Food Preservation

Code:

DCCAN07

Acronym:

CONSAL

Keywords
Classification	Keyword
OFICIAL	Agrarian Sciences

Instance: 2012/2013 - 1S

Active?	Yes
Course/CS Responsible:	Food Consumption and Nutrition Sciences

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
DCCAN	2	Oficial Plan	1	-	4	30	108

Teaching language

Portuguese

Objectives

Aims and skills
Identify the main characteristics of animal and vegetable foods with interest to food processing.
Know the food characteristics fundamental for planning of food processing equipment and control process conditions, aiming to modify sensorial characteristics and increase food shelf life as the same time as minimizing sensorial and nutritional changes.

Program

Program
1. Introduction
Origin and evolution of Food Industry
2. Kinetics of degradation of changing of physical, chemical and microbiological characteristics of foods.
3. Industrial processing of foods.
3.1. Processes by application of heat
3.1.1. Blanching
3.1.2. Pasteurizations
3.1.3. Sterilization
3.1.4. Evaporation and distillation
3.1.5. Extrusion
3.1.5. Dehydration and drying
3.1.6. Cooking and torrefation
3.1.7. Frying

3.2. Processes by removing heat
3.2.1. Chilling
3.2.2. Freezing

3.3. Processes by water removal
3.3.1. Concentration
3.3.2. Drying

4. Food Preservation
4.1. Shelf life
4.1.1. Predicting methods
4.1.2. Determinant factors

4.2. Use of Controlled and Modified Atmosphere
4.3. Minimal processing
4.4. Convenience products
4.5. Food Additives

5. Pos processing operations
5.1. Packaging
5.2. Storage
5.3. Distribution

6. Nutritional and sensorial implications of food preservation and processing methods

Practical component

Minimal processing of fruits
Determination of respiration rate.
Determination of pH, soluble solids and colour.
Enzymatic inactivation by fruit blanching.
Determination of peroxidase activity.
Determination of the influence of blanching on proteases activity.
Drying and water activity.


Minimal frequency according to faculty general rules.


References:

1. Fellows, P.J., Food Processing Technology – principles and practice, CRC Press, 2000
2. Karel, M. and D.B. Lund, Physical Principles of Food Preservation, Marcel Dekker, 2003
3. Manso, M. C., F.A.R Oliveira and L.M. Cunha, Kinetics of Quality and Safety Indicators under Steady Conditions – Shelf life of foods. In Handbook of Food Science, Technology and Engineering, Volume III: Food Engineering and Food Processing. Ed. Y. H. Hui et al., CRC Press, New York, 2006.
4. Singh, R.P. and D.R. Heldman. Introduction to Food Engineering - 3rd edition, Academic Press, 2001.
5. Taub, I.A: and R:P. Singh. Food Storage and Stability, CRC Press, 1998
6. Beckett S.T. Physico-chemical aspects of food processing. Blackie Academic & Professional, 1995.
7. Food Science. 1998. N.N. Potter and J.H. Hotchkiss. AN ASPEN Publication.
8. Artigos científicos e apontamentos a fornecer pelo docente.

Evaluation Type

Distributed evaluation with final exam

Eligibility for exams

The student must guarantee 9,5 points in the theoretical exam.

Calculation formula of final grade

Theoretical exam (70 or 100%)
Report from practical work (30%)