752100 Food processing


Type
Lecture
Semester hours
2
Lecturer (assistant)
Jäger, Henry
Organisation
Institute of Food Technology
Offered in
Wintersemester 2017/18
Languages of instruction
Deutsch

Content

1 INTRODUCTION

2 DEFINITION OF TERMS

3 REASONS AND AIMS OF FOOD PROCESSING

4 CONCEPT OF UNIT OPERATIONS AND UNIT PROCESSES OF FOOD TECHNOLOGY

5 UNIT OPERATIONS
5.1 Heat exchange
5.2 Forming operations
5.3 Mixing operations [mixing, kneading, stirring (homogenisation, suspending, dis-persing/emulsifying, whipping)]
5.4 Separation operations [Drying (sorption isothermes, water activity)]]

6 UNIT PROCESSES OF FOOD TECHNOLOGY
6.1 Fundamental principles of reaction kinetics
6.2 Cooking processes (conventional cooking processes, microwave cooking, cooking extrusion)
6.3 Preservation processes using thermal energy [blanching, pasteurisation, sterilisation (container sterilisation, UHT-sterilisation, aseptic filling)] Preservation processes using electromagnetic energy Preservation process using mechanical energy (high pressure treatment)

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Previous knowledge expected

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Objective (expected results of study and acquired competences)

After successful participation of this course, the students are familiar with basic know how of food processing. In particular they have learned about processes and methods for cooking and preparation, as well as prolonging the shelf life of food. With this fundamental knowledge the students can subsequently understand the topics lectured in the special technological courses and can see the connections between single food processing methods.
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You can find more details like the schedule or information about exams on the course-page in BOKUonline.