FOSC 306: Thermal Processing of Foods (Theory and Lab) [Prerequisite FOSC 202, 304]

Overview of the History of Canning Technology, Basis of the canning process and principles of canning technology. Sterilization systems and Heat transfer problems; Equipment and containers for thermal processing of foods. Heat Penetration determination and Thermal Process Calculations. Aseptic Processing - Principles and applications. Microwave Heating of Foods -Principles, Operations, and Industrial applications. Manufacturing Operations - Raw material preparation to warehousing,
Practicals - Thermal processing equipment, design operations and safety factors; Laboratory exercises in canning, pasteurization and aseptic processes; Evaluation of the quality of thermal processed foods; Seam analysis; Application of thermal processing to selected food commodities; Industrial visits.