Technology of extractive industries

Transcripción

1 Higher Technical School of Agricultural Engineering UPCT Technology of extractive industries Qualification: Degree in Agri-Food Engineering and biological systems Course 2015/2016

2 1. Subject information Name Technology of extractive industries Matter Technology of Extractive Industries Module Agricultural and Food Industries. Code Degree Degree in Agri-Food Engineering and biological systems Study plan 2014 Centre Higher Technical School of Agricultural Engineering (ETSIA) Type Compulsory Teaching period 2nd four-month period Course 3 rd Language Spanish ECTS 4.5 Hours / ECTS 135 Total workload (hours) 135

3 2. Teacher information Lecturer in charge Juan Pablo Fernandez Trujillo Department Engineering of food and agricultural equipment Knowledge area Food Technology Location of the office 2nd floor of ETSIA building. Office 2-32 Phone Fax URL / WEB / timetable available / Tutorials Wednesday and Thursday from 11:00 to 13:45 h. Preferred personal attention by or appointment request. Location during the tutorials 2nd floor of ETSIA building. Office 2-32 Teaching and research profile Teaching experience Research Lines Professional experience Other topics of interest Technology and food engineering. Technology of the postcompilation of fruits and vegetables. 15-year-old teaching experience in the UPCT, giving this one and other subjects inside the area of food technology. Nowadays teaching in the qualifications of Degree of Foodprocessing Industries Engineering, Degree in Engineering of the Horticulture and Gardening, and Master in advanced Technologies of Research and development Agrarian and Food. Two educational five year periods. Extraction of components of interest for the fruit quality and bioactive components in tropical fruits. Paprika. Quality orientated to genetic improvement and biotechnology in crop and postcrop. Three six-year periods recognized. Postdoctoral experience in extraction of proteins, organic acids and volatile aromas. Contacts with the industry and investigation centres with the possibility of practices or professional development in this area.

4 3. Contents 3.1 Contents according to the Study Plan of the subject Engineering and basic food operations. Food Technology. Processes in the food industry. Food analysis. Agro-food industries engineering. Auxiliary equipment and machinery in the food industry. Automation and process control. Marketing materials and packaging machinery. 3.2 Program summarized in English (Optional) TECHNOLOGY OF Extractive Industries. 1. FUNDAMENTS OF EXTRACTIVE PROCESSING. T 1. Process Systems and extraction. Solid-liquid extraction. 2. TECHNOLOGY OF FATS AND OILS T 2. Overview, definitions, fat composition, quality attributes and basic technologies in fats and oils. T 3. Olive oil. T 4. Oleaginous oils and others. T. 5. Refining and meal desolventing process. 3. TECHNOLOGAND OF COMPONENTS OF INTEREST AS FOOD ADDITIVES. T 6. Supercritical fluid extraction. T 7. Paprika and oleoresin extraction. T 8. Extraction of sugars and by-products. T 9. Extraction of pectins and ficocoloids. T10. Extraction of essential oils and Natural aromas. T 11. Extraction of bioactive components and others of biotechnological interest.

5 4. Bibliography and resources 4.1 Basic bibliography Bernardini, E Tecnología de aceites y grasas. Ed. Alhambra, 1ª Ed. Civantos López-Villalta, L Obtención del aceite de oliva virgen. Editorial Agricola Española, Madrid. 3ª ed. Del Valle, J.M., Aguilera, J.M Revisión: Extracción con CO2 a alta presión. Fundamentos y aplicacionesen la industria de alimentos. FoodSci. Tech. Int. 5(1):1-24. Fernández-Trujillo, J.P., Escarabajal, D El proceso tradicional de elaboración del pimentón de Murcia ysus posibles innovaciones. Grasas y Aceites 57: Navarro, F., COSTA, J La oleorresina de pimentón. Universidad de Murcia. Navarro, G., Navarro, S Sustancias pécticas: Química y aplicaciones. Universidad de Murcia. Tzia, C., Liadakis, G Extraction optimization in food engineering. Marcel Dekker, NY. 4.2 Complementary bibliography Aparicio, R. Harwood, J Manual del aceite de oliva. AMV Eds. Madrid. Asadi, M Beet-sugar handbook. John Wiley & Sons Inc., NY. Austin, G.T Manual de procesos químicos en la industria. Ed. McGraw Hill. Cencano, I., MADRID, A., MADRID, R Tecnología de extracción y refinación de aceites y grasas. Alim. Eq. Tecnol. VII(3) Mayo-Junio: Díaz, O., Cobos, A., De la Hoz, L., Ordóñez, J.A El dióxido de carbono supercrítico en la elaboración dealimentos de origen vegetal. Otras aplicaciones. Alimentación, Equipos y Tecnología XVI(8). Octubre, pp Fernández-Trujillo, J.P Extracción convencional de oleorresina de pimentón dulce y picante I. Generalidades, composición, proceso e innovaciones y aplicaciones. Grasas y aceites 58(3): Fernández-Trujillo, J.P Extracción convencional de oleorresina de pimentón dulce y picante II. Puntoscríticos y requerimientos comerciales. Grasas y aceites 58(4): Fernández-Trujillo, J.P Extracción con CO2 supercrítico de oleorresina y otras

6 fracciones de pimentóndulce y picante. Grasas y Aceites 59(1): Fito, P. (coord.) Herramientas de cálculo para la Ingeniería de Alimentos. Versión 1.0. CYTED. (CDROM). Frías, L., Fernández, A Elaboración de aceite de oliva de calidad. 5/91 Apuntes. Ed. Junta de Andalucía. Consejería de Agricultura y Pesca. Sevilla. Hakmaoui, A., Aaziz, O., Fernández-Trujillo, J.P El cultivo de la ñora y la industria del pimentón en laregión de Tadla-Azilal (Marruecos). Horticultura. 295: ndustria-delpimenton-en-la-region-de-tadla-azilal-(marruecos).html Hui, Y.H., Chandan, R.C., Clark, S., Cross, N.A., Dobbs, J.C., Hurst, W.J., Nollet, L.M.L. et al Handbook offood products manufacturing, 2 volume set. Ed. John Wiley & Sons. NY. Hendry, G Natural Food Colorants. Chapman and Hall. Hermoso, M., Uceda, M., García-Ortiz, A., Morales, J., Frías, L., Fernández, A Elaboración de aceite deoliva de calidad. Obtención por el sistema de 2 fases. 6/98 Apuntes. Ed. Junta de Andalucía. Consejería deagricultura y Pesca. Sevilla. 83 pp. 4.3 Network resources and other resources Virtual classroom Teacher notes of the subject. Technical articles provided by the teacher or links to the web thereof. Magazines Grasas y Aceites (en especial monográficos). Alimentación, Equipos y Tecnología. Journal of the Agricultural and Food Chemistry, Food Science and Technology International, Journal of Oil Chemistry Databases