Food Processing Technology II

There are no formal prerequisites. However, general knowledge of physics and mathematical calculus is recommended. G

 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.

At the end of the teaching of this curricular unit, students will be able to:

– Identify the theoretical and practical principles related to the unit operations under study;

– Apply the basic principles inherent in the unit operations of food processes to determine the operating conditions of the equipment;

– Apply theoretical concepts on solid-liquid extraction with solvents in laboratory classes;

– Handle, analyze, and discuss experimental data on solid-liquid extraction with solvents in plant matrices:

– Demonstrate the ability for independent learning, thinking, and teamwork.

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.

• - Pratica laboratorial e relatório - 30.0%
• - Teste teórico 35 - 35.0%
• - Teste teórico 35 - 35.0%

• - Teste teórico 100 - 100.0%

NAO

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.