FT&S 340 - FOOD PRESERVATION

Spring 1999

COURSE DESCRIPTION: (3) Principles, methods and equipment used for preservation of foods.

Prereq: FST 140 or consent of instructor

INSTRUCTOR: Dr. John R. Mount, 106 Food Safety and Processing Building, 974-7279

jmount@utk.edu

LAB TEACHING ASSISTANT: Mondonna Cate

COURSE OBJECTIVES:

1.	To understand the processes and equipment used in processing, packaging, and distribution of foods
2.	To understand the effects of various preservation techniques on the quality and safety of food products.
3.	To understand the role of food packaging in the preservation of food products.
4.	To design and evaluate a processing procedure used to preserve a food product.

CLASS TIMES:	Lecture: 2:30 - 3:20 Mon and Wed - An. Sci. 103
	Lab: 8:10 - 10:55 Tuesday – FSPB pilot plant

COURSE OUTLINE:

Jan 13	Introduction to course; principles of food preservation
Jan 18	NO CLASS – Holiday
Jan 19	Lab - safety instruction; General evaluation of product preservation techniques (EACH STUDENT BRING A PRODUCT TO CLASS)
Jan 20	Chemical, microbiological, physical changes.
Jan 25	Refrigeration
Jan 26	Lab - Minimally processed food products (Refrigeration and MAP)
Jan 27	Packaging
Feb 1	Modified atmospheres
Feb 2	Lab - Blanching/Preservatives
Feb 3	Minimally processing
Feb 8	Preservatives
Feb 9	Lab - Fermentation
Feb 10	Preservatives
Feb 15	EXAM 1
Feb 16	Lab - Freezing
Feb 17	Freezing equipment
Feb 22	Freezing effects on food products
Feb 23	Field Trip
Feb 24	Field Trip
March 1	Freezing processes
March 2	Lab - Dehydration and Freeze-drying
March 3	Dehydration effects on food products
March 8	Dehydration processes
March 9	Dehydration equipment
March 10	EXAM 2
March 15-19	SPRING BREAK
March 22	Processing procedures to produce safe foods
March 23	Lab - Ovens
March 24	Thermal processes - effects on food
March 29	Thermal processes
March 30	Lab – Canning and can closures
March 31	Equipment for heating containers
April 5	Thermal processing
April 6	Lab – Concentrating
April 7	Equipment for heating products
April 12	EXAM 3
April 13	Irradiation
April 14	Packaging regulations
April 19	Glass
April 20	Lab - PROJECTS
April 21	Plastic
April 26	Paper/Paperboard
April 27	Packaging material selection - Take home final exam given out.
April 28	EXAM 4 - Oral Exam
May 3	PROJECT REPORTS due
May 4-5	Study Period
May 7	Take home due
May 11	Final Exam 2:45-4:45 PROJECT REPORTS

GRADING:		GRADING SCALE
Exam 1	100	630	A
Exam 2	100	600	B+
Exam 3	100	560	B
Exam 4	100	530	C+
Project	100 * see below for breakdown	490	C
Lab participation	100	420	D
Final Exam	100
TOTAL --------------	700

PROJECT:

Pts	Dates:
10	Feb 1	Individual report on processing procedure for preserving a specific product
	Feb 8	Groups determined
	Feb 16	Group selects general procedure and product
10	March 2	Group report on general procedures and equipment being used.
30	Mar 23	Group report on specific procedures to be used to process product.
30	Apr 20	Prepare product as group
10	May 3	Final group written report on process.
10	May 1	Oral report as group to class on key processing steps and finished product.

LAB PARTICIPATION

10 pts per lab – attendance, active participant, clean-up

10 pts for lab book (1 pt for bringing to each lab per lab + 2 pts if bring to all labs)

UT Honor Statement - signed on your admission application

As a student of the University, I pledge that I will neither knowingly give nor receive any inappropriate assistance in academic work, thus affirming my own personal commitment to honor and integrity.

PROJECT:

Individually prepare a report on processing procedures for a specific product incorporating one of the following preservation methods (drying; fermentation; freezing; thermal processing). Include at least three references. References can be any publication which includes preservation procedures.

As an assigned group (2-5 students per group) select appropriate procedure from those applicable to a specific finished product.

Group submits a preliminary procedure for preserving the product, including the equipment that is necessary to produce the product.

Group submits written procedures detailing the exact processes using the equipment available to produce the assigned product. Include the individual responsible for assuring the proper process steps are followed at each point. These responsibilities will be equally shared among the group members.

The product will be prepared by the group using the approved procedures.

Detailed written report on exact process procedures utilized. Include modifications of any of the procedures.

Oral report by group on key processing steps and necessary controls to produce a safe food product.

FT&S 340 - FOOD PRESERVATION

Spring 1999

Laboratory Safety:

As in any laboratory it is important to know the location of safety equipment and fire escape routes. The safety equipment is located in the hallway.

Pilot plant safety:

The processing equipment is connected to electrical lines and steam lines and care must be taken with both. All electrical cords must be grounded and in good working order. If not let the lab instructors know. Know where the electrical cutoff points are before operating any equipment. Do not reach inside any equipment that is connected to an electrical outlet, unplug it first. Be sure you are aware how the equipment is to operate before using it. IF YOU ARE UNSURE, ASK QUESTIONS! You will not be penalized for asking for further instructions if you aren't sure how to operate it. Steam will burn you very quickly. Be aware of steam values to cut off steam before operating any equipment connected to the steam.

Walk-in refrigerators and freezers. The doors can close and temporarily

Clothing:

It can be dangerous wearing loose clothing around moving equipment. Make sure your clothing can not get caught on the equipment.

Shoes need to be closed toe and have a proper sole to prevent slipping because of the water on the floor and the equipment being used.

Some type of head covering must be worn in the lab. (Hairnet, cap or hard hat)

Laboratory equipment:

You should be familiar with the operation of each of the following pieces of equipment

Vacuum packing equipment

Steam kettles

Steam tray blancher

Dehydrator

Can sealer

Still retort

Impingement oven

Convection oven