208-742 Food Processing
- Preservation techniques (physical, chemical and biological) and applications including reference to legal requirements;
- processing operations - the principles of the process, factors influencing the selection of equipment and the effect on the food and food components: pumping;
- heat (direct, indirect, ultra heat treatmed);
- mixing and blending; separation and clarification;
- homogenisation;
- standardisation;
- concentration;
- drying/dehydration; freezing; membrane processing; diffusion techniques; extrusion;
- baking; emerging technologies;
- pulse technology, microwave, irradiation , etc; packaging; factory services;
- cleaning and sanitation: fouling of surfaces; principles of effective cleaning, action of detergents and sanitisers, factors influencing effective cleaning-in-place (CIP).
This subject is taught by Dr Stirk Kyle