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.
Athena Title
Postharvest Facilities Engr
Prerequisite
ENGR 2110 and ENGR 2170 and (ENGR 3150 or ENGR 3150E)
Pre or Corequisite
AENG 4140/6140
Semester Course Offered
Offered every year.
Grading System
A - F (Traditional)
Course Objectives
1) to specify unit operations needed for the processing of fruits, vegetables, and grains to meet customer demands. 2) to specify incoming utility needs for facilities. 3) to identify waste and/or alternative product streams. 4) 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