OFD354 Syllabus - Fundamentals Of Food Engineering - 2021 Regulation - Open Elective | Anna University

OFD354 Syllabus - Fundamentals Of Food Engineering - 2021 Regulation - Open Elective | Anna University



 L T P C


OBJECTIVES: The course aims to
• acquaint and equip the students with different techniques of measurement of engineering properties.
• make the students understand the nature of food constituents in the design of processing equipment



Engineering properties of food materials: physical, thermal, aerodynamic, mechanical, optical and electromagnetic properties.



Drying and dehydration: Basic drying theory, heat and mass transfer in drying, drying rate curves, calculation of drying times, dryer efficiencies; classification and selection of dryers; tray, vacuum, osmotic, fluidized bed, pneumatic, rotary, tunnel, trough, bin, belt, microwave, IR, heat pump and freeze dryers; dryers for liquid: Drum or roller dryer, spray dryer and foammat dryers



Size reduction: Benefits, classification, determination and designation of the fineness of ground material, sieve/screen analysis, principle and mechanisms of comminution of food, Rittinger’s, Kick’s and Bond’s equations, work index, energy utilization; Size reduction equipment: Principal types, crushers (jaw crushers, gyratory, smooth roll), hammer mills and impactors, attrition mills, buhr mill, tumbling mills, tumbling mills, ultra fine grinders, fluid jet pulverizer, colloid mill, cutting machines (slicing, dicing, shredding, pulping)



Mixing: theory of solids mixing, criteria of mixer effectiveness and mixing indices, rate of mixing, theory of liquid mixing, power requirement for liquids mixing; Mixing equipment: Mixers for lo.w- or medium-viscosity liquids (paddle agitators, impeller agitators, powder-liquid contacting devices, other mixers), mixers for high viscosity liquids and pastes, mixers for dry powders and particulate solids.



Mechanical Separations: Theory, centrifugation, liquid-liquid centrifugation, liquid-solid centrifugation, clarifiers, desludging and decanting machine, Filtration: Theory of filtration, rate of filtration, pressure drop during filtration, applications, constant-rate filtration and constant-pressure filtration, derivation of equation; Filtration equipment; plate and frame filter press, rotary filters, centrifugal filters and air filters, filter aids, Membrane separation: General considerations, materials for membrane construction, ultra-filtration, microfiltration, concentration, polarization, processing variables, membrane fouling, applications of ultra-filtration in food processing, reverse osmosis, mode of operation, and applications; Membrane separation methods, demineralization by electro- dialysis, gel filtration, ion exchange, per-evaporation and osmotic dehydration.


COURSE OUTCOMES: At the end of the course the students will be able to
CO1 understand the importance of food polymers
CO2 understand the effect of various methods of processing on the structure and texture of food materials
CO3 understand the interaction of food constituents with respect to thermal, electrical properties to develop new technologies for processing and preservation.

1. R.L. Earle. 2004. Unit Operations in Food Processing. The New Zealand Intitute of Food Science & Technology, Nz. Warren L. McCabe, Julian Smith, Peter Harriott. 2004.
2. Unit Operations of Chemical Engineering, 7th Ed. McGraw-Hill, Inc., NY, USA. Christie John Geankoplis. 2003.
3. Transport Processes and Separation Process Principles (Includes Unit Operations), 4th Ed. Prentice-Hall, NY, USA.
4. George D. Saravacos and Athanasios E. Kostaropoulos. 2002. Handbook of Food Processing Equipment. Springer Science+Business Media, New York, USA.
5. J. F. Richardson, J. H. Harker and J. R. Backhurst. 2002. Coulson & Richardson's Chemical Engineering, Vol. 2, Particle Technology and Separation Processes, 5th Ed.


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