FD3305 Syllabus - Post Harvest Engineering - 2021 Regulation Anna University

FD3305 Syllabus - Post Harvest Engineering - 2021 Regulation Anna University

FD3305

POST HARVEST ENGINEERING

 LTPC
3003

COURSE OBJECTIVES:
The course aims to
• Develop the knowledge of students in the area of post-harvest processing of various foods and related technology.
• Enable students to appreciate the application of scientific principles in the processing of post harvesting materials.

UNIT I

INTRODUCTION

9
Post-harvest engineering of crops – objectives - post harvest systems and losses in agricultural commodities structure, engineering properties of agricultural materials, optimum stage of harvest, importance of loss reduction; Post Harvest Handling operations. Pre-drying operation, Moisture content, RH measurement, air-grain measurement.

UNIT II

CLEANING, THRESHING AND GRADING

10
Threshing and shelling operation - principles and operation - various decorticators/dehullers/shellers, description of groundnut decorticators, maize shellers, etc. Cleaning – principles and machineries – Cleaning of grains, washing of fruits and vegetables, types of cleaners, screens, types of screens - rotary screens, vibrating screens, machinery for cleaning of fruits and vegetables (air cleaners, washers), cleaning efficiency, care and maintenance; Peeling, Sorting and Grading - grain grading system, effectiveness of separation and performance index., hydrothermal treatment and conditioning of grains, Size grading, colour grading, specific gravity grading; screening, equipment for grading of fruits and vegetables, grading efficiency. Separation - Magnetic separator, de-stoners, electrostatic separators, pneumatic separator


UNIT III

MATERIAL HANDLING

10
Introduction to different conveying equipment used for handling of grains, fruits and vegetables; Scope and importance of material handling devices Classification, principles of operation, conveyor system selection/design. Belt conveyor Principle, characteristics, design, relationship between belt speed and width, capacity, inclined belt conveyors, idler spacing, belt tension, drive tension, belt tripper. Chain conveyor -Principle of operation, advantages, disadvantages, capacity and speed, conveying chain. Screw conveyor Principle of operation, capacity, power, troughs, loading and discharge, inclined and vertical screw conveyors. Bucket elevator Principle, classification, operation, advantages, disadvantages, capacity, speed, bucket pickup, bucket discharge, relationship between belt speed, pickup and bucket discharge, buckets types, power requirement. Pneumatic conveying system types, air/product separators; Gravity conveyor design considerations, capacity and power requirement.

UNIT IV

 PRINCIPLES AND PRACTICE OF STORAGE

10
Importance of scientific storage systems, post-harvest physiology of semi-perishables and perishables. Damages Direct damages, indirect damages, causes of spoilage in storage (moisture, temperature, humidity, respiration loss, heat of respiration, sprouting), destructive agents (rodents, birds, insects, etc.), sources of infestation and control.Storage structures Traditional storage structures, improved storage structures, modern storage structures; Farm silos Horizontal silos, tower silos, pit silos, trench silos, size and capacity of silos. Storage of perishables Cold storage, controlled and modified atmospheric storage, hypobaric storage, evaporative cooling storage, conditions for storage of perishable products, control of temperature and relative humidity inside storage.

UNIT V

PEST CONTROL

8
Primary and secondary insect pests, rodents and microorganisms of stored food grains and their control, integrated pest management, Fumigation and controlled atmosphere storage of food grains, Rodent Control.

TOTAL: 45 PERIODS

COURSE OUTCOMES:: Upon completion of the course, students will be able to
At the end of the course the students will be able to CO 1 understand and identify the specific processing technologies used for different foods and the various products derived from these materials. CO 2 understand the application of scientific principles in the processing technologies specific to the materials. CO 3 understand and design storage systems for different food products

TEXT BOOKS:
1. Sahay, K. M. and K.K.Singh..“Unit operation of Agricultural Processing”, Vikas Publishing House., Pvt Ltd. 2004. 2. Chakravarty et al Handbook of Post-Harvest Technology Marcel Dekker. 2003. 3. Araullo, E.V., dePadna, D.B. and Graham, Michael. Rice Post Harvest Technology. International Development Res. Centre, Ottawa, Canada. 1976. 4. Birewar, B.R., Krishnamurthy, K., Girish, G.K., Varma, B.K. and Kanjilal, S.C.. Modern Storage Structures. Indian Grain Storage Institute, Hapur.1983. 5. Earle, R.L, “Unit Operations in Food Processing”. Pergamon Press. Oxford. U.K, 2003

REFERENCES:
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