Nov 20, 2019   10:45 p.m. Félix
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Course syllabus N425T7_4I - Carbohydrates Technology (FCFT - WS 2019/2020)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N425T7_4I
Course unit title: Carbohydrates Technology
Mode of completion and Number of ECTS credits: Exam (3 credits)
Course contents:
Chocolate and nonchocolate confectionery production technology (raw materials, production technology)
Cocoa bean treatment
Chocolate production (cocoa and chocolate mass production, chocolate production)
Nonchocolate confectionery production (candies, toffee, jelly)
Nonchocolate confectionery production (whipped confectionery, fondant, pressed sweets, dragee)
Sugar production. Sugar-beet composition, basic analytical terms.
Sugar-beet manipulation, juice retrieving (extraction, diffusion)
Juice purification (clarification, 1. and 2. saturation)
Preparing the juice before evaporation, juice heating and evaporation. Masseciute boiling and sugar crystallisation
Sugar refining: affination, production scheme of digester house
Drying, cooling and storage of crystal sugar
By-products of the sugar production, sugar-factories effluent
Sugar production from sugar cane


Last modification made by Ing. Tomáš Molnár on 01/29/2019.

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