Citrus Processing Technology

FOS 5561 - Fall 2009 - Section 1266

Description

Citrus Processing Technology will be held on Mondays periods 4-5 and Wednesday, period 4 and will be taught by Dr. Jose Reyes. Dr. Reyes is an assistant professor of Food Processing Engineering. The course will focus on grading, inspection, sampling, extraction, and concentration of citrus products emphasizing manufacturing and quality assurance. The prerequisite for this course is an undergraduate course in food processing. 

This 3-credit course is designed for advanced undergraduate or graduate level students. Course includes:
- 2 Field trips (to a citrus processing plant and a citrus processing equipment manufacturer)
- 2 Full-day trips to the CREC pilot plant for comprehensive hands-on experience with industrial and pilot plant equipment operation as well as to learn QA techniques used in the citrus industry (lunch included).
- Classroom Lectures: citrus processing operations (extraction, finishing, pasteurization, evaporation, etc.); product quality (solids, acid, color, etc.); microbiology (pathogen and spoilage microorganisms, HACCP, etc.); chemical and biochemical changes (enzyme activity and inactivation); by-products (essential oils, cattle feed, etc.).

Location

Lake Alfred Students: Lectures Ben Hill Griffin Hall conference room, teaching lab. Labs and demonstrations: CREC pilot plant
Gainesville students: FSHN Room 362 (via Polycom)

Phone

863-956-1151

Instructors

José I. Reyes De Corcuera jireyes@ufl.edu
Renée M. Goodrich goodrich@ ufl.edu
Michelle Danyluk MDDanyluk@crec.ifas.ufl.edu

Text (recommended)

Braddock, R.J.: Handbook of Citrus By-products and Processing Technology (1999), John Wiley & Sons.
Kimball, D. A. Citrus Processing. A Complete Guide, 2nd Ed. (1999), Aspen

Other References

McCabe W., Smith, J., Harriott P. Unit Operations of Chemical Engineering, 7th Ed. (2005), McGraw-Hill

Singh, R.P., Heldman, D.R. Introduction to Food Engineering, 4th Ed. (2008), Academic Press.