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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. 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 |
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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. |