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Physicochemical Analysis in the Food and Chemical Industry

Code:

TLQBVF25

Sigla:

AFQIAQ

Áreas Científicas
Classificação	Área Científica
OFICIAL	Tecnologia dos processos químicos

Ocorrência: 2023/2024 - 2S

Ativa?	Yes
Unidade Responsável:	Departamento de Engenharia Química e Biológica
Curso/CE Responsável:

Ciclos de Estudo/Cursos

Sigla	Nº de Estudantes	Plano de Estudos	Anos Curriculares	Créditos UCN	Créditos ECTS	Horas de Contacto	Horas Totais
TLQBVF	13	Study Plan	1	-	5	45	135

Língua de trabalho

Portuguese

Objetivos

Resultados de aprendizagem e competências

-

Modo de trabalho

Presencial

Programa

Theoretical Component:
1. Main Agri-food Industries.
1.1. Physicochemical properties of the main products in the food industry.
1.2. Chemical composition, modifications in processing and conservation.
2. Main Chemical Industries
2.1. Physicochemical properties of some chemical products (polymers, fuels, paints, etc.).
3. Main physical properties of foods and some chemical products.
Assessment of Density, Viscosity and Texture: Types of Rheological Behavior: Hooke's solid and Newton's liquid. Non-Newtonian Behavior and Plasticity. Viscoelasticity. Analytical methods.
Color Assessment: colorimetric and spectrophotometric methods for color determination.
Practical component:
Part 1. Laboratory analysis of food products: Collection of samples and preparation of samples for analysis; General processes and methods for evaluating physical and chemical quality parameters.
Part 2. Sampling of chemical products: Chemical and physical analyzes of some products (polymers, paints and fuels).

Bibliografia Obrigatória

Fellows, P. ; ; Food processing technology: principles and practice., Ellis Horwood Lda, CRC Press LLC, 1996. ISBN: 0 8493 0887 9
Brennan, J.G., Butters, J.R., Cowell, N.D., Lilly, A.E.V.; Food engineering operation, Elsevier Science Publishers, Barking,, 1990. ISBN: 978- 1851664443
Lidon, F., Silvestre, M.M.; Industrias alimentares: aditivos e tecnologia, Escolar Editora, 2007. ISBN: 9789725922033 9725922034
Singh, R.P., Heldman, D.R.; Introduction to food engineering,, Ed. Academic press, San Diego, 1993. ISBN: 978-0-12-370900-4
Shwartzberg, H.G., Rao. M.A.;; Biotechnology and food processing engineering, Markel Dekker, New York,, 1990

Métodos de ensino e atividades de aprendizagem

Tipo de avaliação

Distributed evaluation with final exam

Componentes de Avaliação

Designation	Peso (%)
Teste	40,00
Trabalho escrito	10,00
Trabalho laboratorial	50,00
Total:	100,00

Componentes de Ocupação

Designation	Tempo (Horas)
Estudo autónomo	25,00
Frequência das aulas	45,00
Trabalho escrito	20,00
Trabalho laboratorial	45,00
Total:	135,00

Obtenção de frequência

Classes with mandatory attendance (80%)

Fórmula de cálculo da classificação final

Continuous assessment:

NF = 40% Test 1 + 10% Work 1 + 50% Work 2.

- The Test is performed individually and mandatory delivery. Minimum grade of 8 points is required in the written and individual test.

- Work 1 is a theoretical research with oral presentation. The work to be developed focuses on themes assigned by the teacher.
Work 2 are reports of various laboratory practice activities and prepared in a group of 3-4 students.

Exam (all periods):

NF = 40% Exam + 10% Work 1 + 50% Work 2
Minimum grade of 8 points is required in the written and individual exam.

UC under an exception regime - 100% assessment by exam is not applicable

Melhoria de classificação

Follows the Regulamento das Atividades Académicas.