Food Processing Technology II

The classes have an expository component and a component of laboratory practice which together allow applying and demonstrating the material being taught.

Food processing comprises several stages, from the selection of raw materials, the production itself, and finally the storage of finished products. These phases, with individual characteristics, bind to each other through several common steps that sometimes repeat in each one of them.
The main goal of this course is teaching the basic principles of food processing technology, with emphasis on the processing steps which occur in most food processing industries. The course aims at developing the following skills: ability to project the appropriate equipment for a specific food processing step and calculation of the most convenient operating conditions. Some laboratory experiences will be performed in order to demonstrate some of the taught concepts.
On the personal level it also allows to develop self-learning skills and independent thinking.

1. Mechanical analysis of the movement of a particle in a fluid.
2. Sedimentation: definition and general concepts, equipment, project of a continuous sedimentation tank, applications in food industry.
3. Centrifugation: definition and general concepts, equipment, efficiency of a centrifuge, separation of immiscible liquids, clarification, applications in food industry.
4. Filtration: definition and general concepts, equipment, general filtration equation, applications in food industry.
5. Distillation: definition and general concepts, liquid-vapor equilibrium, simple distillation, flash distillation, continuous rectification of binary mixtures, applications in food industry.
6. Adsorption: definition and general concepts, equilibrium relations, equipment, applications in food industry.
7. Extraction: definition and general concepts, liquid-liquid and solid-liquid extraction, applications in food industry.

• - Teste teórico 100 - 100.0%

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

NAO

5. Lewis, M.J., 1987, Physical Properties of Foods and Food Processing Systems, Ellis
Horwood Series in Food Science and Technology, Inglaterra.

2. Singh, R.P., Heldman, D.R., 1984, Introduction to Food Engineering, Academic Press, USA.

1. Earl, R.L., 1983, Unit Operations in Food Processing, Pergamon Press, Inglaterra.

7. Foust, A.S., Wenzel, L.A., Clump, C.W., Maus, L., Andersen, L.B., 1982, Princípio das
Operações Unitárias, Guanabara Dois, Brasil.

8. Perry, J.H., et al., 1997, Chemical Engineer´s Handbook, McGraw-Hill, USA.

3. Coulson, J.M., Richardson, J.F., 1982, Tecnologia Química, Vol I, II, III e IV, Fundação
Calouste Gulbenkian, Portugal.

6. McCabe, W.L., Smith, J.C., Harriott, P., 2005, Unit Operations of Chemical Engineering,
McGraw-Hill, USA.

4. Kessler, H.G., 1981, Food Engineering and Dairy Technology, Verleg Kessler, Alemanha.