Application of fundamental chemical engineering processes in the food industry. Main aim of this course is to educate students in basic pronciples of food engineering so that: a) they can understand the processes in a food industry and help them become a successful food engineer, b)inspire them the ambition to delve into food engineering research to improve existing technologies or develop new ones
Specifically, upon completion of this course, the students will be able to:
1. calculate the thermophysical properties of foods
2. design thermal processes like pasteurization, sterilization, drying
3. find solutions to steady and non-steady processes
4. design cooling and freezing processes
Course Content (Syllabus)
Introduction to Food Engineering
Food Chemistry for engineers
Heat transport in food engineering applications (steady and unsteady conditions)
Heat transport, heat exchangeers, sterilizaton, drying, freezing, food chemistry
Course Bibliography (Eudoxus)
1. Εισαγωγή στη μηχανική τροφίμων, R Paul Singh and D R Heldman, 5η έκδοση, εκδόσεις Παρισιανού
2. Χάρης Ν. Λαζαρίδης, Μηχανική Τροφίμων, Εκδόσεις Γιαχούδη, 2000.
Additional bibliography for study
1. Heldman D.R. and Lund D.B., Handbook of Food Engineering, 2nd Edition, CRC Press
Taylor & Francis Group, New York, 2007.
2. Klening T.R., Food Engineering Research Developments, Nova Science Publishers,
Inc. New York, 2007.
3. Berk Zeki, Food Process Engineering and Technology, Food Science and Technology
International Series, Academic Press, Elsevier, 2009.
4. Ibarz A. and Barbosa-Canovas G.V., Unit Operations in Food Engineering, CRC Press
LLC, USA, 2003.