Subject · Food engineering
Konserv və qida konsentratlarının texnologiyasıTopics
Topic plan
The subject's topics and the learning outcomes attached to each one.
1. Lecture 1. introduction. general issues of the course. the subject, purpose and tasks of the subject
LectureIntroduction. general issues of the course. the subject, purpose and tasks of the subject
2. Lecture 2. principles and methods of canning
LecturePrinciples and methods of canning
3. Lecture 3. screening and packaging materials for canned products and food concentrates
LectureScreening and packaging materials for canned goods and food concentrates
4. Lecture 4. preliminary preparation of raw materials for canning. heat treatment of raw materials.
LecturePreliminary preparation of raw materials for canning. heat treatment of raw materials.
5. Lecture 5. grinding of raw materials, squeezing, juice purification. production technology of fruit and vegetable juices
LectureGrinding of raw materials, pressing, cleaning of juice. production technology of fruit and vegetable juices
6. Lecture 6. production technology of canned vegetables for snacks and lunches. canned foods for the catering system
LectureProduction technology of canned vegetables for snacks and lunches. canned foods for the catering system
7. Lecture 7. production technology of natural vegetable preserves. production of marinated products
LectureProduction technology of natural vegetable preserves. production of marinated products
8. Lecture 8. production technology of canned food for children and dietary food
LectureProduction technology of canned food for children and dietary food
9. 9. production technology of candied fruit preserves (jam, povidla, jam, jam, jam, etc.)
LectureProduction technology of candied fruit preserves (jam, povidla, jam, jam, jam, etc.).
10. Lecture 9. production technology of candied fruit preserves (jam, povidla, jam, jam, jam, etc.)
LectureProduction technology of candied fruit preserves (jam, povidla, jam, jam, jam, etc.).
11. Lecture 11. drying of raw materials for the production of food concentrates and production of semi-finished products
LectureDrying of raw materials for the production of food concentrates and production of semi-finished products
12. Lecture 12. food concentrates for lunch dishes and sweet dishes
LectureFood concentrates for lunch dishes and sweet dishes
13. Lecture 13. dry products for children and dietary food. production of fruit and vegetable powders
LectureDry products for baby and diet food. production of fruit and vegetable powders
14. Lecture 14. production of oat dietary products
LectureProduction of oat dietary products
15. Lecture 15. products from cereals. coffee and coffee substitutes
LectureCereal products. coffee and coffee substitutes
16. Laboratory 1. acquaintance with the rules of performing laboratory work
LaboratoryAcquaintance with the rules of performing laboratory work
17. Laboratory 2. acquaintance with safety measures during laboratory work.
LaboratoryAcquaintance with safety measures during laboratory work.
18. Laboratory 3. the concept of "dry matter". refractometric determination of soluble solids in fruits, berries and vegetable raw materials.
LaboratoryThe concept of "dry matter". refractometric determination of soluble solids in fruits, berries and vegetable raw materials.
19. Laboratory 4. the concept of "dry matter". refractometric determination of soluble solids in fruits, berries and vegetable raw materials.
LaboratoryThe concept of "dry matter". refractometric determination of soluble solids in fruits, berries and vegetable raw materials.
20. Laboratory 5. method of determination of organoleptic indicators of canned food products.
LaboratoryMethod of determination of organoleptic indicators of canned food products.
21. Laboratory 6. quantitative determination of nitrogen in fruit and vegetable raw materials.
LaboratoryQuantitative determination of nitrogen in fruit and vegetable raw materials.
22. Laboratory 7. methods of determining the mass share of fat in food concentrates of type i and II lunches and dry breakfast meals
LaboratoryMethods of determining the mass fraction of fat in food concentrates of type i and II lunches, dry breakfast meals
23. Laboratory 8. determination of the amount of table salt in food concentrates according to GOST 15113.7-77
LaboratoryDetermination of the amount of table salt in food concentrates according to GOST 15113.7-77
24. The human problem in philosophy
LectureThe 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. Laboratory 10. determination of acidity of food concentrates according to GOST 15113.6-77
LaboratoryDetermination of acidity of food concentrates according to GOST 15113.6-77
26. Lesson 2. preliminary preparation of raw materials for canning. heat treatment of raw materials
SeminarPreliminary preparation of raw materials for canning. heat treatment of raw materials
27. Lesson 3. grinding of raw materials, pressing, cleaning of juice. production technology of fruit and vegetable juices
SeminarGrinding of raw materials, pressing, cleaning of juice. production technology of fruit and vegetable juices
28. Exercise 5. classification and characteristics of food concentrates
SeminarClassification and properties of food concentrates
29. Exercise 6. food concentrates for lunch dishes and sweet dishes
SeminarFood concentrates for lunch dishes and sweet dishes
30. Exercise 7. dry products for baby and dietary food. production of fruit and vegetable powders
SeminarDry products for baby and diet food. production of fruit and vegetable powders
31. Exercise 8. production of oat dietary products
SeminarProduction of oat dietary products
32. Freelance #1. the current situation and development prospects of the canning industry.
Independent workThe current situation and development prospects of the canning industry.
33. Freelance #2. raw material base for the production of canned goods.
Independent workRaw material base for the production of canned goods.
34. Freelance #3. the purpose of heat treatment.
Independent workThe purpose of heat treatment.
35. Freelance #4. scientific justification of the sterilization process.
Independent workScientific justification of the sterilization process.
36. Freelance #5. varieties of fruit and vegetable juices.
Independent workVarieties of fruit and vegetable juices.
37. Freelance #6. justification of the technological requirements for the production of soft juices.
Independent workJustification of the technological requirements for the production of soft juices.
38. Freelance #7. classification of condensed tomato products.
Independent workClassification of condensed tomato products.
39. Freelance #8. pasteurization of dairy products.
Independent workPasteurization of dairy products.
40. Freelance #9. technological stages of condensed milk production.
Independent workTechnological stages of condensed milk production.
41. Freelance #10. precipitation-free coffee production
Independent workPrecipitation-free coffee production
42. Freelance #10. precipitation-free coffee production
Independent workPrecipitation-free coffee production