Base Knowledge
There are no formal prerequisites. However, general knowledge of physics and mathematical calculus is recommended. G
Teaching Methodologies
The theoretical-practical nature of the classes includes an expository component, a theoretical-practical component, and a laboratory practice component, allowing the demonstration and application of acquired knowledge. In the theoretical-practical classes, students apply theoretical knowledge to solve and discuss problems directly related to unit operations in food processes. In the practical component, the fundamentals, treatment, and discussion of experimental data are presented in a written document and subsequently discussed in a group.
Throughout the semester, support is provided to students in understanding the content taught in both the theoretical and practical components and assistance in preparing for tests and exams.
Learning Results
1. Identify and characterize the main types of food processing technologies.
2. Classify unit operations based on their operating principles.
3. Identify the theoretical and practical principles related to the unit operations under study.
4. Apply basic principles of unit operations to determine equipment operating conditions.
5. Use theoretical concepts associated with solid–liquid extraction and carry out experimental procedures using plant matrices.
6. Quantify the content of bioactive compounds (phenolics) and evaluate the antioxidant activity of plant extracts.
7. Critically analyze experimental results, discuss their relevance, and prepare a technical–scientific written report.
Program
A. THEORETICAL-PRACTICAL COMPONENT
Module 1
1. Mechanical analysis of the movement of a particle through a fluid.
2. Sedimentation: definition and general concepts, equipment, the project of a continuous sedimentation tank, and applications in the food industry.
3. Centrifugation: definition and general concepts, equipment, the efficiency of a centrifuge, separation of immiscible liquids, clarification, and applications in the food industry.
Module 2
4. Filtration: definition and general concepts, equipment, general filtration equation, applications in the food industry.
5. Distillation: definition and general concepts, liquid-vapor equilibrium, simple distillation, flash distillation, continuous rectification of binary mixtures, applications in the food industry.
B. PRACTICAL COMPONENT
Module 3
6. Extraction: definition and general concepts, liquid-liquid and solid-liquid extraction, applications in the food industry. Laboratory practice: conventional solid-liquid extraction from a vegetable matrix. Quantification of phenolic compounds and antioxidant activity of the obtained extracts. Discussion of the obtained results and preparation of the written report.
Curricular Unit Teachers
Maria João Mendes Cardoso Barroca DiasGrading Methods
Periodic assessment
The evaluation of the course has three modules.
Module 1: Sedimentation and centrifugation (theoretical and theoretical-practical concepts)
Module 2: Filtration and distillation (theoretical and theoretical-practical concepts)
Module 3: Extraction of phenolic compounds from plant matrices (theoretical concepts and laboratory practice)
The final grade is calculated using the following equation:
Final grade = 0.4 × M1 + 0.4 × M2 + 0.20 × M3
Where M1 and M2 are the grades obtained in the written tests that evaluate the knowledge corresponding to modules 1 and 2, respectively. M3 is the grade of module 3 and includes the written report classification (80%) and the classification of the student´s performance during laboratory classes and the discussion of the work developed (20%).
To pass the course, the student must attend at least two-thirds of the classes taught and must have a minimum grade of 7.50 (out of 20) in each one of the three modules.
Exam assessment
Students who achieve a final grade of 9.50 in the periodic evaluation are exempted from the final written exam. Students who achieve a minimum grade of 7.50 in a specific module in the periodic evaluation are exempted from the corresponding part of the final written exam.
Students who have not been assessed through periodic assessment will be evaluated with a final written exam, which accounts for 100% of the final grade.
Internship(s)
NAO
Bibliography
McCabe, W.L., Smith, J.C., Harriott, P. (2020). Unit Operations of Chemical Engineering (7th ed.). McGraw-Hill, USA.
Wankat, P. C. (2016). Separation Process Engineering (4th ed.). Pearson, USA.
Geankoplis, C. J.; Lepek, D. H. (2017). Transport Processes and Separation Process Principles. Pearson, USA
Foust, A.S.; Wenzel, L.A.; Clump, C.W.; Maus, L.; Andersen, L.B. (1982). Princípio das Operações Unitárias, Guanabara Dois, Brasil.
Singh, R.P.; Heldman, D.R. (1984). Introduction to Food Engineering, Academic Press, USA.
Coulson, J.M.; Richardson, J.F. (1982). Tecnologia Química, Vol I, II, III e IV, Fundação Calouste Gulbenkian, Portugal.
Earl, R.L. (1983). Unit Operations in Food Processing, Pergamon Press, UK.