Department of Processing and Food Engineering

College of Technology and Engineering, Udaipur

PF 212 - INTRODUCTORY FOOD ENGINEERING Cr Hr 2(1+1)

S. No. Course Description Lecture

schedule

1 Introduction to food engineering, units and dimensions 1

2 Introduction to mass and energy balance 2

3 Simple food processing operations 3

4 Problems based on of mass and energy balance of simple food processing

operations

4

5 Fluid flow in food processing: properties of liquid, handling system for

Newtonian liquid

5

6 Mechanical energy balance, flow measurement, flow past immersed

bodies

6

7 Drag, drag coefficient, motion of particle through fluid 7

8 Equation for one dimensional motion of particle through fluid 8

9 Heat transfer in food processing, conduction 9

10 Conduction through bodies in series and parallel 10

11 Convection, overall heat transfer coefficients 11

12 Natural and forced convection 12

13 Introduction to Psychrometry and Psychrometric properties 13

14 Psychrometric chart, various psychrometric processes 14

15 Application of psychormetry in simple food processing operations 15

PF 226 - FOOD PROCESS ENGINEERING Cr Hr. 3 (2+1)

S. No. Course Description Lecture

Schedule

1 Cleaning and grading, screening, types of screen 1

2 Grain size, particle motion on screen, screen opening 2

3 Ideal and actual screen 3

4 Screen analysis 4

5 Fineness modulus, effectiveness of screen 5

6 Equipments for cleaning, grading and separations, air screen cleaner,

disc separator

6

7 Indented cylinder separator, spiral separator 7

8 Specific gravity separator, cyclone separator 8

9 Size reduction, principal of size reduction 9

10 Crushing efficiency 10

11 Energy requirement in size reduction 11

12 Power requirement in size reduction by Kick’s, Rittinger’s and Bond’s

laws

12

13 Size reduction procedures, size reduction equipments 13

14 Crushers, grinders, attrition mills 14

15 Hammer mill, cutting machines 15

16 Performance of size reduction machines 16

17 Introduction to mixing 17

18 Theory of mixing, types of mixtures for dry and paste. Materials, 18

19 Rate of mixing and power requirement 19

20 Mixing index. 20

21 Introduction to filtration 21

22 Theory of filtration, 22

23 Study of different types of filters, rate of filtration, 23

24 Pressure drop during filtration 24

25 Scope & importance of material handling devices, 25

26 Study of different types of material handling devices 26

27 Belt conveyor and Chain conveyor 27

28 Screw conveyor and Bucket elevator 28

29 Pneumatic conveying- design consideration, Capacity and power

requirement

29

PF 314 – POST HARVEST ENGINEERING Cr Hr. 3 (2+1)

S. No. Course Description Lecture

schedule

1 Importance of engineering of properties of biological material, 4

2 Study of different physical characteristics of important biological

living material

4

3 Shape, size volume density, roundness, sphericity, angle of repose, 4

4 Study of different physical characteristics of important biological

living material

4

5 Surface area, color 4

6 Study of different thermal characteristics of important biological living

material

4

7 Sp. Heat, thermal conductivity, color, thermal velocity, 4

8 Chemical composition of grain 4

9 Cleaning and separation, 9

10 Effectiveness of separation, husking of grain, 10

11 Factors affecting and effectiveness of husking, 11

12 Traditional rice milling machine, modern rice milling machinery, 12

13 General principles of cleaning, 13

14 Open double sieve cleaner and single scraper, 14

15 Drum cleaner, paddy cleaner with destoner, 15

16 Rubber roll husker (Japan type),. 16

17 Whiting of grain 17

18 Post harvest engineering of cereals and millets 18

19 Post harvest engineering of millets 19

20 Milling of corn 20

21 Introduction corn dry milling, 21

22 Tempering, degerming method, 22

23 Corn wet milling method, wheat milling, 23

24 Modern flour milling 24

25 Milling of pulses and oil seeds, introduction to pulse milling,

traditional pulse milling

25

26 Milling of oil seeds 26

27 Introduction to pulse milling and Traditional pulse milling 27

28 Commercial pulse milling processes 28

29 Introduction to oil milling and Traditional methods for oil milling such

as village Ghanis, mechanical oil expeller

29

30 Pre-treatments for oil milling 30

PF 321 - DRYING AND STORAGE ENGINEERING Cr Hr. 3 (2+1)

