FOOD SCIENCE AND TECHNOLOGY 613
FRUIT AND
VEGETABLE PROCESSING
Or Fun with pigments and
enzymes
4
Credits
Autumn quarter. Two 1.5 hour lectures and a 3 hour lab per
week. Labs are in the pilot plant in the
basement of Howlett Hall, 1-4 or
Course
Objectives:
1. To acquaint the students with the basic
steps involved in commercially processing typical fruits and vegetables.
2. To give the students hands-on experience
in processing fruits and vegetables.
3. To provide a basic understanding of the
chemistry of fruits and vegetables, especially pigments and enzymes.
4. To give insight into how quality is
changed during processing.
|
Lab topics: |
Date |
Report Due |
|
1.
Canning
salsa and tomato juice |
September 20 |
September 27 |
|
2.
Peeling
beets, apples, potatoes and carrots |
September 27 |
October 4 |
|
3.
Enzymes
and Pigments **In 124 Parker** |
October 4 |
October 11 |
|
4.
Canning
green beans: effect on color and texture |
October 11 |
October 18 |
|
5.
Field
Trip: Lynd Fruit Farm – |
October 18 |
October 25 |
|
6.
Potato
chips |
October 25 |
November 1 |
|
7.
Cider/Start
Dehydration |
November 1 |
November 8/15 |
|
8.
Dehydration/Start
Freezing |
November 8 |
November 15/27 |
|
9.
Freezing/Jelly |
November 15 |
November 27/29 |
The
required lab format is explained in the course packet.
Required text books: (Also used in FST605 Food Chemistry and
FST630 Food Processing, respectively)
-
Fennema, Owen.
Food Chemistry.
Marcel Dekker, Inc. 1996. (Also available
electronically through the library) ISBN 0824793463 or 0824796918
- Fellows, Peter. Food
processing technology. Woodhead
publishing Ltd. 2000 ISBN
0849308879, 1855735334, 08493008879
- There is also a packet of lab handouts and lecture notes that needs to be
purchased from Grade A Notes 22 E 17th Avenue, for $16.63 plus tax.
-
Other information on the subject can be found in the books on reserve in the
library, and other books in the library.
Instructor: TAs: Pilot Plant
Supervisor:
Dr. Sheryl Barringer Mo Somboonvechakarn Yang Huang Mike Piek
317 Parker Hall 140A Howlett
Hall 320 Parker Hall Pilot Plant,
Howlett
688-3642 294-2770 688-8243 292-4045
barringer.11@osu.edu somboonvechakarn.2@osu.edu huang.532@osu.edu piek.1@osu.edu
292-0218 FAX
Office hours: drop by
anytime, or make an appointment
Laboratory Exercises:
Laboratories will be done in the pilot plant of
Howlett Hall. We will be using real
processing equipment, so remember that accidents can happen. Report ALL accidents to the instructor or a
TA immediately. No high heels, open toed
shoes or shoes with slippery soles are allowed in the pilot plant. No loose, dangly jewelry or sleeves. Do not wear nice clothes to the lab. Laboratory aprons will be provided as needed
but you may still get wet or dirty.
Exercise caution when working around equipment that is in motion. Week 3
(Enzyme lab) you will need to bring a lab coat and we will be in 124.
Be certain you read the lab before coming to
class. For each laboratory exercise, a
written lab report is required. This
report is due a week later, at the beginning of the class. If you are late to lab, your report will be
counted late. Reports must be neat and
readable or they will not be graded.
Late lab reports will lose 10 pts if up to one day late, 20 pts if up to
two days late and will not be accepted after a week. There are no make up labs except with a
verified medical excuse, in which case an essay may be assigned. The information needed to answer the
questions should have been given in lecture, but if you need more information,
feel free to ask Dr. Barringer.
Remember to clean up after each lab
exercise. This includes hosing down all
equipment, taking apart and cleaning equipment where necessary, discarding any
garbage and wiping down all surfaces.
Any students who leave before the entire area is clean, or do not help
with the cleaning, will have points taken off of their lab reports.
Students will divide into
groups at the beginning of each lab and chose a leader. The leader will be in charge of making sure
all of the work is done, results are reported to the rest of the class, and
everything is clean before leaving. Everyone must lead a group at least
once. Make sure you understand what the
other groups did. Ask questions at the
end of the lab if you are unsure.
Exams: There will be 2 exams
and a cumulative final.
Exam
hints: If you are asked for 4 reasons,
give at least 5. You can get full credit
for using excellent logic but coming to the wrong final answer. However, if you don’t explain your reasons
you can’t get partial credit.
Grading:
The
grading breakdown is:
Lab reports, homeworks
and 3 review questions 30%
Exams 20%,
20% and 30%
Attendance (-1%)
With
each exam you will be given a list of the questions. You have 24 hours (due at
The
class is graded on a straight scale:
100-93
= A, 92-90 = A-, 89-87 = B+, 86-83 = B, 82-80 = B-, 79-77 = C+, etc.
It
is acceptable (and desirable) for the entire class to receive As, if you earn them.
Homework:
Every
Tuesday except the first one, there is a homework assignment due.
Lab Reports:
Every
Thursday except the first one, there is a lab report due. See the course packet for more instructions
on what is expected in the lab reports.
Due Dates:
Lab reports: Every
Thursday (a week after the lab)
Homework: Every
Tuesday
Exams see
schedule
3 review questions and answers Last Tuesday of classes
Extra
credit:
If you are interested in doing extra credit,
contact Dr. Barringer. Each set is worth
10 points added to your lowest lab or homework grade. Note that the highest final course grade you
can achieve with the help of extra credit is a C-.
Possibly useful texts
and websites. Many of the books are on reserve in the
library.
