Undergraduate Education of Food Science and Technology,TUSTPrinciples of Food Processing
Course Code: PRC3204
Credits: 3
Teaching Hour: 48
Prerequirement: Microbiology, Biochemistry, Food Chemistry, Principles of Chemical Engineering
Instructor: Prof Min Zhang, Dr. Rui Liu
Course Objective: The course provides understanding of the main reasons of food deterioration and principles and methods for food preservation and food processing. It introduces the food unit operations in food preservation and food processing.
Main Contents:
Chapter 1 Introduction
1.1 The purpose of food technology
1.2 Learning method of food technology
1.3 Modern food processing and preservation technology
Chapter 2 Low temperature treatment of food
2.1 Effect of low temperature on enzymes and microorganisms
2.2 Food cooling
2.3 Food freezing
2.4 Storage of frozen food
2.5 Food warm and thaw
Chapter 3 Thermal treatment of food
3.1 Significance of food thermal treatment, the factors that affect food thermal treatment
3.2 Microbial heat resistance
3.3 Heat transfer of food
3.4 Rational judgment of thermal treatment (sterilization) condition
3.5 Calculation of food thermal sterilization time
3.6 Method and apparatus for food thermal treatment (sterilization)
Chapter 4 Food drying
4.1 Food drying theory basis
4. 2 Main changes of food in dry process
4.3 Food drying method
Chapter 5 Irradiation of food
5.1 Basic principles of irradiation
5.2 Chemical and biological effects induced by irradiation
5.3 Application of irradiation in food preservation
5.4 Hygienic safety of irradiated food
Chapter 6 Pickling and smoking of food
6.1 Salting and sugar preserving of food
6.2 Smoking of food
Chapter 7 Food preservative, antioxidant and coating
7.1 Food preservative
7.2 Food antioxidant
7.3 Food coating
Chapter 8 Fermentation technology and enzyme technology
8.1 Fermentation technology
8.2 Enzyme technology
Chapter 9 Food packaging
9.1 Food packaging materials and containers
9.2 Food packaging technology
Chapter 10 Stability and shelf life of food in storage
10.1 Relationship between food quality and storage
10.2 Change law of food quality
10.3 Shelf life of food and its forecast
10.4 Mathematical model of stability during storage
Assessment：2 hour written examination at end of the course (80%)；Quiz (20%).
Qualifying standard: 60%
Penalties: Absence of examination and quiz and any academic misconduct shall be assigned a mark of zero.
Text book: Textbook: Zhao Jin Fu, Food Technology Principles, Beijing: China Light Industry Press, 2002
References
1. Zhao Jin Fu et al. Food Technology. Beijing: China Light Industry Press, 1999
2. Y.H.Hui, Handbook of Food Science, Technology, and Engineering. Boca Raton: Taylor & Francis, 2006
Credits: 3
Teaching Hour: 48
Prerequirement: Microbiology, Biochemistry, Food Chemistry, Principles of Chemical Engineering
Instructor: Prof Min Zhang, Dr. Rui Liu
Course Objective: The course provides understanding of the main reasons of food deterioration and principles and methods for food preservation and food processing. It introduces the food unit operations in food preservation and food processing.
Main Contents:
Chapter 1 Introduction
1.1 The purpose of food technology
1.2 Learning method of food technology
1.3 Modern food processing and preservation technology
Chapter 2 Low temperature treatment of food
2.1 Effect of low temperature on enzymes and microorganisms
2.2 Food cooling
2.3 Food freezing
2.4 Storage of frozen food
2.5 Food warm and thaw
Chapter 3 Thermal treatment of food
3.1 Significance of food thermal treatment, the factors that affect food thermal treatment
3.2 Microbial heat resistance
3.3 Heat transfer of food
3.4 Rational judgment of thermal treatment (sterilization) condition
3.5 Calculation of food thermal sterilization time
3.6 Method and apparatus for food thermal treatment (sterilization)
Chapter 4 Food drying
4.1 Food drying theory basis
4. 2 Main changes of food in dry process
4.3 Food drying method
Chapter 5 Irradiation of food
5.1 Basic principles of irradiation
5.2 Chemical and biological effects induced by irradiation
5.3 Application of irradiation in food preservation
5.4 Hygienic safety of irradiated food
Chapter 6 Pickling and smoking of food
6.1 Salting and sugar preserving of food
6.2 Smoking of food
Chapter 7 Food preservative, antioxidant and coating
7.1 Food preservative
7.2 Food antioxidant
7.3 Food coating
Chapter 8 Fermentation technology and enzyme technology
8.1 Fermentation technology
8.2 Enzyme technology
Chapter 9 Food packaging
9.1 Food packaging materials and containers
9.2 Food packaging technology
Chapter 10 Stability and shelf life of food in storage
10.1 Relationship between food quality and storage
10.2 Change law of food quality
10.3 Shelf life of food and its forecast
10.4 Mathematical model of stability during storage
Lecture Hour Allocate
|
Chapter
|
Content
|
Hour
|
|
1
|
Introduction
|
2
|
|
2
|
Low temperature treatment of food
|
8
|
|
3
|
Thermal treatment of food
|
10
|
|
4
|
Food drying
|
8
|
|
5
|
Irradiation of food
|
4
|
|
6
|
Pickling and smoking of food
|
4
|
|
7
|
Food preservative, antioxidant and coating
|
2
|
|
8
|
Fermentation technology and enzyme technology
|
2
|
|
9
|
Food packaging
|
4
|
|
10
|
Stability and shelf life of food in storage
|
4
|
|
Total
|
|
48
|
Assessment：2 hour written examination at end of the course (80%)；Quiz (20%).
Qualifying standard: 60%
Penalties: Absence of examination and quiz and any academic misconduct shall be assigned a mark of zero.
Text book: Textbook: Zhao Jin Fu, Food Technology Principles, Beijing: China Light Industry Press, 2002
References
1. Zhao Jin Fu et al. Food Technology. Beijing: China Light Industry Press, 1999
2. Y.H.Hui, Handbook of Food Science, Technology, and Engineering. Boca Raton: Taylor & Francis, 2006
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