Course Description
Investigation of components necessary for postharvest processing
and handling of important food and fiber crops. Logistics,
refrigeration, and sorting/sensing systems are covered. Microbial
safety for agricultural products and good manufacturing practices
relating to agricultural products are surveyed.
Additional Requirements for Graduate Students:
Graduate students have an additional presentation on a literature review from referred journals on a subject approved by the instructor.
Athena Title
Postharvest Facilities Engr
Prerequisite
ENGR 2110 and ENGR 2170 and (ENGR 3150 or ENGR 3150E)
Undergraduate Pre or Corequisite
AENG 4140/6140
Semester Course Offered
Offered every year.
Grading System
A - F (Traditional)
Student learning Outcomes
- Students will be able to specify unit operations needed for the processing of fruits, vegetables, and grains to meet customer demands.
- Students will be able to specify incoming utility needs for facilities.
- Students will be able to identify waste and/or alternative product streams.
- Students will be able to optimize space while accommodating the above objectives.
Topical Outline
- Logistics and Postharvest Handling – A Systems Approach
• Postharvest handling and distribution systems for grains and produce
- Selected Unit Operations: Cutting, Sizing, Washing, Drying, Conveying Systems, and Packaging Systems
• Grain handling
• Product flow for peanuts and other grains from field to consumer
• Active and passive drying approaches: Mass and energy balances
• Introduction to grain load calculations
- Refrigeration Systems and Refrigerant Types: Mass and Energy Balances
• Field chilling
• Packing locations
• Systems for land, air, and sea
- Sorting for Defects and Visual Quality Attributes
• Design of manual sorters
• Location of reject chutes and conveyors
• Economics of sorting operations
- Microbial Quality and Safety of Fresh Produce
• Factors affecting microbial quality
• Postharvest treatments to maintain microbial quality
• Modified atmosphere
• Washing and sanitizing treatments
• Ozone
- Non-Destructive Evaluation
• External color and blemishes
• Internal defects – x-ray and magnetic resonance
• Firmness - impact analysis and acoustic impulse
• Taste – NIR spectroscopy and hyperspectral imaging
• Aroma – headspace fingerprinting and electronic noses
- Electrical Demand Calculations
- Traceability and Food Safety
- HACCP and Good Manufacturing Practice
