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