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| FS 53500 - Aseptic Processing Technologies |
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Credit Hours: 1.00. Overview of aseptic processing and packaging systems; thermal processing and fluid flow in continuous heat exchangers; food microbiology, chemistry, and packaging as applied to aseptic processing. Establishing processes for aseptic processing of liquid and particulate foods. Typically offered Spring.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Describe the chemical reactions that most affect the quality, including how to control and monitor these. 2. Describe the microbiological concerns, and use this knowledge in problem solving. 3. Select appropriate packages and package integrity tests. 4. Understand the heat transfer principles, and calculate thermal processes, lethality flow rate characteristics, and residence time distribution. |
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