SubjectsSubjects(version: 876)
Course, academic year 2020/2021
  
Principles of Food Preservation - N324028
Title: Principy úchovy potravin
Guaranteed by: Department of Food Preservation (324)
Actual: from 2019
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:2/1 C+Ex [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
Is provided by: M324005
For type:  
Guarantor: Čížková Helena doc. Ing. Ph.D.
Votavová Lenka Ing. Ph.D.
Z//Is interchangeable with: M324005
Annotation -
Last update: Votavová Lenka Ing. Ph.D. (27.08.2013)
The course focuses on the methods of food preservation. The basic principles are described for each method, the method of storage products and changes that can be expected during storage products are given. Attention is also paid to the barrier theory and to the practice in the production of minimally-processed foods.
Aim of the course -
Last update: Votavová Lenka Ing. Ph.D. (27.08.2013)

Students will be able to:

Describe the changes taking place during production and storage of food.

Propose the preservation method for particular food product.

Estimate the shelf-life of food product.

Calculate the inactivating effect of heating and design its optimization.

Literature -
Last update: Votavová Lenka Ing. Ph.D. (27.08.2013)

R:Voldřich M.,Principy zpracování a úchovy potravin,Metody konzervace potravin,Prozatimní učební text,Praha,1999

R:Kyzlink V.,Teoretické základy konzervace potravin,SNTL,Praha,1989

R:Kadlec P.,Melzoch K.,Voldřich M. a kol.,Procesy a zařízení potravinářských a biotechnologických výrob,Key Publishing,Ostrava,2011,978-80-7418-086-6

R:Kadlec P., Melzoch K., Voldřich M. a kol.,Co byste měli vědět o výrobě potravin, Technologie potravin, Key Publishing,Ostrava,2009,978-80-7418-051-4

A:Fellows P.J.,Food Processing Technology, Principles and Practice, Woodhead Publishing,2009,978-1-84569-216-2

A:Velíšek J., Hajšlová J.,Chemie potravin I a II, Ossis,Tábor,2009,978-80-86659-17-6

A:Databáze pro vyhledávání primárních literárních zdrojů (např. Chemical Abstracts, SciFinder, FSTA, Web of Science, Scopus, Scirus)

A:Původní a přehledné články ve vědeckých a odborných periodikách, patentová literatura, monografie, elektronické knihy, publikace na zadané téma projektu dostupné u vedoucího projektu.

Learning resources - Czech
Last update: Votavová Lenka Ing. Ph.D. (15.11.2012)

http://www.vscht.cz/ktk/www_324/studium/KP.html

http://knihovna.vscht.cz/databaze-intro_cze.html

Syllabus -
Last update: Votavová Lenka Ing. Ph.D. (27.08.2013)

1.History of processing and preservation of foods. Changes in foods and food raw materials. Assignment individual semestral work.

2.Microbiological changes in foods, spoiling and pathogenic microflora, principles of microbial ecology, food safety. Review of the food preservation methods.

3.Properties of food constituents (water, acids, saccharides, proteins, lipids, pigments, vitamins), physico-chemical changes during processing and storage, examples of defects in foods and their prevention.

4.Enzymes and enzymatic reactions in foods, undesirable enzymatic changes (defects), preventing changes, methods enzyme inhibition. Oxidative changes in food, protection from oxidation. Blanching, vacuum packaging, storage in a controlled (CA) and modified atmosphere (MAF).

5.Elimination of microorganisms from the foods. Methods of reduction of microbial contamination. Sanitation, DDD - disinfection, disinsection and deratization. The overview of food abiotic preservation methods.

6.Termosterilisation, the effect of heating on microorganisms, evaluation of inactivation effect of heat treatment, examples and devices.

7.Ohmic, dielectric and infrared heating.

8.Other physical methods of inactivation of microorganisms - radiation, ultrasound, high hydrostatic pressure. Chemosterilization.

9.The overview of food anabiotic preservation methods. Osmoanabiosis (drying, evaporation, sweetening, freeze drying, salting).

10.Chilling (including CA and MAP).

11.Freezing.

12.Chemoanabiosis.

13.Cenoanabiosis

14.The barrier theory, minimally treated products. The overview of processes in food technology. Summary data for risk analysis of individual commodities (products).

Registration requirements -
Last update: Votavová Lenka Ing. Ph.D. (27.08.2013)

Food process chemistry N322021

Microbiology of Food and Cosmetics N322003

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,4 10
Obhajoba individuálního projektu 0,1 3
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,5 14
Práce na individuálním projektu 0,5 14
Příprava na zkoušku a její absolvování 1 28
Účast na seminářích 0,5 14
4 / 4 111 / 112
Coursework assessment
Form Significance
Regular attendance 10
Defense of an individual project 10
Examination test 50
Oral examination 30

 
VŠCHT Praha