Guia docente 2023_24 Facultad de Química

Contents

Topic	Sub-topic
1. Phases in the preparation of canned fish and other canned products (prepared dishes).	()
2. Properties and packaging materials.	()
3. Definition and formation of the seam and heat sealing. Control of closings.	()
4. Equipment, management and control of autoclaves and pasteurisers.	(*)
5. Sterilization and pasteurization systems for packaged products.	(*)
6. Experimental methods for the determination of sterilization and pasteurization tables.	(*)
7. Theoretical foundations of the sterilization and pasteurization process.	(*)
8. Production and time management and correct design of the Factory Layout.	(*)
9. Principles of economy of movements. Bimanual diagrams.	(*)
10. Efficient management, energy and input savings.	(*)