S. No. Course Description Lecture

schedule

1 Moisture and its removal 4

2 Utilities of drying 4

3 Moisture content representation 4

4 Various methods for moisture content measurement 4

5 EMC 4

6 Importance of EMC 4

7 Methods of EMC determination 4

8 EMC curve and EMC model 4

9 Principle of drying 9

10 Theory of diffusion 10

11 Various drying rate periods 11

12 Falling rate and constant rate period of drying 12

13 Critical moisture content 13

14 Heat transfer in grain drying 14

15 Dryer performance, drying methods 15

16 Classification of dryers and operation 16

17 Importance of storage 17

18 . Types and causes of spoilage in storage 18

19 Insect/pest of stored grains 19

20 Changes occurring in food grains during storage 20

21 Fundamental requirements of storage 21

22 Traditional storage structures Morai, Bukhari, Kothar 22

23 Mud Kothi etc., bag storage and Improved storage structures 23

24 Pusa bin and CAP 24

25 Temperature change in storage structures and Moisture change in

storage structures

25

26 Deep and Shallow bin 26

27 Fumigations 27

28 Controlled and modified atmosphere storage 28

PF 322 - DAIRY AND FOOD ENGINEERING Cr Hr. 3 (2+1)

S. No. Course Description Lecture

schedule

1 Composition and properties: Dairy development in India, composition,

thermal and chemical properties of milk and milk products

1

2 Cream Separation and Homogenization: centrifugal cream separator 2

3 Effect of homogenization of milk, homogenization valve and pump,

theory of homogenization, energy requirements, efficiency of

homogenization

3

4 Pasteurization: Definition of pasteurization, vat pasteurization;

agitation

4

5 Control in vat pasteurizers, advantages and disadvantages 5

6 Plate heat exchanger 6

7 HTST pasteurization and controls 7

8 UHT processing

8

9 Sterilization 9

10 Butter handling equipment 10

11 Principle of churning 11

12 Churn construction 12

13 Types of churn 13

14 Thermal processing of foods: Decimal reduction time 14

15 Thermal death time 15

16 Spoilage probability 16

17 Evaporation: Atmospheric concentrators 17

18 Vacuum pan, condenser, single and multiple effect evaporators 18

19 Properties of liquid foods in evaporation, calculation of energy

consumption in evaporators

19

20 Performance evaluation of evaporators, vapour recompression system 20

21 Drying: Milk dryer such as Drum or roller dryer, spray dryer 21

22 Atomization system, cyclone separator, Bag filters, heat balance of

drying equipment, equipments for instantizing milk powder

22

23 Freezing of foods: Freezing of foods and Freezing point depression 23

24 Calculation of freezing rate using plank's equation 24

25 Freezing equipments viz. Air blast freezer, plate freezer, immersion

freezer and Freeze drying: Freeze drying of foods

25

26 Freeze dryer, calculation of freeze drying time 26

27 Water activity: Role of water and water activity of foods 27

28 Methods of determination of water activity, control of water activity

by addition of solutes and dehydration

28

PF 411 - FOOD PACKAGING TECHNOLOGY Cr. Hr. 3(2+1)

