3 hours. 2 hours lecture and 3 hours lab per week.
Processing of Liquid Foods and Beverages
Analytical Thinking
Course Description
Industrial processing and packaging of liquid foods and beverages, including fruit juices and concentrates, dairy, sauces, and soups. Food quality, physical, chemical, biochemical, and microbial changes during processing. Mass balances, description of unit operations such as pasteurization, canning, sterilization, and aseptic packaging. Application of processing basics learned in Fundamentals of Food Process Engineering.
Additional Requirements for Graduate Students: Graduate students’ critical thinking skills and in-depth
analysis of the literature and reading assignments is expected
to be higher than those of undergraduate students. Homework
laboratory reports, exams and quizzes will include more complex
problems and questions that will substitute for some of the
less difficult problems and questions that undergraduate
students will have to solve and answer.
Athena Title
Processing of Liquid Foods
Prerequisite
FDST 4011/6011 or permission of department
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Student learning Outcomes
Students will recognize the main processes and unit operations involved in liquid food processing.
Students will name the pieces of equipment used for processing liquid foods.
Students will state the order of magnitude of food processing operations:
a. Rate of usage of raw materials
b. Flow rates of main streams
c. Daily and annual production
Students will describe the main unit operations involved in the following processes:
a. Fruit juices and concentrates, nectars, and fruit beverages
b. Carbonated beverages
c. Milk
d. Sauces and soups
Students will describe proper industrial sanitation and CIP.
Students will analyze the major food processing operations:
a. Draw process flow diagrams
Students will solve mass balances.
Students will examine the main factors affecting food processing operations:
a. Raw material variability
b. Effects of processing on the physical, chemical and organoleptic properties of foods
c. Effects of processing on enzymes and microorganisms
Students will critically formulate and solve problems associated with liquid food processing.
Students will assess the impact of modifying processing conditions on the quality of liquid foods.
Students will compare different processes and propose improvements to processing liquid foods.
Topical Outline
Fruit juice processing
a. Extraction and size reduction
b. Finishing
c. Clarification
d. Enzyme inactivation
e. Concentration
f. Storage
g. Packaging (carton, polymer bottles, aseptic packaging)
Carbonated beverages
a. Water treatment and quality
b. HFCS production and use
c. Sugar dissolution
d. Syrup production
e. Flavor mixing
f. Carbonation
g. Packaging (aluminum cans)
Milk
a. Raw milk transportation and storage
b. Skimming
c. Homogenization
d. Pasteurization
e. Packaging (carton, glass, bags)
Sauces and soups
a. Mixing
b. Canning
c. Sterilization
Special topics (complex liquids)
a. Ketchup
b. Mayonnaise
c. Fruit pulps and pastes
Institutional Competencies Learning Outcomes
Analytical Thinking
The ability to reason, interpret, analyze, and solve problems from a wide array of authentic contexts.
