FST 4170 - Unit Operations in Food Processing I (2)Study of raw materials preparation, size reduction, homogenization, pasteurization, canning, aseptic processing, freezing, and other unit operations in food processing technology that involve physical changes of raw materials and/or heat transfer. Two hour lectures per week. 

Prerequisite(s): C- or better in CHM 2010 , CHM 201, CHM 3150 , or CHM 316; C- or better in CHM 2010L , CHM 250L, CHM 3150L, or CHM 317L; C- in FST 3321 or C- in FST 332; C- in FST 3321L or C- in FST 332L; C- in BIO 2060 or MIC 201; and C- in BIO 2060L or MIC 201L.

Component(s): Lecture

Grading Basis: Graded Only

Repeat for Credit: May be taken only once

A wide range of more convenient and value-added food products are produced every day to meet consumer demands. For many foods, the product shelf life is limited by intrinsic or extrinsic factors or the effects of both factors. Intrinsic factors are the properties resulting from the make-up of the final product and include water activity, total acidity, presence of natural microorganisms, availability of oxygen, and product formulation. Extrinsic factors are a result of the environment that the product encounters during the life for instance product packaging, composition of gas atmosphere within packaging, consumer handling, and types of processing. Relative humidity, temperature control and exposure to light during storage or distribution also contribute to extrinsic factors that will affect the shelf life of food products.




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