Department of Food Technology, Universidad Politecnica de Valencia (ES)
The objective of this Module is to provide the students with a wide and deep knowledge on the chemical, structural and, most important, thermodynamical analysis of the Food-Environment System, developing skills in the calculations related with the mass transfer phenomena resulting from the usual non-equilibrium situations. Special effort is paid to the analysis of the mass transfer phenomena in solid foods and to the important role that the food structure plays in the involved mechanisms and in the resulting kinetics.
The understanding of the main targets to Mass Transfer Control in Foods Systems, Food Preservation and Food Processing, leads to the analysis of same topics on mass transfer in food stability and packaging, and to the study of the main Mass Transfer Unit Operations.
Responsible: Prof. Dr. Pedro Fito and Prof. Dr. Amparo Chiralt.
Collaborators : Dr. Andres Alvarruiz, Dr. Ana Andres, Dr. Nuria Martinez, Ing. Jose Barat, Ing. Javier Martinez.
MODULE of 120 hours
CONTENTS
PART I.- THE FOOD-ENVIRONMENT SYSTEM (FES)
Chapter 1.- Introduction.
Chapter 2.- Water-Gas Interactions.
Chapter 3.- Water-Solute Interactions.
Chapter 4.- Water-Solid Food Matrix Interactions.
Chapter 5.- Mass Transfer Phenomena in Structured Foods.
Chapter 6.- Mass Transfer Control and Food Stability.
Chapter 7.- Introduction to Mass Transfer Operations.
PART II.- MASS TRANSFER OPERATIONS IN FLUID SYSTEMS
Chapter 8.- Tray Columns Calculations.
Chapter 9.- Packed Columns Calculations.
Chapter 10.- Air-Water Operations.
Chapter 11.- Rectification.
Chapter 12.- Membrane Operations.
PART III.- MASS TRANSFER OPERATIONS WITH SOLID FOODS.
Chapter 13.- Solid-Liquid Extraction.
Chapter 14.- Hydration and Osmotic Dehydration.
Chapter 15.- Drying.