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Scheda Riassuntiva
Anno Accademico 2020/2021
Scuola Scuola di Ingegneria Industriale e dell'Informazione
Insegnamento 055777 - PROCESSES AND PLANTS IN FOOD INDUSTRY
  • 055775 - PROCESSES OF FOOD INDUSTRY
Docente Capelli Laura Maria Teresa
Cfu 5.00 Tipo insegnamento Modulo Di Corso Strutturato

Corso di Studi Codice Piano di Studio preventivamente approvato Da (compreso) A (escluso) Insegnamento
Ing Ind - Inf (1 liv.)(ord. 270) - MI (347) INGEGNERIA CHIMICA*AZZZZ054915 - PROCESSES OF FOOD INDUSTRY
Ing Ind - Inf (Mag.)(ord. 270) - MI (472) CHEMICAL ENGINEERING - INGEGNERIA CHIMICA*AZZZZ054915 - PROCESSES OF FOOD INDUSTRY
Ing Ind - Inf (Mag.)(ord. 270) - MI (498) FOOD ENGINEERING*AZZZZ055778 - PLANTS IN FOOD INDUSTRY
055777 - PROCESSES AND PLANTS IN FOOD INDUSTRY

Obiettivi dell'insegnamento

The aim of this course is to introduce students to the processes of the food industry through the illustration of the process unit operations  that are involved in all phases of the food supply chain, which are based on the main principles of the process engineering, such as heat and mass transfer.

Compared to previous years, the course program will include more exercises and more numerical examples during the theoretical lessons in view of the final exam.


Risultati di apprendimento attesi

Lectures and exercises will allow students to:

- know the specific properties of food that are fundamental for its processing

- know and discuss the main processes and technologies of the food industry

- know and discuss the typical unit operations of food processing

- know and discuss some specific food production processes, with particular focus on the unit operations involved

- analyse food processing units from a quantitative point of view

- design and calculate the main features of food processing units


Argomenti trattati
  • Food properties: physical properties and basic concepts of organic chemistry for the food industry
  • Processes and plants of the food industry: study of the unit operations that are characteristics of the food industry, with specific references to some food productions:
    • Size reduction, mixing
    • Filtration, centrifugation
    • Evaporation, dehydration, freeze drying
    • Thermal processes
  • Deepening of some specific processes: chocolate production, wine dealcoholization
  • Other related issues: Environmental impacts and LCA, innovative control techniques (electronic nose)

Prerequisiti

Basic principles of heat and mass transfer. Material and energy balances. Basic concepts of organic chemistry.


Modalità di valutazione

The evaluation mode will include a written exam for the verification of the calculation capablities related to the design of food processing units acquired during the course. The exam will also include theoretical questions in order to verify the understanding of the main contents exposed.

 


Bibliografia
Risorsa bibliografica facoltativaZ. Berk, Food Process Engineering and Technology, Editore: Academic Press, Elsevier
Risorsa bibliografica facoltativaR.P. Singh, D.R. Heldman, Introduction to Food Engineering, Editore: Academic Press, Elsevier
Risorsa bibliografica facoltativaD.R. Heldman, D.B. Lund, Handbook of Food Engineering, Editore: CRC Press

Software utilizzato
Nessun software richiesto

Forme didattiche
Tipo Forma Didattica Ore di attività svolte in aula
(hh:mm)
Ore di studio autonome
(hh:mm)
Lezione
35:00
52:30
Esercitazione
15:00
22:30
Laboratorio Informatico
0:00
0:00
Laboratorio Sperimentale
0:00
0:00
Laboratorio Di Progetto
0:00
0:00
Totale 50:00 75:00

Informazioni in lingua inglese a supporto dell'internazionalizzazione
Insegnamento erogato in lingua Inglese
Disponibilità di materiale didattico/slides in lingua inglese
Disponibilità di libri di testo/bibliografia in lingua inglese
Possibilità di sostenere l'esame in lingua inglese
Disponibilità di supporto didattico in lingua inglese
schedaincarico v. 1.6.8 / 1.6.8
Area Servizi ICT
22/09/2021