Name: TÉCNICAS DE PROCESADO MÍNIMO HORTOFRUTÍCOLA PARA PRESERVAR LA CALIDAD Y SEGURIDAD
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: ARTÉS HERNÁNDEZ, FRANCISCO DE ASÍS
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968325509
Email: fr.artes-hdez@upct.es
Office hours and location:
Qualifications/Degrees:
Academic rank in UPCT: Catedrático de Universidad
Number of five-year periods: 5
Number of six-year periods: 4 de investigación y 1 de transferencia
Curriculum Vitae: Full Profile
Responsible for the groups: G1, G2
Lecturer data: MARTÍNEZ ZAMORA, LORENA
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone:
Email: lorena.martinez@upct.es
Office hours and location:
Qualifications/Degrees:
Academic rank in UPCT: Investigadora Doctora
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
1. Conocer el proceso de elaboración de productos vegetales mínimamente procesados mediante tecnologías emergentes de procesado, incluyendo la supervisión y control de acuerdo con la normativa y el diseño de las instalaciones desde la perspectiva de la I+D+I en este campo.
1. Conocer el diagrama de flujo del proceso y los conceptos básicos sobre las variables de procesado y conservación de productos mínimamente procesados.
2. Conocer los tratamientos convencionales para mantener y alargar la vida útil de los productos mínimamente procesados.
3. Conocer las técnicas de desinfección convencionales y alternativas para garantizar la seguridad alimentaria.
4. Conocer las principales innovaciones tecnológicas y tecnologías emergentes en este campo.
5. Conocimientos básicos sobre fundamentos en el diseño de instalaciones.
1. Introducción y proceso productivo. 2. Optimización del proceso productivo. Innovaciones tecnológicas. 3. Tecnologías emergentes de procesado mínimo hortofrutícola.
1.- INTRODUCCIÓN Y PROCESO PRODUCTIVO
T1 Introducción. Definiciones. Calidad de la materia prima. Fisiología y Bioquímica
T2 Tecnología de productos mínimamente procesados en fresco: operaciones unitarias y equipamiento
T3 Influencia de factores precosecha en la calidad postcosecha
T4 Procesado mínimo en fresco de hortalizas. "Cuarta Gama de la alimentación" Desarrollos innovadores
T5 Procesado mínimo en fresco de frutas. Desarrollos innovadores y vida comercial
T6 Tecnología de procesado mínimo en "Quinta y Sexta Gama"
2.- OPTIMIZACIÓN DEL PROCESO PRODUCTIVO. INNOVACIONES TECNOLOGICAS
T7 Radiación UV como estrés abiótico para aumentar la síntesis de compuestos bioactivos
T8 Recubrimientos comestibles. Aceites esenciales. Encapsulación de compuestos de interés: micro/nanotecnología.
T9 Iluminación LED en el espectro visible. Ahorro energético, efecto en la calidad y vida comercial
T10 Higienización del agua de proceso. Hipoclorito sódico y alternativas
T11 Innovaciones tecnológicas y otros higienizantes en el procesado mínimo hortofrutícola
3.- TECNOLOGÍAS EMERGENTES DE PROCESADO MÍNIMO HORTOFRUTÍCOLA
T12 Tecnologías emergentes de procesado mínimo de nuevos elaborados: smoothies, purés, hummus, etc..
T13 Revalorización de subproductos en la industria de procesado mínimo
T14 Diseño de instalaciones industriales para el procesado mínimo de frutas y hortalizas. Limpieza e higienización
T15 Tecnologías verdes de extracción de compuestos bioactivos en subproductos hortofrutícolas
General
Práctica 1.- Fuentes de información científico-técnica y convencional en productos mínimamente procesados. Objetivo: aprender a buscar información en bases de datos y utilizar las mismas para el conocimiento de las publicaciones en el área reseñada Práctica 2.- Análisis sensorial de productos mínimamente procesados en fresco. Objetivo: conocer como realizar un análisis sensorial y la tipología de los mismos Práctica 3.- Tecnologías emergentes de procesado mínimo: Desinfectantes alternativos, radiación UV; HHP, MW, etc... Objetivo: conocer el funcionamiento de las tecnologías emergentes descritas en teoría Práctica 4.- Aprovechamiento y revalorización de subproductos en la industria de productos mínimamente procesados.
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"), 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 recommendations 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.
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
Assessment activities (continuous assessment system)
Evaluation activities through the continuous evaluation system
2
100
Assessment activities (final assessment system)
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 of the last 5 years, related to the subject and listings in the JCR of the ISI web of Knowledge, which have not been provided by the professor. You must read and understand them. will request a tutorial with the responsible teacher in the following days after finishing the Course where will choose one of them to perform a audiovisual presentation of the same (10-12 min) to the rest of the students and teachers on the appointed day for the exam. You will need to submit a general introduction to the chosen theme, materials and methods as well as the results and conclusions obtained in the article making a discussion of them with the knowledge acquired in the subject.
40 %
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
40 %
Individual test (oral or written)
The student will choose 3 recent scientific articles of the last 5 years, related to the subject and listings in the JCR of the ISI web of Knowledge, which have not been provided by the professor. You must read and understand them. will request a tutorial with the responsible teacher in the following days after finishing the Course where will choose one of them to perform a audiovisual presentation of the same (10-12 min) to the rest of the students and teachers on the appointed day for the exam. You will need to submit a general introduction to the chosen theme, materials and methods as well as the results and conclusions obtained in the article making a discussion of them with the knowledge acquired in the subject.
40 %
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
40 %
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