FD6010 - FOOD PROCESS EQUIPMENT DESIGN (Syllabus) 2013-regulation Anna University

FD6010 - FOOD PROCESS EQUIPMENT DESIGN (Syllabus) 2013-regulation Anna University

FD6010 FOOD PROCESS EQUIPMENT DESIGN  LPTC
3003

OBJECTIVES:
To understand the construction requirements, process design, fabrication and installation of equipments and to enhance the knowledge in the design of food processing equipments.

UNIT I INTRODUCTION 9
Material of construction: Introduction to materialselection; Material properties; Environmental effects on material selection; Mechanical properties & strength of materials.

UNIT II CONSTRUCTION REQUIREMENTS 9
Design basis: Design code; Design pressure, stress & factor of safety; Corrosion allowance; Weld joint efficiency factor; Design loadings; Criteria of failure.


UNIT III DESIGN OF PIPES AND PRESSURE VESSELS 9
Design of pipe and pipe fittings. Process vessels under internal and external pressure; Design of attachments and closures;

UNIT IV 9
Design of flange connections & threaded fasteners; Design of supports; Bracket or Lug supports, Leg Supports, Skirt Supports

UNIT V 9
Process Design of double pipe heat exchanger; Shell &Tube Heat Exchanger. Design of Evaporator; Agitation Vessels and centrifugal separator. Design of Rotary Dryer.

TOTAL : 45 PERIODS

TEXT BOOKS:
1. B. C. Bhattacharya. ―Introduction to Chemical Equipment Design — Mechanical Aspects, CBS Publishers, Delhi.1991.
2. Ananthakrishnan.C.P. and M.N.Sinha. ―Technology and Engineering of Dairy Plant Operations, Laxmi Publications, New Delhi, 1997.

REFERENCE BOOKS:
1. Groff, Gane K. and Muthu, John F., ―Operations Management Selected Readings, D.B.Taraporevala Sons and Co, Bombay, 1975.
2. Thuesen, H.G., Febrycky, W.J. and Thuesen, G.J., ―Engineering Economy□, Prentice –Hall Inc, New Jersey, 1978.
3. Stoner, A.F. James. ―Management□, Prentice-Hall of India, New Delhi, 1994.
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