Fruit and Vegetable Processing

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Acquiring a basic knowledge on
- fruit and vegetable storing and distribution process (control of fruit respiration, maturation, control of fruits quality during distribution)
- fruit processing (fruit juices, pectin-based products, dried fruits…)
- vegetable processing (canned vegetables, dried vegetables, fermented vegetables…)

Course enrolment requirements and entry competences required for the course

Learning outcomes expected at the level of the course (4 to 10 learning outcomes)

After completing the course, the student will become familiarized with the major concepts of fruit and vegetables processing, which includes:
- the understanding of biochemical and physiological changes in fruit after maturation process
- the knoweldge on nutritive and healthy aspects of fresh fruits and vegetables and their products
- the understanding of the influence of paramteres related to fruit shelf-life and quality during storage
- the understanding of factors influencing the change of nutritive value and chemical composition of fruit during processing
- the knowledge on control systems for food safety in fruit and vegetables processing

Course content broken down in detail by weekly class schedule (syllabus)

1. Fruit and vegetables classification. Healthy and nutritive aspects of fruit and vegetables.
2. The influence of maturation process on chemical composition and nutritive value of fruit.
3. Biologically active compounds from fruit and vegetables and their role in fruit and vegetable processing.
4. Microbiology of fresh and stored fruit and vegetable.
5. Physico-chemical changes in fruit during storage.
6. Post-harvest technology of fruit and vegetable.
7. Thermic treatments in fruit and vegetable processing.
8. Enhancement of nutritive value of fruits and vegetables after thermic treatments.
9. Fruits and vegetables juices processing.
10. Pectin-based products.
11. Canned and fermented vegetables.
12. Dried fruits and vegetables.
13. Minimally processed fruits and vegetables.
14. Novel technologies in fruits and vegetables processing: vacuum technology, edible coating films, the use of high pressure, new modified atmosphere technology, the use of bioctechnology in fruits and vegetables processing.
15. Fruits and vegetables and their products characteristic for Dalmatian region.
Laboratory exercises:
- Determination of physical and chemical parameteres, the amount of pigments (carotenoids, anthocyanins) and biologically active compounds (total phenols, flavonoids) in fruits and vegetables after thermic treatments (blanching, cooking under high temperature)
- monitoring of physical and chemical parameters (water amount, amount of reducing sugars, pH, acidity) in fruits and vegetables during maturation process (climacteric and non-climacteric fruits)
- determination of carotenoids content in fruits during maturarion period
- pulpes of fruits preparation
- fruits juices processing
- fruits clarification
- vegetables juices processing
- preparation of fruit compotes
- preparation of minimally processed fruits and vegetables
- fermented vegetables (sauerkraut)
- pectin-based products preparation: jam, jellies
dried fruits and vegetables preparation

Format of instruction:

Student responsibilities

Lectures attendance - at least 70% of full schedule; attendance on seminar work – at least 80% of full schedule. To design the seminar work on selected topic