B.Tech. Agricultural Engineering · Semester 5

Food and Dairy Engineering

PFE5.6 Processing & Food Engineering

Syllabus lecture plan

1. 01Introduction to different unit operations in food processing
2. 02Process flow charts for preparation of various food products
3. 03Mass and energy balance
4. 04Dehydration of foods; dryers for solid foods, construction and operation 3 of direct and indirect type solar dryers, tray dryer, tunnel dryer, vacuum dryer, microwave dryer, freeze dryer, etc
5. 05Dryers for liquid foods, construction and operation of drum dryer, spray 3 dryer and vacuum band dryer
6. 06Evaporation of food products: principle, different types of evaporators, 3 factors affecting steam economy, multiple effect evaporation, vapour recompression
7. 07Thermal processing: thermobacteriology, D value, Z value, reaction 3 quotient, process time, different types of retorts and continuous sterilizers, canning process, aseptic processing
8. 08Principles and applications of different non-thermal processing methods 3 as vacuum processing, high pressure processing, PEF processing
9. 09Principles and applications of novel heating methods, viz. ohmic, 2 infrared and dielectric heating
10. 10Mixing: Theory of mixing of solids and pastes, mixing index, mixers for 4 solids, liquid foods and pastes, viz. tumbling mixer, screw mixer, ribbon mixer, liquid mixers, sigma-blade mixer and anchor and gate agitator
11. 11Separation processes: principle and equipment for sedimentation of 3 solids in liquid and solids in air; Principle and operation of tubular bowl centrifuge and disc bowl centrifuge
12. 12Filtration: principle, construction and working principles of different 3 types of filters as plate and frame filter press, shell and leaf filter, centrifugal filter, rotary drum filter, continuous belt filter
13. 13Membrane separation: principle, characteristics and applications of 2 reverse osmosis, nanofiltration, ultra-filtration and macro-filtration; membrane modules
14. 14Extrusion cooking: principle, factors affecting extrusion cooking, single 2 and twin screw extruders
15. 15Unit operations in milk processing: Engineering, thermal and chemical 4 properties of milk and milk products; Principles and equipment related
16. 17Filling and packaging: Selection of different types of packaging

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.