Hot-Fill/High-Acid Processing Line - Department of Food Science & Technology

Update on the Processing Line (May 2023)

Best Maid Products helps TAMU FSTC high-impact learning processing equipment get back on track!

Overall Design

This processing line was designed by CRB, Dallas, TX, with input from industry and peer institutions. The team designed the line for high-impact learning activities of students and service to industry stakeholders. This versatile line is not built for high speed, but for pilot runs up to 200 gallons so students can monitor and trouble-shoot the process, work on process deviations, with safety in mind. The unit has a Clean-in-Place (CIP) system facilitating rapid cleaning and sanitation of 95% of the line and a Clean-Out of-Place (COP) for 5% (filling heads, external hoses, etc) (just like real-world processing lines). The equipment was built by A&B Process Systems (Wisconsin) shipped to Texas and installed by a local contractor with the help of SSC. The advantages of the design and programming are advanced versatility (as it is desirable for co-packing and training equipment), multiple monitoring and measurement ports, and a wide range of speed.

Capacity

Volume, speed, and overall capacity depends on viscosity and product type (ie. juice vs chunky salsa). The process tank can run up to 200 gallons per batch and as little as 50 gallons. For example, a course with 30-35 students could produce about 1 case of 8 oz mason jars per student (12×8) in a small run. This line is designed to be able to run within a wide speed range for students to monitor and learn. At higher volumes the line can run multiple 200 gallon batches per day to meet small-scale commercial needs or student fund-raising activities with jars of salsa, BBQ sauce, pickles, juices, marinades, jelly, etc). This type of exposure would be very helpful for the department for student recruiting, collaboration with the Aplin Center, alumni relations, fund-raising, and overall awareness of food science and agriculture.

Process Capabilities

High-acid fill (e.g. fruit juices, energy drinks, beverages)
Hot fill (Salsas, Chutneys, BBQ sauces)
Cold-fill, preserved (e.g. beverages, functional waters)

Key Teaching and Research Missions

Scaled industrial food processing
System modeling
Unit operations
Data analysis
Food systems
Food engineering
Food sanitation
High Impact Learning
Entrepreneurship
Outreach and extension
Stakeholder interactions
Train and teach classes

Primary Courses Served

The equipment was designed to integrate with the following courses to convey concepts that present crucial knowledge for students expected by food industry (not limited to button-pushing).
System modeling
FSTC311 Food Processing, FSTC315 Food Engineering, BAEN360 Systems Engineering
Unit operations
FSTC311 Food Processing, FSTC315 Food Engineering, BAEN360 Systems Engineering
Data analysis
FSTC314 Food Analysis, FSTC 312/313 Food Chemistry
Food systems
FSTC313 Food Chemistry
Food engineering
FSTC315 Food Engineering, BAEN360 Systems Engineering
Food sanitation
FSTC327 Food Bacteriology, FSTC311 Food Processing, FSTC 324 Food Safety and Preventive Controls for Human Food
Food safety
FSTC327 Food Bacteriology, FSTC311 Food Processing, FSTC 324 Food Safety and Preventive Controls for Human Food
Food Colloids in different types of Blending and Heating
FSTC401 Food Product Dev, FSTC 312/313 Food Chemistry, FSTC314 Food Analysis, BAEN360 Systems Engineering
Product development and scalability of processing
FSTC401 Food Product Dev, FSTC 312/313 Food Chemistry
Processing and Sensory Eval.
FSTC 487 Sensory Evaluation of Food
Food Packaging (bottling line)
STC313 Food Processing, FSTC315 Food Engineering, BAEN427 Engr Aspects Packaging
Post-Harvest/Fruit & Vegetable Processing
FSTC446 Commercial Fruit and Vegetable Processing
Hight Impact Learning Activities
FSTC485, FSTC491