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Advanced Food Technology II - N352016
Title: Technologie potravin oboru II
Guaranteed by: Dean's Office of Faculty of Food and Biochemical Technology (352)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021 to 2021
Semester: winter
Points: winter s.:5
E-Credits: winter s.:5
Examination process: winter s.:
Hours per week, examination: winter s.:4/0, C+Ex [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
Is provided by: M352005
For type:  
Guarantor: Filip Vladimír prof. Ing. CSc.
Bubník Zdeněk prof. Ing. CSc.
Rajchl Aleš doc. Ing. Ph.D.
Is interchangeable with: M352005
Annotation -
Last update: Filip Vladimír prof. Ing. CSc. (27.09.2013)
The subject is focused on training of food technologist on the level to be able to combine scientific knowledge of chemical, biochemical, microbiological, physical and engineering sciences. The offer covers: sugar technology, technology of chocolate and confectionery, dairy technology, technology of oils and production of fats, meat technology, technology of fruit and vegetables and technology of ready-to-use food. The subject is replenished with actual trends of food technology.
Aim of the course -
Last update: Filip Vladimír prof. Ing. CSc. (27.09.2013)

Students will be able to:

monitor and control food technology on the level of chemical, microbial, physical and engeneering processes and possible nutritional changes to get standard food product;

resolve problems in technology;

communicate with process and material engineers.

Literature -
Last update: Filip Vladimír prof. Ing. CSc. (26.09.2013)

R: Be-Miller J., Whistler R.(2009): Starch - Chemistry and Technology, Academic Press, 880 stran, ISBN 978-0-12-746275-2

R: Tamime A. Y., Robinson R. K. (eds.): Tamime and Robinson's Yoghurt - Science and technology. Third edition, Woodhead Publishing Ltd, Cambridge 2007. ISBN 978-1-84569-213-1.

R: Fox P.F., McSweeney P.L.H., Timothy M. Cogan T.M., Guinee T.P. (eds.): Cheese - Chemistry, Physics and Microbiology, Vol. 1 General Aspects, Vol. 2 Major Cheese Groups, Third edition, Elsevier Amsterdam 2004. ISBN 0-1226-3651-1.

R:Bockisch M.(1998): Fats and Oils Handbook. AOCS Press Champaign Ill., 838 stran, ISBN 0-935315-82-9.

R: Lawrie,R.A.: Lawrie's meat science, Woodhead Publishing Ltd. Cambridge, 1998 336pp. ISBN 1-85573-395-1.

R: Somogyi L.P., Ramaswamy H.S. , Hui Y.H.(1996): Processing Fruits: Science and Technology, Volume 1, Biology principles and applications, Technomic, ISBN1-56676-362-2.

R: Somogyi L.P., Ramaswamy H.S. , Hui Y.H.(1996): Processing Fruits: Science and Technology, Volume 2, Major processed products, Technomic, 1996, ISBN 1-56676-383-5.

R: Smith D.S., Cash J.N., Nip W.-K., Hui Y.H.(1997): Processing Vegetables: Science and Technology, Technomic, ISBN 1-56676-507-2.

Learning resources -
Last update: Filip Vladimír prof. Ing. CSc. (26.09.2013)

Abstracts of lectures.
Syllabus -
Last update: Filip Vladimír prof. Ing. CSc. (30.09.2013)

1.a) Purchase of grain and quality control. Cereals: wheat, rye, oats, barley, corn, rice, buckwheat, millet, sorghum. Composing parts of cereals: proteins, carbohydrates, glycoproteins, lipoproteins, lipids and other parts.

b) Technology of fermented dairy products.

c)Structured triacylglycerols, production technology. Structure and physical properties.

d) Properties of meat: colour, water-holding capacity, texture.

e) Importance and history of fruit processing industry. Transport and preliminary operations (sorting, washing, peeling, destining, desteming, cutting, etc.).

f) Intorduction, breeding methods, egg formation..

2. a) Physical properties of bulk grain, postharvest processing and storage conditions of grain: moisture, temperature. Grain quality changes during storage, pests in grain.

b) Types of fermented dairy products.

c)Partial catalytic hydrogenation of oils. Total hydrogenation of fats and fatty acids.

d) Post-mortem processes, myopathies PSE, DFD, RSE.

e) Stabilization of raw materials during processing (blanching, antioxidation dipping, osmotic dehydration, etc.).

f) Chemickal composition of eggs.

3. a) Flour mill technology. Grain cleaning before milling, cleaning processes preparation of controlled mixtures for milling. Milling procedure: disintegration, mill streams and classification of grist, transport materials in mill, a scheme of flour mill, yield of products.

b) Cheesemaking - introduction, classification of cheeses.

c)Interesterification of oils and fats. Structural fats.

d) Purchase, transport, classification of carcasses

e) Texture adjustment (application of hydrocolloids, maceration, pressing, homogenization).

f) Physical and functional attributes of eggs.

4. a) Barley and oats mill processing. Macaroni processing.

b) Milk as raw material for cheese production.

c) Fractionation of fats.Winterization of oils. Food emulsifiers: properties, production and application.

d) Slaughtering - aspects of economy, hygiene and animal welfare.

e) Texture adjustment (pectin gel forming, centrifugation, filtration, concentration).

f) Nutritious value, safety (microbiology).

