Technology of Canned Fruits and Vegetables
A.Y. 2024/2025
Learning objectives
The course aims to provide students with the knowledge related to the transformation technologies of the main vegetable canned foods, starting from the knowledge of raw materials, to the operation of the equipment and to the control of critical points and to the quality of the finished product.
Expected learning outcomes
At the end of the course the students will know how to speak about the production technologies of vegetable canned foods. The students will also be able to carry out checks in the production processes, also in order to identify any critical points on which to act to guarantee the quality of the productions. Students will also know how to act to evaluate finished products with reference to company standards and current regulations.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
1. Structure and production of the preserved and semi-preserved food industry.
2. Definition of preserved and semi-preserved food.
3. Food conservation by heating: the history of Nicolas Appert; pasteurisation and sterilisation; microorganisms destruction by heat; F0 and C0 concepts;
4. Food conservation by salt; effect of salt on microorganisms; use of salt and brine;
5. Food preservation by acidification; acidification with vinegar; acidification by fermentation;
6. Role of oil on preserved foods.
7. Food preservation by sugar.
8. Main operation steps of the fruits and vegetables canning industry; washing; selection; calibration; cleaning; stoning; peeling; blanching; filling of containers; canning liquid; degassing; container sealing; heat treatment; the autoclaves; final product storage.
9. Processing. 9.1. Tomato processing; plant and fruit characteristics; harvesting and transportation; washing and selection; legislation; whole peeled tomatoes; tomato paste; tomato pulp; tomato cubes and chopped tomato; tomato juice; ketchup; tomato flakes; dried tomato juice; quality control methods. 9.2. Production of canned peas; plant characteristics; seeding scheduling; harvesting; processing; some quality control parameters. 9.3. Production of canned French beans; plant characteristics; harvesting and transportation; processing; some quality control parameters. 9.4. Pickles and fermented products; pickled onions; pickled peppers; pickled gherkins; olives processing; sauerkraut. 9.5. Canned rehydrated legumes; beans; chickpeas; lentil. 9.6. Industrial processing of citrus fruits, preliminary operations; juice and essential oils extraction; the essential oils; the juice. 9.7. Canned syrup fruits; legislation; canning liquid; syrup peaches; syrup pears; syrup cherries.
2. Definition of preserved and semi-preserved food.
3. Food conservation by heating: the history of Nicolas Appert; pasteurisation and sterilisation; microorganisms destruction by heat; F0 and C0 concepts;
4. Food conservation by salt; effect of salt on microorganisms; use of salt and brine;
5. Food preservation by acidification; acidification with vinegar; acidification by fermentation;
6. Role of oil on preserved foods.
7. Food preservation by sugar.
8. Main operation steps of the fruits and vegetables canning industry; washing; selection; calibration; cleaning; stoning; peeling; blanching; filling of containers; canning liquid; degassing; container sealing; heat treatment; the autoclaves; final product storage.
9. Processing. 9.1. Tomato processing; plant and fruit characteristics; harvesting and transportation; washing and selection; legislation; whole peeled tomatoes; tomato paste; tomato pulp; tomato cubes and chopped tomato; tomato juice; ketchup; tomato flakes; dried tomato juice; quality control methods. 9.2. Production of canned peas; plant characteristics; seeding scheduling; harvesting; processing; some quality control parameters. 9.3. Production of canned French beans; plant characteristics; harvesting and transportation; processing; some quality control parameters. 9.4. Pickles and fermented products; pickled onions; pickled peppers; pickled gherkins; olives processing; sauerkraut. 9.5. Canned rehydrated legumes; beans; chickpeas; lentil. 9.6. Industrial processing of citrus fruits, preliminary operations; juice and essential oils extraction; the essential oils; the juice. 9.7. Canned syrup fruits; legislation; canning liquid; syrup peaches; syrup pears; syrup cherries.
Prerequisites for admission
None
Teaching methods
Lectures in the classroom or in the laboratory
Teaching Resources
- Carlo Pompei - La trasformazione industriale di frutta e ortaggi. Edagricole-Il sole 24 ore. Bologna. 2005.
- Susan Featherstone - A complete course in canning and related processes. Woodhead Publishing. 2015.
Notes and slides projected in class, downloadable from the ARIEL website.
- Susan Featherstone - A complete course in canning and related processes. Woodhead Publishing. 2015.
Notes and slides projected in class, downloadable from the ARIEL website.
Assessment methods and Criteria
Written test which includes three open answers (10 points each) of the four questions that will be proposed.
Students with SLD and disabilities are requested to contact the Professor via email at least 15 days before the scheduled exam date to arrange any necessary individualized measures. In the email addressed to the Professor, it is necessary to CC the respective University Services: [email protected] (for students with SLD) and [email protected] (for students with disabilities).
Students with SLD and disabilities are requested to contact the Professor via email at least 15 days before the scheduled exam date to arrange any necessary individualized measures. In the email addressed to the Professor, it is necessary to CC the respective University Services: [email protected] (for students with SLD) and [email protected] (for students with disabilities).
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professor:
Hidalgo Vidal Alyssa Mariel
Shifts:
Turno
Professor:
Hidalgo Vidal Alyssa MarielProfessor(s)
Reception:
By date