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Apr 20, 2024
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Website Catalog (In Development)
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CHM 130 - Unit Operations & Food Processing
This combined lecture-laboratory course focuses on the chemical principles and practices fundamental to modern distilleries, breweries, and dairy foods processing. The first part deals with the unit operations, chemical transformations such as separation, crystallization, evaporation, filtration, polymerization, isomerization, and other reactions involved in breweries and the production of whisky, gin, and vodka. The second part focuses on the chemistry of dairy processing and food processing in general (pasteurization, sterilization, centrifugal separation, homogenization, membrane separation, concentration, and drying). Laboratories are conducted in the food science pilot plant facility, where students gain hands-on experience in operating distillery and food processing equipment.
Credits: 4
Hours
3 Class Hours; 3 Laboratory Hours
Course Profile
Learning Outcomes of the Course:
Upon successful completion of this course the student will be able to:
- Explain the basic steps in the distillation of alcohol.
- Recognize the types of chemical products from distilleries.
- Explain the functions of the various components of a still.
- Describe the unit operations involved in distilleries and breweries.
- Explain the methods producing different types of foods from milk.
- Describe how to determine separation efficiency.
- Describe how to determine alcohol content by various methods.
- Describe how different types of cheese are produced.
- Describe how to package different types of food.
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