5. a) Raw materials for bakers: wheat and rye flours, yeast, fats, hydrocolloids, nutritionally effective ingredients, improving ingredients (enzymes, emulsifiers, oxidizers). The ways of leavening, sourdough and its microorganisms. Formation of dough structure.

b) Cheese starters. Rennets.

c) Technology of emulsified fats. Margarine, halvarine, fat spreads.

d) Shelf-life of meat, decontamination, chilling and freezing, packaging, changes during storage..

e) Preservation of fruit and vegetable products (heat sterilization, drying, freezing, fermentation, etc.).

f) Egg quality - outer and inner characteristics.

6. a) Rheology of dough, creams, fillings and icings. Sourdough and dough processing, continuous mixing of dough, mechanical processing of dough, complex automatic lines.

b) Cheesemaking steps: renneting. Coagulation kinetics, syneresis, proteolysis of casein.

c) Technology of shortening production. Whipped fats.

d) Meat dividing and deboning, MSM.

e) Production of piece goods (stewed fruit, canned vegetable).

f) Egg evaluation. Legislation.

7. a) Baking, heat transfer inside and outside loaf, balance of energy and mass. Evaluation of products quality.

b) Cheesemaking steps: cutting, mixing, scalding, washing, moulding, salting.

c) Oleochemistry, refining of technical fats, fat splitting. Technology of fatty acids: distillation and fractionation.

d) Overview of meat products, colloid principles of sausages structures, production processes.

e) Production of piece goods (dried fruit and vegetable, frozen fruit and vegetable, products preserved by lactic fermentation, candied fruit, etc.).

f) Collecting and grading of eggs. Egg defects.

8. a) Fine bakery and soft conditioner products. Cookies, wafers, hard whipped products and ginger bread processing. Cereal snacks.

b) Cheese ripening.

c) Technology of stearic and oleic acid production. Industrial synthesis of fatty acids. Derivatives of fatty acids, metal soaps.

d) Salting and curing - importance, modes of salting, MAP, importance of nitrites.

e) Production of macerated products (fruit semiproducts, jam and marmalades).

f) Packing and labelling of eggs.

9. a) Chemical composition and structure of amylose and amylopectin, characteristics of starch granules. Swelling of starch granules, gelatinization, gelation, retrogradation.

b) Technology of quark cheese.

c) Esters of fatty acids. Alcoholysis of oils and esterification of fatty acids. Methylesters, alcanolamides.

d) Additives and replacers in meat; importance, fiction, influence on quality.

e) Production of macerated products (tomato and spinach paste, ketchup).

f) Egg storing, shelf life prolongation.

10. a) Technology of potato starch.

b) Fresh cheeses, white cheeses.

c) Technology of glycerol production. Refining of glycerol-containing feedstocks, evaporation and distillation.

d) Mincing a and mixing,.

e) Production of cloudy drinks and fruit baby food.

f) Processing of egg products. Breaking. Pasteurization.

11. a) Technology of wheat and corn starch.

b) Smear-ripened cheeses, mould cheeses.

c) Coatings based on fatty acids.

d) Filling of meat products, packaging materials, casings, machines, casing-free production.

e) Production of clear juices.

f) Cooled and frozen egg products.

12. a) Dextrin. Modified starches: thinned and oxidized starches. Chemical derivatives of starch.

b) Low- and high-temperature scalded cheeses.

d) . Heat treatment, influence of shelf-life and quality of meat products, control of processes.

e) Production of juice concentrates.

f) Dried egg products. Treatment before drying.

13. a) Acid and enzymatic hydrolysis of starch.

b) Processed cheeses. Quality control of cheeses..

d) Fermented sausages - production overview, ripening, drying, microbiology of fermented sausage, starters, moulds.

e) Production juice syrups and lemonades.

f) Products from eggs. Mayonnaise.

14. a) Adhesives and biodegradable plastics.

b) Milk protein concentrates. Whey processing and utilization. Application of membrane processes.

d) Processing of slaughter by-products: adipose tissue, blood, rind, endocrine glands.

e) Special production - pectin, mustard, fruit wines, etc.

f) Unconventional processing - biotechnology.

Comments::

a) Cereal chemistry and technology and chemistry and technology of starch, 2 credits / 22 h

b Dairy fermentative technologies, 3 credits / 34 hours

c) Technology of fats and oils and oleochemistry, 2 credits / 22 h

d) Meat technology -advanced, 3 credits / 34 hours

e) Fruit and Vegetable Processing - advanced, 1 credit / 11 hours

f) Egg processing, 1 credit / 11 hours

Registration requirements -
Last update: Filip Vladimír prof. Ing. CSc. (26.09.2013)

Food Chemistry, Biochemistry,Microbiology

Food (or Chemical) Engineering
Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0.5 14
Účast na přednáškách 1.5 42
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 1 28
Příprava na zkoušku a její absolvování 1.5 42
Účast na seminářích 0.5 14
5 / 5 140 / 140
Coursework assessment
Form Significance
Regular attendance 10
Continuous assessment of study performance and course -credit tests 10
Oral examination 80

 
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