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Description:

Learning outcomes:

1. describe the principles of food preservation
2. suggest the application of the preservation process depending on the type of food.
3. determine the thermal processing conditions (time / temperature) for each type of food
4. propose a device that matches a particular conservation process
5. choose the appropriate application of certain conservation processes with regard to the preservation of quality and the satisfactory durability of food products
6. optimize process parameters for selected conservation processes taking into account the physico-chemical properties of food products

Literature:

1. 1. T. Lovrić: Procesi u prehrambenoj industriji s osnovama prehrambenog inženjerstva, Hinus, Zagreb (2000)
   2. Z. Herceg, Procesi konzerviranja hrane - novi postupci, Golden marketing, Tehnička knjiga, Zagreb, 2009,

Prerequisit for: