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PHT 530/AE 530 ENGINEERING PROPERTIES OF BIOLOGICAL MATERIALS                                                     (2L+1P) III

Objective
To acquaint and equip the students with different techniques of measurement of engineering properties and their importance in the design of processing equipments.

Theory

UNIT I
Biological materials, uniqueness in relation to other materials; physical characteristics viz. dimensions, density, volume, porosity and surface area.

UNIT II
Concept of rheology; rheological equations for stress and strain; visco-elastic characteristics of food materials;

UNIT III
Aerodynamic and hydrodynamic properties; thermal, electrical and optical properties.

UNIT IV
Applications of engineering properties in design and operation of agricultural equipment and systems.

Practicals
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.

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