16. 12. 2019  3:14 Albína
Akademický informační systém

Sylabus předmětu 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 delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)
seminar1 hour weekly (on-site method)

 
Credits allocated: 3
 
Recommended semester/trimester: Food, Hygiene, Cosmetics - master (compulsory), 3. semester
Level of study: 2.
Prerequisites for registration: none
 
Assesment methods:
Written and oral examination. Students are graded as follows: A 92-100 %, B 83-91 %, C 74-82 %, D 65-73 %, E 56- 64 %, FX 0-55 %.

 
Learning outcomes of the course unit:
Student know fundamentals about chocolate and nonchocolate (candies, toffee, jelly, whipped confectionery, fondant, pressed sweets, dragee) confectionery production technology, sugar production from sugar beet and sugar cane, by-products of the sugar production.
 
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
 
Recommended or required reading:
Basic:
ČOPÍKOVÁ, J. Technologie čokolády a cukrovinek. Praha : Vydavatelství VŠCHT, 1999. ISBN 80-7080-365-7.
PŘÍHODA, J. -- HRUŠKOVÁ, M. -- KADLEC, Z. Technologie sacharidu. Praha: VŠCHT, 2000. 138 p. ISBN 80-7080-400-9.

Recommended:
Bretschneider, R. Technologie cukru : Surovárna a rafinerie. Praha: SNTL, 1980. 423 s.

 
Language of instruction: slovak or english
 
Notes:
 
Courses evaluation:
Assessed students in total: 97

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50,5 %26,8 %17,5 %5,2 %0 %0 %
Name of lecturer(s): doc. Ing. Jolana Karovičová, PhD. (person responsible for course) - slovak, english
Ing. Lucia Minarovičová, PhD. (examiner, instructor, lecturer, tutor) - slovak, english
 
Last modification: 29. 1. 2019
Supervisor: doc. Ing. Jolana Karovičová, PhD. and programme supervisor


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

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