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Last update: Henke Svatopluk Ing. Ph.D. (26.01.2018)
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Last update: Henke Svatopluk Ing. Ph.D. (26.01.2018)
Students will be able to:
Manage and control food processes from the point of view of energy consumption, environmental impact, minimizing damage to materials, minimizing the effect on the nutritional value of the product during processing.
Find the right solution for greater appreciation of raw materials, ie the selection of separation and isolation processes for obtaining biologically and nutritionally valuable substances from raw materials and intermediate food products.
Be able to evaluate and select appropriate technological process or procedure for treatment or obtaining materials with desired biological effects, design and calculate the appropriate conditions for subsequent storage and distribution processes.
Basic knowledge and overview of modern and prospective processes in food and biotechnological productions. |
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Last update: Henke Svatopluk Ing. Ph.D. (26.01.2018)
P.J. Fellows: Food processing technology, CRC Press, Boca Raton, 2009. G. Barbosa-Canovas: Global issues in food science and technology, Elsevier, London, 2009. A.I. Schaefer: Nanofiltration. Elsevier, Oxford, 2005. P. Kadlec, K. Melzoch, M. Voldřich a kol.: Technologie potravin - Procesy a zařízení potravinářských a biotechnologických výrob. KEY Publishing, Ostrava, 2012. |
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Last update: Henke Svatopluk Ing. Ph.D. (26.01.2018)
Lectures, seminars, tuition, computer classroom (control, modelling, simulation) |
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Last update: Henke Svatopluk Ing. Ph.D. (26.01.2018)
1. Mass transfer, Diffusion, Extraction
2. Crystallization, Nucleation, Precipitation
3. Crystal size distribution, Granulometric analysis
4. Heat transfer, Unsteady-state heat transfer
5. Heating, Cooling, Vaporization, Freeze and Hot-air drying
6. Physical properties of foods
7. Membrane processes, Electrodialysis
8. Ion exchange, Preparative chromatography, Adsorption
9. Rheology and texture, Basic model systems
10. Rheology measurement, Instrumental methods
11. Rheological behavior of foods, Non-Newtonian behavior
12. Desintegration processes, Milling
13. Sedimentation, Dispersion stabilization
14. Centrifugation, Application in food industry |
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Last update: Henke Svatopluk Ing. Ph.D. (26.01.2018)
Chemical Engineering I
Physical Chemistry I |
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Last update: Henke Svatopluk Ing. Ph.D. (26.01.2018)
Attendance on lectures, seminars and workshops.
Encompassment of project in frame of calculation and modelling.
Passing an exam. |
Coursework assessment | |
Form | Significance |
Regular attendance | 30 |
Examination test | 30 |
Oral examination | 40 |