|
91533 Unit Operations in Food Industry
| |
Danish title: Levnedsmiddelindustrielle enhedsoperationer
|
| Type: L, Å, Language: D |
| |
Credit points:
10 point |
|
|
|
| Offered by:
Department of Applied Chemistry
(IFAK) |
| Recommended semester:
3rd semester |
| Scope and form: Lessons, dry exersises and group work. |
| Examination:
Written exam partly with aid
(13 point scale
) |
| Remarks: The course is compulsary for students of Food Science and Technology (DTU andKVL). The course is offered for the first time in E 2000. |
| Contact person: |
Jørgen Risum, IFAK, Building 378, Tel. +45 4525 5511 |
|
| Aim: To make students confident with processes, apparatus and calculations related to the industriel production of foods. The students shall on this background combined with the course Food Technology (30773) be able to perform calculations necessairy by the assesment of processes (preservation, shelf life, energy consumption, dimensions of apparatus's etc.). The students shall show ability to judge the applicability of different unit operations connected to the use on different types of food. |
| Contents: The following items are covered: Reduction of size, mixing/blending, fluid mechanics, sorting, sedimentation processes, heat transfer (stationary, non-stationar, freezing etc.) mass transfer (drying, destillation, extraction, air conditioning), membrane processes (ultra filtration, reversed osmosis), simpel reaction kinetics, shelf life evaluations, quality and quality retention. |
|
|
