Food Science and Technology 630
PRINCIPLES OF FOOD PROCESSING
Winter Quarter, 2009 4 Credits U G
MWF 10 a.m. in 114 Parker Food Science and
R 9-12 or 1-4 in Parker 0124, Parker and Howlett Pilot Plants
COURSE OBJECTIVES
By the end of the course, the students should:
· Familiar with basic principles of several food processing methods including thermal processing, freezing, dehydration, aseptic processing, high pressure processing, pulsed electric field processing, irradiation, and extrusion.
· Appreciate the role of engineering, chemistry, microbiology and other disciplines and their interdependence in processing foods. Student should understand the principles of operation, be able to identify the key process parameters for microbial safety and quality, and design a basic system.
· Hands-on laboratory experience and ability to work in teams.
· Calculate some key process parameters such as D, z and process lethality by hand or using a computer.
RATIONALE
Most food scientists, whether they are in production, quality control, research and development, technical sales, or working as a consultant will encounter processing equipment as part of their job. While many food scientists will not need to be able to calculate exact mass and energy balances for the equipment, they do need a broad understanding of how these processes work, what can and cannot be done, and what new technologies are on the horizon. New products cannot be designed, ingredients sold, clients persuaded, or problems solved without an understanding of how the food is processed. It is important to have understanding on how various basic principles of engineering, microbiology, and chemistry are being used to process foods. This class is designed to introduce the students to food processing, to make you aware of what is available and to (hopefully) convince you that food processing is an exciting area of study.
INSTRUCTOR
V.M. Bala Balasubramaniam, SEQ CHAPTER \h \r 1333 Parker Food Science & Tech. 614-292-1732(voice), 614-292-0218 (FAX) E-mail: Balasubramaniam.1@osu.edu
Office hours 11-11:30 MWF If these hours do not fit your schedule, drop by my office with an appointment. You may also reach me through phone or email
A note on instructor’s last name-though it is a long name, if you break it down into three parts Bala- subra-maniam, you may find it easy to pronounce. Alternatively, you may simply call him “Dr. Bala”.
Instructor always welcomes your feedback (via Carmen or in person) on any aspect of the lecture or lab material.
PILOT PLANT COORDINATORS
Gary Wenneker Paul Courtright Jeremy Somerville
Parker Pilot Plant Howlett Pilot Plant Food Safety Eng lab
247-6865 292-4045 247-5082
wenneker.1@osu.edu courtright.23@osu.edu somerville.10@osu.edu
TEACHING ASSOCIATES
Rockendra Gupta (gupta.231@osu.edu) Sunghee Park (park.912@osu.edu) 330 Parker
All Mail Boxes: 110 Parker Building
REQUIRED TEXTS AND SUPPLIES
P. Fellows. 2000. Food Processing Technology, Principles and Practice, Second edition.
Woodhead Publishing Lmt, England. Available from OSU Barnes & Noble book store.
Additional handouts will be distributed in the class as needed. Class handouts will also be
posted online (carmen.osu.edu) Supplemental reading materials are available from
agricultural library reserve. Consult instructor if you would like to get any additional
reading.
SUPPLEMENTAL READING
Additional reference materials are on reserve at the Agriculture Library
(Room 045, Agriculture Administration Building, 2120 Fyffe Road)
Most books are on open reserve under FST 630. Note that this is not an exhaustive list. Other books on these topics are also available. You may find journal articles as additional valuable resources.
Chapter 14 Designing microbial-control processes, some general considerations in selecting the microbiological input. Chapter 15, The design of microbial control processes
Chapter 16, The mathematical method of heat sterilization process evaluation
Instructor will also supplement above material with relevant videos
GRADING
The grading breakdown (%) is:
The class is graded on a straight scale:
100-93 = A
92.9-90 = A-
89.9-87 = B+
86.9-83 = B
82.9-80 = B-
79.9-77 = C+
76.9-73 = C
72.9-70 = C-
69.9-67 = D+
66.9-63 = D
<63 = E
It is possible (and desirable) for the entire class to receive A. Regular attendance of lecture and laboratory is expected. Attendance will be checked randomly. For each day you are not present (without prior approval), 1% will be deducted from your final grade at the discretion of instructor. Reasonable medical excuses are acceptable, provided you document them.