S. No. Course Description Lecture

schedule

1 Significance of packaging 1

2 Spoilage mechanism during storage 2

3 Environmental conditions favoring microbial growth 3

4 Moisture sorption isotherm 4

5 Water activity of foods 5

6 Food Packaging: definition, functions 6

7 Importance and scope of packaging of foods 7

8 Types and classification of packaging 8

9 Packaging forms 9

10 Packaging materials: plastic films 10

11 Paper and papers boards, types and characteristics of papers 11

12 Metal containers 12

13 Feature of metal containers 13

14 Three piece can, soldered side can 14

15 Welded side can, two piece can 15

16 Aluminum, advantages and disadvantages of aluminum 16

17 Glass containers 17

18 Properties of glass 18

19 Types of glasses 19

20 Glass containers 20

21 Properties of glass containers 21

22 Printing processes 22

23 Letter press, offset 23

24 Litho and gravure printing 24

25 Disposal methods of waste packaging materials 25

26 Vacuum packaging-process and machines 26

27 Gas packaging-process and machines Packaging materials 27

28 Gas barriers and Water vapor barrier Applications of water activity in

some foods

28

PF 415 - PRINCIPLES OF FOOD PRESERVATION Cr. Hr. 3(2+1)

S. No. Course Description Lecture

schedule

1 Sources of foods 4

2 Scope and benefits of industrial food preservation 4

3 Perishable and non-perishable foods 4

4 Causes of food spoilage 4

5 Food preservation methods- salt and sugar, principle and method,

preservation by chemicals

4

6 Antioxidants, mold inhibitors, acidulants 4

7 Fermentation preservation-definitions, advantages and disadvantages 4

8 Types of fermentations, equipments 4

9 Thermal processing method – canning process for foods 9

10 D Value and Z value for microorganisms and nutrients 10

11 TDT curve, evaluation of process effectiveness by graphical method 11

12 Blanching-theory, equipments, effect on food quality such as nutrients,

colour, flavour and texture

12

13 Pasteurization – theory, equipments , effect on foods quality 13

14 Sterilization- in container sterilization, theory, retorting 14

15 UHT process, aseptic process, effect of food quality 15

16 Evaporation of foods- theory and principles, boiling point elevation,

equipments, effect on foods

16

17 Low temperature preservation, Chilling of foods- theory, equipments,

chill storage

17

18 Freezing-ice crystal formation, solute concentration 18

19 Freezing time, equipments, effect on food quality; Freeze

concentration, Principles and process

19

20 Problems due to precipitation of solids, food applications, equipments 20

21 Membrane concentration-techniques, equipments used, effect on foods 21

22 Hurdle technology 22

23 Drying of foods- mechanism of drying, process and Types of dryers 23

24 Physical and chemical effect on foods 24

25 Irradiation of foods- theory, measurement of doses, dose distribution,

effect on microorganisms, effect on foods, applications

25

26 Physical, chemical and biological methods of detections of irradiated

foods

26

27 Introduction to pulsed electrical field processing 27

28 Dielectric and ohmic-heating of foods 28

29 High process processing 29

PFE 511 UNIT OPERATIONS IN FOOD PROCESS ENGINEERING 3(2+1)

S. No. Course Description Lecture

schedule

1 Review of basic engineering mathematics 4

2 Units and dimensions 4

3 Mass balance 4

4 Energy balance 4

5 Principles of Fluid Flow - Introduction to stress strain behaviour in

materials

4

6 Properties of fluid foods viscosity; capillary tube viscometer 4

7 Power law equation for pseudoplastic; newtonian and dilatant fluids 4

8 Flow in pipes-friction, laminar and turbulent flow equations,

considerations in pumping fluid food

4

9 Size Reduction: Principles, types of equipments 9

10 Applications and energy laws, sorting & grading equipments 10

11 Mixing: Objectives, equipments for solid, liquid mixing 11

12 Energy requirements, mixing indices 12

13 Food freezing - Properties of frozen foods 13

14 Freezing point depression, general introduction to enthalpy change

during freezing

14

15 Plank's equation for predicting rates of product freezing 15

16 Food freezing equipment such as air blast freezers; plate freezers and

immersion freezers

16

17 Evaporation for fluid food concentration 17

18 Thermodynamics of evaporation, Boiling point elevation 18

19 Heat transfer during evaporation, Evaporation; heat transfer

coefficients

19

20 Design of evaporation system 20

21 Retention time 21

22 Single effect and multiple effect system 22

23 Thermo-compression systems 23

24 Psychrometry: principles 24

25 Air properties, Application in drying of foods 25

26 Food dehydration - Basic principles of dehydration, Constant rate and

falling rate periods of dehydration

26

27 Equilibrium moisture content; fixed bed dehydration; drum

dehydration, and fluidized bed drying

27

28 Spray drying of liquid foods, different types of dryer and their specific

applications in food processing sector

28

PFE 512 ENGINEERING PROPERTIES OF FOOD MATERIALS Cr. Hr. 3(2+1)

