2007_08
Guia docent 
Escola Tècnica Superior d`Enginyeria Química
A A A 
català 
Enginyeria Química i de Processos (2006)
 Assignatures
  FOOD ENGINEERING
   Continguts
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.