Konserv və qida konsentratlarının texnologiyasıSyllabus

Subject code

İFS-3561y

Credits

7

Student workload

210

Semester

Spring semester

Academic year

2025-2026

Subject type

Elective

Form of education

Full-time

Language of instruction

Azerbaijani

In-class hours

a) 30 saat - mühazirə b) 15 saat - seminar c) 30 saat - laboratoriya

Out-of-class hours

a) TSİ - 90 saat b) MRTSİ - 45 saat

Fənnin tədrisində tələbələrə konserv məhsulları və qida konsentratlarının qida məhsulları sırasındakı əhəmiyyəti, onların qidalanmada oynadığı rol, bu tip məhsullar istehsalı üçün istifadə ediləcək xammal və köməkçi materialların xüsusiyyətləri, ayrı-ayrı məhsul çeşidlərinin istehsal texnologiyası, məhsul istehsalı zamanı xammalları emal etmək məqsədi ilə istifadə olunan texnoloji proseslərin əhəmiyyəti, istehsal üzrə texnoloji sxem, texnoloji əməliyyatların həyata keçirilməsi qaydası və ardıcıllığı, hazır məhsulların saxlanması, daşınması və realizə olunması haqqında məlumatlar çatdırılmalıdır. “konserv və qida konsentratlarının texnologiyası” fənninin tədrisi yuxarıda qeyd olunan məsələləri əhatə edir.

• lecture
• laboratory work
• seminar
• presentations

1. 1

   CLO 1: Ftn 1. meyvə-tərəvəz konservləri və qida konsentratları istehsalında istifadə olunan xammalın, yardımçı materialların və hazır məhsulların keyfiyyət göstəricilərini izah edir.

2. 2

   CLO 2: Ftn 2. meyvə-tərəvəz konservləri və qida konsentratları istehsalının əsas texnoloji proseslərini, prinsipial sxemlərini və texnoloji rejimlərini izah edir.

3. 3

   CLO 3: Ftn 3. konserv və qida konsentratları istehsalında texnoloji avadanlıqların iş prinsipini və istismar xüsusiyyətlərini izah edir.

4. 4

   CLO 4: Ftn 4. meyvə-tərəvəz konservləri və qida konsentratları istehsalında keyfiyyətə nəzarət metodlarını, qablaşdırma və saxlanma şərtlərini izah edir.

5. 5

   CLO 5: Ftn 5. müxtəlif xammallar əsasında yeni çeşidli, o cümlədən funksional təyinatlı konserv və qida konsentratlarının istehsal texnologiyasını işləyib hazırlamağı və texnoloji parametrləri müəyyənləşdirməyi bacarır.

1. 1.
   Lecture 1. introduction. general issues of the course. the subject, purpose and tasks of the subjectLecture

   Introduction. general issues of the course. the subject, purpose and tasks of the subject

2. 2.
   Lecture 2. principles and methods of canningLecture

   Principles and methods of canning

3. 3.
   Lecture 3. screening and packaging materials for canned products and food concentratesLecture

   Screening and packaging materials for canned goods and food concentrates

4. 4.
   Lecture 4. preliminary preparation of raw materials for canning. heat treatment of raw materials.Lecture

   Preliminary preparation of raw materials for canning. heat treatment of raw materials.

5. 5.
   Lecture 5. grinding of raw materials, squeezing, juice purification. production technology of fruit and vegetable juicesLecture

   Grinding of raw materials, pressing, cleaning of juice. production technology of fruit and vegetable juices

6. 6.
   Lecture 6. production technology of canned vegetables for snacks and lunches. canned foods for the catering systemLecture

   Production technology of canned vegetables for snacks and lunches. canned foods for the catering system

7. 7.
   Lecture 7. production technology of natural vegetable preserves. production of marinated productsLecture

   Production technology of natural vegetable preserves. production of marinated products

8. 8.
   Lecture 8. production technology of canned food for children and dietary foodLecture

   Production technology of canned food for children and dietary food

9. 9.
   9. production technology of candied fruit preserves (jam, povidla, jam, jam, jam, etc.)Lecture

   Production technology of candied fruit preserves (jam, povidla, jam, jam, jam, etc.).

10. 10.
    Lecture 9. production technology of candied fruit preserves (jam, povidla, jam, jam, jam, etc.)Lecture

    Production technology of candied fruit preserves (jam, povidla, jam, jam, jam, etc.).

11. 11.
    Lecture 11. drying of raw materials for the production of food concentrates and production of semi-finished productsLecture

    Drying of raw materials for the production of food concentrates and production of semi-finished products

12. 12.
    Lecture 12. food concentrates for lunch dishes and sweet dishesLecture

    Food concentrates for lunch dishes and sweet dishes

13. 13.
    Lecture 13. dry products for children and dietary food. production of fruit and vegetable powdersLecture

    Dry products for baby and diet food. production of fruit and vegetable powders

14. 14.
    Lecture 14. production of oat dietary productsLecture

    Production of oat dietary products

15. 15.
    Lecture 15. products from cereals. coffee and coffee substitutesLecture

    Cereal products. coffee and coffee substitutes

16. 16.
    Laboratory 1. acquaintance with the rules of performing laboratory workLaboratory

    Acquaintance with the rules of performing laboratory work

17. 17.
    Laboratory 2. acquaintance with safety measures during laboratory work.Laboratory

    Acquaintance with safety measures during laboratory work.

