60569 - Systems and processes of food industries
Compulsory
5.1. Methodological overview
The methodology followed in this course is oriented towards achievement of the learning objectives. It is based on theoretical classes to study the basic concepts of the course, trying to encourage student participation through short questions. On the other hand, problems and practical cases related to the theoretical concepts will be solved in the classroom and in the computer room. Course contents are supplemented with visits to food processing industries.
5.3. Syllabus
The course will address the following topics:
Theory
SECTION I. PROCESSES OF FOOD INDUSTRY
Topic 1. DAIRY INDUSTRY: Previous treatments (filtration, elimination of air and clarification). Centrifugal separation. Homogenization. Pasteurization. Sterilization and UHT treatment.
Topic 2. BEER INDUSTRY. Mashing. Filtration. Cooking. Whirlpool tank. Wort cooling. Fermentation. Maturation. Beer filtration. Pasteurization. Packing.
Topic 3. PRODUCTION OF JUICES: Treatment of fruit (washing, brushing and inspection). Extraction of juice and essential oils. Treatment of the juice (clarification, mixing and correction, elimination of air and pasteurization). Preparation of concentrated juice (evaporation, freezing and membrane separation).
Topic 4. FLOUR INDUSTRY. Milling and storage. Trituration. Extraction. Purification. Compression.
SECTION II. DESIGN OF FOOD INDUSTRY
Topic 1. Design of the minimum requirements of the food system: Production capacity, raw materials, product specifications
Topic 2. Preliminary design: Flowchart, basic operations, biochemical processes, mass and energy balances
Topic 3. Simulation and optimization of the plant:
- Dimensioning and selection of main equipments (reactors, heat exchangers, separation equipment, etc.).
- Auxiliary equipments (pumps and compressors, cold production, etc.).
- Choice and design of control systems and automation.
- Energy integration (pinch analysis and network optimization exchangers).
Practice (design of one of these production processes)
- Design of a production system of pasteurized milk. Mass and energy balances. Design and choice of the equipment needed for the different stages: storage tanks, elimination of air, centrifugal separation, standardization and homogenization equipments, heat exchangers, process controllers, cleaning systems.
- Design of a juice production system. Mass and energy balances. Design and choice of equipments needed for the different stages of the process: Handling of fruit and juice extraction (reception, unloading and storage of fruit, juice extraction, juice preparation, recovery of essential oil, recovery of pulp and/or juice, pasteurization and cooling of the juice.
- Design of a system of beer production. Mashing boiler and wort production, fermentation, clarification, heat exchangers, storage.