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Food Technology One

2005

Course Outline

Internet references to Lecture Topics

General Reference

Comprehensive Reviews in Food Science and Food Safety Institute of Food Technology

Lecture Topics

Structure of the Australian food Industry

Food Spoilage

Unit Operations in Food Processing

Separation Techniques

SIEVING

Winnowing

Air classifiers

Filtering

Hoizontal

Rotory

Pressing

Wine

Cheese

Centrifuge

Reverse Osmosis

Floatation

Destoning

Metal detector

Distillation

 

Heat Exchange Techniques

Plate heat exchanger

Conduction

In Cooking

 

Coefficients of thermal conduction

silver

 

1.01

 

platinum

 

0.17

copper

 

0.90

 

nickel silver

 

0.07-0.09

gold

 

0.70

 

bismuth

 

0.019

brass

 

0.15-0.30

 

brick

 

0.001

zinc

 

0.27

 

silk

 

0.00012

tin

 

0.15

 

water

 

0.0016

iron

 

0.14-0.17

 

ait

 

0.000067

lead

 

0.08

 

hydrogen

 

0.00040

 

Convection

Radiation

Microwave

 

 

 

 

    Methods of Preservation

           Drying Food

        Tunnel Dryer

    `    Fluidized Bed

        Spray Dryer

        Drum Dryer

Fruit Juice Concentration

    Freezing food

        Blast Freezers

        Contact Freezers

        Cold brine

        Two Phase Freezing

 

 Preserving with Heat

Canning technology

Food Fermentations

Technology

 

 

 

   Food Hygiene and Sanitation

Hygine for Food handlers

Food Safety Plans

Microbial hazards