FST 255/6302  FOOD PROCESS ENGINEERING

 

Unit I (8 Lectures)

Basic principles of food-process engineering. Dimensions and units.

Material and Energy Balances: Basic principles, Material balances, Energy balances.  Fluid-Flow Theory and Applications: Fluid statics, Fluid dynamics. Viscosity, Streamline and Turbulent flow, Energy losses in flow. Measurement of fluid pressure and flow rate. Pumps and fans. 

 

Unit II (10 Lectures)

Heat-transfer : Theory of heat transfer; modes of heat transfer: Heat conduction, Surface heat transfer, Unsteady-state heat transfer. Radiation heat transfer. Convection heat transfer. Overall heat transfer coefficients. Heat transfer from condensing vapours. Heat transfer to boiling liquids. Heat transfer equipments in food industries. 

 

Unit III (10 Lectures)

Drying: Basic drying theory. Drying curves, Psychrometry, Equilibrium moisture content, drying methods. Drying equipments.

Evaporation: Single-effect evaporators, Multiple-effect evaporators. Vapour recompression. Boiling-point elevation. Evaporation of heat-sensitive materials. Evaporation equipments.  

 

Unit IV (6 Lectures)

Theory of freezing, freezing curve, crystal growth, freezing time calculation, types of food freezers.

Sterilization process engineering, D value, Z value, F value and Fo value. Heat penetration characteristics and calculation of process time.

 

Unit V (8 Lectures)

Size Reduction: Grinding and cutting, Emulsification.

Mixing: Characteristics of mixtures, Measurement of mixing, Particle mixing, Liquid mixing. Mixing equipments.

Mechanical  Separations: Sedimentation, Centrifugal separations, Filtration, Sieving.  

 

References