| |
| Previous course: C3025,C3081 |
| Offered by:
Department of Biotechnology
(IBT) |
| No credit points with: C3025.C3081.KVL 07 85 46 |
| Prerequisite: 30224/30771.C3601/36100.91733/91731(tidl. D7032) |
| Recommended semester:
7th - 9th semester |
| Scope and form: 2 lectures per week. Group work or seminars 1 afternoon per week |
| Examination:
Evaluation of report(s)
(13 point scale
) |
| Contact person: |
Alan Friis, IBT, Building 221, Tel. +45 4525 2613
Jørgen Risum, IFAK, Building 378, Tel. +45 4525 5511 |
|
| Aim: To enable the students to understand the construction and practical use of various processing equipment for food production. Special focus will be put on the understanding of the interaction between the process, raw materials and the end product quality. |
| Contents: Process technology (fluid mechanics, mass and heat transfer). Food unit operations in the areas of conservation (both heating and cooling techniques), centrifuge and filtration processes and drying (calculations, dimension and modelling). Planning of food production systems. Hygiene in food processes and hygienic design of equipment for food production. Quality control, logistics and work environment. Study visits to industry plants will be incorporated in the course. |
