First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
VITICULTURE AND ENOLOGY SCIENCE AND TECHNOLOGY
Course unit
DISTILLATION AND PASTEURIZATION PROCESSES
AVP7078642, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2018/19

Information on the course unit
Degree course First cycle degree in
VITICULTURE AND ENOLOGY SCIENCE AND TECHNOLOGY
AG0058, Degree course structure A.Y. 2017/18, A.Y. 2019/20
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination DISTILLATION AND PASTEURIZATION PROCESSES
Website of the academic structure https://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Land, Environment, Agriculture and Forestry
E-Learning website https://elearning.unipd.it/scuolaamv/
Mandatory attendance No
Language of instruction Italian
Branch CONEGLIANO (TV)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge SARA SPILIMBERGO ING-IND/25

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines ING-IND/25 Chemical Plants 6.0

Course unit organization
Period Second semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Lecture 6.0 48 102.0 No turn

Calendar
Start of activities 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
4 Commissione a.a. 2019/20: dal 01/03/2020 01/03/2020 10/11/2020 SPILIMBERGO SARA (Presidente)
BERTUCCO ALBERTO (Membro Effettivo)
BEZZO FABRIZIO (Supplente)
BRAVI MARCO (Supplente)
FRISO DARIO (Supplente)
3 Commissione a.a. 2019/20: fino al 29/02/2020 01/12/2019 29/02/2020 BARBERA ELENA (Presidente)
BERTUCCO ALBERTO (Membro Effettivo)
BEZZO FABRIZIO (Supplente)
BRAVI MARCO (Supplente)
FRISO DARIO (Supplente)
2 Commissione a.a. 2018/19: dal 01/02/2019 25/02/2019 30/11/2019 BARBERA ELENA (Presidente)
FRISO DARIO (Membro Effettivo)
BERTUCCO ALBERTO (Supplente)
BEZZO FABRIZIO (Supplente)
BRAVI MARCO (Supplente)

Syllabus
Prerequisites: Physics
Target skills and knowledge: Basic concepts of distillation and microbial inactivation processes.
At the end of the course, the student should be able to:
-Understand the main operations of a industrial distiller (batch or continuous) and define the operation variable of the distillation process.
- Identify the pasteurization/sterilzation equipment to be used as a function of the food matrix treated.
Examination methods: Written esamination
Assessment criteria: Assessment on knowledge of lecture topics. Assessment on:
i) Critical analysis and summary of the main topics covered during the lessons
ii) Solving numeric exercises concerning distillation and microbial inactivation processes.
Course unit contents: Distillation process and plant
1° credit: Basic concepts on L-V equilibria for binary systems with or without azeotrope. Simple mathematical models for porcess simulation.
2° credit: Vapour-liquid equilibrium and differential vapourization: principles and applications.
3° credit: Ideal stadiumcondensation and vapourization in series with recyrculation. Continuos distillation.
4° credito: Batch distillation. Operations of distillation columns. Numerical exercises.


Pasteurization/sterilization processes and plants:
5° credit: Basic principals of microbial inactivation of food products by heat.
6° credito: Descrption and operations of the main pasteurzation/steriliation plants in food industry. Innovative non-thermal pasteuritazion techniques.
Planned learning activities and teaching methods: Frontal lectures. Numerical exercises. Visits to industrial sites.
Additional notes about suggested reading: Slides,documents, files uploaded in moodle.
Textbooks (and optional supplementary readings)
  • G. Berto Guarise, Lezioni di Impianti Chimici. Padova: Cleup, --. Cerca nel catalogo
  • R. Paul Singh, Dennis R. Heldman, Introduction to food Engineering. International Series: Elsevier, --. Cerca nel catalogo