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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: Bubník Zdeněk (01.10.2013)
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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: TAJ321 (03.10.2013)
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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: Bubník Zdeněk (05.12.2012)
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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: Bubník Zdeněk (01.10.2013)
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Articles from scientific basis SciFinder, Chemical Abstracts, Food, Science and Technology Abstracts Last update: Bubník Zdeněk (01.10.2013)
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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: Bubník Zdeněk (01.10.2013)
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Chemical Engineering I Physical Chemistry I Last update: Bubník Zdeněk (01.10.2013)
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Teaching methods | ||||
Activity | Credits | Hours | ||
Účast na přednáškách | 1 | 28 | ||
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 0.5 | 14 | ||
Příprava na zkoušku a její absolvování | 2 | 56 | ||
Účast na seminářích | 0.5 | 14 | ||
4 / 4 | 112 / 112 |
Coursework assessment | |
Form | Significance |
Regular attendance | 40 |
Examination test | 60 |