Name: MINIMAL PROCESSING TECHNIQUES FOR PRESERVING QUALITY AND SAFETY OF HORTICULTURAL PRODUCTS
Code: 229202012
Type: Elective
ECTS: 4
Length of subject: Per term
Semester and course: 2nd Year - First term
Speciality:
Language: English
Mode of study: On-site class
Lecturer data: CASTILLEJO MONTOYA, NOELIA
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 868071288 - 868071070
Email: noelia.castillejo@upct.es
Office hours and location:
Qualifications/Degrees:
Academic rank in UPCT: Profesora Distinguido
Number of five-year periods: Not applicable due to the type of teaching figure
Number of six-year periods: No procede por el tipo de figura docente
Curriculum Vitae: Full Profile
Responsible for the groups: G2
To know the process of elaboration of minimally processed vegetable products by means of emerging processing technologies, including the supervision and control in accordance with the regulations and the design of the facilities from the perspective of R+D+I in this field.
1. To know the process flow diagram and the basic concepts about the variables of processing and
preservation of minimally processed products.
2. To know the conventional treatments to maintain and extend the shelf life of minimally processed
products.
3. To know the conventional and alternative disinfection techniques to guarantee food safety.
4. To be familiar with the main technological innovations and emerging technologies in this field.
5. Basic knowledge of the fundamentals of facility design.
1. Introduction and processing. 2. Optimization of the productive process. Technological innovations. 3. Emerging technologies for minimum processing of fruit and vegetables.
1.- INTRODUCTION AND PROCESSING
T1 Introduction. Definitions. Minimally processed products technology: unit operations and equipment
T2 Raw material quality. Physiology and biochemistry of minimally processed fresh produce
T3 Quality determination in minimally processed products by non-destructive techniques
T4 Influence of pre-harvest factors on post-harvest quality of minimally processed products
T5 Minimally processed / fresh-cut technology. Innovative developments
T6 Minimal processing technology in "Fifth and Sixth Range"
2.- OPTIMIZATION OF THE PRODUCTIVE PROCESS. TECHNOLOGICAL INNOVATIONS
T7 Process water sanitization. Sodium hypochlorite and alternatives
T8 'Clean label' packaging of minimally processed products
T9 UV radiation. Sanitizing effect and elicitor of the synthesis of bioactive compounds
T10 LED lighting in the visible spectrum. Energy savings, effect on quality and shelf life.
T11 Edible coatings for minimal processed products
3.- EMERGING TECHNOLOGIES FOR MINIMAL PROCESSING
T12 Emerging technologies for minimal processing (HHP, MW) of new products: smoothies, purees, hummus, etc...
T13 Technological innovations and other sanitizers in minimal fruit and vegetable processing
T14 By-products valorization in the minimal processing industry. Extraction and application
T15 Drying / dehydration and pretreatment techniques
T16 Encapsulation of antimicrobial and antioxidant compounds applied to minimal processing
General
Practice 1.- Physicochemical and sensory quality analysis of minimally processed products. Objective: know how to perform the main quality analyses in minimally processed products Practice 2.-Sanitization of process water. Sodium hypochlorite and disinfectant alternatives (solutions, AE, UV...). Objective: know the main disinfectant agents in the minimally processed industry and the alternatives Practice 3.- Use of minimally processed by-products (extraction and application). Objective: know the possibilities of valorization of residual biomass in the minimal processing industries Practice 4.- Minimal fruit and vegetable processing by means of emerging technologies (HHP, MW, US, etc.). Objective: know the operation of the emerging technologies described in theory.
Promoting the continuous improvement of working and study conditions of the entire university community is one the basic principles and goals of the Universidad Politécnica de Cartagena. Such commitment to prevention and the responsibilities arising from it concern all realms of the university: governing bodies, management team, teaching and research staff, administrative and service staff and students. The UPCT Service of Occupational Hazards (Servicio de Prevención de Riesgos Laborales de la UPCT) has published a "Risk Prevention Manual for new students" (Manual de acogida al estudiante en materia de prevención de riesgos), which may be downloaded from the e-learning platform ("Aula Virtual") under the "Act in an Emergency" section, "Technical Guides" tab, with instructions and recommendations on how to act properly, from the point of view of prevention (safety, ergonomics, etc.), when developing any type of activity at the University. You will also find, in the "Act in an Emergency", sectionrecommendations on how to proceed in an emergency or if an incident occurs. Particularly when carrying out training practices in laboratories, workshops or field work, you must follow all your teacher's instructions, because he/she is the person responsible for your safety and health during practice performance. Feel free to ask any questions you may have and do not put your safety or that of your classmates at risk.
