Practical Training

Major: Food Technology
Code of subject: 6.181.00.O.062
Credits: 3.00
Department: Organic Products Technology
Lecturer: Teachers of the Department
Semester: 5 семестр
Mode of study: денна
Learning outcomes: Know the structure, mode of operation and the plant's capacity, range and production plan, the number of employees, the main stages of the technological process, production processes of raw material processing. Be able to make principled and instrumental-technological scheme of the production, sketches of the main technological equipment, learn how to manage the installation of continuous operation, monitor process performance, quality of raw materials and finished products.
Required prior and related subjects: Food technology Technology of fermentation products Technology of functional foods Equipment for food industry The layout of the equipment Design enterprises of the industry Process engineering
Summary of the subject: The maintenance practices in the distillery. 1. Characteristics of the plant and its main equipment-economic indicators. 2. Quality assessment of raw materials, auxiliary materials, target, by-product and waste production. 3. Raw material and storage. 4. Cooking means for Azucena. 5. Prepare the wort. 6. The propagation of pure culture production of yeast. 7. Fermentation of wort. 8. Excretion of alcohol from the mash and cleaning. 9. The separation of the receiving and storage of alcohol. 10. Auxiliary production.
Assessment methods and criteria: Written reports of the practice (30%) The final test (70 %, credit): written-oral form (70%)
Recommended books: 1. Регламент технологічного процесу. Паспорти на технологічне устаткування. Робочі інструкції. 2. Технология спирта. / Под ред. проф. Смирнова Н.А. /.-М. Легкая и пищевая промышленность, 1981. '416с. 3. Мальцев П.М. Технология бродильных производств. - .У., Пищевая промышленность, 1980. -560с.