SubjectsSubjects(version: 877)
Course, academic year 2020/2021
  
Reaction Mechanisms in Food Chemistry: Laboratory - N323016
Title: Laboratoř reakčních mechanismů v chemii potravin
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2019
Semester: summer
Points: summer s.:4
E-Credits: summer s.:4
Examination process: summer s.:
Hours per week, examination: summer s.:0/6 MC [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
Is provided by: M323005
For type:  
Additional information: http://Doc. Dr. Ing. Karel Cejpek, Doc. Dr. Ing. M. Doležal - http://web.vscht.cz/dolezala/
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Cejpek Karel doc. Dr. Ing.
Doležal Marek doc. Dr. Ing.
Z//Is interchangeable with: M323005
Annotation -
Last update: Cejpek Karel doc. Dr. Ing. (09.07.2013)
The course is intended to introduce students to the experimental observation of the reactions important in food technology, laboratory and practice. Students will learn how to control reactions and describe them with the kinetic equations.
Aim of the course -
Last update: TAJ323 (16.08.2013)

Students will be able to:

  • set up and observe the most common reactions important in food practice.
  • determine kinetic parameters of the reactions and describe the processes using kinetic relations
  • use this knowledge for the control of the reactions.

Literature -
Last update: Cejpek Karel doc. Dr. Ing. (09.07.2013)

R: Davídek J., Velíšek J., Pokorný J.: Chemical Changes during Food Processing (Developments in Food Science 21), Elsevier, Amsterdam-Oxford-New York-Tokyo, 1990, 0444988459.

R: Van Boekel M. A. J. S.: Kinetic Modeling of Reactions in Foods, CRC Press, Boca Raton, 2009, 9781574446142.

R: Velíšek J., Hajšlová J.: Chemie potravin, 3. vydání, OSSIS, Tábor, 2009, 9788086659176.

A: Červinka O. a kol.: Mechanismy organických reakcí, SNTL/Alfa, Praha, 1976, 0460576.

A: Upadhay S. K.: Chemical Kinetics and Reaction Dynamics, Springer/Anamaya Publishers, New York /New Delhi, 2006, 1402045468.

Learning resources -
Last update: Cejpek Karel doc. Dr. Ing. (13.01.2015)

http://mms02.vscht.cz/vyuka

http://mms02.vscht.cz/

http://lib-c.vscht.cz/

http://www.sciencedirect.com/

http://mms02.vscht.cz/chemreakce

Syllabus -
Last update: TAJ323 (16.08.2013)

1. Introduction to laboratory exercises, basic theory, sample preparation.

2. Oxidation of lipids.

3. Oxidation of lipids II.

4. Oxidation of ascorbic acid.

5. Determination of antiradical capacity of foods by DPPH radical scavenging assay.

6. Determination of antioxidant and prooxidant effect of foods by beta-carotene discoloration method.

7. Hydrolysis of proteins.

8. Non-enzymatic browning reactions: monitoring of the melanoidins' formation.

9. Non-enzymatic browning reactions: kinetics of the formation and transformation of 1-morpholino-1-deoxy-D-fructose.

10. Non-enzymatic browning reactions: mutarotation of saccharides.

11. Non-enzymatic browning reactions: hydrolysis of oligosaccharides.

12. Changes in water content of foods.

13. Determination of water activity and water content in food; construction of sorption isotherms.

14. Final test.

Registration requirements -
Last update: Cejpek Karel doc. Dr. Ing. (15.07.2013)

Reaction Mechanisms in Food Chemistry

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,5 14
Účast v laboratořích (na exkurzi nebo praxi) 3 84
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,5 14
4 / 4 112 / 112
Coursework assessment
Form Significance
Regular attendance 60
Report from individual projects 20
Continuous assessment of study performance and course -credit tests 20

 
VŠCHT Praha