Postharvest physiology,
respiration, etc:
Kays SJ. 1991. Postharvest physiology of perishable plant products. Avi Books.
Wills,
R.B.H., W.B. McGlasson, D. Graham, T.H. Lee and E.G.
Hall. 1989. Postharvest. BSP Professional Books.
General fruits and
vegetables:
Somogyi, L.P., Ramaswamy, H. S. and Hui, Y.H.,
eds. 1996. Processing
Fruits: Science and Technology. Vol. 1. Biology, Principles and
Applications. Technomic Publishing Co.,
Gould, W.A. Tomato
Production, Processing and Technology, AVI Publishing Co., 1993.
Luh and Woodroof. Commercial Vegetable Processing. AVI Publishing
Tressler, D.K.
and Joslyn, M.A. (Editors). Fruit and Vegetable Juice
Processing Technology. 2nd Ed, AVI Publishing Co.,
Woodruf and Luh. Commercial
Fruit Processing. AVI Publishing
Ashurst, P.R., ed. 1995. Production and Packaging of
non-carbonated fruit juices and fruit beverages. 2nd ed. Blackie Academic &
Professional. TP562
Arthey and Ashurst,
Fruit processing
Dauthy. Fruit and vegetable
processing http://www.fao.org/docrep/V5030E/V5030E00.htm
Salunkhe, Kadam. Handbook of fruit science and technology
Canning, retorting:
Lopez, A. A Complete course in
canning. The
Canning Trade.
The
Almanac of the canning, freezing and preserving industry. TX599.
Contains part of the CFR
Government regulations:
CFR 21 (Code of Federal
Regulations) Available
in the reference section of the main library, or on the FST-files, f&s, Barringer or on the web at http://www.access.gpo.gov/nara/cfr/cfr-table-search.html#page1
then title 21, current year
USDA grading standards: http://www.ams.usda.gov/standards/standpfv.htm
Composition, pH,
production websites:
Food composition: http://www.ars.usda.gov/ba/bhnrc/ndl
then “search”
Food pH: http://vm.cfsan.fda.gov/~comm/lacf-phs.html
Agricultural production: Agricultural Statistics (HD1751 in the
reference section of the Agricultural library) or http://www.usda.gov/nass/pubs/agstats.htm
or http://www.census.gov/statab/www/
Worldwide agricultural production: http://apps.fao.org/page/collections?subset=agriculture
Chemical structures and characteristic
aroma: http://www.flavornet.org/flavornet.html
and http://chemfinder.cambridgesoft.com/
then enter the name.
Francis, F. J. 1999. Colorants. EHS Reference TP456.C65 F73 for pigment
structures
http://www.lib.ohio-state.edu/find/titles.php#F then to Food Science and Technology Abstracts
(FSTA) for flavors and pigments
Academic Misconduct:
|
|
Topic
|
Lab
|
Due,
including readings
|
|
|
Sep |
R
20 |
Syllabus,
intro to tomatoes |
Tomato
salsa |
|
|
|
|
|
|
|
|
|
T
25 |
Tomato
lab, F vs V. Composition |
|
Fennema 984 Changes in tomato quality; 966–969 structure |
|
|
R
27 |
Enzymes. Peeling. Pigments |
Peeling |
Fennema 944-966 Composition;
532-533 vitamins; 492 – 501enzymes; 659-703
pigments. Tomato lab due |
|
|
|
|
|
|
|
Oct |
T
2 |
Pigment
activity |
|
Homework 1. |
|
|
R
4 |
Steps
in processing. Low acid foods. |
Enzymes
Pigments |
Fellows 83-96
raw materials; 233-235 blanching; 40-43 microbial death. Peeling lab |
|
|
|
|
|
|
|
|
T
9 |
Cans
and retorts |
|
Homework
2. Fellows 250-254 retort theory; 261-264 retorts. |
|
|
R
11 |
Retorts.
Processing review |
Canning
green beans |
Enzyme
lab |
|
|
|
|
|
|
|
|
T
16 |
Potato
chip processing
|
|
984
– 987 potatoes. Homework 3 |
|
|
R
18 |
EXAM |
Tour
Lynd Farm |
Fennema Green bean lab |
|
|
|
|
|
|
|
|
T
23 |
Juice.
Grades & standards. Water activity |
|
Homework
4. Fellows 44-48 water activity |
|
|
R
25 |
Juice,
potato chip videos. |
Potato
Chips |
Tour
report. |
|
|
|
|
|
|
|
|
T 30
|
Drying |
|
Homework
5. Fellows 311-317 drying theory |
|
Nov |
R 1 |
Drying
|
Cider/Drying |
Fellows 321-339 drying
equip. Potato chip lab |
|
|
|
|
|
|
|
|
T
6 |
Freezing |
|
Homework
6. Fellows 418-423; 425-439 Freezing |
|
|
R
8 |
Freezing |
Drying/Freezing |
Cider
lab |
|
|
|
|
|
|
|
|
T
13 |
Freezing. Jam. Postharvest
physiology |
|
Homework 7. Fennema 216-217 pectin gels; 974 – 982
Respiration. |
|
|
R
15 |
EXAM |
Freezing/Jelly |
Drying
lab. |
|
|
|
|
|
|
|
|
T
20 |
CAP/MAP.
Refrigeration/humidity |
|
Homework
8. Fellows 406-411 CA; 388-390 chilling and respiration; 998 – 1003 Temp, CA, RH |
|
|
R
22 |
VACATION
DAY |
|
|
|
|
|
|
|
|
|
|
T
27 |
Waste
and water. Irradiation. Sanitation. |
|
Freezing lab. Homework
9. Review questions and answers by email. |
|
|
R
29 |
Review
activity |
None |
Jelly
lab. |
|
|