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Fruit and vegetable processing technologies

Course developers

Prior knowledge

Ķīmi2018, Food Organic Chemistry

PārZ1003, Biology of Raw Materials of Food

PārZ1015, Quality Systems

PārZ3088, Food Processing Equipment

PārZ4014, Sensory Evaluation of Food Products

Course abstract

The aim of the study course is to provide knowledge about the technological processes of fruit and vegetable processing, the equipment used and packaging options, quality requirements. Students obtain the knowledge about chemical composition and physical properties of fruits and vegetables. They acquire the basic knowledge about fruit and vegetable processing and about physical, biochemical and microbiological processes during production of these products. They also get information about defects of fruit and vegetable products and possibilities to avoid them. Obtain the sensory evaluation principles of fruit and vegetable processing products. Get acquainted with special equipment used in this industry, product packaging solutions, and product risk and safety assessment.

Learning outcomes and their assessment

After the finishing this study course students will obtain the following learning outcomes:
knowledge; about processing principles of different fruit and vegetable products, and about physical, biochemical and microbiological processes during production of these products; the innovation possibilities and development of new products.
skills; to evaluate the quality parameters of fruits and vegetables and their processing products (physical, chemical, etc.), to lead and control the technological processes of different fruit and vegetable processing products; independently organize a new product development process.
competence; to analyse and explain the physical, biochemical and microbiological processes during production of different fruit and vegetable products.

Course Content(Calendar)

1. Fruit and vegetable classification. Chemical composition and physical properties of fruit and vegetables. Mushrooms, structure and classification, chemical composition. (Lectures, Lab.w. Technology-T) - 5h
2. Structure and chemical composition of potato tubers. (Lectures, Lab. T) - 3h
3. The chemical composition of herbs and wild fruits and berries. (Lectures) - 5h
4. Nuts, their chemical composition and quality characteristics. Citrus fruits, their chemical composition. (Lectures) - 1h Test 1.
5. Methods for preserving fruits, berries and vegetables. Fresh, minimally processed fruits, vegetables. Packing equipment and special packaging materials. (Lectures, Lab.d. T, Equipment-E, Sensory analyses -S, Microbiology-M) - 14h
6. Acidic vegetables, their microbiological quality aspects. (Lectures, Lab. T, E, S, M) - 12h
7. Natural vegetable preserves. Vegetable salad. Cheesecake sterility tests. (Lectures) - 1h
8. Tomato processing products. Pickled vegetables. Special technological equipment. (Lectures, Lab. T, E, S) - 11h
9. Potato processing products. Technological equipment and packaging. Chips sensory evaluation principles. (Lectures, Lab. T, E, S) - 10h Test 2.
10. Fruit, berry and vegetable drying. Plant and berry processing products. (Lectures, Lab. T, E, S) - 10h
11. Fruit and berry compotes. (Lectures, Lab. T, E, S, M) - 12h
12. Fruit, berry jams, jams and purées. Fruit and berry marmalade. Sensory evaluation principles. (Lectures, Lab. T, E, S) - 9h
13. Fruit, berries, vegetable juices, their division. Juice production technologies. Special equipment. (Lectures, Lab. T, E) - 7h
14. Fruit, berry, vegetable freezing: the essence of freezing, changes during freezing. Freezing equipment, packaging. (Lectures, Lab. T, E) - 5h
15. Oils, their division, extraction technologies. (Lectures, Lab. T, E) - 5h
16. Assessment of the Safety and Risks of Fruit, Vegetable Products (HACCP), counterfeit products. (Lectures, Practical work/Seminar - Quality) - 6h Test 3.

Requirements for awarding credit points

All tests must be passed with a mark.
All laboratory works have to be done.
Participation in all seminars and practical work presentations

Description of the organization and tasks of students’ independent work

Collecting the necessary information for preparation of seminars.
Independent work - to develop a quality management and control system for one of the production processes of fruit and vegetable products.

Criteria for Evaluating Learning Outcomes

Examination. During the semester, all planned laboratory and practical works must be worked out and defended, and the tests about the lecture material must be written (the average mark for all tests must be at least 6), which allows the student to receive an accumulated exam in this subject).

Compulsory reading

Bioloģiski aktīvās vielas pārtikas produktos. Monogrāfija, red.: E.Straumīte, LLU: Jelgava. 280 lpp.
Processing fruits: Science and technology. 2nd ed. Edit by D.M. Barrett, L.P.Somogyi, H. Ramaswamy. Boca Raton: CRC Press, Inc., 2005. 841 p. Pieejams LLU tīklā: https://www.taylorfrancis.com/books/9781420040074
Processing Vegetables: science and technologies. Ed. by D.S. Smith, J.N. Cash et al. Lancaster; Barsel: Technomic Publishing Company, Inc., 1997 -X. 434 p.

Further reading

Ozola L., Ķince T., Straumīte E., Muižniece-Brasava S., Sproģe E. (2024) Workbook for study module “ Fruit and Vegetable Processing Technologies”. Moodle https://estudijas.lbtu.lv/course/view.php?id=3148

Periodicals and other sources

Food Technology. Published by Institute of Food Technologists. ISSN: 0015-6639. Pieejams arī : http://www.ift.org/food-technology.aspx
Food Quality and Preference Published by Elsevier Science. ISSN: 0950-3293. Pilni teksti Science Direct datubāzē.
Food Science and Technology Published by Elsevier Science. ISSN (printed): 0023-6438. ISSN (electronic): 1096-1127. Pilni teksti Science Direct datubāzē.

Notes

Compulsory study course in the academic bachelor's study program "Food Quality and Innovations".