SubjectsSubjects(version: 955)
Course, academic year 2023/2024
Food and Biochemical Process Engineering - M321001
Title: Vybrané procesy potravinářských a biochemických výrob
Guaranteed by: Department of Carbohydrates and Cereals (321)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2020
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:2/1, C+Ex [HT]
Capacity: unlimited / unlimited (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Guarantor: Bubník Zdeněk prof. Ing. CSc.
Henke Svatopluk Ing. Ph.D.
Interchangeability : AM321001, N321003
Is interchangeable with: AM321001
This subject contains the following additional online materials
Annotation -
The course consists of basic preparation of food technologists in the application of process engineering in the management and control of the food production and biotechnology industries. It builds on previous general subjects Chemical Engineering and Physical Chemistry and extends them in areas that are characteristic of food production and biotechnology. The course provides information not only for the study of their own technology, but as for the packaging and storage of food and for the study of changes in nutritional value during processing of food products. Special emphasis is given to a promising new processes and trends that are introduced into the food technology.
Last update: Fialová Jana (19.12.2017)
Aim of the course -

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.

Last update: Fialová Jana (19.12.2017)
Literature -

R:Fellows P. J.: Food processing technology, CRC Press, 2002, Cambridge, England. ISBN 1 85573 533 4

A:Barbosa-Cánovas G. et al: Food Science and technology, Elsevier, 2009, Burlington, USA. ISBN 978-0-12-374124-0

A:Schaefer A.I. et al.: Nanofiltration - Principles and Applications, Elsevier, 2005, Oxford, UK. ISBN 1856174050

Last update: Fialová Jana (19.12.2017)
Learning resources -

Articles from scientific basis SciFinder, Chemical Abstracts, Food, Science and Technology Abstracts

Last update: Fialová Jana (19.12.2017)
Teaching methods - Czech

Výuka je prováděna formou přednášek (celkem 28 hodin) a cvičení (14 hodin).

Podmínkou udělení zápočtu je účast na cvičeních, předmět je zakončen písemnou zkoušku.

Last update: Fialová Jana (19.12.2017)
Syllabus -

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

Last update: Fialová Jana (19.12.2017)
Registration requirements -
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Last update: Kubová Petra (04.02.2020)
Course completion requirements - Czech
Předmět je zakončen zkoušku. Zkouška má písemnou formu zahrnující látku z přednášek a cvičení.

Last update: Kubová Petra (19.07.2022)