Courses list

Wersja polska

Course code: NWSS10038f14
Semester: 2014/2015 summer
Name: Carbohydrate Food Materials Technology
Major: Commodity Science
Study Type: first cycle
Course type: optional
Study Semester: 4
ECTS points: 6
Hours (Lectures / Tutorials / Other): 45 / 45 / 0
Lecturer: dr hab.inż. Anna Pęksa, prof.nadzw.
Language of instruction: Polish / English


Learning outcomes: Knowledge: Student can recognize and characterize the properties of carbohydrate raw materials, such as sugar beet root and potato responsible for their technological value. Identifies and explains menaces concerning unsuitable quality of raw material. Defines and describes the properties of half- and ready products proving their quality. Points to directions of potato processing in the industry and counts out the ways of the utilization for food manufacturing such products as dried or frozen potato products, sugar, molasses and starch, starchy syrups and glucose, mainly as the components of potato concentrates, extruded or fried snacks and confectionary. Names the stages in the sugar, starch, extruded snacks and confectionary industry, mentions suitable machines and apparatuses as well as reconstructs the processes of the chosen products manufacturing. Assorts and correctly defines characteristics referring to raw materials utilized, technological parameters and machines choosing suitable terminology. Skills: Student knows the specificity of the work in chemical-technology laboratory. Can select and explore laboratory equipment and technical apparatuses necessary to carried over processes of drying, extraction, defecation, saturation and frying or extrusion. Knows how to conduct chosen stages of technological processes and use chemicals, heating equipment, gas carboys and measurement apparatuses in a safety way as also control their work Can conduct the extraction of the juice from sugar beet roots and knows how to purify it, can lead the production of fried and extruded products and also starchy hydrolysates. Estimates usefulness of sugar beet roots and potato tubers for food processing. Can accomplish calculations, interpret effects of conveyed processes and estimate the influence of raw material quality and utilized technology. Analyzes the correctness of the processes parameters of dried potato products and confectionary manufacturing. Elaborates and presents obtained results

Competences: The student understands the meaning and importance of basic processes used in the production of potato starch, starch syrups, potato products, extruded snacks and sweets as the factors of the quality creation of the final product.

Prerequisites: Biochemistry, Basics of Plant Production

Course content: The objective of the course is the introduction the students into problems of raw materials utilization, presentation of the chosen technologies from different branches. Technology of potato starch production and processing of starch – glucose and syrups production. Technology of sugar production. Dehydrated and fried potato products production. Extrusion technology of snacks production. Technology of chosen sweets production.

Recommended literature: 1. Technologia przetwórstwa węglowodanów. Red. Pałasiński M., Wyd. PTTŻ-O/Małopolski, Kraków 2005, 2. Potato Science and Technology. Lisińska G., Leszczyński W. Appl. Science Publishers London, New York 1989, 3. Towaroznawstwo żywności przetworzonej z elementami technologii. Świderski Franciszek (red.), Waszkiewicz-Robak Bożena (red),Wyd. SGGW Warszawa, 2010., 4. Cukrownictwo. Nikiel S. Wyd. SziP, Warszawa 1996, 5. Snack Food Processing. Lusas E.W., Rooney L.W. CRC Press, Boca Raton, London, New York, Washington, D.C. 2001, 6. Ćwiczenia z technologii przetwórstwa węglowodanów. Lisińska G., Leszczyński W., Goluchowski A., Regiec P., Pęksa A., Kita A. Wyd. AR we Wrocławiu 2002, 7. Industrial chocolate manufacturing and use. Becket S., Wiley, 2008, 8. Frying technology and practices. Grupa M.K.,Warner K.,White P.J. AOCS, Press Champaign, Illinois 2004.

Assessment methods: accepted laboratory practical,reports, written examination (test)

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