ME 283 REFRIGERATION AND AIR CONDITIONING FOR FOOD PROCESSING

AND STORAGE

Course Description:
Food freezing and food storage theories and methods. Applications of refrigeration
and air conditioning in agricultural and dairy products processing and storage.

Credit : 3 units (3 hrs lec)

Prerequisite(s) : ME 161 (Refrigeration Engineering) and ME 162 (Air-Conditioning
Engineering)

Course Objectives:
During this course, we hope that you will learn the following topics and skills:
• understand unit operations required to produce a particular food product
• be able to apply food science to control and assure food quality
• understand principles and practices of food processing
• understand effects of food processing on food quality
• be able to apply food science to solve practical real-world problems
• be aware of current issues in the food industry
• understand government regulations pertaining to food manufacturing
• understand waste utilization and waste management during food processing
• understand the properties and uses of food packaging materials

Course outline:
 Preservation of Fresh Food Products
o Postharvest Handling and Treatments of Fruits and Vegetables
o Minimal Processing of Fruits and Vegetables
o Postharvest Handling and Preservation of Fresh Fish and Seafood
o Postharvest Handling of Milk
o Postharvest Handling of Red Meat

 Preservation Using Chemicals and Microbes(2)

 Balisalisa, dela Cruz
o Fermentation as a Method for Food Preservation
o Natural Antimicrobials for Food Preservation
o Antioxidants in Food Preservation
o pH in Food Preservation
 Preservation by Controlling Water, Structure, and Atmosphere (2)
 Carillo, Abdullah, Clavel
o Modified-Atmosphere Packaging of Produce
o Glass Transition and State Diagram of Foods
o Food Preservation and Processing Using Membranes
o Drying and Food Preservation
o Osmotic Dehydration of Foods
 o Water Activity and Food Preservation
 Preservation Using Heat and Energy(3)
 Hussien, Cardenas, Macala, Brey
o Pasteurization and Food Preservation
o Canning and Sterilization of Foods
o Cooking and Frying of Foods
o Food Preservation by Freezing
o Freezing–Melting Process in Liquid Food Concentration
o Microwave Pasteurization and Sterilization of Foods
o Ultrasound in Food Processing and Preservation
 Enhancing Food Preservation by Indirect Approach(1)
 Cabeltes
o Packaging as a Preservation Technique
o Types of Packaging Materials Used for Foods
o Food Packaging Interaction

References:
 Chakraverty, A.: Post Harvest Technology of Cereals, Pulses and Oilseeds. Oxford and IBH
Publishing Co, Calcutta (1995)
 Samuel Matz: The Chemistry and Technology of Cereals as Food and Feed, Chapman & Hall
(1992)
 Raymond R.Gunther: Refrigeration, Air conditioning and Cold Storage Chilten Company,
Philadelphia, USA 1957
 Clive D.J.Dellino: Cold and Chilled Storage Technology Publisher: Kluwer Academic Publishers
(1997)
 S. Domkundwar and Subhash Arora: A Course in refrigeration and Air Conditioning: Dhanpat Rai
and sons, Publishers, New Delhi (1994)
 Andrew D Althouse and others: Refrigeration and air Conditioning Goodheart –Willcox Company
Inc. 1982
 Ed. C.P.Mallet: Frozen Food Technology Balckie Academic and Professional, (1993)

Requirements:
 Report- every student should presents the assigned report
 Paper Presentation- every student should find a paper related to food processing and present
according to the following format:
o Introduction
o Methodology
o Related literature
o Analysis and discussion, conclusion
 Quiz/Exam- take the quiz as scheduled in https://amsugs.msugensan.edu.ph/moodle

Grading sytem
Quiz/Exam --------------- 40%
Report--------------------- 30%
Paper presentation----- 30%