| Guia docent Escola Tècnica Superior d`Enginyeria Química |
català |
| Enginyeria Ambiental (2006) |
 Assignatures |
| FOOD ENGINEERING |
| Continguts |
| DADES IDENTIFICATIVES | 2006_07 |
| Assignatura | FOOD ENGINEERING | Codi | 205141216 | |||||
| Ensenyament |
|
Cicle | 2on | |||||
| Descriptors | Crèd. | Tipus | Curs | Període | ||||
| 3 | Optativa | Segon |
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| 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. |
