Předmět Technologie potravin (N321023)

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Materiál	Typ	Datum	Počet stažení

Sylabus

1. Sugar Industry, production of beet sugar 2. Sugar as raw material for chemical and biochemical transformation, bioethanol 3. Production of chocolate, Confectioneries 4. Starch and Modified Starches 5. Cereals, Milling, Quality of Flour 6. Cereal Chemistry, Rheology and Analytical Methods 7. Baking Technology, Quality of Products, Bisquits, Snack Products, Pasta 8. Composition and properties of milk. Primary production of milk, quality rating of milk. Heat treatment, centrifugation and fat content standardization. 9. Production of pasteurized and UHT milk, cream production, butter and dairy spreads, ice-creams. Dairy starters. 10. Fermented dairy products. Cheese production. 11. Production of condensed milk and milk powder. 12. Vegetable and animal fats and oils. Fatty acids and glycerol. Important reactions in fat technology. 13. Production of vegetable oils and fats. Refining of oils and fats, refined oils. Production of fat blends. 14. Modification of triacylglycerols: hydrogenation and interesterification. Emulsifiers. margarines and shortenings. 15. Definition and importance of meat, nutritional aspects, sources of meat, composition and properties of meat. 16. Slaughtering, meat dividing and deboning, processing of by-products. 17. Meat products - overview, shelf-life, additives, operations. 18. Processing of fish and game, technology of eggs. 19. Overview and history of meat and vegetable production, Alteration after harvest. 20. Heat processes in fruit and vegetable technology. Production of fruit compote, preserved vegetables, dehydrated fruit and vegetables, candied fruit and frozen products. 21. Pulpy raw products, fruit spreads, purees, special technologies, syrups and non-alcoholic beverages.

Literatura

R:van der Poel, P.W., Schiweck, H., Schwarz, T. (1998): Sugar Technology. Beet and Cane Sugar Manufacture. Verlag Dr. Albert Bartens KG, Berlin, ISBN 3-87040-065-X.R:BeMiller J., Whistler R.: (2009): Starch: Chemistry and Technology. Academic Press/Elsevier, Burlington/London/San Diego/New York. ISBN: 978-0-12-746275-2.R:G.Bylund(1995): Dairy Processing Handbook. Tetra Pak Processing Systems AB, Lund, Sweden. ISBN 9163134276. R:M.Bockisch (1998): Fats and Oils Handbook. AOCS Press, Champaign, Illinois.ISBN 0-935315-82-9. R:Izumimoto,M (2002): Meat in Science and Industry. 1.ed. University Education Press. Okayama. ISBN 88730-505-2.. R:Lawrie,R.A.: Meat Science. 7.ed. Woodhead Publishing Cambridge2006 ISBN 1 84569 159 8. R: Somogyi L.P., Ramaswamy H.S. , Hui Y.H.(1996): Processing Fruits: Science and Technology, Volume 1, Biology principles and applications, Technomic, ISBN 1-56676-362-2.

Garant

Šárka Evžen doc. Ing. CSc.Kadlec Pavel prof. Ing. DrSc.