FD3305 Syllabus - Post Harvest Engineering - 2021 Regulation Anna University
FD3305 Syllabus - Post Harvest Engineering - 2021 Regulation Anna University
FD3305 | POST HARVEST ENGINEERING | LTPC |
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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.
• 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 |
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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 |
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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 |
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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 |
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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 |
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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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