ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20087o11Semester: 2011/2012 summer
Name: Starch Processing and Carbohydrate Analysis
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 1
ECTS points: 11
Hours (Lectures / Tutorials / Other): 60 / 90 / 0
Lecturer: prof. dr hab. Wacław Leszczyński
Language of instruction: Polish
Learning outcomes: After completing the course student will be able know to technological problems of starch processing, apply methods to estimation of quality starch and starch products and importance of starch and its use in food and nonfood products.
Competences: After completing the course students are able to organize and ménage production in starch processing factories.
Prerequisites: Organic Chemistry, Biochemistry, Carbohydrate Technology, Food Analysis
Course content: The structure, chemical composition, construction and properties of starch of different origin. Resistant starch. Determination starch quality. Modifying of starch by physical factors. Technology of dextrin. Acid and enzymatic hydrolysis. Acid syrups production. Production of maltodextrin and enzymatic syrups. Glucose production. Chemical modified starch. Sweeteners – high fructose syrup obtaining as well as sorbitol and other sugar alcohols, alternative synthetic and natural sweeteners. Use of starch for biodegraded plastics. Cereal starch industry. Protein recovery from potato juice. Methods of water, sugar and starch determination in plant material. Properties of starch and modified starch determination. Estimation of the quality and purifying effects of juices in sugar beet processing. Sensory and instrumental methods of the quality of French-fries and potato chips estimation.
Recommended literature: 1. Stärke und Stärkederivate, Tegge G. Behr’s Verlag, Hamburg 2004; 2. Potato Science and Technology, Lisińska G., Leszczyński W., Elsevier Applied Science, London, New York 1989; 3. Starch, Chemistry and Technology, Ed.: Whistler, Bemiller J. N., Paschall E., F., Academic Press 1984; 4. Starch Conversion Technology, Ed.: van Beynum G. M. A., Roels J. A., Marcel Dekker, Inc., New York and Basel 1985.
Assessment methods: Accepted exercises, oral exam, minimum knowledge to pass an exam – 70%.
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