DESCRIPTION OF COURSES

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PHT 502 APPLIED FOOD ENGINEERING                                                                               (3L+1P) I

Objective
To acquaint with basic principles of Food Engineering and transport processes, and unit operations associated with engineering applications.

Theory

UNIT I
Cleaning of raw food materials and related equipment, sorting and grading methods and equipment,

UNIT II
Size reduction and screening of solid food materials, filtration and separation, centrifugation, extraction and leaching, mixing and emulsification.

UNIT III
Heat processing (blanching, pasteurization and sterilization), Kinetics of biological reactions - kinetics of reactions occurring in processed foods, reaction velocity constant, order of reaction; application of Arrhenius equation to biological reactions, process of heat transfer, modes of heat transfer and overall heat transfer; Fourier’s law, heat exchange equipment; determination of the process time based on region of greatest temperature lag; the process equivalence in terms of minutes at 121.1°C, evaporation and freezing- common methods and equipment.

UNIT IV
Drying of food grains, mass transfer, molecular diffusion and diffusivity, handling and storage.

Practicals
Cleaning of food materials, Blanching, pasteurization, and sterilization. Sorting & grading, size reduction, screening, mixing, filtration, centrifugation, extraction and leaching, mechanical extraction of oil, evaporation, freezing, drying, storage.

Suggested Readings