Course Title: Apply an understanding of the canning process

Part B: Course Detail

Teaching Period: Term2 2010

Course Code: ONPS5240

Course Title: Apply an understanding of the canning process

School: 155T Life & Physical Sciences

Campus: City Campus

Program: C5184 - Diploma of Food Science & Technology

Course Contact : Toinette Thake

Course Contact Phone: +61 3 9925 4876

Course Contact Email:toinette.thake@rmit.edu.au


Name and Contact Details of All Other Relevant Staff

Nominal Hours: 40

Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.

Pre-requisites and Co-requisites

VPB035 - Perform microbiological techniques in the food industry,
VPB036 - Apply chemistry knowledge and laboratory practices in the workplace

Course Description

This unit covers the skills and knowledge required to process low acid foods and preserve food in hermitically sealed containers.


National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP053 Apply an understanding of the canning process

Element:

Assess the impact of acidification in relation to the canning of low acid foods

Performance Criteria:

- The acidity of a range of foods is measured
- The relationship between acidity and growth of microorganims is identified
- Critical control points are established for acidified foods

Element:

Calculate the sterilizing value of low acid can foods

Performance Criteria:

- The lethality Value for a product is calculated
- The Fo value is calculated from available data 
-  The sterilising Value of a process is calculated
- The fh value for different container sizes is calculated
- The time it would take to reach a given temperature at the slowest heating pointing a can is calculated

Element:

Establish the role and impact of micro-organisms in the canning of low acid foods.

Performance Criteria:

- Micro-organisms relevant to the canning of low acid foods are identified
- The D Value of micro-organisms is interpreted
- The types of microbial spoilage important in food canning are assessed

Element:

Identify the role of chlorination in relation to canning of low acid foods

Performance Criteria:

- The chemical properties of chlorine are identified
-The effect of chlorine on micro-organisms is assessed
- The need for chlorination is identified
- Chlorine in cooling water is measured

Element:

Identify thermal processing systems.

Performance Criteria:

- Type of thermal processing systems are identified
- The function and use of each system is clarified
- The parts of a retort cooker are recognised
- Heat treatment procedures are established
- The factors affecting heat treatment are assessed

Element:

Identify unit operations in thermal processing of closed containers.

Performance Criteria:

-The quality requirements of raw materials for processing are identified
- The correct procedures for dicing, slicing and blanching are performed
- The correct filling procedures for syrups and brines are applied
- Critical factors affecting commercial sterilization are identified
- The steps involved in thermally processing food are identified

Element:

Locate and interpret the legislative requirements regarding the canning of low acid foods

Performance Criteria:

- The need for legislation and regulations is identified
- The purpose and intent of relevant legislation is identified 
-  The roles and responsibilities of authorities responsible for administering legislation are identified

Element:

Operate a retort

Performance Criteria:

A retort is set up and operated to specification for a scheduled process

Element:

Prepare the packaging materials for Thermal processing.

Performance Criteria:

- Suitable containers for canning are identified
- Containers properties, function and integrity are assessed 
-  The parts of a double seam are identified
- A can closing machine is set up and operated
- The characteristics of seamed cans are measured and calculated


Learning Outcomes


On completion of this unit students should be able to

.• Identify the types and function of thermal processing systems 
• Establish the correct procedure for heat treatment
• Identify suitable containers for canning  and assess container properties, function and integrity  • Identify the parts of a double seam
•  operate a can closing machine
• Identify the quality requirements of raw materials for processing
• Establish the correct process requirements for dicing, slicing and blanching   Apply the correct procedure in filling and syruping (brining)
• Identify the steps involved in processing a thermally processed food
• Assess the types of microbial spoilage important in food canning
• Assess the effect of micro-organisms in food canning
• Identify relevant legislation and regulations that apply to the canning process of low acid foods
• Identify the roles and responsibilities of authorities responsible for administering legislation
• Measure the acidity of a range of foods
• Assess the effect of Chlorine on micro-organisms         Measure the amount of Chlorine in cooling water
• operate a retort
• Carry out relevant calculations:ie Lethality Value , the Fo Value , Fh for different sized containers,  D value, Z, value


Details of Learning Activities

Face to face lectures
Practical activities- students must complete a series of practical activities and submit written reports on these activities
Industry visit
Research Assignment
Worksheets- calculations and theory


Teaching Schedule

Week 12

Theory:  Thermal processing systems ; Heat treatment procedures ; Suitable containers; Double seam ;

Microorganisms and microbial spoilage important in food canning; Low acid and high acid foods

Video: Canning at Ardmona

Week 13

Industry visit - all day

Week 14

Practical Activity - Canning pears

Week 15

Calcualtions of parameters important in canning

Practical Activity: Measurment of residual chlorine in cooling water

Week 16

Calculations
Legislation and regulations
The roles and responsibilities of authorities responsible for administering legislation

Week 17   

Test



Learning Resources

Prescribed Texts


References


Other Resources


Overview of Assessment

 Students must be able to demonstrate competency in each of the above elements and associated performance criteria in order to satisfactorily complete this unit.

Assessment tasks will consist of

  • Theory Test
  • practical activities and reports
  •  Worksheets -calculations  and theory
  • Report on Industry Visit /assignment


Assessment Tasks

Written test                         30%
Participation in and submission of a formal report on Canning of Pears         20% 
Log book with reports on all practical activities     15%
Worksheets– calculations /theory             20%
Research Assignment /report on visit to SPC      15%


Assessment Matrix

Course Overview: Access Course Overview