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M-PI-14-MOP - Modeliranje i optimizacija postupaka konzervisanja toplotom

Course specification
Course title
Acronym M-PI-14-MOP
Study programme
Module
Type of study
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    ESPB 8.0 Status
    Condition Oblik uslovljenosti
    The goal The subject enables the student to acquire knowledge and skills related to the phenomenon of heat action, through drying, concentrating and sterilization procedures. Acquiring the ability to solve specific problems that arise during the technological process of preserving food with heat. Students should master the advantages and disadvantages of the mentioned procedures.
    The outcome Upon completion of the course in this subject, the student should be able to predict the positive and negative consequences achieved by certain conservation methods; determine the sterilization values of existing food sterilization procedures in industrial conditions; individually or in a team, solves specific problems that may arise during the technological process of preserving foods with heat.
    Contents
    Contents of lectures Thermal operations.Existing models of the kinetics of food drying, pasteurization and sterilization of foods and concentration.Inactivation of microorganisms and the influence of certain parameters on the efficiency of the procedure.Technical-technological possibilities that are in use and preparation.Kinetics of drying,pasteurization and sterilization,calculations.Dimensional analysis.
    Contents of exercises Practical application of dimensional analysis and similarity theory. Practical application of conduction and convection. Formation of models of certain heat preservation procedures. Optimization and verification of procedures (drying, pasteurization and sterilization). Mass transfer. Kinetics of the heat preservation procedure.
    Literature
    1. Cvijović, S.D., Bošković-Vragolović, N.M. (2001): Fenomeni prenosa, strujanje, toplota, difuzija. Tehnološko-metalurški fakultet, Beograd. (Original title)
    2. Vereš, M (2004): Principi konzervisanja namirnica. Poljoprivredni fakultet, Beograd. (Original title)
    3. Vereš, M (2004): Principi konzervisanja namirnica. Poljoprivredni fakultet, Beograd. (Original title)
    4. Erdoglu, F. (2008): Optimization in Food Engineering, Taylor and Francis Group, London. (Original title)
    Number of hours per week during the semester/trimester/year
    Lectures Exercises OTC Study and Research Other classes
    5 0
    Methods of teaching Teaching is conducted as lectures in combination with interactive methods of teaching and learning are applied in all teaching chapters of the subject to a certain extent and practical,which is also interactive,along with experimental work is discussed on the given thematic unit.There is one knowledge and understanding test and one seminar paper that is the result of independent research work.
    Knowledge score (maximum points 100)
    Pre obligations Points Final exam Points
    Activites during lectures 5 Test paper
    Practical lessons 5 Oral examination 50
    Projects
    Colloquia 20
    Seminars 20