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COURSE NAME FTECH 310 - FOOD PROCESSING 1

COURSE DESCRIPTION Principles of food preservation, sterilization of food by heat treatment andpackaging of heat sterilized food, [irradiation, use of food additives and] othernon-thermal methods of processing such as irradiation and use of food additives

OBJECTIVES Lecture1. To study the general principles of food preservation and their

application

2. To establish adequate thermal process requirements for different typesof food products by:

A. Determination of heat resistance characteristics of a referenceorganism or a biological entity; and

B. Characterization of the heat transfer properties of the food andits container.

3. To evaluate the adequacy of the heat process applied throughMicrobiological, physico-chemical, sensory and nutritional analyses ofthe finished product.

4. To study the principles involved in the processing of food by nonthermal processes such as food irradiation, use of food additives, andother non-thermal processing methods.

Laboratory

1. To gain hands-on experience in the bench scale production of thermallyprocessed foods using metal and glass containers and restorable pouches.

2. To evaluate the adequacy, safety as well as sensory qualities of the thermallyprocessed food products by process calculations of (F value determination)and cut-out tests.

Lecture

Date Topic Instructor

April 2, 2012(Monday)

I. IntroductionSome historical background, review of basicPrinciples in food microbiology

JM Rustia

April 3, 2012(Tuesday)

II. General Principles of Food Preservation

1. Prevention or delay of microbial decomposition.2. Prevention or delay of self-decomposition3. Prevention of damage due to insects, pest4. Animals and other external forces.

JM Rustia

April 10, 2012(Tuesday)

III. Different Methods of Food Preservation

1. Asepsis, removal of microorganisms, anaerobiosis,packaging.

2. Use of low temperature: refrigeration and Freezing.3. Use of heat

JM Rustia

April 16, 2012(Monday)

4. Drying and dehydration5. Concentration process6. Use of high sugar and high acids7. Modification of environmental conditions-controlled

atmosphere storage, etc.

AA de Leon

April 16, 2012 First Term ExamApril 17, 2012

(Tuesday)8. Fermentation9. Use of food additives10. Ionizing radiation

AA de Leon

April 19, 2012(Thursday)

11. Non-thermal processes irradiation and use foodadditives

12. [Minimal processing]

AA de Leon

April 23, 2012(Monday)

IV. Packaging of Heat Processed Foods

1. Rigid containers metal, glass jars and bottles.2. Flexible packages3. Other packaging materials retort pouches, aseptic

package.

GG Gantioque

April 24 & 26,

2012 (Tuesday,Thursday )

V. Sterilization by heat treatment

1. Thermal processing as a food preservation method.2. Establishment of thermal processa. Effects of heat on microorganisms

GG Gantioque

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Thermal resistance characteristics ofspoilage / significant microorganisms orother pathogens.

Measurement of heat resistance in termsof D and Z values.

Factors affecting heat resistance ofmicroorganism.

b. Heat transfer characteristics of the food beingheated and its container.

c. Other factors/considerations in theestablishment of the thermal process.

3. Evaluation of the thermal process

April 24, 2012 Second Term Examination

April 30, 2012(Monday)

VIII. Recent advances/new developments in thermalprocessing.

GG Gantioque

May 3, 2012(Thursday)

VI. Microbiology of thermally processed foods1. Principal spoilage organisms effect of pH2. Organisms of public health significance

JM Rustia

May 7, 2012(Monday)

VII. Nutritional Aspects of Processed Foods1. Nutrients affected by processing in general2. Nutrients affected by thermal processing and

storagea. effect of poor exhaust, i.e. oxygen or low

vacuumb. defective tin coating and other metallic elementsc. heat and light

JM Rustia

May 8, 2012(Tuesday)

IX. Non Thermal Processes1. ionizing radiation2. food additives

AA de Leon

May 10, 2012 Final Examination

Laboratory

Date Lab Section Activity Instructor

April 2, 2012Lab A

Orientation: Lab Safety, Rules, Lab ReportsPreparation, etc

Pilot Plant Tour at AFTBI

JM Rustia

April 11, 2012 Lab BApril 3, 2012

Lab AActivity No. 1: Measurement of Can Seams

(External and Internal Evaluation of the DoubleSeam)

JM Rustia

April 12, 2012Lab B

April 10, 2012Lab A

Activity No. 2: Vacuum in Canned Foods(Effect of Sealing Temperature and HeadSpace

AA de LeonApril 18, 2012

Lab B

April 16 and 17,2012

Lab AActivity No.3: Heat Penetration Studies of

Starch Solutions GG Gantioque

April 19 and 25,2012

Lab B

April 23, 2012Lab A

Activity No 4. Bench Scale Production andEvaluation of Fruit Concentrate (Packed in

Pouches or Pet Bottle, Stabilized by hot fillingor Pasteurization, Evaluate the TTA, Brix,

Color and Taste)

JM Rustia

April 26, 2012Lab B

April 24, 2012Lab A

Activity No. 5. Bench Scale Production andEvaluation of Bottled High Acid Food (e.g.

tomato, pineapple mango halves) (Processedusing mild heat treatment, Evaluation fill-in wt,drained wt, vacuum, equilibrated pH, blended

pH, no. of pieces per can, etc)

AA de Leon

May 2, 2012Lab B

April 30, 2012Lab A

Activity No. 6 Bench Scale Production andEvaluation of Canned Low Acid Food (e.g. fish

in tomato sauce or canned meat loaf)(Evaluate pack wt can seam, vacuum, , liquid

wt, drained wt, color, texture, flavor

GG Gantioque

May 3, 2012Lab B

May 7, 2012 Lab A Activity No. 7. Lot Scale Production andEvaluation of Banana Catsup (Emphasis will JM Rustia

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May 9, 2012Lab B

be on the additives that are added in thebanana catsup such as colorant, preservative,

etc and their interaction

May 8, 2012Lab A

Evaluations of Products in Activities 4 to 7)AA de Leon

May 10, 2012Lab B GG Gantioque

May 14, 2012Lab A Submission of laboratory and production

reports

Lab B