Kurs-Code CinžB001
Kreditpunkte 11
Stundenzahl insgesamt (im Auditorium)280
Vorlesungen (Stundenzahl)34
Stundenzahl fŅr Seminare und praktische Arbeitsaufträge0
Arbeit im Labor (Stundenzahl)86
Selbststandige Arbeit des Studenten (Stunden)177
Bestätigt am (Datum)28.11.2023
Kurs ausgearbeitet von (Lehrkraft)
Ruta Galoburda
Sandra Muižniece-Brasava
Tatjana Ķince
Elīna Sturmoviča
Vorkenntnisse
Fizi2016,
Mate4019,
Mate4020,
Meha4013,
Ersetzte Kurs
PārZ3052 [GPAR3053]
Zur einfŅhrenden LektŅre empfohlen
1. Pārtikas rūpniecības tehnoloģiskās iekārtas / L. Dukaļskas redakcijā. – Jelgava: LLU PTF, 2000, 514 lpp.
2. Dukaļska L., Galoburda R. Pārtikas tehnoloģijas procesi un aparāti. Jelgava: LLU, 1999. 288 lpp.
3. Galoburda R., Rakčejeva T. Gaisa, ūdens un dažādu pārtikas produktu raksturlielumi: Tabulas inženiertehnisko studiju priekšmetu kursam. Jelgava: LLU PTF, 2009. – 40 lpp.
4. Fellows P. J. Food Processing Technology. Cambridge, England: Woodhead Publishing Ltd., 2000, 575 p.
Weiterfuhrende Literatur
1. Dairy Processing Handbook. Tetra Pak, 2019. Available at: https://dairyprocessinghandbook.com/
2. Innovative Food Processing Technologies: extraction, separation, component modification, and process intensification (2016) Eds. K. Knoerzer, P. Juliano, G. Smithers. Woodhead Publishing Series in Food Science, Technology and Nutrition. 481 p.
3. Neoh T. L., Adachi S., Furuta T. (2016) Introduction to Food Manufacturing Engineering. Singapore Springer Science+Business Media Singapore. 179 p.
4. Saravacos G., Kostaropoulos A. E. (2016) Handbook of Food Processing Equipment. Cham: Springer International Publishing Switzerland. 775 p.
Zur LektŅre vorgeschlagene Zeitschriften
1. Holdsworth, Donald S. (2016) Thermal processing of packaged foods / S. Donald Holdsworth, Ricardo Simpson. Third edition. Cham: Springer International Publishing Switzerland. 516 p.
2. Dairy Processing Handbook. Tetra Pak, 2019. Available at: https://dairyprocessinghandbook.com/
3. Walstra P. Wouters J.T.M., Geurts T.J. (2006) Dairy science and technology Boca Raton: CRC/Taylor & Francis. 782 p.
4. Sinha P. (2011) Fish processing and preservation. New Delhi: A.P.H. Publishing Corporation. – 261 p.
5. Bread making: improving quality / ed. by S.P. Cauvain. Cambridge, England: Woodhead Publ., 2003. – 589 p.
6. Lawrie's Meat Science / edited by F. Toldrá. Eighth edition. Duxford: Woodhead Publishing is an imprint of Elsevier, 2017. – 713 p.