DESCRIPTION OF COURSES
AE 530/PHT 530 ENGINEERING PROPERTIES OF BIOLOGICAL MATERIALS (2L+1P) III
To acquaint and equip with different techniques of measurement of engineering properties and their importance in the design of processing equipment.
Biological materials, uniqueness in relation to other materials; physical characteristics viz. dimensions, density, volume, porosity and surface area.
Concept of rheology; rheological equations for stress and strain; visco-elastic characteristics of food materials.
Aerodynamic and hydrodynamic properties; thermal, electrical and optical properties.
Applications of engineering properties in design and operation of agricultural equipment and systems
Experiments for the determination of physical properties like, length, breadth, thickness, surface area, bulk density, porosity, true density, coefficient of friction, angle of repose and colour for various food grains, fruits, vegetables, spices and processed foods, aerodynamic properties like terminal velocity, lift and drag force for food grains, firmness and hardness of grain, fruits and stalk.