Late assignments/term papers are penalized at a rate of 10% loss in points per day late including weekends. During the first day of the class, we will discuss about grading policy and revise the grading breakdown and mid term exam dates if necessary.
ACADEMIC MISCONDUCT
Academic misconduct is defined in the Code of the Student Conduct (3335-23-04, http://studentaffairs.osu.edu/resource_csc.asp) and the Rules of the University Faculty (3335-31-02, http://oaa.osu.edu/procedures/2.0.html). Academic misconduct will not be tolerated. If you have questions on this point, please refer to the above web sites or ask an instructor.
Some examples of misconduct are:
1. Using a report from a previous year as the whole or a portion of your report.
2. Copying another student’s answers during a quiz.
3. Including material from internet without providing proper citations
Collaboration is expected and required in this course. Students are allowed to work on their lab reports together, but each student must write their own report in their own words.
Discussion of laboratory methods and interpretation of results is encouraged (but report should be written independently). This does not constitute academic misconduct.
COURSE ORGANIZATION
The course consists of three lectures and one three-hour laboratory/tutorial sessions per week. Attendance is required.
TENTATIVE LECTURE SCHEDULE
Lecture Monday, Wednesday, Friday 10.00-10.48 AM
Students are highly encouraged to read the indicated lecture and reference materials available through Carmen (carmen.osu.edu) so that you could actively participate in the classroom discussion.
At the discretion of the instructor, there will be up to two unannounced quiz to check student learning. The quiz grades will be counted towards homework assignments.
Chapters and page number indicate the corresponding material from Fellows Text book, 2nd edition. Fellows text book has good description of various processes discussed in the class.
Jan 5 Classes begin
Jan 5-9 Review of basic principles (Chapter 1, 1-59)
Jan 12-16
· Why do we process food?
· Properties of foods
· Thermometry
· Importance of sterility, D, z
Jan 19-23 Processing by application of heat (Chapter 10 and 11, 233-249)
· Blanching
· Pasteurization
Jan 19 - Martin Luther King Day observed--no classes, offices closed
Jan 26-30 Heat Sterilization (Chapter 12, 250-276)
· Retort processing
· Heat penetration studies
· Aseptic Processing
Feb 2-6 Heat processing by advanced thermal processes (Chapter 18.1,
and 18.2, 365-377)
· Ohmic heating
· Microwave heating
· Review - mid term 1
Feb 6, 2009 Mid term exam 1 .
Feb 9-13 Complete lectures on advanced thermal processes as needed
· Processing using hot air – dehydration (Chapter 15, 311-339)
Feb 16-20 Processing by removal of heat-Food freezing (Chapter 21, 418-
439)
· Minimal/non-thermal food preservation methods
· High pressure processing
· Pulsed electric field processing
Feb 23-27 Extrusion processing (Chapter 14, 294-308)
(Chapter 9, 210-
222)
Feb 27, 2009 Mid term exam II
March 2-6 Separation and concentration of food components (Chatper 6, 140-
168)
March 9-13 Food Irradiation (Chapter 8 196-208)
Wrap up & review
March 13 (Friday) Last day of regularly scheduled classes
March 16-19 Final Exam. Wed, March 18 9:30 AM - 11:18 AM
TENTATIVE LABORATORY SCHEDULE
During the lab session, we will complete assigned pilot plant exercise or process calculation tutorial, or equipment demonstration. For selected labs, in addition to hands-on pilot plant exercises, students also learn the principles using virtual labs.
The labs will be held in the pilot plant in the Howlett Hall or in Parker Hall (or) instructor will let you know. The class will meet at Rm 124 Parker Lecture hall before the pilot plant activities unless otherwise specified by the instructor. Wear shoes suitable in pilot plant wet environment.
