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AE 633 DESIGN OF PROCESSING PLANTS                                                                               (3L+0P) II

Objective
To acquaint and equip the students with the design features of different food processing equipment used in the industries, layout and planning of different food and processing plants.

Theory

UNIT I
Raw food materials, harvesting, handling and packaging of food materials.

UNIT II
Unit operations in processing plants, plant layout and its evaluation.

UNIT III
Salient features of processing plants for cereals, horticultural crops, poultry and meat products.

UNIT IV
Guidelines for design and cost analysis of processing plants.

Practical
Selection of a food processing plant system and development of a plant design report including product identification and selection, site selection, estimation of plant size, process and equipment selection, process flow-sheeting, plant layout, and its evaluation and profitability analysis.

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