. - Technologies for Vegetable Processing
PROF. SERGIO GATTI
COURSE AIMS
Provide the students with the fundamentals of technology of vegetable preserves
and with the instruments to control the achieved products, using practical examples
of quality control and firm visits.
COURSE CONTENT
1.
1.1
1.2
2.
2.1
2.2
2.3
2.4
2.5
2.6
3.
3.1
3.2
3.3
4.
5.
6.
6.1
7.
8.
9.
10.
11.
12.
13.
14.
CFU 4.0
Nutritional value of vegetables.
Quality in food industry.
Conservation of food, physical, chemical and biological processes.
Food processing industry.
Raw material quality.
Vegetables Preparation Methods.
Blanching, Preservation, Thermal Processes.
Pasteurization. sterilization, freezing.
Microbiology of vegetable products origin.
Bases of physiology after harvest.
Technological risks, combinations among processes.
Main enemies of food preserves.
Residues, additives and Contamination Agents of Foods.
Others Preservation Methods.
Food Packaging.
Peas, beans, green beans, chickpeas, lentils and sweet corn Preserves.
Industry tomato.
Tomato puree, tomato pastes and tomato juice.
In oil and pickled vegetables.
Tuna preserves.
Quality in vegetable preserves industry.
Freeze-drying.
How to plan new products successfully.
Industry of fresh cut vegetables.
Ice cream technology
Tutorial
CFU 2.0
READING LIST
C. LEONI, I derivati industriali del pomodoro, Ed. Stazione Sperimentale per l’Industria delle
Conserve Alimentari, Parma, 1993.
F. OTTAVIANI, Microbiologia dei prodotti di origine vegetale, Chiriotti editori, Pinerolo,
1996.
G. ARCANGELI-G. BALDRATI-P. PIRAZZOLI, La trasformazione dei prodotti della pesca:
tecnologia, controllo e igiene di lavorazione, Ed. Stazione Sperimentale per l’Industria
delle Conserve Alimentari, Parma, 2003.
AA.VV, Foods Preservation Techniques, CRC press Boca Raton, Florida, 2003.
G. TIECCO, Igiene e tecnologia alimentare, Calderini Edagricole, Bologna, 2001.
E. ZIEGLER, Conoscenze attuali in nutrizione, Piccin nuova libraria, Padova, 2002.
M. THERON-R. LUES, Organic Acids and Food Preservation, CRC press Boca Raton, Florida,
2011.
Y. H. HUI, Handbook of Vegetable Preservation and Processing, Dekker, New York, 2004.
D.W. SUN, Thermal Food Processing, CRC press Boca Raton, Florida, 2006.
O. MARTIN BELLOSO, Advances in Fresh-cut Fruits and Vegetables Processing, CRC press
Boca Raton, Florida, 2011.
ADEL A. KADER Postharvest Technology of Horticultural Crops, University of California,
Agriculture and Natural Resources, 2002.
Dennis R. Heldman, Food Preservation Process Design , Academic Press, Burlington, MA
01803, USA, 2011
Gustavo V. Barbosa-Canovas, Thermal Processing of Packaged Foods,Springer Science,
New York, USA 2007
TEACHIG METHODS
Courses in lecture hall and practical examples of laboratory, with documents
compilation.
In some phases, because of the kind of the course, other figures with specific experience
in firms may participate.
Visits to manufacturing plants.
ASSESSMENT METHODS
Oral examination.
NOTES
In-depth examinations will be provided during the lessons.
CONSULTING HOURS AND PLACES
After the lessons in the department of “Enologia e ingegneria agro-alimentare”,
also by e-mail appointment.