| Type: | Open University
Language: Danish |
|
|
|
|
|
|
|
|
|
|
|
|
Recommended semester: 3rd semester
|
|
Scope and form: Lessons, dry exersises and group work.
|
|
Examination: Written examination and report Spot-test, reports. (13-scale)
|
|
|
Remarks: The course is compulsary for all students of Food Science and Technology (DTU and KVL).
The weights of the elements written exam, spot test and rapport from group work are 3:1:1.
|
| Contact person: | Uwe Nissen, Building 376, Tel. +45 4525 5500, email ifakun@pop.dtu.dk |
|
|
|
|
Department: Department of Applied Chemistry
|
|
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 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: Some of the items are Mass- and energy balances, heat transmission, centrifugation and filtration, membrane concentration, sterilisation,drying,cooling and freezing.
|