S. No. Course Description Lecture

Schedule

1 Importance and brief description of mechanical and thermal;

properties

1

2 Importance and brief description of electrical and optical properties 2

3 Physical characteristics - Shape; size; charted standards 3

4 Roundness; sphericity; axial dimensions 4

5 Projected area.; Volume and Density 5

6 Platform scale; specific gravity balance; pycnometer method;Porosity

and surface areas

6

7 Leaf and stalk surface area; fruit surface area 7

8 Egg surface area and specific surface in porous pack 8

9 Basic concepts of Rheology 9

10 Physical states of material 10

11 Rheological models and Rheological equations 11

12 Maxwell, Kelvin, 4-element model

12

13 Generalized Maxwell and Generalized Kelvin models 13

14 Viscoelastic 14

15 Characterization of materials - Stress; strain behaviour 15

16 Creep, stress relaxation and dynamic tests 16

17 Textural and structural mechanics of food materials 17

18 Effect of age, water content and temperature on texture of foods 18

19 Introduction to rheological characteristics of Agricultural Products 19

20 Introduction to rheological characteristics of Dairy and Food Products 20

21 Mechanical Damage - Economic importance 21

22 Causes; detection and evaluation of mechanical damage 22

23 Impact damage and its mechanics; vibration damage and stress

cracking

23

24 Maximum allowable load for Agri. Products 24

25 Aero- and Hydro-dynamic characteristics, Drag coefficient; terminal

velocity

25

26 Separation of foreign materials, Pneumatic transport and handing;

Effect of moisture on frictional properties

26

27 Angle of internal friction; angle of repose and Application of frictional

Properties

27

28 Properties in design of handling and processing machines 28

29 Screw conveyors, oscillating conveyors; shifting on an oscillating

riddle

29

PFE 513 FOOD PROCESS ENGINEERING Cr. Hr. 3(2+1)

S. No. Course Description Lecture

schedule

1 Kinetics of biological reactions 1

2 Kinetics of reaction occurring in processed foods 2

3 Reaction velocity constant 3

4 Order of reaction 4

5 Quality changes during storage of foods 5

6 Application of Arrhenius equation to the biological reaction 6

7 Thermal processing 7

8 Death rate kinetics 8

9 Thermal process calculations 9

10 Methods of sterilization and equipments involved 10

11 Latest trends in thermal processing 11

12 Commercial sterility; chilling, pasteurization 12

13 Sterilization methods based on slowest heating region 13

14 Determination of the process time based on region of greatest

temperature lag

14

15 Process equivalence in terms of minutes at 121.1°C, aseptic canning

process hydrostatic sterilizer

15

16 Aseptic packaging practices 16

17 Mechanical separation process 17

18 Filtration, design of filtration system 18

19 Constant rate filtration and Constant pressure filtration 19

20 Mechanism of filtration 20

21 Design of filtration sedimentation and centrifugation 21

22 Basic equations, rate of separation 22

23 Liquid separation particle gas separation 23

24 Water in foods: Water activity, Moisture sorption isothems, Moisture

hysteresis,

24

25 Raults law, Henry law, Moisture sorption models such as BET, GAB,

Henderson models

25

26 Methods of developing moisture sorption, Isotherm 26

27 Use of moisture isotherm in storage conditions and shelf life

estimation

27

28 Extrusion: Theory of extrusion, types of extruders, advantages of twin

screw extruders, Components of extruders, Pressure measurement in

extruders

28

.

