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| STAL0002-1 | Mastery of the processes in the food industries
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| Duration : | 9h Pr, 27h Th |
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| Credits/ECTS : |
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| Holder(s) : | François Bera |
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| Language : | Langue française |
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| Course contents : | The bases of the reflexion are transmitted through the study of processes used to pasteurise and sterilize foods. These operations show the complexity of the interactions between the product and the process.Theory : Thermobacteriology, temperature measurements (reminder), heat transfer in steady and unsteady states (reminder)...
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. From the milk browning parameters and from the temperature recorded on a UHT system, calculation of the milk color evolution and the sterilizing value. Comparison of the measured and calculated color at the end of the heat treatment. Optimisation of the process using a model taking into account the experimental results of the lab 2 and 4. Equipment at the disposal of the students : milk, an ACTINI UHT system, a stopwatch, a spectrocolorimeter Miniscan XE... |
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| Course objective : | To train the student in front of a new process, to identify the pertinent elements of the literature and to complete them by a supplementary experimentation in the laboratory, in order to develop his comprehension of the process, to perfect it and optimise it with a view to obtain economically a product in accordance with the specifications (techno-functionality, organoleptic properties...)
After completing the course the student is expected to
After completing the course the student is expected to be able to assess any transformation process, to perfect it and optimise it by completing his knowledge with the pertinents elements of the literature, measurements in situ and an experimentation in the laboratory. |
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| Prerequisites : | Physics and mathematical course of bachelor level, in engineering sciences (first cycle) |
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| Organization : | Lectures : 27h
Practical Works : 9h |
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| Written notes : | 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. |
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| Assessment : | Written examination (100%) |
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| Contacts : | Béra, François (Chargé de cours)
Technologie des Industries agro-alimentaires
081 62 22 63
bera.f@fsagx.ac.be |
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