SubjectsSubjects(version: 949)
Course, academic year 2023/2024
Fruit and Vegetable Processing I - M324010
Title: Technologie zpracování ovoce a zeleniny I
Guaranteed by: Department of Food Preservation (324)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2022
Semester: summer
Points: summer s.:3
E-Credits: summer s.:3
Examination process: summer s.:
Hours per week, examination: summer s.:2/0, Ex [HT]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
For type:  
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Rajchl Aleš doc. Ing. Ph.D.
This subject contains the following additional online materials
Annotation -
Last update: Rajchl Aleš doc. Ing. Ph.D. (26.04.2022)
The subject is focused on the issue of fruit and vegetable processing. In this subject, the student is acquainted in detail with the technology of all basic types of fruit and vegetable products. An integral part of the course is the issue of raw material selection, preliminary operations, appropriate preservation procedures and the quality of final products.
Aim of the course -
Last update: Rajchl Aleš doc. Ing. Ph.D. (26.04.2022)

Students will be able to:

implement industrial technology of all basic fruit and vegetable products,

choose the appropriate technological equipment with regard to the size and specifics of the production, depending on the type of product, choose a suitable raw material,

assess the quality and safety of final products

Literature -
Last update: Rajchl Aleš doc. Ing. Ph.D. (26.04.2022)

R: Sinha N.K., Sidhu J. S., Barta J., Wu J.S.B., Pilar Cano M. (editoři) (2012): Handbook of Fruits and Fruit Processing (second edition). Wiley-Blackwell Ames Chichester Oxford, 694 pages, ISBN: 978-0-8138-0894-9/2012.

R: Hui Y.H., Ghazala S., Graham D.M., Murrel K.D., Wai-Kit Nip (editoři) (2004): Handbook of Vegetable Preservation and Processing. Marcel Dekker New York, 739 pages, ISBN: 0-8247-4301-6.

Learning resources -
Last update: Rajchl Aleš doc. Ing. Ph.D. (26.04.2022)

Syllabus -
Last update: Rajchl Aleš doc. Ing. Ph.D. (26.04.2022)

1. Importance and history of fruit and vegetable processing industry

2. Food industry conveying systems

3. Preliminary operations: washing, sorting, peeling

4. Preliminary operations: steming, stoning, cutting

5. Enzymatic browning control (blanching, dipping)

6. Selected preservation methods in fruit and vegetable technology

7. Technology of canned fruit products: compotes

8. Technology of canned vegetable products: green peas, cucumbers etc.

9. Technology of dryed fruit and vegetable, canded fruit

10. Technology of freesed fruit and vegetable

11. Technology of fruit puree: semi-products

12. Technology of tomato paste

13. Technology of ketchup and spinach paste

14. Formulation and pickle calculation

Registration requirements -
Last update: Rajchl Aleš doc. Ing. Ph.D. (26.04.2022)

Food Chemistry, Biochemistry, Microbiology, Principles of Food Preservation and Packaging,

Food (or Chemical) Engineering; Food and Biochemical Process Engineering.