IDENTIFYING DATA 2007_08
Subject Code 205141216
Study programme
Enginyeria Ambiental (2006)
 Cycle 2nd
Descriptors Credits Type Year Period
3 Optativa Only annual
Language
Department Enginyeria Mecànica
Enginyeria Química
Coordinator
FERRANDO COGOLLOS, MARIA MONTSERRAT
 E-mail montse.ferrando@urv.cat
Lecturers
FERRANDO COGOLLOS, MARIA MONTSERRAT
Web
General description and relevant information The main goal of this course is to introduce basic concepts in food processing and conservation to the students of chemical and process engineering. The first part of the course deals with physic-chemical characterisation of food and its relation with food quality, shelf-life and final value of the processed foodstuff. Traditional and emerging technologies in food conservation will be introduced underlying the singularities of some unit operations when applied to food.

Competences
Type A Code Competences Specific
  Common
  Professional
  Research
Type B Code Competences Transversal
  Common
Type C Code Competences Nuclear
  Common

Learning aims
Objectives Competences
To have a basic background in food technology which covers principles of conventional food conservation as well as new trends in the food industry.

Contents
Topic Sub-topic
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.

Planning
Methodologies  ::  Tests
  Competences (*) Class hours Hours outside the classroom (**) Total hours
Introductory activities
0 0 0
 
Lecture
0 0 0
Problem solving, classroom exercises
0 0 0
 
Personal tuition
0 0 0
 
Practical tests
0 0 0
 
(*) On e-learning, hours of virtual attendance of the teacher.
(**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies
Methodologies
  Description
Introductory activities Presentació de l'assignatura.
Lecture Expositive classes.
Problem solving, classroom exercises Group problems.

Personalized attention
 
Description

Assessment
  Description Weight
Problem solving, classroom exercises Group problems. 25%
Practical tests Prova parcial (25%).

Prova final (50%). 		75%
 
Other comments and second exam session

Sources of information

Basic
  • Introduction to Food Engineering. R.P. Singh and D.R. Heldman. Academic Press, 1993, (ISBN-12-646381).
  • Handbook of food engineering practice. Kenneth J. Valentas, Enrique Rotstein, R. Paul Singh. Boca Raton, Fla. CRC Press cop.
  • Fundamentals of Food Process Engineering. R.T. Toledo. Aspen Publication, Maryland, 1999, (ISBN-0-8342-1315X)
  • Processing Foods, Quality Optimization and Process Assessment, F.A.R. Oliveira, J.C. Oliveira, CRC press, 1999, (ISBN-0-8493-7905-9).
  • Laboratory experiments. Food Process Engineering. Theory and Laboratory Experiments. S.K. Sharma; S.T. Mulvaney; S.S.H. Rizvi. John Wiley. New York, 2000, (ISBN-0-471-32241-5).
Complementary
  • Food properties handbook. S. Rahman, CRC pres, 1995, (ISBN-0-8493-8005-7)
  • Propiedades físicas de los alimentos y de los sistemas de procesado, M.J. Lewis, 1993, Acribia, (ISBN-84-200-0744-7)
  • Phase transitions in foods Yrjö H Roos. San Diego [etc.] Academic Press cop. 1995
  • Reology and texture. Food Texture. Measurements and Perceptions. A.J. Rosenthal , Ed. Aspen, 1999, (ISBN-0-8342-1238-2).
  • Water activity and thermophysical properties. Handbook of Food Engineering Practice. K. J. Valentas, E. Rotstein, R.P. Singh, Ed. CFRC press, 1997, (ISBN-0-8493-8694-2)
  • Phase transitions. Physical Chemistry of Foods, H.G. Schwartzberg, R.W. Hartel, Marcel Dekker
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