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AE 554 ADVANCED FOOD PROCESSING ENGINEERING                                                                               (2L +1P) III

Objective
To acquaint and equip with different unit operations of food industries and their design features.

UNIT II
Thermal processing: death rate kinetics, thermal process calculations, methods of sterilization and equipment involved, latest trends in thermal processing. Evaporation: properties of liquids, heat and. mass balance in single effect and multiple effect evaporator, aroma recovery, equipment and applications. Drying: rates, equipment for solid, liquid and semi-solid material and their applications, theories of drying, novel dehydration techniques

UNIT II
Non-thermal processing: microwave, irradiation, ohmic heating, pulsed electric field preservation, hydrostatic pressure technique etc.

UNIT III
Freezing: freezing curves, thermodynamics, freezing time calculations, equipment, freeze drying, principle, equipment. Separation: mechanical filtration, membrane separation, centrifugation, principles, equipment and applications, latest developments in separation and novel separation techniques.

UNIT IV
Extrusion: theory, equipment, applications. distillation and leaching: phase equilibria, multistage calculations, equipment, solvent extraction.

Practicals
Solving problems on single and multiple effect evaporator, distillation, crystallisation, extraction, leaching, membrane separation and mixing, experiments on rotary flash evaporator, humidifiers, reverse osmosis and ultra filtration - design of plate and packed tower, visit to related food industry.

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