Production lines of food industry
- Department of Process Engineering
The principles, the fundamentals and the methodology of the production lines design, the complex projection lines with regard to the other (supporting) plants, the wastes, the energetics and the human living environment. The characteristics of the technological procedures and the utilized machines. The examples of the design and optimization of the lines in the food industry and related industry.
- Syllabus of lectures:
1. The principles, the fundamentals and the methodology of the production lines design. The objectives of food industry development.
2. The energy demand of the production lines and methods of the energy consumption reduction.
3. The production lines in the dairy industry.
4. The production lines in the brewery and meat industry.
5. The production lines in the sugar refinery.
6. The production lines in the flour and bakery industry.
7. The production lines for the starch production.
8. The production lines for the fat and oils production.
9. The production lines in the beverage industry, liquor, lemonade and wine production.
10. The production lines for special food, supplements and semi-product for food industry.
11. Special requirements for food production lines, construction, technology, sanitation.
12. Transport and storage of food. Legislature.
- Syllabus of tutorials:
- Study Objective:
- Study materials:
SINGH, R. Paul. a Dennis R. HELDMAN. Introduction to food engineering. 4th ed. Boston: Elsevier/Academic Press, 2009. ISBN 978-0-12-370900-4.
HELDMAN, Dennis R. a Daryl B. LUND. Handbook of food engineering. 2nd ed. Boca Raton: CRC Press/Taylor & Francis, 2007. Food science and technology (Taylor & Francis). ISBN 9780824753313.
FELLOWS, P.J. Food processing technology: principles and practice. 3rd ed. Boca Raton, Fla: CRC Press, 2009. ISBN 9781845696344.
- Further information:
- No time-table has been prepared for this course
- The course is a part of the following study plans: