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Last update: Filip Vladimír prof. Ing. CSc. (26.04.2022)
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Last update: Filip Vladimír prof. Ing. CSc. (26.04.2022)
Studenti budou umět: Sledovat, řídit a kontrolovat technologii tuků na úrovni dějů chemických, fyzikálních a inženýrských a z hlediska jejich vlivu na stav výrobku včetně případných změn v nutriční hodnotě. Následně řešit provozní odchylku technologických parametrů od požadovaných. Komunikovat s procesními a materiálovými inženýry. |
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Last update: Filip Vladimír prof. Ing. CSc. (26.04.2022)
R: Bockisch M.(1998): Fats and Oils Handbook. AOCS Press Champaign Ill., 838 stran, ISBN 0-935315-82-9 |
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Last update: Filip Vladimír prof. Ing. CSc. (26.04.2022)
https://e-learning.vscht.cz/ |
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Last update: Filip Vladimír prof. Ing. CSc. (26.04.2022)
1.Oilseeds pretreament, oil extraction by expelling; screw press. 2.Solvent extraction of oilseeds. Processing of miscela and extraction meal. 3.Crude oil refining: pathway with alkaline neutralization or with physical refining. 4.Technology of hydratation/degumming, processes of deep degumming. Lecithin. 5.Alkaline neutralization. Adsorptive bleaching of oils and special bleaching for physical refining. 6.Deodorization and physical refining. Production of edible oils. 7.Modifition of TAG: view of processes. Hydrogenation of oils – partial vs. total process; hydrogenation of FA. 8.Production of structured fats and fat blends. Transesterification, enzymatic catalysis. 9.Fractional crystallization (fractionation) of fats. Fractions of palm oil. Winterization. 10.Food emulsifiers: production, properties and applications.11. Technology of margarine and shortening production. Whipped fats. 12.Oleochemistry, refining of technical fats, fat splitting. Technology of fatty acids: distillation. 13.Rectification and fractionation of FA: technology of stearic and oleic acid production. Derivatives of fatty acids, metal soaps. 14.Production of methylesters and esters. Production of glycrol. |
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Last update: Filip Vladimír prof. Ing. CSc. (26.04.2022)
Food Chemistry, Biochemistry,Microbiology Food (or Chemical) Engineering; Food and Biochemical Process Engineering. |
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Last update: Filip Vladimír prof. Ing. CSc. (26.04.2022)
oral examination. |