B.Tech. Agricultural Engineering · Semester 3

Engineering Properties of Agricultural Produce and Food Science

PFE3.7 Processing & Food Engineering

Syllabus lecture plan

1. 01Different engineering properties of food and their importance; Application 2 of engineering properties in handling, processing and storage
2. 02Physical properties, viz. shape, size, roundness, sphericity, volume, density, 4 porosity, specific gravity, surface area; Colour properties, CIE colour model
3. 03Thermal properties, viz. heat capacity, specific heat, thermal conductivity, 4 thermal diffusivity, heat of respiration, co-efficient of thermal expansion
4. 04Frictional properties, viz. static friction, kinetic friction, rolling resistance, 4 angle of internal friction, angle of repose, flow of bulk granular materials
5. 05Rheological characteristics of food, elastic, plastic and viscous behaviour, 6 visco-elasticity; rheological models to explain food characteristics; Fluid behaviour as Newtonian, non-Newtonian, pseudo-plastic, dilatant, thixotropic, rheopectic and Bingham plastic; Textural characteristics of foods
6. 06Non-destructive methods of quality determination of foods; Principles of 4 machine vision systems, spectroscopy, hyperspectral imaging and acoustic techniques
7. 07Introduction to food science and food technology; Biochemical reactions 4 involved in food processing and storage; Food spoilage agents, general methods for food preservation (physical, chemical and biological methods)
8. 08Food microbiology: Classification of microorganisms, multiplication of 4 bacteria, Different beneficial and harmful microorganisms in relation to food preservation and spoilage, industrial bacteriology and food fermentation

Part of the B.Tech. Agricultural Engineering curriculum (ICAR recommendations). Upload or find notes, previous-year papers and quick-revision reels for each lecture on theciae.