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PHT 623 DESIGN OF FOOD PROCESSING EQUIPMENTS                                                                          (2L+1P) III

Objective

To introduce basic equipment design and various process control mechanisms and related engineering aspects.

Theory

UNIT I
Applications of engineering design to food processing equipment; design parameters and codes, materials selection;

UNIT II
Design of storage and pressure vessels, material handling equipment - belt, bucket, screw, apron, chain and pneumatic conveyors, heat exchangers- shell and tube and plate heat exchangers, seed processing equipment - air screen and rotary cleaners, grading equipment and seed treaters.

UNIT III
Process characteristics, controller characteristics, closed loop system, pneumatic and electric controllers, final controlling elements, control valves, valve sizing, electronic actuators, motor drives and controls, introduction to programmable logic controllers (PLC): internal structure, inter facing with sensors and actuators, binary logic diagrams and ladder diagrams, choosing a PLC system.

Practicals
Design of pressure vessels, design of material handling equipment, design of heat exchangers, design of spherical vessels, design of shell and tube, design of seed processing equipment, design of dryers, visit of a food processing plant.

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