食品加工原理教学大纲.doc

食品加工原理(PRINCIPLES OF FOOD PROCESSING)教学大纲60（学时）一 说明：本课程授课的对象是食品科学与工程专业的本科学生。总学时数为60学时，3.5学分，是该专业的必修专业课。二 课程性质、地位和任务食品加工原理是继学生学习、掌握了食品化学、微生物学、化工原理等知识以后，通过本课程的学习，能够将对前述课程的知识与食品加工工程的知识综合理解。为进一步学习食品工艺学等专业课程打下基础。本门课程除了必须以高等数学、物理学、食品化学、化工原理等先修的基础课程之外，还应考虑到学过物理化学，目的是使学生先具有一点有关热力学、溶液和相平衡等方面的基本知识。本课程所讲授的单元操作知识与化工原理的单元操作如浓缩、传热等，有相同之处，但只是利用化工原理的结论直接应用与食品加工，避免烦琐的理论推导。课程描述了食品加工原理，使学生建立食品加工的背景和加工对食品质量的影响等知识，使学生更深刻理解得到最佳加工结果以及不合适的加工导致的结果。本课程内容包括热力杀菌、巴氏消毒、热烫、商业无菌等食品加工保藏技术、冷冻、冷藏等以及浓缩、干燥等技术，尤其注重教授近年来发展的新技术，如膜技术、冷冻干燥技术超高温杀菌技术和无菌灌装技术等。课程的任务是（1）掌握食品生产各单元操作的基本理论、技术和方法；（2）了解典型最新食品技术现状；（3）帮助学生建立工业化规模的食品加工生产概念。三 教学基本要求和方法通过本课程的学习，学生能够掌握食品加工过程中热力杀菌、巴氏消毒、热烫、商业无菌等食品加工保藏以及冷冻、冷藏等以及浓缩、干燥等理论，为以后对食品加工专业课的进一步学习打下良好的基础。本课程采用英文原版教材，使用英语授课或双语授课，要求学生经过本课程学习并能够在一定程度上提高英语的听、说、阅读等能力，并能够用英语交流食品加工有关知识。四讲授教材和主要参考书目以DENNIS R. HELDMAN (UNIVERSITY OF MISSOURI), RICHARD W. HARTEL (UNIVERSITY OF WISCONSIN) 编写的PRINCIPLES OF FOOD PROCESSING1998版为教材，推荐的参考书：1 以该书的中文翻译版食品加工原理夏文水翻译，轻工出版社2000年版。2 食品工艺学五学分和学时分配ChapterContentLecture/hrs1INTRODUCTION42THERMAL PROCESSING PRINCIPLES63PASTEURIZATION AND BLANCHING64COMMERCIAL STERILIZATION85REFRIGERATED STORAGE INTRODUCTION46FREEZING AND FROZEN-FOOD STORAGE67LIQUID CONCENTRATION88DEHYDRATION109To visit factories （2 times）8六教学内容（the content of this course）（一）理论学习内容（52）chanpter 1 INTRODUCTION1.Definition :Food Processing 2.Purpose of food processingTHE FOOD PROCESSING INDUSTRY1. The food processing industry is one of the largest industry2. The food processing industry is a rapidly growing industry.3. A description of the food processing industry is complexHISTORY OF FOOD PROCESSINGGENERAL PROCESSING CONCEPTS(a) addition of thermal energy and elevated temperatures,(b) the removal of thermal energy or reduced temperatures, (c) the removal of water or reduced moisture content （c）the use of packaging to maintain the desirable product characteristics THE FOOD PROCESSING INDUSTRYHISTORY OF FOOD PROCESSINGPROCESSING CONCEPTSGENERAL PROCESSING(a) the addition of thermal energy and elevated temperatures(b) the removal of thermal energy or reduced temperatures, (c) the removal of water or reduced moisture content(d) the use of packaging to maintain the desirable product characteristics established by the processing operationsKINETICS OF QUALITY CHANGEArrhenius equationChapter 2 THERMAL PROCESSING PRINCIPLESINFLUENCE OF ELEVATED TEMPERATURES ON MICROBIAL POPULATIONSmicrobial population reduction is the function of time (linear on semilogarithmic coordinates)decimal reduction curve or survivor curve, decimal reduction time (D),D-valuethermal resistance curve, thermal resistance constant (Z), Z-valuethermal death time curve ,thermal death time (F), or F-value F=nDThe Definitions of D,Z,F valueESTABLISHMENT OF PRODUCT SHELF LIFE AND/OR SAFETYFactors: The first factor to be considered is the species of microorganisms . (Ds) pH4.54.0 A second factor acidity, or pH. The third factor is the anaerobic spores, A fourth factor is water activity. The fifth factor is food composition. Fat, sugar, salt INFLUENCE OF THERMAL PROCESS ON PRODUCT QUALITYDifference in D and Z between microorganism and quality attributeshigher temperature and shorter time processesINTRODUCTION TO PROCESS CALCULATIONSThe General Method for Process Calculationlethal rate, lethality, the lethal rate curveChapter 3 PASTEURIZATION AND BLANCHINGPURPOSE OF THE PROCESSESThey are mild thermal processesPasteurization is used in fluid food. To increase the product shelf life during refrigeration To kill vegetative pathogens Blanching is used in solid food To inactivate enzyme To reduce the population of microorganisms.To removal of air from intercellular spaces of