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 |
Element: |
Calculate the sterilizing value of low acid can foods |
Performance Criteria: |
- The lethality Value for a product 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 |
Element: |
Identify the role of chlorination in relation to canning of low acid foods |
Performance Criteria: |
- The chemical properties of chlorine are identified |
Element: |
Identify thermal processing systems. |
Performance Criteria: |
- Type of thermal processing systems are identified |
Element: |
Identify unit operations in thermal processing of closed containers. |
Performance Criteria: |
-The quality requirements of raw materials for processing 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 |
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 |
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