Wherever possible, students will be divided into small groups and perform lab projects together. Lab reports are due one week after the lab date. Some laboratory exercises will require longer periods of time than allocated for the laboratory. In such cases, one person from that group must be present in the lab at all times during that day. All members of lab group must be present during regularly scheduled lab period.
|
Date |
Activity |
Location |
|
January 8, 2009 |
|
Parker Teaching lab (Rm 124) |
|
January 15, 2009 |
|
Parker Teaching lab |
|
January 22, 2009 |
|
Howlett Pilot Plant
|
|
January 29, 2009 |
|
Parker Teaching lab |
|
February 5, 2009 |
|
Parker Pilot Plant & 135 Ag Eng.
Canning lab report due |
|
February 12, 2009 |
|
Howlett Pilot Plant
Aseptic/Ohmic reports due |
|
February 19, 2009 |
|
Parker & Howlett hall
Dehydration & HPP lab report due |
|
February 26, 2009 |
Membrane demonstration Extrusion/snack food video |
Howlett Pilot Plant
Freezing lab report due |
|
March 5, 2009 |
|
OSU Nuclear Reactor Lab, 1298 Kinnear Road, Columbus
Extrusion lab report due |
RECOMMENDED FORMAT FOR LAB REPORTS
Abstract: Provide a 150-300 word abstract summarizing lab objectives, methods and key results and findings.
Introduction: Provide brief introduction and discuss the industrial relevance of the lab. Describe what your objective
Materials and Methods how you did experiments? Equipment and methods used
Results and discussion: Describe what the results were, why they happened, what they should have been and why they are important. If the results were unexpected, describe why they occurred. Refer to figures and tables in the appendix, but explain them in enough detail that the reader doesn’t have to look at them. Explain the theory behind what happened and the implications.
References: Cite up to 5-10 peer-reviewed journal articles / text books references relevant to the lab you have completed. List references at the end of the paper in the format used by the Journal of Food Science. Limit the use of internet citations (example Google search). If you use them, ensure that they are scientifically credible, please provide web address of the page containing cited material and last time you access the information.
Appendix: Attach tables, graphs. Provide tiles for each graph and title. Do not duplicate same information in table and figure. Make certain you report to the correct number of significant figures (example when reporting temperature it is acceptable to report as 37.50oC rather than 37.5025oC). You will be graded on correctly labeling axes, units, legends and titles. You will also be graded on deciding how to graph the results so that they show meaningful results.
HOMEWORK ASSIGNMENTS
There will be a set of homework assignments (problems or web reading materials) on Fridays. Homework is due one week after the assignment date at the time of class.
FIELD TRIPS
We may have up to 2 scheduled field trips (irradiation lab and ohmic processing lab tour) during lab periods. It is essential that students arrive on time to allow sufficient time for travel and touring the facility. The tour will leave from Parker front hall and volunteers are needed to drive. A brief lab report is required for each field trip, indicating what was learned during the trip.
COMPUTER TUTORIAL
Some days, there will be process calculation tutorial. Please read the assigned material before coming to the class and ready to participate in a group discussion. Bring a calculator.
Carmen
Lecture and laboratory handout materials available online at carmen.osu.edu.
Carmen is the primary web-based course management system supported by the Office of Information Technology (OIT) at the Ohio State University. To log into Carmen and see your online courses, first use your web browser to open a link to carmen.osu.edu. A login box is on the left side of the screen that appears. Type your username and password and click on the Log In button. In most cases, your Carmen username is the same as your OSU Internet username (the name you use for checking your e-mail, etc.). For example: doe.999. When entering your username, be certain your caps lock is off and that you type it all in lowercase. If you are having problems please contact Carmen at (614)688-HELP (4357)
TERM PROJECT
At the beginning of the quarter, by 3rd week, you will choose a topic. You will have all quarter to work on the topic, but you must turn in a brief progress report by first week of Feb.
The second to last week of class turn in a 15-20 page term paper. Be certain the paper includes a table of contents. Highlight the relevance of engineering, microbiological and chemistry principles.
PARTICIPATION
Your active participation in both class and laboratory activities is encouraged. Participation means you will
· attend lectures and field tours and being on time
· equal partner in the activities of your lab group
· participate in class discussion
LABORATORY SAFETY POLICIES
Laboratory and pilot plant safety is everyone’s responsibility. Use common sense and work carefully at all times. Try to prevent an accident from happening -- think before you act! IF YOU ARE NOT SURE, ASK BEFORE OPERATING OR USING ANY PIECE OF EQUIPMENT. If you observe some unsafe activity, please bring it to instructor attention. Don’t hesitate to ask questions.
