SubjectsSubjects(version: 902)
Course, academic year 2021/2022
  
Fruit and Vegetable Processing II - M324011
Title: Technologie zpracování ovoce a zeleniny II
Guaranteed by: Department of Food Preservation (324)
Actual: from 2021
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/0 [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Guarantor: Rajchl Aleš doc. Ing. Ph.D.
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)

https://e-learning.vscht.cz/

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

1. Technology of jams and jellies

2. Technology of juice: raw materials, preliminary operations

3. Technology of juice: chopping, pressing

4. Technology of juice: enzymatic treatment

5. Technology of juice: clarification, storage, preservation

6. Technology of juice concentrates

7. Technology of cloudy juice

8. Technology of fruit baby food

9. Technology of fruit sirups anf soft drinks

10. Processing of potatoes

11. Technology of fermented fruit and vegetable products

12. Technology of fruit wine

13. Technology of mustard

14. Technology of pectin

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.

 
VŠCHT Praha