fruit or vegetablesDESCRIPTION OF PROCESSING SYSTEMSPasteurizationBatch pasteurizationContinuous pasteurization systemInclude 3 heat exchangers, a timing pump, a holding tube, a flow diversion valve.BlanchingBatch blanching water rotary blanching waterfall hyroblanching pure steam blanchingGENERAL CONCEPTSDESCRIPTION OF COMMERCIAL STERILIZATION SYSTEMSBatch or Still RetortContinuous Retort Systems.Continuous Rotary Cooker.Hydrostatic Sterilizer.HEATING AND COOLING OF FOOD IN A CONTAINERESTABLISHMENT OF PROCESS TIMESGeneral MethodMathematical MethodTHE INFLUENCE OF COMMERCIAL STERILIZATION ON PRODUCT QUALITYChapter 4 COMMERCIAL STERILIZATIONGENERAL CONCEPTSDESCRIPTION OF COMMERCIAL STERILIZATION SYSTEMSBatch or Still RetortContinuous Retort Systems.Continuous Rotary Cooker.Hydrostatic Sterilizer.HEATING AND COOLING OF FOOD IN A CONTAINERESTABLISHMENT OF PROCESS TIMESGeneral MethodMathematical MethodTHE INFLUENCE OF COMMERCIAL STERILIZATION ON PRODUCT QUALITYSUMMARYChapter 5REFRIGERATED STORAGE INTRODUCTIONGENERAL PRINCIPLES OF REFRIGERATED STORAGEPretreatmentChilling ProcessesChilling of Solid Foods.Chilling of Liquid FoodRefrigerated StorageTemperatureAir Circulation.Air CompositionRefrigerated TransportMechanical Refrigration Systems.Eutectic Plate Systems.Liquid NitrogenRetail StorageRefrigerated Cabinets for Food ServiceHome RefrigerationCONTROL OF MICROBIAL GROWTH DURING REFRIGERATEED STORAGEInitial Microorganism Population.Characteristics of the FoodEffects Of Processing.DETERIORATION OF PRODUCT QUALITYChemical ReactionsLipid Oxidation.Maillard BrowningBiochemical ReactionsEnzymic Browning. Glycolysis Poteolysis Lipolysis.Physicochemical Reactions or ProcessesComponent Migration.Phase Change.Nutritional Changes in Refrigerated FoodsESUBLISHING SHELF-LIFE IN REFRIGERATED FOODSPredicting Shelf Life of Refrigerated FoodsTemperature/Time IndicatorsFUTURE DEVELOPMENTSIncreased use of combined technologies for enhancement of shelf lifeNew packaging technologies.New products for health and convenienceChapter 6 FREEZING AND FROZEN-FOOD STORAGEDESCRIPTION OF FOOD FREEZING SYSTEMSIndirect contact SystemsA cabinet freezing systemair blat systemESTIMATION OF FREEZING TIMEFactors Influencing being Time.FOOD FREEZING AND PRODUCT QUALITYSTORAGE OF FROZEN FOODSChanges in quality.1. Degradations of pigments2. Loss of vitamins3. Enzyme activity4.Oxidation of lipids3. Shelf Life of Frozen Foods. Chapter 7LIQUID CONCENTRATIONEVAPORATIONTypes of Evaporators Short tube or Calandria Evaporator Long Tube Vertical Rising Film EvaporatorLong Tube Vertical Falling Film EvaporatorForced Circulation EvaporatorWipe Film or Agitated Thin Film EvaporatorPlate EvaporatorCentrifugal/Conical EvaporatorEvaporator ConfigurationsSingle Effect EvaporationMultiple Effect EvaporationThermal Vapor Recompression Mechanical Vapor RecompressionMEMBRANE SEPRATIONSOperation PrinciplesReverse OsmosisConcentration polarizationUltrafitration.MEMBRANE SYSTEMSMembrane MaterialsCellulose AcetatePolymer membranesComposite or Ceramic MembranesMembrane Module DesignPlate and frame. Spiral Wound Tubular. Hollow Fiber.CLEANING AND SANITATIONFOOD QUALITY IN MEMBRANE OPERATIONSFREEZE CONCENTRATIONTYPES OF FREEZE CONCENTRATION UNITSIce CrystallizationDirect Contact FreezersIndirect-Contact freezersSeparation DevicesMechanical Press.Centrifugal.Wash ColumnECONOMIC DESIGN OF FREEZE CONCENTRATIONChapter 8DEHYDRATIONSTATE OF WAER IN FOODSEFFECTS OF DEYING ON PRODUCT QUALITYMOISTURE SORPTION AND DESORPTIONRAT E OF DEHYDRATIONDrying CurvesConstant Rate PeriodFalling Rate Period Liquid diffusion. Vapor diffusion Capillary flow. Pressure flow. Thermal flowFACTORS THAT IN