GOOD SAFETY PRACTICES
· Lab coat, hair net must be worn in the lab. Do not wear rings, earrings, bracelets, wristwatches, or jewelry in the vicinity of operating machinery and power tools. Long full beards, unrestrained long hair, and loose clothing (such as lab coat) can become caught in tools or machinery and cause serious personal injury.
· Do not stick hands, fingers or any utensil into any machine while it is operating or even while it is plugged in.
· Eye and ear protection must be worn when instructed.
· Be very careful with water sprays especially around electricity.
· Do not try to catch falling knives or glassware. Don't even try to catch or reposition fruits/vegetables entering running machinery
· Floors will be wet and SLIPPERY. Be careful as you move around the pilot plant and wear appropriate footwear. No open-toed shoes.
· Hot surfaces, hot product, hot water and steam are all primary hazards in the pilot plant. Protective equipment (gloves, etc.) will be provided and must be used.
· Exercise caution when lifting and moving heavy objects. The two main hazards are injuring your back or dropping something heavy on you (or someone else’s) foot. Ask for help when you need to move something heavy.
· You will receive safety instruction for every piece of equipment that you will operate. If you are unsure, ask!
· Report all accidents and unsafe conditions or actions to the instructor or pilot plant supervisor.
|
January 12, 2006 |
|
Parker Teaching lab |
|
January 19, 2006 |
|
Howlett Pilot Plant |
|
January 26, 2006 |
|
|
|
February 2, 2006 |
|
Parker Pilot Plant & 135 Ag Eng. |
|
February 9, 2006 |
|
Howlett Pilot Plant
|
|
February 16, 2006 |
|
Parker & Parker basement |
|
February 23, 2006 |
(or extrusion industry tour) |
Howlett Pilot Plant |
|
March 2, 2006 |
|
OSU Nuclear Reactor Lab, 1298 Kinnear Road, Columbus |
|
March 9, 2006 |
|
|
RECOMMENDED FORMAT FOR LAB REPORTS
2. Abstract: Provide a 300 word abstract (one page maximum) stating objective of the lab exercise and key findings.
3. Lab Report (up to 15 pages): Provide brief introduction and discuss the industrial relevance of the lab. Describe what your objective was and how you did experiments. Describe what the results were, why they happened, what they should have been and why they are important. If the results were unexpected, describe why they occurred. Refer to figures and tables in the appendix, but explain them in enough detail that the reader doesn’t have to look at them. Explain the theory behind what happened and the implications. Include the information asked for in the lab handout. Be sure to reference all figures that you include. The reference should not be the subject or object of the sentence. Be sure to include any observed quality changes in the products and what caused them.
References must be properly cited. List references at the end of the paper in the format used by the Journal of Food Science. For internet citations, please provide web address of the page containing cited material and last time you access the information.
4. Appendix: Attach tables, graphs and raw data if applicable. Make certain you report to the correct number of significant figures. You will be graded on correctly labeling axes, units, legends and titles. You will also be graded on deciding how to graph the results so that they show meaningful results.
HOMEWORK ASSIGNMENTS
There will be a set of homework assignments (problems or web reading materials) on Fridays. Homework is due one week after the assignment date at the time of class.
FIELD TRIPS
We may have up to 2-3 scheduled field trips (within OSU campus area) during lab periods. It is essential that students arrive on time to allow sufficient time for travel and touring the facility. The tour will leave from Parker front hall and volunteers are needed to drive. A brief report not to exceed one double-spaced typed page is required for each field trip, indicating what was learned during the trip. Each student will write a separate report. Reports are due one week after the trip.
COMPUTER TUTORIAL
Some days, there will be process calculation tutorial. Please read the assigned material before coming to the class and ready to participate in a group discussion. Bring a calculator.
Carmen
Lecture and laboratory handout materials available online at carmen.osu.edu.
