Food Science and Technology 630
PRINCIPLES OF FOOD PROCESSING
Winter Quarter, 2008 4 Credits U G
MWF
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, 333 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
Parker
Pilot Plant Howlett Pilot Plant
247-6865 292-4045
wenneker.1@osu.edu piek.1@osu.edu
TEACHING ASSOCIATES
Loc Nguygen (nguyen.749@osu.edu)
& Wannasawat “View” Ratphitagsanti
(ratphitagsanti.1@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
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
Additional
reference materials are on reserve at the Agriculture Library
(Room 045,
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.
Attendance will be checked randomly. For
each day you are not present, 1% will be deducted from your final grade. 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 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 3-4 Review of basic principles (Chapter 1,
1-59)
Jan 7-11
·
Why do we process food?
·
Properties of foods
·
Thermometry
·
Importance of sterility, D, z
Jan 14-18 Processing by application of heat (Chapter 10 and 11,
233-249)
·
Blanching
·
Pasteurization
Jan 21-25 Heat
Sterilization (Chapter 12, 250-276)
Jan 21 - Martin
Luther King Day observed--no classes, offices closed
·
Retort processing
·
Heat penetration studies
·
Aseptic Processing
Jan28-Feb1 Heat processing by advanced thermal
processes (Chapter 18.1,
and 18.2, 365-377)
·
Ohmic
heating
·
Microwave heating
·
Review - mid term 1
Feb
1, 2008 Mid term exam 1 .
Feb 4-8 Complete lectures on advanced thermal processes as needed
Processing by removal of heat-Food freezing (Chapter 21, 418-
439)
Feb11-15 Minimal/nonthermal
food preservation methods (Chapter 9, 210-
222)
·
High pressure processing
·
Pulsed electric field processing
Feb18-22
Processing using hot air – dehydration (Chapter 15, 311-339)
Extrusion
processing (Chapter 14, 294-308)
Feb 22, 2008 Mid term exam II
Feb25-Feb 29 Separation
and concentration of food components (Chatper 6, 140-
168)
March 3-7 Food Irradiation (Chapter 8 196-208)
Wrap up & review
March 7 (Friday) Last
day of regularly scheduled classes
March 10-13 Final Exam. Wed,
March 12 9:30
AM - 11:18 AM
TENTATIVE
During the lab
session, we will complete assigned pilot plant exercise or process calculation tutorial,
or equipment demonstration.
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 3, 2008 |
|
Parker Teaching lab (Rm 124) |
|
January 10, 2008 |
|
Parker Teaching lab |
|
January 17, 2008 |
|
Howlett
Pilot Plant |
|
January 24, 2008 |
|
Parker Teaching lab |
|
January 31, 2008 |
|
Parker Pilot Plant & 135 Ag |
|
February 7, 2008 |
|
Howlett
Pilot Plant |
|
February 14, 2008 |
|
Parker & Howlett hall |
|
February 21, 2008 |
Membrane
demonstration Extrusion/snack food video |
Howlett
Pilot Plant |
|
Feb 28, 2008 |
|
|
|
March 6, 2008 |
|
OSU Nuclear Reactor Lab, |
RECOMMENDED
FORMAT FOR
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 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
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 an interim progress report (5 pages) 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
·