PFE 514 FOOD PACKAGING Cr. Hr. 3(2+1)

S. No. Course Description Lecture

Schedule

1 Introduction of packaging 1

2 Functions of Packages

2

3 Package design 3

4 Principle in the development of protective packaging 4

5 Deteriorative changes in foodstuff and packaging

5

6 Methods of prevention

6

7 Food containers

7

8 Rigid containers 8

9 Glass, wooden boxes 9

10 Crates 10

11 Plywood and wire bound boxes 11

12 Corrugated and fibre board boxes 12

13 Textile and paper sacks 13

14 Corrosion of containers (tin plate); Flexible packaging materials and

their properties

14

15 Aluminium as packaging material 15

16 Evaluation of packaging material and package performance 16

17 Packaging equipments 17

18 Food packages such as Bags, Types of pouches, Wrappers and Carton 18

19 Traditional packages 19

20 Retortable pouches 20

21 Shelf life of packaged foodstuff 21

22 Methods to extend shelf life 22

23 Packaging of perishables and processed foods 23

24 Special problems in packaging of food stuff 24

25 Package standards and regulation 25

26 Aseptic packaging, CA and MAP 26

27 Active packaging 27

28 Biodegradable packaging 28

PFE 516 DRYING AND DEHYDRATION OF FOODS Cr. Hr. 3(2+1)

S. No. Course Description Lecture

Schedule

1 Importance of drying 4

2 Principles of drying

4

3 Moisture determination, equilibrium moisture content 4

4 Determination of EMC

4

5 Methods and isotherm models.

4

6 Psychrometry and Psychrometric terms, construction

4

7 Use of psychrometric charts

4

8 Air flow and resistance 4

9 Principles and equipments for air movement and heating

9

10 Drying methods and Theory of drying

10

11 Driers, classification and other allied equipment

11

12 Thin layer drying of cereal grains and Deep bed drying of cereal

grains

12

13 Continuous flow drying, drying models

13

14 Heat requirements and thermal efficiency of drying system

14

15 Aeration, tempering and dehydration

15

16 Operation of driers and their controls

16

17 Selection of driers, Performance testing of grain driers

17

18 Drying characteristics of cereals, pulses and oilseeds

18

19 Microwave drying, radio frequency drying

19

20 Tunnel drying, principles and equipment

20

21 Drying of liquid foods, spray drying

21

22 Drum drying, freeze drying

22

23 Foam mat drying

23

24 Heat pump drying

24

25 Osmotic dehydration; Principles, methods, construction and

adjustments

25

26 Selection of dryers

26

27 Heat utilization factor of dryers

27

28 Thermal efficiency of dryers

28

PFE 521 FRUITS & VEGETABLES PROCESS ENGINEERING Cr. Hr. 3(2+1)

S. No. Course Description Lecture

schedule

1 Fruits and vegetables -Washing fruits and vegetables; scalding and

blanching

1

2 Peeling fruits and vegetables for canning; object of grading 2

3 Effect of variety and maturity; effect of temperature; grading for

quality; changes in concentration of syrup after canning; size grading

fruits and vegetables; quality control

3

4 Sugar used in canning and preparation of syrup for canning; syruping

machine

4

5 Brines and brining; object of exhausting 5

6 Relation of temperature of exhausting to degree of vacuum; measuring

vacuum

6

7 Type of exhaust boxes; filling cans and vapour sealing principles of

processing of canned fruits and vegetables, theoretical and practical

processing times

7

8 Introduction to processing methods and equipment; 8

9 Flow diagram of canning for apples; cherries; grapes; pears; plums;

orange; pineapples canned dried fruits and vegetable general

comparison of fruits and vegetables; raw products canning

9

10 Flow charts for green beans; carrots; corn; lime beans; peas tomatoes

and spinach/spoilage of canned foods;

