Engineering Fundamentals of Food Preservation - N324005
Title: Inženýrské základy úchovy potravin
Guaranteed by: Department of Food Preservation (324)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2012
Semester: winter
Points: winter s.:2
E-Credits: winter s.:2
Examination process: winter s.:
Hours per week, examination: winter s.:1/1, MC [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: cancelled
Language: Czech
Teaching methods: full-time
Level:  
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Koza Václav doc. Ing. CSc.
Examination dates   Schedule   
Literature -

Lewis, M.J.: Physical Properties of Foods and Food Processing Systems, Ellis Horwood Ltd., Chichester, 1987.

Last update: TAJ324 (20.05.2009)
Syllabus -

1. Physical and chemical properties of food- density, viscosity.

2. Texture, mechanical properties.

3. Pouring properties of particle materials.

4. Thawing and solidification, boiling and vapour pressure.

5. Surface tension, specific heat, melting heat.

6. Evaporation heat, specific enthalpy.

7. Heat and temperature conductivity.

8. Emissivity, microwave absorption.

9. Diffusivity.

10. Equilibrium moisture.

11. Operation in processing of fruit and vegetable - thermosterilization.

12. Drying - evaporation.

13. Reverse osmosis.

14. Kryoanabiosis.

Last update: TAJ324 (19.05.2009)