ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20190o15Semester: 2015/2016 winter
Name: Fruit, Vegetable and Cereals Processing Technology II
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 2
ECTS points: 7
Hours (Lectures / Tutorials / Other): 60 / 0 / 0
Lecturer: prof. dr hab. Jan Oszmiański
Language of instruction: Polish
Learning outcomes: Knowledge: After completing the course student knows the requirements for raw materials for the production of juices, frozen foods, canning, fermented vegetables. Students knows the processes and techniques used in freezing, fermenting, juice and juice concentrates production. The student also has knowledge of purees production, as well as the processing of undergrowth. Student after the course has knowledge about biochemistry of fruits and vegetables, their changes and preventing of unwanted changes. Student lists the differences in the production of bread wheat, rye and mixed - indicates technology recommendation for the unsatisfactory quality of flour - explains the processes occurring between the ingredients of the dough -characterized processes occurring during freezing the dough. The student knows the basic components of biochemical changes that occur during the production of flour cakes and breads. The student knows the technologies of production of pasta, criteria for raw materials in the production of quality pasta and pasta products. Skills: Student is able to assess the quality and suitability of raw materials for processing, knows how to develop products recipes and fruit and vegetable technologies. Able to assess the quality of finished products. Able to define the chemical components of fruits and vegetables and to determine changes they are subject during technological processes and storage and how to prevent them. Student is able to handle laboratory equipment - to develop new recipes - to coordinate the work in the laboratory - plan production. Can prevent undesirable biochemical processes during the manufacture of bread. Student is able to distinguish and classify the various pasta products, assess the quality of raw materials and pasta.
Competences: The student demonstrated understanding of the need for selection of raw materials for freezing, pickling production of concentrated juices and appertised fruit and vegetables. He sees the relationship between the chemical composition of fruits and vegetables and their quality. Demonstrates commitment to maintaining optimum processing conditions of raw materials. It shows care for equipment - is aware of microbiological hazards occurring during production of bakery and pasta.
Prerequisites: bioochemistry, general foot technology, fruit and vegetable technology, grain technology
Course content: The chemical composition of the fruit and vegetables. Technological requirements for raw materials for processing. Additives to fruit and vegetable products. Fundamentals of technology and techniques of freezing, concentration of juices, Technology of lactic fermentation of vegetables. General rules for the canning , puree production and processed fruit and vegetables for children. Undergrowth, general characteristics, trends processing and use in the food industry. Characteristics of fungi, industrial use. Structure of plant cells and tissue. Characteristics of the components of fruits and vegetables: carbohydrates, pectin compounds, proteins. Transformation of the components during the processing of fruit and vegetables: the factors causing changes. Storage of raw materials used in the bakery and finished products. New technologies in the production of bread. Freezing the dough. Manufacture of special bread. Properties and classification of pasta. Characteristics of basic raw materials used in the production of pasta. Stages of technological manufacturing instant noodles, fresh and pre-cooked. Assessment pasta products methods.
Recommended literature: 1. Gruda Z., Postolski J. Zamrażanie żywności. WNT Warszawa, 1999; 2.Kączkowski J. Biochemia roślin. Tom I i II. Państwowe Wydawnictwo Naukowe, Warszawa; 3. Kączkowski J. – Podstawy biochemii. WN-T, Warszawa 2005; 4. Pijanowski E. Technologia produktów owocowych i warzywnych. Tom. I i II, PWRiL 1976; 5. Zadernowski R., Oszmiański J. Wybrane zagadnienia z przetwórstwa owoców i warzyw, Wyd. ART Olsztyn 1994; 6. Przegląd Piekarski i Cukierniczy – czasopismo, miesięcznik; 7. Przemysł Spożywczy – czasopismo, miesięcznik; 8.Mościcki L., Mitrus M., Wójtowicz A., Technika ekstruzji w przemyśle rolno-spożywczym. PWRiL 2007; 9. Popper L., Schafer W., Freud W., Future of flour. AgriMedia 2006; 10. Kill R.C.; Turnbull K. Pasta and semolina technology Bleckwell Science 2001; 11. Kruger J. E., Matsuo R. B., Dick J. W., Pasta and noodle Technology AACC Inc. 1998; 12. Obuchowski W. Technologia przemysłowej produkcji makaronów. Wyd. AR Poznań 1997; 13. Fabriani G., Lintas C., Durum wheat: chemistry and technology. AACC Inc. 1988; 14. Nazarow N. I., Technologia produkcji makaronów. WN-T 1972; 15. Przegląd Zbożowo-Młynarski.
Assessment methods: written or oral exam
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