SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Principles of Food Preservation - M324005
Title: Principy úchovy potravin
Guaranteed by: Department of Food Preservation (324)
Actual: from 2019
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:2/1 C+Ex [hours/week]
Capacity: 60 / 60 (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type: Master's (post-Bachelor)
Guarantor: Votavová Lenka Ing. Ph.D.
Čížková Helena doc. Ing. Ph.D.
Interchangeability : AM324005, N324028
This subject contains the following additional online materials
Annotation -
Last update: Votavová Lenka Ing. Ph.D. (25.01.2018)
The course focuses on the methods of food preservation. The basic principles are described for each method, the method of storage products and changes that can be expected during storage products are given. Attention is also paid to the barrier theory and to the practice in the production of minimally-processed foods.
Aim of the course -
Last update: Čížková Helena doc. Ing. Ph.D. (31.01.2018)

Students will be able to:

Describe the changes taking place during production and storage of food.

Propose the preservation method for particular food product.

Calculate the effectiveness of the preservation procedure and design its optimization.

Estimate the shelf-life of food product.

Literature -
Last update: Čížková Helena doc. Ing. Ph.D. (31.01.2018)

R:Kadlec P.,Melzoch K.,Voldřich M. a kol.,Procesy a zařízení potravinářských a biotechnologických výrob,Key Publishing,Ostrava,2011,978-80-7418-086-6

R:Kadlec P., Melzoch K., Voldřich M. a kol.,Co byste měli vědět o výrobě potravin, Technologie potravin, Key Publishing,Ostrava,2009,978-80-7418-051-4

A:Fellows P.J.,Food Processing Technology, Principles and Practice, Woodhead Publishing,2009,978-1-84569-216-2

A:Velíšek J., Hajšlová J.,Chemie potravin I a II, Ossis,Tábor,2009,978-80-86659-17-6

A: Tucker G.S., Food Biodeterioration and Preservation, Blackwell Publishing Ltd, 2008, 9781405154178.

A:Databases for searching for primary reerences(e.g. Chemical Abstracts, SciFinder, FSTA, Web of Science, Scopus, Scirus)

Learning resources - Czech
Last update: Čížková Helena doc. Ing. Ph.D. (31.01.2018)

https://ukp.vscht.cz/studium/mgrstudium/prvni-rocnik/principy

Syllabus -
Last update: Čížková Helena doc. Ing. Ph.D. (31.01.2018)

1. History of food processing and handling. Unwanted changes in food and food raw materials and possibilities of their influence. Registration for individual semester project followed by its presentation and defence.

2. Microbiological changes of food. Pathogenic and spoilage microflora. Ecology of microorganisms. Food safety.

3. Properties of food ingredients (water, acids, carbohydrates, proteins, lipids, dyes, vitamins). Physico-chemical changes during processing and storage. Practical examples of chemical reactions and defects in food and their prevention.

4. Enzymes and enzymatic reactions in food. Undesirable enzymatic changes. Prevention methods and inhibition of enzymes (blanching, chemical methods).

5. Principles of abiotic and anabiotic methods of food preservation. Elimination of microorganisms from the food production environment. Chemosterilisation.

6. Thermosterilisation. Factors influencing thermoinactivation of microorganisms. Ways of heat transfer and thermosterilization. Construction of thermal resistance curves. Calculation and evaluation of the lethality effect of heating.

7. Ohmic, dielectric and infrared heating of food (principle, equipment, practical use).

8. Preservation by irradiation, high hydrostatic pressure, ultrasound, high-intensity pulse electric field, and other modern physical processes.

9. Osmoanabiosis. Reducing water activity in food by drying, evaporating, soaking, salting and freezing. Description of the drying phases. Optimization of the drying process - use of an enthalpy diagram. Arrangement of driers and evaporators.

10. Refrigeration and chilled storage of food. Different requirements for unprocessed and processed foods. Chilling equipment. Storage in a controlled and modified atmosphere.

11. Freezing and storage of frozen food. Methods and conditions of freezing. Changes during freezing and storage, temperature monitoring, prediction of shelf life.

12. Chemoanabiosis. Properties of selected chemical preservatives, phytoncides and antibiotics. Principles of action. Technological and health aspects.

13. Biological methods of cpreservation (cenoanabiosis). Ethanol, lactic acid, and acetic acid fermentation. Microbial proteolysis.

14. Hurdle theory, minimally processed food. Practical examples of food products, design of a possible preservation method, definition of factors influencing expected undesirable changes and prediction of their shelf life.

Registration requirements -
Last update: Votavová Lenka Ing. Ph.D. (30.01.2018)

Food chemistry

Biochemistry

Microbiology

Food technology

 
VŠCHT Praha