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270081 VO Food processing (2016W)
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Details
max. 50 participants
Language: German
Examination dates
Lecturers
Classes
Beginn am 13.Okt. 2016 um 11:30
BOKU, Muthgasse18, Seminarraum DLWT groß (MUG2-02/28)
DO 03.11.2016 11:30-13:00 Seminarraum DLWT groß (MUG2-02/28)
DO 10.11.2016 11:30-13:00 Seminarraum DLWT groß (MUG2-02/28)
DO 24.11.2016 09:30-11:00 Seminarraum Angewandte Genetik (MUG2-04/54)
DO 24.11.2016 11:30-13:00 Seminarraum DLWT groß (MUG2-02/28)
DO 01.12.2016 13:45-15:45 MUG2-HS XX (MUG2-EG/02)
DO 15.12.2016 09:00-14:30 MUG3-SR 13 (MUG3-EG/07)
DO 12.01.2017 10:00-11:30 Sem.Raum Wasserwirtschaft (MUG1-02/51)
DO 12.01.2017 11:30-13:00 Seminarraum DLWT groß (MUG2-02/28)
DO 19.01.2017 10:00-13:00 Seminarraum DLWT groß (MUG2-02/28)
DO 26.01.2017 10:00-13:00 Seminarraum DLWT groß (MUG2-02/28)
Information
Aims, contents and method of the course
Assessment and permitted materials
Beurteilung: mündlich
Minimum requirements and assessment criteria
Based on the lectures of process engineering more fundamental
principles of unit operations and unit processes of food technology, as
well as specific unit operations and especially unit processes are
taught. This knowledge is the basis for under-standing the specific food
technologies and to realize connections and common ground between these technologies
principles of unit operations and unit processes of food technology, as
well as specific unit operations and especially unit processes are
taught. This knowledge is the basis for under-standing the specific food
technologies and to realize connections and common ground between these technologies
Examination topics
Examination modalities: written
Reading list
downloadbare Materialien und Vorlesungsfolien jeweils zur Einzelveranstaltung auf der Moodle-Plattform
Association in the course directory
LC-2, LCH II-2.
Last modified: Mo 07.09.2020 15:41
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)