On completion of this subject the student should be able to:
1. Apply the principle of thermal processing in canning of foods;
2. Understand the properties of foods for canning;
3. Design a canning program for locally available foods;
4. Recommend packaging materials for different foods.
Heat processing, canning operations, thermal process evaluation, retorts, equipment used for thermal processing, definition and function of packaging, packaging materials used for food products considering their physical, chemical and functional characteristics, metal, plastic, paper and wood as packaging materials, traditional packaging materials in PNG; Demonstrating thermocouple assembly, pre-canning operations, thermal process evaluation, permeability of packaging materials, and traditional packaging techniques as well as field trips to relevant food processing/handling companies.
Singh, P. R., Heldman, D. R., Introduction to food engineering, Academic Press, Amsterdam, The Netherlands, 2013.
Brennan, J. G., Butters, J. R., Cowell, N. D., Lilly, A. E. V., Food engineering operations, Elsevier Applied Science, London, UK, 1990.
Paine, F. A., Paine, H. Y., Handbook of food packaging, Blackie Academic & Professional, London, UK, 1983.
Continuous assessment 40%
Written examination 60% (1×3 hrs.)
Phone: +675 473 4999 Fax: +675 475 7776
