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Last update: Rajchl Aleš doc. Ing. Ph.D. (26.04.2022)
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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 |
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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. |
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Last update: Rajchl Aleš doc. Ing. Ph.D. (26.04.2022)
https://e-learning.vscht.cz/ |
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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 |
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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. |