Practicals
Practice 1.- Physicochemical and sensory quality analysis of minimally processed products. Objective: know how to perform the main quality analyses in minimally processed products
Practice 2.-Sanitization of process water. Sodium hypochlorite and disinfectant alternatives (solutions, AE, UV...). Objective: know the main disinfectant agents in the minimally processed industry and the alternatives
Practice 3.- Use of minimally processed by-products (extraction and application). Objective: know the possibilities of valorization of residual biomass in the minimal processing industries
Practice 4.- Minimal fruit and vegetable processing by means of emerging technologies (HHP, MW, US, etc.). Objective: know the operation of the emerging technologies described in theory.
Class in conventional classroom: theory, problems, case studies, seminars, etc
Class in conventional classroom: including theoretical explanations, problems, case studies, seminars, etc.
28
100
Class in laboratory: practical classes / internships
Class in laboratory and pilot plant: practices
10
100
Continuous assessment activities during class hours.
These two hours will be transferred to AF1, and there will be no continuous assessment.
2
100
Final and ongoing assessment activities outside class hours.
Activities of final evaluation of the course
2
100
Tutorials
Tutorials with students
9
50
Student work: study or individual or group work
Student work based on study or individual work
69
0
Individual test (oral or written)
The student will choose 3 recent scientific articles from the last 5 years, related to the subject and listed in the JCR of the ISI web of Knowledge, which have not been provided by the professor. He/she will have to read and understand them. They will request a tutorial with the professor in charge where one of them will be chosen to make an audiovisual presentation of the same (10-12 min) to the rest of students and teachers on the day set for the exam. He/she will have to present a general introduction of the chosen topic, with the knowledge acquired in class. Then, he/she will present the materials and methods of the article, as well as the results and conclusions obtained in the article, discussing them with the knowledge acquired in the course.
50 %
Evaluation of practical sessions, visits and seminars based on reports and corresponding documents
The work done in the sessions is evaluated practice and problem solving roposals and the attitude and approach of questions and doubts in class
20 %
Presentation and defence of individual or group assignments
The student will synthesize their knowledge acquired during the course in carrying out an individual scientific work by mutual agreement with the teacher that covers the state of the art (a review) on a topic of interest to the student
30 %
Author:
Title: Fresh-cut fruits and vegetables science, technology and market
Editorial: CRC Press
Publication Date: 2002
ISBN: 1587160307
Author: , Wiley, Robert C.
Title: Minimally processed refrigerated fruits and vegetables
Editorial: Springer
Publication Date: 2017
ISBN: 9781493983698
Author: Siddiqui, Mohammed Wasim,
Title: Minimally processed foods: technologies for safety, quality, and convenience
Editorial: New York : Springer ,
Publication Date: 2015
ISBN: 9783319106762
Author: Ohlsson, Thomas, Bengtsson, Nils
Title: Minimal processing technologies in the food industry
Editorial: Woodhead
Publication Date: 2002
ISBN: 1855735474
Author:
Title: Modified atmosphere packaging for fresh-cut fruits and vegetables
Editorial: Wiley-Blackwell,
Publication Date: 2011
ISBN: 9780813812748
Author:
Title: Fresh-cut products maintaining quality and safety: September 9-11, 2003 on the UC Davis Campus
Editorial: Buehler Alumni Center
Publication Date: 2003
ISBN:
Author: Doona, Christopher J., Feeherry, Florence E.
Title: High pressure processing of foods
Editorial: Blackwell Pub. ;, [Chicago] :, IFT Press,
Publication Date: 2007
ISBN: 0813809444