Università Roma Tre

INTRODUCTION:
Food Industry ,unit operations classification,Traditional and Innovative Products, Health and Nutrition, Environmental sustainability, Dimensions and units, Unit consistency and unit conversion, Density, concentration, viscosity, Psychometrics, water activity.
MATERIAL AND ENERGY BALANCES: Energy and heat, ,Latent heat, sensitive heat and specific heat, Energy, power and efficiency, Physics of water, thermal properties of foods, heat transport, Convection, conduction and radiation, Heat Conduction, Thermal Conductivity, Unsteady-State Heat Transfer, Radiation-Heat, Convection-Heat Transfer,Heat Transfer to Boiling Liquids.
HEAT-TRANSFER APPLICATIONS: Heat Exchangers, Industrial Thermal Processing, Thermal Death Time,F values, z value, sterilization, time/temperature curves, Pasteurization milk, High Temperature Short Time HTST, Refrigeration, Chilling and Freezing, Refrigeration Cycle temperature/enthalphy chart evaporator, Performance Characteristics.
COOKING: chemical/physical effects on food cooking (Caramelization, Maillard),Traditional methods of cooking: Boiling, frying, baking, oven, grilling, grilled, pan, pressure, etc., Rating energy efficiency cooking pasta, Innovative methods of cooking: modern ovens, microwave, vacuum, Cooking meat, fish, vegetables and pasta: characteristics, methods,
LABORATORY: Determination cooking systems efficiency, Calculation and verification Cooking time, Effect water temperature and volume on cooking pasta (Instron), TPA

Operazioni Unitarie della Tecnologia Alimentare. Pompei, C. (2009) Casa Editrice Ambrosiana, Milano
Modernist Cuisine: The Art and Science of Cooking. Nathan Myhrvold, Chris Young e Maxime Bilet.
The Cooking Lab; Spi Har/Pa edition (March 7, 2011)
Principi di Tecnologia Alimentare. R.Paul Singh, Dennis R. Heldman. Casa Editrice Ambrosiana
Altri testi
On Food And Cooking: The Science And Lore Of The Kitchen. Harold McGee. Scribner
The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. Joseph J. Provost, Keri L. Colabroy. John Wiley & Sons Inc