Guia docent Escola Tècnica Superior d`Enginyeria Química |
català |
Enginyeria Ambiental (2006) |
Assignatures |
FOOD ENGINEERING |
Continguts |
DADES IDENTIFICATIVES | 2007_08 |
Assignatura | FOOD ENGINEERING | Codi | 205141216 | |||||
Ensenyament |
|
Cicle | 2on | |||||
Descriptors | Crèd. | Tipus | Curs | Període | ||||
3 | Optativa | Únic anual |
Competències | Objectius d'aprenentatge | Continguts |
Planificació | Metodologies | Atenció personalitzada |
Avaluació | Fonts d'informació | Recomanacions |
Tema | Subtema |
1. Basic concepts of chemistry and food biochemistry for engineers. | |
2. Food properties. | 1. Activity of water and changes of phase 2. Reologycal properties 3. Food texture 4. Thermodynamic properties. 5. Optical properties: measurement of the color. 6. Density, porosity and shrinking. |
3. Basic operations in food engineering | 1. Dehydration: convective drying, osmotics treatments. 2. Freezing . 3. Membrane technology: micro, extreme and nano-filtration. Inverse Osmosis 4. Emergent Technologies: electrical microwaves, pulses and treatments of high pressure. 5. Processes of adsorption and ionic interchange. |