Course detail

Principles of Food Preservation

FCH-BCO_PUPAcad. year: 2009/2010

Theoretical and technological possibilities of the protection against undesirable changes of foodstuff. Physical, chemical and biological principles. Microbial agents of food decay and protection against them. Characteristics of the originators of the microbial changes. Abiosis, anabiosis and hemobiosis. Extraction of micro organisms. Prevention of foodstuff microbial decontamination. Microorganism depletion of foodstuff during processing. Microbial filtration and bactofugation. Direct inactivation of micro organisms – sterilisation. Sterilisation using physical interventions. Thermo-sterilisation, sterilisation using heat supply, resistance heating, radio frequency heating. Radio conservation by short wave and electron radiation, etc.

Language of instruction

Czech

Number of ECTS credits

Mode of study

Not applicable.

Guarantor

prof. Ing. Peter Šimko, DrSc.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

Acquisition of theoretical knowledge and practical procedures during storage and processing of raw materials into food products with emphasis to prolongation of their shelf life and protection against environmental and microbial factors

Prerequisites

Chemical engineering, physical chemistry, food chemistry, food analysis, biochemistry, microbiology

Co-requisites

Not applicable.

Planned learning activities and teaching methods

Teaching methods depend on the type of course unit as specified in the article 7 of BUT Rules for Studies and Examinations.

Assesment methods and criteria linked to learning outcomes

Sufficient knowledge from three tasks, presented orally

Course curriculum

1. Theoretical and technological aspects of protection against non-desirable changes in foods. Physical, chemical, biological and microbial principles
2. Respiration of raw material, intramolecular respiration.
3. Microbial factors of food putrefaction and protection of food against them
4. Removal of microorganisms from media
5. Factors affecting thermosterilation of foods
6. Thermosterilation with ohmic and high frequency heating.
7. Preservation by ionisation.
8. Preservation by ultra high pressure, pressure pulses, and ultrasound.
9. Preservation by oxygen ionised silver, peroxide hydrogen, and diethyl ester pyrocarbon acid.
10. Preservation by drying, evaporation, and freezing-out of water
11. Preservation by osmosis and ultra filtration.
12. Preservation by lowered temperature, removal of oxygen, modification of atmosphere.
13. Preservation by chemical compounds, smoking, antibiotic, phytoncides
14. Preservation by metabolical products, application of hurdles technology

Work placements

Not applicable.

Aims

The course „Principles of Food Protection“ familiarizes students with theory and application procedures of raw material and food protection against to microbial, chemical and physical effects to assure an industrial production of safe, nutritional, and organoleptically valuable foodstuffs.

Specification of controlled education, way of implementation and compensation for absences

none

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Not applicable.

Type of course unit

Lecture

26 hod., optionally

Teacher / Lecturer

prof. Ing. Peter Šimko, DrSc.

Guided consultation in combined form of studies

26 hod., optionally

Teacher / Lecturer

prof. Ing. Peter Šimko, DrSc.