The Pennsylvania State University

Department of Food Science

FD SC 515

Spring 1998

Course Description:

Thermal Processing (3:2:2).   Thermobacteriology, establishment and verification of thermal processes, process deviations, processing equipment, aseptic processing. 

Prerequisites:  Ag E 425 (Physical Processes in Food Manufacturing) and Fd Sc 408 (Food Microbiology) or permission of the instructor.

Instructor:

Swamy Anantheswaran, 116B Borland Laboratory

            Phone: 865-3004            E-mail: rca3@psu.edu

            Office hours: Wed. 2:30 - 4:30 pm or by appt.

References:

            Sterilization in Food Technology

C. O. Ball and F. C. W. Olson, McGraw-Hill Book Co., Inc., 1957

Thermobacteriology in Food Processing

            C. R. Stumbo, Academic Press., 1965

Food Canning Technology

Ed. J.Larousse, B.E.Brown, Wiley-VCH, 1997

Thermal processing of packaged foods

S. D. Holdsworth, Blackie Academic Professional, 1997

Introduction to Thermal Processing of Foods

S. A. Goldblith, M. A, Joslyn and Nickerson, J. T. R., AVI Publishing Co., Inc., 1961

Grading:

            Homework                   20%

            Quizzes             10%

            Group discussions        5%

            Exam I                          20%                 March 2 (7:00 pm - ?)

            Exam II             20%                 April 29 (7:00 pm - ?)

            Project                          25%

Project:

All students are required to develop an individual project as part of the requirements of this course.  This could be in the nature of a literature review, theoretical analysis or an experimental project.  It is highly recommended that students choose a problem area that is closely related to their research interests.

Abstract due:                              Jan. 27

Mid-semester reporting:            Mar. 26

Final written report due:                  May 1

Topics:

Principles of food preservation

Thermobacteriology

            Unsteady state heat transfer

            Heat penetration measurements

            Broken heating curves

            Basis for design of sterilization processes 

            General method of process calculation

            Ball's formula method

            Temperature measurement techniques

            Commercial software (CalSoft, NumeriCal)

            Integrated sterilization

            Computer simulation & process calculations

            Inoculated pack studies

            Process deviations         

            Effect of heating on quality

            Process control/optimization

            Processing systems

               Aseptic processing        

            Microwave heating

            Nonthermal methods of food preservation