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Fruit and Vegetable Processing I

Course developer

Replaced course

PārZ3018 [GPAR3018] Fruit and Vegetable Processing I

Course abstract

The aim of the study course is to get an idea of the fruit and vegetable processing industry in Latvia and in the world. To provide knowledge about the chemical and physical composition of fruits and vegetables, physical properties and changes in these quality parameters during storage and processing of raw materials.
To learn the basics of the production of vegetable processing products. To understand the technological processes of processing, the equipment used in processing, the raw materials used and the quality requirements and indicators of the produced finished products. To acquire knowledge about the causes of defects in finished products and the possibilities of their prevention.

Learning outcomes and their assessment

After completing the study course, students will have:
knowledge of the structure of fruits and vegetables and their chemical composition, preservation methods, production principles of various vegetable processing products and the physical, biochemical and microbial processes occurring during processing - lectures, tests.
skills to be able to evaluate the quality parameters of fruits - laboratory work.
competence to be vegetables and their processed products (physical, chemical, etc.), manage and control the technological processes of the production of various vegetable processed products able to analyze and explain the physical, biochemical and microbial processes taking place in the production of various vegetable products - laboratory work and independent work.

Course Content(Calendar)

1. Plant cell and tissue. Classification of fruits, berries and vegetables, general chemical composition, physical properties and the most important quality indicators. (Lecture – 4h) 1st laboratory work - Chemical composition of fruits, berries and vegetables. (Laboratory work – 4h)
2. The variety of fruits and berries grown in Latvia and around the world and their chemical composition, quality parameters. Herbs, their assortment, chemical composition, quality indicators (Lecture – 2h). 2nd laboratory work – Natural color pigments of fruits, berries and vegetables, their properties, methods of determination. (Laboratory work – 4h).
1st test. Classification, structure, chemical composition of fruits and vegetables.
3. Methods of preservation/processing of fruits, berries and vegetables. The variety of vegetables grown in Latvia and the world and their chemical composition, quality parameters. (Lecture – 2h).
4. Fresh, minimally processed fruits, berries and vegetables. 3rd laboratory work – Preparation and quality assessment of fresh, cut, packaged vegetables. (Lecture – 1h, laboratory work – 4h).
5. Fermented plant products, their production. Division of vegetable processing products / preserved products. 4th laboratory work – Fermented products preparation and quality evaluation. (Lecture – 1h, laboratory work – 4h)
2nd test. Preservation methods, classification, fresh and minimally processed products, fermented products.
6. Nuts, their chemical composition and quality parameters. Drying of fruits, berries and vegetables. 5th laboratory work – Evaluation of the quality of dried fruits. (Lecture – 2h, laboratory works – 4h).
7. Potatoes, the structure of their tubers, chemical composition and physical properties. Potato processing products. 6th laboratory work - Preparation and quality evaluation of potato processing products. (Lecture – 2h, laboratory works – 4h)
8. Thermally processed vegetables and vegetable products, their production and quality requirements. 7th laboratory work – Analysis of tomato processing products and canned vegetables. (Lecture – 2h, laboratory work – 2h)
3rd test. Frozen, dried fruit, berry and vegetable processing products and technologies, potato processing products and heat-treated vegetable products.

Requirements for awarding credit points

During the semester, you have to write 3 test papers on lecture topics (average grade at least 6 points). The planned laboratory work must be completed and defended.

Description of the organization and tasks of students’ independent work

Maintaining the necessary information in order to fully participate and defend laboratory works.
Preparation of the analysis and justification of the results obtained in the laboratory works.
Independent work - group work (2-3 people) prepares and presents a presentation about a vegetable and vegetable processing company of their choice.

Criteria for Evaluating Learning Outcomes

The evaluation of the study course pass with a grade depends on the cumulative evaluation of the study course control papers (70%), defense of laboratory works (20%) and preparation and defense of independent work (10%).
The student defends the developed laboratory work orally, answering questions related to the practical and theoretical basis of the work, as a result of which the student is awarded a pass.
Students defend the developed independent work orally with a pre-prepared presentation, as a result of which they get an evaluation.
The test grade is calculated as the arithmetic average of the marks of the tests and the evaluation of the independent work.

Compulsory reading

1.Bioloģiski aktīvās vielas pārtikas produktos: monogrāfija /[galvenā redaktore Evita Straumīte]; Latvijas Lauksaimniecības universitāte. Pārtikas tehnoloģijas fakultāte. Jelgava: LLU, 2012., 280 lpp.
2.Strautniece E. Augļu un dārzeņu ķīmiskais sastāvs. Lekcija. Jelgava: LLU, 1999. 17 lpp.
3.Vaclavik, Vickie A. Essentials of food science / 3rd ed. New York : Springer, c 2008., 571 p.
4.Processing fruits: science and technology. Ed. by Barret D. M., Somogyi L. P., Ramaswamy H. CRC Press LLC, 2005, 841 p.
5.Processing Vegetables: science and technologies. Ed by D.S. Smith, I.N. Cash et al. Lancaster; Barsel: Technomic Publishing Company, Inc., 1997. 434 p.

Further reading

1. Ciproviča I., Kunkulberga D., Grāmatiņa I., Kampuse S., Kārkliņa D. (2021) Digitālais mācību līdzeklis: Pārtikas produktu ražošanas tehnoloģijas. Valsts izglītības satura centrs, pieejams: www.visc.gov.lv.
2.Bioactive compounds in foods. Edited by J.Gilbert, H. Z. Şenyuva. Oxford: Blackwell Publishing, 2008. 409 p.
3.400 augļi un ogas Latvijā mūsdienu augļudārzā. Sastād: I.Birulis. Rīga: Lauku Avīzes izd., 2008. 237 lpp.
4.Improving the health-promoting properties of fruit and vegetable products. Ed. by F.A.Tomas-barberan, M.I. Gil. Woodhead Publishing Limited, 2008. 560 p.
5.Advances in Fresh-cut Fruits and Vegetables Processing. Ed. By Martin-Belloso O., Soliva-Fortuni R., Taylor&Francis group, 2011, 410 p.

Periodicals and other sources

Food Science and Technology
Food Technology
atslēgas vārdi: fruits, vegetables, chemical composition, processing technologies, fresh-cut produce, fermentation, pickled vegetables, tomato processing, drying methods.

Notes

First cycle professional bachelor's study program "Food product technology"