Technology of canned fruits and vegetables

A.Y. 2020/2021
Overall hours
Learning objectives
The course aims to provide students with the knowledge related to the transformation technologies of the main vegetable canned foods, starting from the knowledge of raw materials, to the operation of the equipment and to the control of critical points and to the quality of the finished product.
Expected learning outcomes
At the end of the course the students will know how to speak about the production technologies of vegetable canned foods. The students will also be able to carry out checks in the production processes, also in order to identify any critical points on which to act to guarantee the quality of the productions. Students will also know how to act to evaluate finished products with reference to company standards and current regulations.
Course syllabus and organization

Single session

Lesson period
Second semester
During the emergency phase the program remains unchanged but the lessons are performed through the Microsoft Teams platform. The exam will take place orally using the Microsoft Teams platform.
Course syllabus
1. Structure and production of the preserved and semi-preserved food industry.
2. Definition of preserved and semi-preserved food.
3. Food conservation by heating: the history of Nicolas Appert; pasteurisation and sterilisation; microorganisms destruction by heat; F0 and C0 concepts;
4. Food conservation by salt; effect of salt on microorganisms; use of salt and brine;
5. Food preservation by acidification; acidification with vinegar; acidification by fermentation;
6. Role of oil on preserved foods.
7. Food preservation by sugar.
8. Main operation steps of the fruits and vegetables canning industry; washing; selection; calibration; cleaning; stoning; peeling; blanching; filling of containers; canning liquid; degassing; container sealing; heat treatment; the autoclaves; final product storage.
9. Processing. 9.1. Tomato processing; plant and fruit characteristics; harvesting and transportation; washing and selection; legislation; whole peeled tomatoes; tomato paste; tomato pulp; tomato cubes and chopped tomato; tomato juice; ketchup; tomato flakes; dried tomato juice; quality control methods. 9.2. Production of canned peas; plant characteristics; seeding scheduling; harvesting; processing; some quality control parameters. 9.3. Production of canned French beans; plant characteristics; harvesting and transportation; processing; some quality control parameters. 9.4. Pickles and fermented products; pickled onions; pickled peppers; pickled gherkins; olives processing; sauerkraut. 9.5. Canned rehydrated legumes; beans; chickpeas; lentil. 9.6. Industrial processing of citrus fruits, preliminary operations; juice and essential oils extraction; the essential oils; the juice. 9.7. Canned syrup fruits; legislation; canning liquid; syrup peaches; syrup pears; syrup cherries.
Prerequisites for admission
Teaching methods
Lectures in the classroom or in the laboratory
Teaching Resources
- Carlo Pompei - La trasformazione industriale di frutta e ortaggi. Edagricole-Il sole 24 ore. Bologna. 2005.
- Susan Featherstone - A complete course in canning and related processes. Woodhead Publishing. 2015.
Notes and slides projected in class, downloadable from the ARIEL website.
Assessment methods and Criteria
Oral test which includes three open answers (10 points each) of the four questions that will be proposed
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
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