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Dr. Murat BALABAN.
e-mail : mobalaban@ifas.ufl.edu
Building 120, Room 126
Phone : 392-1991 x 507.
Class Schedule Lab Schedule Paper Discussion Sections Term Project
Course Objectives :
At the end of this course, a student will be able to solve problems regarding non-thermal processing, chemical and enzyme kinetics, advanced thermal processing, process control, and process economics.
Credit Hours : 4 credit hours/semester. Includes 3 hrs/week class, and 3hrs/week lab. Food Processing/Engineering topics not covered in the FOS 4427 C course.
Course Prerequisites: FOS 4427 C Principles of Food Processing; or consent of the instructor.
Detailed description of the course:
Computer skills: Lab data will be gathered by computer, analyzed and reported by using computers. Spreadsheets, word processing, graphics, and specialized food science programs (such as Windows programs developed by me on thermal processing, Michaelis-Menten kinetics, etc.) are used.
Critical thinking: The course has open books, open notes, problem type exams, fostering critical thinking, analysis and synthesis skills and problem solving approach rather than swallow-and-regurgitate approach. By the end of the semester, the students are expected to solve quantitative problems, in addition to demonstrate a mastery of the course contents.
Quantitative analysis: Quantification is emphasized in examples, exams, lab work and term projects.
Communications and teamwork: Labs are conducted in groups of 3 to 4 students. Group communication, coordination, and team achievement is emphasized. Term projects are performed by teams of 2 or 3 students.
Text: Lecture notes prepared by Murat Balaban are used. These include lab handouts. Course contents are augmented by the reference books (list given below) and weekly discussion of relevant papers (list given below).
TENTATIVE SCHEDULE Fall 2000.
Pulsed Electric Field References
GRADING :
The instructor reserves the right to increase or decrease the final letter grade by grade, e.g. B+ to B, or B+ to A. Absence from an exam or a lab without prior approval of the instructor will result in a zero grade from that exam or lab. Medical conditions may require a note from a physician.
Students with disabilities can take exams earlier, under special supervision. Every effort will be made to accommodate these students.
REGULAR OFFICE HOURS :
You are welcome to visit me in my office (Building 120 : Aquatic Foods Pilot Plant Building, Room 126) during regular office hours: Mondays, Wednesdays and Fridays immediately after the lecture. You can ask me questions concerning this course, other courses (if I can be of any help), or talk about life in general.
ACADEMIC DISHONESTY :
Dishonesty in any form will be dealt with according to the University of Florida Student Honor Code.
LABORATORY SCHEDULE
PAPER DISCUSSION SESSIONS
Every Friday, there will be a paper discussion session relevant to the class topic. The instructor will distribute the paper(s) the previous Monday. Students will read, understand and critically review the paper(s). EVERYBODY WILL PARTICIPATE. The paper(s) will be analyzed as to the format, the methodology, the presentation of the data, the results, and the relevance and contribution to the subject.
PAPER DISCUSSION SECTIONS : SCHEDULE
September 1, Friday
Denys, S., Ludikhuyze, L. R., Van Loey, A. M., Hendrickx, M. E. 2000. Modeling conductive heat transfer and process uniformity during batch high pressure processing of foods. Biotechnology Progress. 16(1):92-101.
Ting, E.Y. and Farkas, D.F. 1995. Cost of Ultra-high Pressure Food Pasteurization. In : High Pressure Technology (W.A. Lees and L. Picqueur, Eds.). American Society of Mechanical Engineers. p:75-83.
September 8, Friday
Jia, M., Zhang, Q.H., Min, D.B. 1999. Pulsed electric field processing effects on flavor compounds and microorganisms of orange juice. Food Chem. 65:445-451
September 15, Friday
Richardson, P.S. and Holdsworth, S.D. 1989. Mathematical modelling and control of sterilization processes. In: Process Engineering in the Food Industry . Developments and Opportunities. R.W. Field and J.A. Howell (eds.) Elsevier Applied Science. New York. p:169-187.
September 22, Friday
Teixeira, A.A., Balaban, M.O., Germer, S.P.M., Sadahira, M.S., Teixeira-Neto, R.O., and Vitali, A.A. 1999. Heat ransfer model performance in simulation of process deviations. J. Food Sci.. 64 (3): 488-493.
September 29, Friday
Wicker, L. and Temelli, F. 1988. Heat inactivation of pectinesterase in orange juice pulp. J. Food Sc. 53(1):162-164.
Nunes, R.V., Rhim, J.W. and Swartzel, K.R. 1991. Kinetic parameter evaluation with linearly increasing temperature profiles : integral methods. J. Food Sc. 56(5):1433-1437.
October 6, Friday
Baisier, W. M. and Labuza, T. P. 1992. Maillard browning kinetics in a liquid model system. J. Agric. and Food Chem. 40(5):707-713.
October 13, Friday
Hill, C.G., Grieger-Block, R.A. 1980. Kinetic data : generation, interpretation, and use. Food Techn. February 1980. p:56-66.
October 20, Friday
Valero, E., Varon, R. and Garcia-Carmona, F. 1992. Kinetic study of the effect of metabisulfite on Polyphenol oxidase. J. Agric. and Food Chem. 40:904-908.
October 27, Friday
Malcata, F.X., Reyes, H.R., Garcia, H.S. and Hill, Jr., C.G. 1992. Kinetics and mechanics of reactions catalyzed by immobilized lipases. Enzyme Microb. Technol. 14:426-446.
November 3, Friday
Jarzebski, A.B. 1992. Modelling of oscillatory behavior in continuous ethanol fermentation. Biotechn. letters. 14(2):137-142.
November 17, Friday
Eerikainen, T. Linko, S. and Linko, P. 1988. The potential of fuzzy logic in optimization and control :fuzzy logic reasoning in extrusion cooker control. In : Automatic control and optimisation of food processes. M. Renard and J.J. Bimbenet (eds.) Elsevier Applied Science. New York. p:183-200.
Eerikaeinen, T; Linko, P; Linko, S; Siimes, T; Zhu, Y.H. 1993. Fuzzy logic and neural network applications in food science and technology. Trends in Food Science & Technology; 4 (8) 237_242.
TERM PROJECT
Each group will prepare a final written report, and give a presentation to the class for their term project.
Each group will locate and contact a food processing operation near Gainesville during the first two weeks of the semester. (A good starting point may be to contact the local chamber of commerce). The food processing operation does not have to be big, but it should not be a retail sales outlet. Hamburger houses or donut shops are not acceptable.
On September 8, each group will present their choice of food process operation to the instructor for approval.
By the end of the semester, the group will have learned "everything there is to know" about the processing operation. This will be accomplished by a thorough literature search, by several trips to the plant, and by discussions with the food processor. In particular, these points will have been covered :
A copy of the final report will be presented to the food processor.
Last updated August 21, 2000