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 3-6 p.m. Thursday. The lectures are in 114 Parker Hall, 10-11:18 am TR.

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 – 1pm meet at Dairy store	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)

Readings are listed on the schedule, last page of the syllabus.

- 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 17^th 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 noon) to return the list with the correct answer for any question you feel you answered incorrectly on the exam. Correct answers on the original exam will not be regraded down. You may do this by email, fax, in my mailbox or under my door. You will receive 1/3 credit for each question answered correctly, that was previously wrong.

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. New York.

Wills, R.B.H., W.B. McGlasson, D. Graham, T.H. Lee and E.G. Hall. 1989. Postharvest. BSP Professional Books. Carlton, Australia ISBN 0442439432.

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., Lancaster PA. ISBN 1566763622

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., Westport, Conn. 1971.

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:

See University rule #3335-31-02. Plagiarism and cheating are grounds for dismissal from the University. Students are allowed to work on their lab reports together, but each student must write their own report in their own words.

		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.

Topic

Lab

Due, including readings

T 30