Qualification: Degree in Agri-food Engineering and Biological Systems. Higher Technical School of Agricultural Engineering UPCT

Transcription

1 Higher Technical School of Agricultural Engineering UPCT REFRIGERATION AND FOOD PROCESSING TECHNOLOGY Qualification: Degree in Agri-food Engineering and Biological Systems Course 2015/2016

2 1. Subject Information Name Refrigeration and food processing technology Matter Refrigeration and food processing technology Module Module Specific Technology Code Degree Degree in Engineering Agri-food and Biological Systems Study plan 2014 Plan (GIASB) Centre Higher Technical School of Agricultural Engineering (ETSIA) Type Compulsory Teaching period Annual Course 3Th Language Spanish ECTS 7.5 Hours / ECTS 30 Total workload (hours) Teacher information Lecturer in charge Asunción Iguaz Gaínza Department Food Engineering and Agricultural Equipment Knowledge area Food Technology Location of the office ETSIA building, 2nd floor, Office 2.12 Phone Fax asun.iguaz@upct.es URL / WEB Timetable available/ Tutorials Mornings from 10:00 to 13:30 Location during the tutorials ETSIA building, 2nd floor, Office 2.12 or by Teaching and research profile Teaching experience Doctor Agronomist by the Public University of Navarra Titular professor of university Since 2004 (two teaching quinquenniums) Subjects taught: Introduction to Food Process Engineering. Agri-Food Industry Design and Food Process Technology in the old title of ETSIA. Operations of Food Engineering of ETSIA degree. Introduction to Agri-Food Industries Technology. Food Process Manufacturing Engineering of Master in agricultural Engineering. Modelling and optimization of food processing systems of TAIDAA Master

3 Research Lines Modelling and optimization of different operations of food processing industries. Modelling and simulation of food dehydration operation including fodder drying in rotary driers and drying of grain in barns of different types. Study of the drying process from different points of view as energy efficiency or the effects of the concentration on the final product quality. Professional experience Other topics of interest Professor Arturo Esnoz Nicuesa Department Food Engineering and Agricultural Equipment Knowledge area Food Technology Location of the office ETSIA building, 2nd floor, Campus Alfonso XIII, UPCT Phone Fax URL / WEB Timetable available / Tutorials Mornings from 10:00 to 13:30 Location during the tutorials Office nd Floor ETSIA or by Teaching and research profile Teaching experience Since 1998 Research Lines Professional experience Other topics of interest Industrial technical Engineer and Industrial Engineer Doctor by the Polytechnic University of Cartagena Modelling of biological systems and process engineering Production manager at 3M. NR Electronica development director

4 3. Contents 3.1 Contents according to the study plan of the subject Technologies related to energy transfer (heat transfer in fluids and using microwaves, emerging technologies), transfer of matter and energy (freezing, evaporation, drying, agglomeration) and other (filtration, size reduction of solids and liquids, homogenization, classification size, molding, mixing, fluid flow through fixed beds -ultrafiltration, reverse osmosis). Cold production systems. Thermodynamic cycles. Direct and indirect cooling systems. Refrigerated (primary and secondary). Insulators. Automation. 3.2 Program summarized in English (Optional) 1st term: REFRIGERATION TF.1: INTRODUTION. TF.T1: Historical background and basic concepts. TF.2: THERMODINAMIC OF FREEZING TF.T2: Thermodynamic principles. Thermodynamic charts. TF.T3: Carnot cycle. TF.T4: Ideal cycle of refrigeration by mechanical compression.cop. TF.T5: Refrigerants and Their environmental impact. TF.3: COLD PRODUCTION SYSTEMS TF.T6: Direct vaporization. TF.T7: Refrigeration cycles by absortion. TF.T8: Refrigeration cycles by adsorption. TF.T9: Cold production by Peltier cells. Other systems of cold production. TF.4: CYCLE OF REFRIGERATION BY MECHANICAL COMPRESSION. TF.T10: Real cycle by mechanical compression. TF.T11: Low temperatures production systems. TF.T12.Direct and indirect cooling systems. Secondary refrigerants. TF.5: ELEMENTS OF A REFRIGERATION CYCLE TF.T13: Compressor. TF.T14: evaporator. Expansion valve TF.T15: Condensate.

5 2nd Term: FOOD PROCESS TECHNOLOGY TPA.1: UNIT OPERATIONS OF CONVERSION/ SEPARATION TPA.T1. Solid properties and management. Mixing and molding. TPA.T2. Size reduction and sieving of particulate solids. TPA.T3. Size reduction in liquids. Emulsion and homogenization. TPA.T4. Filtration. TPA.T5. Membrane separation. TPA.2 UNIT: UNIT OPERATION BASED ON HEAT TRANSFER TPA.T6. Heat transfer basics. TPA.T7. Heat transfer in mixing vessels. TPA.T8. Freezing and thawing. TPA.T9. Evaporation. TPA.3 UNIT: UNIT OPERATION BASED ON MATTER TRANSFER TPA.T10. Drying and freeze-drying.

6 4. Bibliography and resource 4.1 Basic bibliography Cold technology P.J. Rapin, P. Jacquard Rapin, P.J. Instalaciones frigoríficas. Koelet P.C.Frio Industrial: Fundamentos, diseño y aplicaciones.. Ed. Madrid- Vicente Sánchez Pineda de las Infantas, Mª T Ingeniería de las Instalaciones Térmicas Agroindustriales. Ed. SPU Universidad de Córdoba. López, A Las instalaciones frigoríficas de las industrias agroalimentarias. AMV Ed. Madrid. Sánchez Pineda de las Infantas, Mª, A Ingeniería del frío teoría y práctica. Ed. Mundi-Prensa. Food processing technology Ibarz, A Operaciones unitarias en la ingeniería de alimentos.ed. Mundi- Prensa. Singh, R Introducción a la ingeniería de alimentos. Ed. Acribia. Mafart, P Ingeniería industrial alimentaria. Ed. Acribia. Toledo, R.T Fundamentals of food process engineering. Ed. AN ASPEN PUBLICATION. VALENTAS, K.J., ROTSTEIN, E., SINGH, R.P Handbook of Food Engineering Practice. CRC Press, Boca Ratón, FL, USA. 4.2 Complementary bibliography 4.3 Network resources and other resources