Carmen is the primary web-based course management system supported by the Office of Information Technology (OIT) at the Ohio State University. To log into Carmen and see your online courses, first use your web browser to open a link to carmen.osu.edu. A login box is on the left side of the screen that appears. Type your username and password and click on the Log In button. In most cases, your Carmen username is the same as your OSU Internet username (the name you use for checking your e-mail, etc.). For example: doe.999. When entering your username, be certain your caps lock is off and that you type it all in lowercase. If you are having problems please contact Carmen at (614)688-HELP (4357)
TERM PROJECT
At the beginning of the quarter, first Thursday you will form groups and choose a topic. You will have all quarter to work on the project, but you must turn in a brief progress report (one-two paragraphs) every Friday listing what each person did and signed by all group members.
The second to last week of class each group will turn in a 20 page term paper, and give a 15-minute oral presentation. Be certain the paper includes a table of contents. You may use any resources you can find, and present in any manner. Since you have a time limit, present only the highlights. The presentation and paper will receive one grade, which will be multiplied by the score given to the individual by their group members. Thus each individual’s grade may be higher or lower than the presentation grade, based on how well their peers thought they worked with the group.
The key issue is to explain WHY you chose the particular ingredients/equipment/ packaging. Highlight the relevance of engineering, microbiological and chemistry principles. Each project should include sample process calculations (show some sample calculation steps) and microbiological/chemical reactions or composition and how this is important to your process.
The oral presentation should be not longer than 15 minutes. Additional five minutes will be allowed for questions. The preferred format for this presentation is using PowerPoint with the video projector. Assistance with preparing the PowerPoint presentation is available from the instructors or TAs. Scanners and digital cameras are available with assistance from instructors or TAs. Please plan ahead if you will require assistance. For each of the group presentations (including your own) you need to submit 2 questions. Write general concept questions since some of these will appear on the final exam. Also bring handouts (6 slides per page) of your presentation for the class. If you get the presentation to me in advance I will print the handouts, otherwise you need to make copies for the whole class.
The presentation will be evaluated on the basis of the following:
· Presentation skills (good audience eye contact, not reading from paper, good voice projection)
· Visual aids (pertinent, understandable)
· Answering questions (direct answers, effectiveness, command of subject)
· Content meaningful
PARTICIPATION
Your active participation in both class and laboratory activities is encouraged. Participation means you will
· attend lectures and field tours and being on time
· equal partner in the activities of your lab group
· participate in class discussion
LABORATORY SAFETY POLICIES
Laboratory and pilot plant safety is everyone’s responsibility. Use common sense and work carefully at all times. Try to prevent an accident from happening -- think before you act! IF YOU ARE NOT SURE, ASK BEFORE OPERATING OR USING ANY PIECE OF EQUIPMENT. If you observe some unsafe activity, please bring it to instructor attention. Don’t hesitate to ask questions.
GOOD SAFETY PRACTICES
· Lab coat, hair net must be worn in the lab. Do not wear rings, earrings, bracelets, wristwatches, or jewelry in the vicinity of operating machinery and power tools. Long full beards, unrestrained long hair, and loose clothing (such as lab coat) can become caught in tools or machinery and cause serious personal injury.
· Do not stick hands, fingers or any utensil into any machine while it is operating or even while it is plugged in.
· Eye and ear protection must be worn when instructed.
· Be very careful with water sprays especially around electricity.
· Do not try to catch falling knives or glassware. Don't even try to catch or reposition fruits/vegetables entering running machinery
· Floors will be wet and SLIPPERY. Be careful as you move around the pilot plant and wear appropriate footwear. No open-toed shoes.
· Hot surfaces, hot product, hot water and steam are all primary hazards in the pilot plant. Protective equipment (gloves, etc.) will be provided and must be used.
· Exercise caution when lifting and moving heavy objects. The two main hazards are injuring your back or dropping something heavy on yours (or someone else’s) foot. Ask for help when you need to move something heavy.
· You will receive safety instruction for every piece of equipment that you will operate. If you are unsure, ask!
· Report all accidents and unsafe conditions or actions to the instructor or pilot plant supervisor.