences, seminars and visits.

The course aims to provide the student with the basic knowledge for understanding and mastering the following topics:

1. Food thermal processes: Influence of internal and external factors, kinetics of microbial and enzymatic inactivation, thermal death time, probability of deterioration. Pasteurization, Blanching, Sterilization; mathematical methods, plant sizing. Examples, exercises and exercises.

2. Psychrometry: Composition of air, properties of dry air and water vapor, water/steam mixtures, specific heat mixtures of air/water, adiabatic air saturation, temperature of wet bulb. Psychrometric diagram (construction, heating/cooling of the air, air mixtures). Examples, exercises and exercises.

3. Drying: processes, aw, diffusion of water in food, drying curves. Dryers (type, operation and use in the food industries). Design and dimensioning of drying systems for food products. Estimation of drying time. Examples, exercises and exercises.

4. Process control and optimization: definitions and objectives, process variables. Control charts for variables (control charts construction, interpretation and decision support). Acceptance and rejection criteria, range and performance indicators.

5. Plant analysis: sizing and economic parameters, profitability, utilization indices, plant reliability and availability, optimization.

1. Pompei C. – Operazioni unitarie della tecnologia alimentare – Casa Editrice Ambrosiana

2. Singh P. R., Heldman D. R. – Principi di Tecnolgia Alimentare - Casa Editrice Ambrosiana, with the support of the: http://rpaulsingh.com/default.html.

3. Spagna G. -Tecnologie Alimentari: Operazioni Unitarie - esercizi - CULC