Major: Food Technology
Code of subject: 8.181.00.M.17
Credits: 3.00
Department: Organic Products Technology
Lecturer: prof. Shevchuk Liliya
Semester: 4 семестр
Mode of study: денна
Learning outcomes: • Operate basic terms and concepts, concepts, principles and theories relating to water treatment and water purification in food technology; • search and analyze information necessary to carry out scientific research in food technology in water treatment and water treatment; • distinguish between basic physical and chemical indicators of water quality and independently carry out analytical control of water pollution; • choose methods of water purification depending on its composition; • Apply appropriate methods of water treatment and water treatment for certain food industries.
Required prior and related subjects: • Beer and soft drink technology • Technologies for alcohol and alcoholic beverages • Kinetics of enzymatic reactions • Microorganisms in food technology
Summary of the subject: Water and its importance to humans. Water as a solvent, a structural element of cells and tissues, the end product of metabolism. Classification of impurities and contaminants based on their phase-dispersed state. Chemical and physico-chemical properties of water. Reagent preparation of water for economic and drinking use. Reagents for the preparation of drinking water. Coagulants. Flocculants. Types of Water Lighting Facilities. Sedimentation tanks, clarifiers, hydrocyclones. Adsorption technology in drinking water preparation technique. Adsorbents, activated carbon. Pressure and open adsorption filters. Ion exchange processes in water preparation technology. Membrane processes in water preparation technology. Extraction processes in water preparation technology. Wastewater treatment. Basic technological processes of physical and chemical wastewater treatment. Sewage treatment of dissolved inorganic impurities. Destruction of sewage from dissolved organic impurities by destructive methods. Wastewater treatment with dissolved organic impurities by regeneration methods. Biological sewage treatment. Sewage systems and sewerage features of industrial enterprises. Rational use of water resources.
Assessment methods and criteria: • written reports (20%) • final control (80% control measure, test): written-oral form (80%)
Recommended books: 1. L.A. Kulskyy, P.P Stroker. Technologiya oshistki prirodnyh vod. K .: Vyscha schkola, 1986. - 352 p. 2. A.K.Zapolskyy. Vodopostachannya, vodovidvedennya ta yakist vody. K .: Vyscha schkola, 2005. - 671 p. 3. L.I. Shevchuk, I.S. Aftanaziv, O.I. Strogan, V.L. Starchevskyy.Nyzkochastotni vibrorezonansni kavitatory. Monograph L . Lviv Polytechnic, 2013. - 176 p. 4. L.I Shevchuk, V.L. Starchevskyy. Kavitaziya.Fizychni,himichni, biologichni ta tehnologichni aspekty. Monograph L.: Lviv Polytechnic, 2014. - 376p. 5. A.K. Zapolskyy, N.A. Mishkova-Klimenko, I.M. Astrelin et al. Physico-chemichni osnovy tehnologii ochyschennya stichnyh vod. Textbook K .: Libra, 2000. - 552 p.