18. 18.
    Laboratory 3. the concept of "dry matter". refractometric determination of soluble solids in fruits, berries and vegetable raw materials.Laboratory

    The concept of "dry matter". refractometric determination of soluble solids in fruits, berries and vegetable raw materials.

19. 19.
    Laboratory 4. the concept of "dry matter". refractometric determination of soluble solids in fruits, berries and vegetable raw materials.Laboratory

    The concept of "dry matter". refractometric determination of soluble solids in fruits, berries and vegetable raw materials.

20. 20.
    Laboratory 5. method of determination of organoleptic indicators of canned food products.Laboratory

    Method of determination of organoleptic indicators of canned food products.

21. 21.
    Laboratory 6. quantitative determination of nitrogen in fruit and vegetable raw materials.Laboratory

    Quantitative determination of nitrogen in fruit and vegetable raw materials.

22. 22.
    Laboratory 7. methods of determining the mass share of fat in food concentrates of type i and II lunches and dry breakfast mealsLaboratory

    Methods of determining the mass fraction of fat in food concentrates of type i and II lunches, dry breakfast meals

23. 23.
    Laboratory 8. determination of the amount of table salt in food concentrates according to GOST 15113.7-77Laboratory

    Determination of the amount of table salt in food concentrates according to GOST 15113.7-77

24. 24.
    The human problem in philosophyLecture

    The purpose of the subject is to learn philosophical views about the essence of man, freedom, responsibility and the meaning of life. the human concept is compared in different philosophical schools. factors affecting personality formation are investigated.

25. 25.
    Laboratory 10. determination of acidity of food concentrates according to GOST 15113.6-77Laboratory

    Determination of acidity of food concentrates according to GOST 15113.6-77

26. 26.
    Lesson 2. preliminary preparation of raw materials for canning. heat treatment of raw materialsSeminar

    Preliminary preparation of raw materials for canning. heat treatment of raw materials

27. 27.
    Lesson 3. grinding of raw materials, pressing, cleaning of juice. production technology of fruit and vegetable juicesSeminar

    Grinding of raw materials, pressing, cleaning of juice. production technology of fruit and vegetable juices

28. 28.
    Exercise 5. classification and characteristics of food concentratesSeminar

    Classification and properties of food concentrates

29. 29.
    Exercise 6. food concentrates for lunch dishes and sweet dishesSeminar

    Food concentrates for lunch dishes and sweet dishes

30. 30.
    Exercise 7. dry products for baby and dietary food. production of fruit and vegetable powdersSeminar

    Dry products for baby and diet food. production of fruit and vegetable powders

31. 31.
    Exercise 8. production of oat dietary productsSeminar

    Production of oat dietary products

32. 32.
    Freelance #1. the current situation and development prospects of the canning industry.Independent work

    The current situation and development prospects of the canning industry.

33. 33.
    Freelance #2. raw material base for the production of canned goods.Independent work

    Raw material base for the production of canned goods.

34. 34.
    Freelance #3. the purpose of heat treatment.Independent work

    The purpose of heat treatment.

35. 35.
    Freelance #4. scientific justification of the sterilization process.Independent work

    Scientific justification of the sterilization process.

36. 36.
    Freelance #5. varieties of fruit and vegetable juices.Independent work

    Varieties of fruit and vegetable juices.

37. 37.
    Freelance #6. justification of the technological requirements for the production of soft juices.Independent work

    Justification of the technological requirements for the production of soft juices.

38. 38.
    Freelance #7. classification of condensed tomato products.Independent work

    Classification of condensed tomato products.

39. 39.
    Freelance #8. pasteurization of dairy products.Independent work

    Pasteurization of dairy products.

40. 40.
    Freelance #9. technological stages of condensed milk production.Independent work

    Technological stages of condensed milk production.

41. 41.
    Freelance #10. precipitation-free coffee productionIndependent work

    Precipitation-free coffee production

42. 42.
    Freelance #10. precipitation-free coffee productionIndependent work

    Precipitation-free coffee production

1. 1. fərzəliyev e.b., məhərrəmova m.h., nəsrullayeva g.m. və b. konserv və qida konsentratlarının texnologiyası. dərs vəsaiti. – bakı.: “i̇qtisad universiteti” nəşriyyatı, 2019. – 182 s. 2. fətəliyev h.k. bitkiçilik məhsullarının saxlanması və emal texnologiyası. dərslik. – bakı.: elm nəşriyyatı, 2010. – 432 s. 3. fətəliyev h.k., əsgərova a.n., əsgərova i̇.m. meyvə və tərəvəzlərin emalı texnologiyası. – bakı.: “ecoprint” nəşriyyatı, 2017. – 368 s. 4. mikayılov v.ş., fərzəliyev e.b. qida məhsullarının ümumi texnologiyası. – bakı.: “i̇qtisad universiteti” nəşriyyatı, 2018. – 832 s. 5. məhərrəmov m.ə. qida məhsulları texnologiyasının nəzəri əsasları. bakı, “i̇qtisad universiteti nəşriyyatı”, 2015. – 384 s. 6. бачурская л.д, гуляев в.н. пищевые концентраты. – м.: издательство дели, 2009. – 336