Kurs-Code PārZ2004

Kreditpunkte 3

Stundenzahl insgesamt (im Auditorium)120

Vorlesungen (Stundenzahl)16

Arbeit im Labor (Stundenzahl)32

Selbststandige Arbeit des Studenten (Stunden)72

Bestätigt am (Datum)11.10.2011

Kurs ausgearbeitet von (Lehrkraft)

author

Tatjana Ķince

author

Ruta Galoburda

Zur einfŅhrenden LektŅre empfohlen

1. Dukaļska L., Galoburda R. Pārtikas tehnoloģijas procesi un aparāti. Jelgava: LLU, 1999. 288 lpp.
2. Galoburda R., Rakčejeva T. Gaisa, ūdens un dažādu pārtikas produktu raksturlielumi: Tabulas inženiertehnisko studiju priekšmetu kursam. Jelgava: LLU PTF, 2009. 40 lpp.
3. Fellows P. J. Food Processing Technology. Cambridge, England: Woodhead Publishing Ltd., 2000. 575 p.

Weiterfuhrende Literatur

1. Toledo R. T., Singh R. K., Kong F. Fundamentals of Food Process Engineering. Cham: Springer International Publishing, 2018. 449 p.
2. Innovative Food Processing Technologies: extraction, separation, component modification, and process intensification. Eds. K. Knoerzer, P. Juliano, G. Smithers. Duxford: Woodhead Publishing is an imprint of Elsevier, 2016. 481 p.
3. Neoh T. L., Adachi S., Furuta T. Introduction to Food Manufacturing Engineering. Singapore: Springer Science+Business Media Singapore, 2016. 179 p.
4. Saravacos G., Kostaropoulos A. E. Handbook of Food Processing Equipment. Cham: Springer International Publishing Switzerland, 2016. 775 p.