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-Prashanta pokhrel

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Chapters that I will deal with1. General Information of Engineering and its

Application(1)

2. General Laws & Units(3)3. Physical Properties of Food Products (5)

7. Steam & steam boilers (4)

8. Unit Operations in Food Engineering (1)

Chapters 4,5,6, & 9- Shailendra Stha.

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Chapter 1:General Information of

Engineering and its ApplicationLearning objectives: by the end of this class you should

have knowledge on;

Engineering definition

Food engineering

Application /scope of engineering in the field of foodproduction and processing

Role of food engineers/technologist in food industrysector

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Engineering ?

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Engineering Engineering is the branch of science and technology

concerned with the design, building, and use ofengines, machines, structures, materials etc.

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Fields of engineering Aeronautical & aerospace engineering Chemical engineering Civil engineering

Electrical and electronics engineering Geological and mining engineering Mechanical engineering Military engineering Marine engineering

Nuclear engineering Safety engineering Industrial or management engineering

Food engineering

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Food engineering Food engineering refers to the engineering aspects of food ,

its production and processing.

Food engineering is a multidisciplinary field of appliedphysical sciences which combines science, microbiology,and engineering education for food and related industries.

Food engineering includes, but is not limited to, theapplication of agricultural engineering and chemical

engineering principles to food materials. Food engineers provide the technological knowledge

transfer essential to the cost-effective production andcommercialization of food products and services.

contd

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Food engineering. Food engineering is a very wide field of activities.

Prospective major employers for food engineersinclude companies involved infood processing,foodmachinery,packaging, ingredient manufacturing,instrumentation, and control.

Firms that design and build food processing plants,

consulting firms, government agencies,pharmaceutical companies, and health-care firms alsohire food engineers.

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Scope of work & responsibilities of

process & food engineers Research and development of new foods, biological and pharmaceutical

products

Design of machinery and processes to produce foods (examples includedistillation tower, dryer, conveyor belts etc).

Development and operation of manufacturing, packaging and distributingsystems for drug/food products

Design and implementation of food safety and preservation measures in theproduction of foods.

Biotechnological processes of food production.

Choice and design of food packaging materials. Design and installation of food/biological/pharmaceutical production

processes

Design and operation of environmentally responsible waste treatment systems

Marketing and technical support for manufacturing plants.

Quality control of food production.

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Thus, Food Engineering is important in the design of food

processes, processing equipment, and processingplants.

Engineering principles, practical experience, andeconomics should be applied, while taking intoconsideration the principles and experience of FoodScience and Technology.

However , genetic engineering of plants and animals isnot normally the work of a food engineer.

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Scope of food engineering Advances in classical unit operations in engineering applied to

food manufacturing Progresses in the transport and storage of liquid and solid foods Developments in heating, chilling and freezing of foods Advanced mass transfer in foods New chemical and biochemical aspects of food engineering and

the use of kinetic analysis New techniques in dehydration, thermal processing, non-

thermal processing, extrusion, liquid food concentration,

membrane processes and applications of membranes in foodprocessing

Shelf-life, electronic indicators in inventory management, andsustainable technologies in food processing

Modern packaging, cleaning, and sanitation technologies

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Challanges Develop advanced monitoring and control systems to

facilitate automation and flexible food manufacturing.

Save energy and minimize environmental problems.(Waste management, efficient utilization of energy,reduction of eff luents and emissions in foodproduction)

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Any Questions?

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Thank you