Lectures with use of slides.
Main processes of transformation and stabilization of vegetables. Main alterations and influencing factors.
Flow sheets of vegetables, fruit, tomato derivatives
To provide knowledge about principal causes of food degradation and about principal processes to produce preserved vegetables. Moreover the achievement of deepened comprehension of the effectiveness of the principal factors of food stability and preservation.
It is expected that the student will achieve expertise about the management of food processes with particular attention on preserved vegetables. Moreover expertise of shelf life assessment of these products.
C.Pompei "La trasformazione industriale di frutta e ortaggi" Edagricole
C. Leoni e G. Bellucci "Le conserve di pomodoro" SSICA
Slides from lessons (available on the web site of teacher)
The test consists of a single exam which includes 3 questions concerning exclusively the topics covered during the lectures and the material made available by the teacher.
The test aims to verify the level of learning of the student and his ability to critically reason the problems posed.
The exam will last about 30-45 minutes
Principal causes of food alteration. Effective factors (aw, teperature, pH, UV, chemical composition, packaging, atmosphere of preservation).
Pre-treatments: selection, blanching, acidification
Flow sheet of principal canned food: vegetable derivatives, tomato derivatives, fruit derivatives
Problems about shelf life of preserved food: methods and setting of heat treatments