Duration
24h Th, 12h Pr
Number of credits
| Master in innovation management and the food design (120 ECTS) | 3 crédits |
Lecturer
Language(s) of instruction
French language
Organisation and examination
Teaching in the first semester, review in January
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
- 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. 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
Learning outcomes of the learning unit
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.
Prerequisite knowledge and skills
Chemicals, physics and mathematical course of bachelor level, in engineering sciences (first cycle)
Planned learning activities and teaching methods
Mode of delivery (face-to-face ; distance-learning)
Lectures : 18h Practical Works : 18h
Recommended or required readings
Handbook of Food Engineering. HELDMAN D.R. and LUND D.B., 2006, CRC Press.
Génie Industriel Alimentaire (T1 et T2). MAFART P. et BELIARD E., 1999 et 2004, 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., 2013, Academic Press.
Génie des procédés alimentaires : des bases aux applications. TRYSTRAM G., DUQUENOY A., BIMBENET J-J., 2017, Dunod.
Handbook of Industrial Drying. Mujumdar A.S., 2014, CRC Press
Transport Processes and Separation Process Principles (5th Edition - December 2017). GEANKOPLIS
Assessment methods and criteria
Written examination (100%)
Work placement(s)
Organizational remarks
Contacts
Béra, François (Professeur)
Laboratoire d'Ingénierie des Procédés Agro-alimentaires
081 62 22 63
f.bera@uliege.be