SubjectsSubjects(version: 953)
Course, academic year 2023/2024
Fruit and Vegetable Processing II - M324011
Title: Technologie zpracování ovoce a zeleniny II
Guaranteed by: Department of Food Preservation (324)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2022
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/0, C+Ex [HT]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
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 -
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.
Last update: Rajchl Aleš (26.04.2022)
Aim of the course -

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

Last update: Rajchl Aleš (26.04.2022)
Literature -

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.

Last update: Rajchl Aleš (26.04.2022)
Learning resources -

Last update: Rajchl Aleš (26.04.2022)
Syllabus -

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

Last update: Rajchl Aleš (26.04.2022)
Registration requirements -

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

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

Last update: Rajchl Aleš (26.04.2022)