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Last update: Hladíková Jana (18.01.2018)
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Last update: Hladíková Jana (18.01.2018)
Students will be able to: monitor and control food technology on the level of chemical, microbial, physical and engeneering processes and possible nutritional changes to get standard food product; resolve problems in technology; communicate with process and material engineers.
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Last update: Filip Vladimír prof. Ing. CSc. (02.03.2018)
R: Be-Miller J., Whistler R.(2009): Starch - Chemistry and Technology, Academic Press, 880 stran, ISBN 978-0-12-746275-2
R: Tamime A. Y., Robinson R. K. (eds.): Tamime and Robinson's Yoghurt - Science and technology. Third edition, Woodhead Publishing Ltd, Cambridge 2007. ISBN 978-1-84569-213-1.
R: Fox P.F., McSweeney P.L.H., Timothy M. Cogan T.M., Guinee T.P. (eds.): Cheese - Chemistry, Physics and Microbiology, Vol. 1 General Aspects, Vol. 2 Major Cheese Groups, Third edition, Elsevier Amsterdam 2004. ISBN 0-1226-3651-1.
R:Bockisch M.(1998): Fats and Oils Handbook. AOCS Press Champaign Ill., 838 stran, ISBN 0-935315-82-9.
R: Lawrie,R.A.: Lawrie's meat science, Woodhead Publishing Ltd. Cambridge, 1998 336pp. ISBN 1-85573-395-1.
R: Somogyi L.P., Ramaswamy H.S. , Hui Y.H.(1996): Processing Fruits: Science and Technology, Volume 1, Biology principles and applications, Technomic, ISBN1-56676-362-2.
R: Somogyi L.P., Ramaswamy H.S. , Hui Y.H.(1996): Processing Fruits: Science and Technology, Volume 2, Major processed products, Technomic, 1996, ISBN 1-56676-383-5.
R: Smith D.S., Cash J.N., Nip W.-K., Hui Y.H.(1997): Processing Vegetables: Science and Technology, Technomic, ISBN 1-56676-507-2.
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Last update: Filip Vladimír prof. Ing. CSc. (02.03.2018)
https://e-learning.vscht.cz/ |
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Last update: Filip Vladimír prof. Ing. CSc. (02.03.2018)
1.a) Purchase of grain and quality control. Cereals: wheat, rye, oats, barley, corn, rice, buckwheat, millet, sorghum. Composing parts of cereals: proteins, carbohydrates, glycoproteins, lipoproteins, lipids and other parts. b) Technology of fermented dairy products. c) Solvent extraction of oilseeds. Production of animal fats. d) Properties of meat: colour, water-holding capacity, texture. e) Importance and history of fruit processing industry. Transport and preliminary operations (sorting, washing, peeling, destining, desteming, cutting, etc.). f) Intorduction, breeding methods, egg formation..
2. a) Physical properties of bulk grain, postharvest processing and storage conditions of grain: moisture, temperature. Grain quality changes during storage, pests in grain. b) Types of fermented dairy products. c).Processing of miscela and extraction meal. d) Post-mortem processes, myopathies PSE, DFD, RSE. e) Stabilization of raw materials during processing (blanching, antioxidation dipping, osmotic dehydration, etc.). f) Chemickal composition of eggs.
3. a) Flour mill technology. Grain cleaning before milling, cleaning processes preparation of controlled mixtures for milling. Milling procedure: disintegration, mill streams and classification of grist, transport materials in mill, a scheme of flour mill, yield of products. b) Cheesemaking - introduction, classification of cheeses. c) Crude oil refining: path with alkaline neutralization and physical refining. d) Purchase, transport, classification of carcasses e) Texture adjustment (application of hydrocolloids, maceration, pressing, homogenization). f) Physical and functional attributes of eggs.
4. a) Barley and oats mill processing. Macaroni processing. b) Milk as raw material for cheese production. c) Technology of hydratation/degumming, processes of deep degumming. Lecithin. d) Slaughtering - aspects of economy, hygiene and animal welfare. e) Texture adjustment (pectin gel forming, centrifugation, filtration, concentration). f) Nutritious value, safety (microbiology).
5. a) Raw materials for bakers: wheat and rye flours, yeast, fats, hydrocolloids, nutritionally effective ingredients, improving ingredients (enzymes, emulsifiers, oxidizers). The ways of leavening, sourdough and its microorganisms. Formation of dough structure. b) Cheese starters. Rennets. c) Alkaline neutralization. Adsorptive bleaching of oils and special bleaching for physical refining. d) Shelf-life of meat, decontamination, chilling and freezing, packaging, changes during storage.. e) Preservation of fruit and vegetable products (heat sterilization, drying, freezing, fermentation, etc.). f) Egg quality - outer and inner characteristics.
