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22MPOPI - Processes and equipment in food industry

Course specification
Course titleProcesses and equipment in food industry
Acronym22MPOPI
Study programmeBiochemical Engineering and Biotechnology
Module
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    ESPB3.0Status
    Condition-Облик условљености
    The goalThe objective of the course is to get the students familiar with the basic processes in food industry, equipment and working principles, exploitation and plant in food industry.
    The outcomeThrough the planned syllabus, calculation examples and project assignment, students gain adequate knowledge about properties of food products, basic and characteristic processes and equipment in food industry. Students will be able to apply this knowledge in engineering practice.
    Contents
    Contents of lecturesOverview of processes in food industry. Mechanical, physical, chemical, thermal, microbial, enzymatic processes and processes for food preservation. Characteristic processes in the food industry. Physical and thermophysical properties of food products. Food processing and production equipment: thermal, nonthermal food processing /ultrasound, microwave, HPP, pulsating electrical field/ Selection and characteristics of equipment for production and the auxiliary devices in food industry. Transport, storage of food products, regulations and equipment.
    Contents of exercisesExamples of processes and equipment in: - Production of beer and alcoholic beverages - Dairy industry - Production of juices and beverages Analysis of the implemented solutions and computational examples. Examples of technical documentation. Examples from exploitation and maintenance of plants in food industry. Ensuring of designed life - specification, selection and maintenance of security devices. Visits to relevant industrial plants - knowledge of the practical problems and solutions.
    Literature
    1. G. Saravakos and A. Kostaropoulos, Handbook of Food Processing Equipment, Kluwer Academic Publishers, 2002.
    2. P.J. Fellows, Food Processing Technology: Principles and Practice, Second Edition, CRC Press, 2000.
    3. V. Lelas, Food-technological engineering 1, Physical properties of food, Golden marketing-Tehnička knjiga, Zagreb, 2005 (in Croatian)
    4. Z. Berk, Food Process Engineering and Technology, Academic Press of Elsevier, 2009.
    5. Handouts from lectures and material from practices
    Number of hours per week during the semester/trimester/year
    LecturesExercisesOTCStudy and ResearchOther classes
    111
    Methods of teachingLectures in the classroom (using computer and video beam and blackboard). Computational exercises from the practical part solved using licensed MS Office and CAD software packages on PCs. Preparation of students for project assignment completion in small groups.
    Knowledge score (maximum points 100)
    Pre obligationsPointsFinal examPoints
    Activites during lectures10Test paper45
    Practical lessons25Oral examination
    Projects
    Colloquia20
    Seminars