The principle and methods of food sterilization and the design of thermal processes. Topics include "containers", "canning operations", "sterilization equipment", "quality retention", "asxeptic processing", etc.
課程目標
1. To understand the principle and methods of food sterilization.
2. To become capable of designing and evaluating thermal processes.
課程要求
Passed FOOD 5308 "Food Processing" or having the similar knowledge.
預期每週課後學習時數
Office Hours
備註： 下課後一小時內或以e-mail另約時間
指定閱讀
參考書目
A Complete Course in Canning, 13th ed. 1996. CTI Publications.