10

11 Discoloration corrosion and perforation of the plate 11

12 General introduction to micro organisms causing spoilage 12

13 Sun drying - Sun drying of fruits equipment for sun drying 13

14 Sun drying of figs and dates and grape 14

15 Dehydration – theory 15

16 Dehydration of fruits such as apples; bananas; 16

17 Dehydration of cherries 17

18 Dehydration of vegetables 18

19 Pickling and Types of pickles 19

20 Introduction to flow diagram for production of cucumber pickles and

onion pickles

20

21 Freezing - Physical changes during freezing and Thawing rates of

cooling and freezing

21

22 Methods of freezing, Storage temperature 22

23 Use of sulphur dioxide in frozen pack fruits 23

24 Ascorbic and citric acids, Preservation of fruits and vegetables 24

25 Preservation of apples apricots grapes mangoes; peaches; cherries;

pineapple; fruit juices; concentrates

25

26 Preservation of cauliflower; carrot; peas; tomatoes and potato 26

27 Pre cooked frozen foods 27

28 Home and farm freezers 28

PFE 522 TRANSPORT PHENOMENA IN FOOD PROCESSING Cr. Hr. 3(2+1)

S. No. Course Description Lecture

Schedule

1 Introduction to mass transfer and their analogous behaviour 1

2 Introduction to heat transfer and their analogous behaviour 2

3 Steady state heat conduction 3

4 Unsteady state heat conduction

4

5 Analytical solution of unsteady state heat conduction equations 5

6 Numerical solution of unsteady state heat conduction equations 6

7 Use of Gurnie-Lurie Charts in solving heat conduction problems

7

8 Use of Heisler Charts in solving heat conduction problems 8

9 Convective heat transfer in food processing 9

10 Convective heat transfer in food processing systems involving laminar

flow

10

11 Convective heat transfer in food processing systems involving

turbulent flow

11

12 Convective heat transfer 12

13 Flat plate forced & natural convection 13

14 Low over cylinder forced & natural convection 14

15 Flow through cylinder forced convection 15

16 Flow over spheres forced & natural convection 16

17 Laminar vs. Turbulent flow 17

18 Radiation heat transfer 18

19 Governing laws of Radiation heat transfer 19

20 Radiation heat transfer applications in food processing 20

21 Molecular diffusion in gases, liquids and solids 21

22 Molecular diffusion in biological solutions and suspensions 22

23 Molecular diffusion in suspensions 23

24 Molecular diffusion in solids 24

25 Unsteady state mass transfer and Mass transfer coefficients

25

26 Molecular diffusion with convection 26

27 Chemical reaction, Diffusion of gases in porous solids and capillaries 27

28 Mass transfer applications in food processing 28

PFE 531 PROCESSING OF CEREALS, PULSES AND OILSEEDS Cr.Hr. 3(2+1)

S. No. Course Description Lecture

Schedule

1 Production and utilization of cereals and pulses 1

2 Grain structure, chemical composition 2

3 Effect of temperature on quality of grains, physical properties and thermal

properties

3

4 Effect of temperature on quality and aerodynamic properties of grains 4

5 Principles of parboiling of paddy and wheat 5

6 Physicochemical changes during parboiling 6

7 Effect of parboiling on milling; nutritional and cooking qualities of rice 7

8 Methods of parboiling of paddy 8

9 Introduction major process such as crystal rice process, Jadavpur

University process

9

10 AVORIO Process, RPEC method 10

11 Sodium chromate method 11

12 Kisan parboiling and pressure parboiling, parboiling of wheat principles

and process

12

13 General considerations in milling and Cleaning and separation,

effectiveness of separation

13

14 Husking of grain, factors affecting and effectiveness of husking 14

15 Grinding and effectiveness of grinding machinery used in cereal grinding 15

16 Hydrothermal treatment/conditioning of cereal grains 16

17 Rice Milling- Traditional rice milling machine 17

18 Modem rice milling machinery, general principles of cleaning 18

19 Open double sieve cleaner and single scraper, drum cleaner 19

20 Paddy cleaner with stirrer 20

21 Husking machinery such as impact type paddy husker 21

22 Rubber roll husker (Japan type), Paddy separator (Japan and European

type)

22

23 Whitening of grain, vertical and horizontal whitening machines, friction

type whitening machine

23

24 Milling of corn, wheat and pulses 24

25 Wet and dry milling of corn, Wheat milling and Milling of pulses 25

26 Utilization of rice bran and other by products -Principles of storage and

utilization of rice bran

26

27 Methods of utilization Including dry and wet heat treatment, rice bran

stabilizer under development in India

27

28 Extraction of rice bran oil, solvent and batch extraction methods, refining

of crude rice bran oil, solvent and batch extraction methods

28

29 Refining of crude rice bran oil into edible grade oil, uses of bran, bran oil

and various constituents

29

PFE 523 FOOD PROCESSING EQUIPMENT DESIGN Cr. Hr. 3(2+1)

