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270032 VO Food Processing (2022W)
Labels
REMOTE
Registration/Deregistration
Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).
Details
Language: German
Examination dates
- Monday 19.12.2022
- Friday 17.02.2023
- Wednesday 29.03.2023
- Wednesday 26.04.2023
- Thursday 06.07.2023
- Tuesday 24.10.2023
- Thursday 02.11.2023
Lecturers
Classes
Do, 10:30-13:00 von 06.10.-15.12.
BOKU, Muthgasse 18, 2. Etage, SR 24(02/28)
https://bokuvienna.zoom.us/j/9194484758127.10. sowie 03.11. finden auch online stattACHTUNG TERMINÄNDERUNG: DIE LV FINDET VON 10:00-12:30 STATT!
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, LMC A3
Last modified: Fr 03.11.2023 09:28
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)