Bubnik Z. et al.: Advanced Processes in Food Technologies (printed text of lectures, dept. of Carbohydrate chemistry and technology)

E R A S M U S 2011 - Advanced Processes in Food Technology

Course: 10 weeks (+3 weeks LAB, +1 week for test)

Room B40, Monday: 14,00 - 16,30

Time schedule: (head person – prof.Bubník)

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No Date Teacher Topic of Lecture

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1. 3.10. Prof.Bubník Trends in Food Engineering,

Mass transfer, Nucleation, Precipitation

2. 10.10. Crystallization in food technologies

Particles size distribution, Granulometric analysis

3. 17.10. Photocatalytic processes in food technologies

Application of vapour diagramms

4. 24.10. Dr.Hinková Separation processes

5. 31.10. Membrane processes

6. 7.11. Electrodialysis, Pervaporation, Adsorption

7. 14.11. Dr.Henke Chromatographic and ionex separation

Dr.Šárka Computer Image Analysis in Food technologies

8. 21.11. Dr.Houška High pressure processes

9. 28.11. Rheological properties of foods, texture

10. 5.12. Thermal processes, Unsteady-state heat transfer

Heating,Cooling,Vaporization,

Physical properties of foods

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12.12. TEST

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November and December LABORATORY: 3 lab. work

1) Dr.Pour Membrane separation: micro-, ultra and nano-filtration

2) Dr.Šárka Computer Image Analysis

3) Dr.Henke Chromatographic separation: modeling – simulation – experiment

4) Dr.Švec Rheology of dough

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Contact:

Mass transfer - crystallization in food technologies: Prof.Bubník – room 42, building B, tel. 3112, e-mail: Zdenek.Bubnik@vscht.cz

Separation processes : Dr.Hinková – room 45, buiding B, tel. 3111, e-mail: andrea.hinkova@vscht.cz

High pressure processes : Dr. Houška – VUPP Praha, e-mail: m.houska@vupp.cz

Laboratory training : Dr.Pour, Dr.Šárka and Ing.Henke - room 45, buiding B, tel. 3111, e-mail: enzen.sarka@vscht.cz, vladimir.pour@vscht.cz , svatopluk.henke@vscht.cz

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. Disintegration processes, Milling

13. Sedimentation, Dispersion stabilization

14. Centrifugation, Application in food industry

Prerequisities:

Basic course in Physical chemistry and Chemical engineering