S. No. Course Description Lecture

schedule

1 Material of construction 1

2 Choice of materials, physical and economical factors

2

3 Generalized properties and fields of application of different metals 3

4 Ferrous metals and non ferrous metals 4

5 Steels and their uses

5

6 Alloy steels 6

7 Non ferrous metal and their alloys 7

8 Generalized properties and field of application of non metals

8

9 Piping 9

10 Cast iron and wrought iron pipes and tubing 10

11 Light wall pipe

11

12 Tubing, pipe connections and fittings

12

13 Pipes design data, Tube design data design of steam piping

13

14 Design of pipe line Sizing process lines

14

15 Piping specifications

15

16 Piping layout and arrangement

16

17 Pipe insulation and installation

17

18 Design of vessels

18

19 Storage tanks

19

20 Vessel fabrication; welding processes

20

21 Brazing and soldering; shell plates; heads

21

22 Theory of pressure vessel design

22

23 Working formula

23

24 Stress considerations

24

25 Design considerations

25

26 Design and Selection of Heat Exchangers

26

27 Heat exchanger types

27

28 Heat exchanger design-design procedure; short cut method of design

28

PFE 535 POST HARVEST PROCESSING OF GRAINS Cr.Hr. 3(2+1)

S. No. Course Description Lecture

schedule

1 Processing of different seeds and their engineering properties,

principles and importance of seed processing

1

2 Performance characteristics of different unit operations such as pre-

cleaning, grading

2

3 Conveying, elevating, drying, treating 3

4 Blending, packaging and storage, seed processing machines 4

5 Scalper, debreader, huller, velvet separator 5

6 Spiral separator, cleaner-cum-grader 6

7 Specific gravity separator 7

8 Indent cylinder, disc separator 8

9 Colour sorter, seed treater 9

10 Weighing and bagging machines 10

11 Their operation and maintenance 11

12 Installation and determination of their capacity 12

13 Seed quality maintenance during processing

13

14 Plant design and layout 14

15 Economy and safety consideration in plant design 15

16 Seed drying principles and methods 16

17 Theory of seed drying 17

18 Introduction to different types of heated air dryers 18

19 Significance of moisture equilibrium 19

20 Method of maintaining safe seed moisture 20

21 Thumb rule and its relevance 21

22 Importance of scientific seed storage 22

23 Types of storage structures to reduce temperature and humidity; 23

24 Management of seed stores

24

25 Operation/cleanliness of seed stores 25

26 Packaging-principles, Practices, materials 26

27 Hermetic packaging 27

28 Seed treatment methods and machines used, 28

29 Method of stacking and their impact and design features of medium

and long term seed storage building

29

PFE 611 ADVANCES IN FOOD PROCESSING Cr. Hr. 3(2+1)

S. No. Course Description Lecture

schedule

1 Preservation of foods – physical and chemical method 4

2 Thermo bacteriology 4

3 Process calculation and selection 4

4 Low temperature preservation 4

5 Cooling and cold storage 4

6 Freeze concentration 4

7 Membrane separation process 4

8 Hurdle technology – principles and applications 4

9 Food irradiation - advantages and applications 9

10 Microwave processing 10

11 Interaction with food materials- microwave equipment 11

12 Hydrostatic pressure treatment of food - equipment 12

13 Processing and effect on microorganisms 13

14 Application of heat energy 14

15 Ultrasound 15

16 Inactivation of microorganisms and enzymes 16

17 Electrical resistance heating of food 17

18 Heat generation 18

19 Ohmic heater 19

20 Heating models - pulsed electric field preservation 20

21 Principles of pulsed electric field preservation 21

22 Application of pulsed electric field preservation 22

23 Influence on microorganisms 23

24 Food ingredients 24

25 Decontamination of microorganisms by surface treatment 25

26 Extrusion cooking - recent developments 26

27 Methods, equipment for Extrusion cooking 27

28 Design criteria of extruders 28

PFE 615 MILLING OF FOOD MATERIALS Cr. Hr. 3(2+1)

S. No. Course Description Lecture

schedule

1 Milling processes of major cereals 1

2 Milling processes of pulses 2

3 Milling processes of major oilseeds 3

4 Design characteristics of milling equipments, their selection,

installation and performance evaluation

4

5 Milling of cereals (wheat, rice, maize and sorghum).Grain cleaning,

grading, particle size, screen selection

5

6 Grain structure, composition and proximate analysis. Grain

conditioning. Traditional and modern methods of grain milling

6

7 Equipments for wheat milling, milling losses and specific energy

consumption

7

8 Modern wheat milling, types of break/ rough/ corrugated rolls, steel

rolls their selection

8

9 Principles of working, flour yield, sieving and shifting 9

10 Flour analysis and enrichments of flour 10

11 Value addition of by-products and waste 11

12 Equipments for rice milling: Hand pounding, traditional and modern

rice milling

12

13 Dryers and their types, paddy dehuskers, shellers, rubber rollers, rice

separator, rice polishers/whiteners

13

14 Parboiling of paddy: boilers and milling of parboiled paddy 14

15 Utilization of by-products such as rice bran and husk

15

16 Storage of paddy and rice 16

17 Plant layout and management of rice mills 17

18 Equipments for pulse milling, and polishers 18

19 Recent developments in premilling treatments 19

20 Enzymatic and sodium- bicarbonate treatment etc 20

21 Dry and wet milling, CFTRI method of Pulse Milling 21

22 Plant layout and management. Equipment for milling of maize and

sorghum

22

23 Hand and power operated shellers and dehuskers

23

24 Screen analysis of flour: specific energy consumption 24

25 Equipment for expelling of oilseeds 25

26 Various types of oil-expellers, 26

27 Grain treatment, oil quality. Energy consumption 27

28 Traditional and commercial scale milling and Recent developments in

oil processing

28

29 Enzymatic pre-treatment etc. And utilization of product waste 29

30 Plant layout and management of oil mill plants 30

PFE 621 POST HARVEST ENGINEERING Cr. Hr. 3(2+1)

S. No. Course Description Lecture

schedule

1 Weather Characteristics and Post Harvest Operations 4

2 Weather characteristics including air temperature; rainfall/ R.H.

through out the year and corresponding

4

3 EMC of different crops 4

4 Safe storage of food grain 4

5 Harvest Studies on Different Crops – 4

6 Evaluation of post harvest losses 4

7 Transportation, threshing losses and their measurement 4

8 Storage and handling losses and their measurement 4

9 Cleaning and Sorting of Grains – Definitions; 9

10 Effect of crop and machine variables 10

11 Different types of cleaners and graders vibrating screen cleaner 11

12 Sieve screen method; rotary grain pre cleaner 12

13 Vertical rotation screen separator; specific gravity separator 13

14 Grain quality deterioration due to insect and pests – 14

15 Grain quality storage; different fungus 15

16 Moulds and bacterial insects and their species 16

17 Mites and rodents their control and loss measurement 17

18 Chemical Control of Stored Insects and Mites – Principle 18

19 Chemicals used to control insects and mites in stored grain; Fumigants

in dried and liquid form

19

20 Various biochemical methods for quality evaluation of the farm

produce

20

21 Methods for determination of protein, carbohydrate; total oil; ash;

volatile oil

21

22 Methods for determination of fibre content of various cereals; pulses;

oilseeds and agricultural waste

22

23 Size Reduction – Principles of commutation 23

24 Energy and power requirements; Kick’s law; Rittinger’s and Bond’s

law

24

25 Size reduction equipments 25

26 Utilization of by-products for energy; food and feed 26

27 Utilization of rice bran and other agricultural waste and methods of

their utilization

27

28 Utilization of other agricultural waste and methods of their utilization 28