6. a) Rheology of dough, creams, fillings and icings. Sourdough and dough processing, continuous mixing of dough, mechanical processing of dough, complex automatic lines. b) Cheesemaking steps: renneting. Coagulation kinetics, syneresis, proteolysis of casein. c) Deodorization and physical refining. Production of edible oils. d) Meat dividing and deboning, MSM. e) Production of piece goods (stewed fruit, canned vegetable). f) Egg evaluation. Legislation.
7. a) Baking, heat transfer inside and outside loaf, balance of energy and mass. Evaluation of products quality. b) Cheesemaking steps: cutting, mixing, scalding, washing, moulding, salting. c) Modifition of TAG: view of processes. Hydrogenation of oils – partial vs. total process; hydrogenation of FA. d) Overview of meat products, colloid principles of sausages structures, production processes. e) Production of piece goods (dried fruit and vegetable, frozen fruit and vegetable, products preserved by lactic fermentation, candied fruit, etc.). f) Collecting and grading of eggs. Egg defects.
8. a) Fine bakery and soft conditioner products. Cookies, wafers, hard whipped products and ginger bread processing. Cereal snacks. b) Cheese ripening. c) Production of structured fats and blends. Transesterification, enzymatic catalysis. d) Salting and curing - importance, modes of salting, MAP, importance of nitrites. e) Production of macerated products (fruit semiproducts, jam and marmalades). f) Packing and labelling of eggs.
9. a) Chemical composition and structure of amylose and amylopectin, characteristics of starch granules. Swelling of starch granules, gelatinization, gelation, retrogradation. b) Technology of quark cheese. c) Frakcionation of fats. Palm oil a its fraction. Winterization. d) Additives and replacers in meat; importance, fiction, influence on quality. e) Production of macerated products (tomato and spinach paste, ketchup). f) Egg storing, shelf life prolongation.
10. a) Technology of potato starch. b) Fresh cheeses, white cheeses. c) Food emulsifiers: production, properties and application. d) Mincing a and mixing,. e) Production of cloudy drinks and fruit baby food. f) Processing of egg products. Breaking. Pasteurization.
11. a) Technology of wheat and corn starch. b) Smear-ripened cheeses, mould cheeses. c) Technology of margarine and shortening production. Whipped fats. d) Filling of meat products, packaging materials, casings, machines, casing-free production. e) Production of clear juices. f) Cooled and frozen egg products.
12. a) Dextrin. Modified starches: thinned and oxidized starches. Chemical derivatives of starch. b) Low- and high-temperature scalded cheeses. c) Oleochemistry, refining of technical fats, fat splitting. Technology of fatty acids: distillation and fractionation. d) Heat treatment, influence of shelf-life and quality of meat products, control of processes. e) Production of juice concentrates. f) Dried egg products. Treatment before drying.
13. a) Acid and enzymatic hydrolysis of starch. b) Processed cheeses. Quality control of cheeses.. d) Fermented sausages - production overview, ripening, drying, microbiology of fermented sausage, starters, moulds. c) Rectification and fractionation of FA: technology of stearic and oleic acid production. Derivatives of fatty acids, metal soaps. e) Production juice syrups and lemonades. f) Products from eggs. Mayonnaise.
14. a) Adhesives and biodegradable plastics. b) Milk protein concentrates. Whey processing and utilization. Application of membrane processes. c) Production of methylesters and esters. Production of glycrol. d) Processing of slaughter by-products: adipose tissue, blood, rind, endocrine glands. e) Special production - pectin, mustard, fruit wines, etc. f) Unconventional processing - biotechnology.
Comments:: a) Cereal chemistry and technology and chemistry and technology of starch, 2 credits / 22 h b Dairy fermentative technologies, 3 credits / 34 hours c) Technology of fats and oils and oleochemistry, 2 credits / 22 h d) Meat technology -advanced, 3 credits / 34 hours e) Fruit and Vegetable Processing - advanced, 1 credit / 11 hours f) Egg processing, 1 credit / 11 hours |
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Last update: Filip Vladimír prof. Ing. CSc. (02.03.2018)
Food Chemistry, Biochemistry,Microbiology Food (or Chemical) Engineering. Food and Biochemical Process Engineering. |