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| STAL0002-2 | Mastery of the processes in the food industries
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| Duration : | 36h Th |
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| Number of credits : |
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| Lecturer : | François Bera |
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Language(s) of instruction :
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| French language |
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Organisation and examination :
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| Teaching in the first semester, review in January |
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Course contents :
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| - Food thermal processing : thermobacteriology, evaluation of the thermal processes used in industry.
- Drying : Wet air thermodynamics
Wet materials, the concept of water activity or Aw
The different drying processes and their calculation methods
Freeze-drying
Dryers calculation
In laboratory (students are divided up into groups of 3) : The bases of the reflexion are transmitted through the study of processes used to pasteurise, sterilize and dry foods. These operations show the complexity of the interactions between the product and the process.
Lab 1. Development of a pasteurisation method of cut potatoes in jars to keep for 21 day at a temperature less then 4°C. Equipment at the disposal of the students : copper and constantan cables, a digital voltmeter, a soldering iron, jars, potatoes, a conversion table of millivolts into °C, a standard thermometer, a stopwatch.
Lab 2. Characterization of the milk browning kinetic. Equipment at the disposal of the students : milk, inox capillaries, thermostatic baths, a stopwatch, a spectrocolorimeter Miniscan XE, some recent papers on the subjects...
Lab 3. Development of a sterilization method of canned milk, taking into account the conservation it's native colour. Equipment at the disposal of the students : milk, cans, a closing machine, a FMC pilot rotor, a spectrocolorimeter Miniscan XE... An expert operator controls the rotor under the direction of the students.
Lab 4. Study ot the operation of a spray dryer. Using measurements carried out on the dryer and the product, energy and mass balance of the plant |
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Learning outcomes of the course :
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| After completing the course the student is expected to be able to assess the studied conservation process, to perfect it and optimise it by completing his knowledge with the pertinents elements of the literature, measurements in situ and experimentation in the laboratory. |
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Prerequisites and co-requisites/ Recommended optional programme components :
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| Chemicals, physics and mathematical course of bachelor level, in engineering sciences (first cycle) |
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Planned learning activities and teaching methods :
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Mode of delivery (face-to-face ; distance-learning) :
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| Lectures : 18h
Practical Works : 18h |
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Recommended or required readings :
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| Handbook of Food Engineering. HELDMAN D.R. and LUND D.B., 1992, Marcel Dekker Inc.
Génie Industriel Alimentaire (T1 et T2). MAFART P. et BELIARD E., 1992, Tech et Doc, Lavoisier.
Biotechnology and Food Process Engineering. SCHWARTZBERG H.G. and RAO M.A., 1990, Marcel Dekker Inc.
Introduction to food engineering. SINGH R.P. and HELDMAN D.R., 2001, Academic Press.
Génie des procédés alimentaires : des bases aux applications. BIMBENET J-J., DUQUENOY A., TRYSTRAM G, 2002, Dunod.
Handbook of Industrial Drying. Mujumdar A.S., 1987, Marcel Dekker Inc.
A., 1990, Marcel Dekker Inc. |
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Assessment methods and criteria :
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| Written examination (100%) |
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Training(s) :
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Organizational remarks :
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Contacts :
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| Béra, François (Professeur)
Laboratoire d'Ingénierie des Procédés Agro-alimentaires
081 62 22 63
f.bera@ulg.ac.be |
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