It is intended as a first approach that students have a sense of the diversity of processes used in food industry and to be able to combine the different physical processes in a small number of basic operations (unit operations).
Students must be familiar with the rheological properties of foods essential for the choice of the equipment and the respective process conditions, which aims to the modification of the organoleptic characteristics of this food (sensory and physical).
Along the present discipline students must familiarize themselves with the various unit operations typical of food processing and understand the problems inherent to each of them.
Finally, this course aims to put students in real situations which must be able to discuss critically the unit operations studied in real contexts of manufacture of certain foods.
1. Definition of unit operations (UO). Different classification criteria of UO
2. Food properties important for processing: texture, viscosity and surface tension
3. Separations processes
3.1. Mechanical: filtration, centrifugation and sedimentation
3.2. Contact equilibrium processes: distillation, extraction, crystallization, and membrane processes
4. Size reduction: grinding, emulsification and homogenization
5. Unit operations involving heat transfer
5.1. Positive Transfer: pasteurization, sterilization, UHT processing, extrusion and frying
5.2. Removing heat: cooling, chilling and freezing
The teaching is based on three fundamental pillars, lectures, practical classes and laboratory activities. The lectures are organized by themes, and consist mainly by theoretical exposure of fundamental concepts physical process in food industry. An important component of education is based on discussion with students, who are encouraged to develop reasoning clearly focus on industry problems solving. The laboratory classes are made individually or in groups and results obtained from the practical work are used for the calculation of, for example, extraction rates.
Singh, R.P., Heldman, D.R., Introduction to Food Engineering, 3rd ed., Academic Press, USA, 2003
Domingues, R.C.C., Princípios das Operações Unitárias no Processamento de Alimentos, 2010
Earle, R.L. and M.D. Earle, Unit Operations in Food Processing, NZIFST, the New Zealand Institute of Food Science and Technology, the Web Edition: http://www.nzifst.org.nz/unitoperations
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