Fifth Semester Syllabus - ENGINEERING PROPERTIES OF BIO-MATERIALS AE 602

ENGINEERING PROPERTIES OF BIO-MATERIALS

AE 602

Lectures   :   2                                                                                         Year   :   III

Tutorials   :   0                                                                                          Part    :   I

Practical   :   2

Course objective:  

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

·         To acquaint and equip the students with the latest standards to maintain food quality as well as to study Hazard Analysis Critical Control Point (HACCP) protocol.

1.       Importance of Engineering Properties of Bio-materials                     [2 Hours]

1.1.     Physical Properties, Mechanical Properties, Optical Properties

1.2.     Use of Engineering Properties in Processing Equipment Design

2.       Geometrical Properties                                                                             [4 Hours]

2.1.     Shape, Size, Volume, Sphericity, Roundness

2.2.     Importance and Measurement of Geometrical Properties

2.3.     Characterization of Shape and Size of Irregular Shaped Materials

3.       Gravimetric Properties                                                                              [3 Hours]

3.1.     Bulk Density, True density, Specific Gravity, Porosity

3.2.     Importance and Measurement of Gravimetric Properties

4.       Optical Properties                                                                                      [2 Hours]

4.1.     Colour, Gloss, Hue

4.2.     Importance of Optical Properties and their Measurement

5.       Electrical Properties                                                                                   [3 Hours]

5.1.     Dielectric Constant, Dielectric Loss Tangent, Electrical Conductivity

5.2.     Importance of Electrical Properties and their Measurement

6.       Thermal Properties                                                                                    [3 Hours]

6.1.     Thermal Conductivity, Thermal Diffusivity

6.2.     Specific Heat, Heat of Respiration

6.3.     Importance of Thermal Properties and their Measurement

7.       Aerodynamic Properties                                                                           [3 Hours]

7.1.     Aerodynamic behaviour of Grains and their byproducts

7.2.     Terminal Velocity, Drag Coefficient

7.3.     Importance of Aerodynamic Properties and their Measurement

8.       Rheological Properties                                                                               [5 Hours]

8.1.     Properties of Solid and Liquid Foods

8.2.     Properties of Granular and Powder Foods

8.3.     Properties of Suspension and Concentrated Products

8.4.     Properties of Visco-elastic Materials

8.5.     Stress-Strain Behaviour

8.6.     Flow Behaviour of Food Materials

8.7.     Angle of Ripose

8.8.     Coefficient of Internal and External Friction

8.9.     Pressure Distribution in Granular Materials

9.       Quality control                                                                                            [5 Hours]

9.1.     Concept, objectives and need of quality

9.2.     Quality control, methods of quality control

9.3.     Sampling: purpose, sampling techniques

9.4.     Sensory & statistical quality control

9.5.     TQM and TQC

9.6.     Food grades and standards BIS, AGMARK, PFA, FPO, CAC

9.7.     (Codex Alimantarious Commission)

9.8.     Sanitation in food industry, GMP, HACCP and ISO 9000 Series

Practical

S. N.	Name of the experiment	Hours
1	Determination of shape and size of Grains, fruits and vegetables	2
2	Determination of Particle density/True density, Bulk Density porosity and Specific Gravity of Food Grains	2
3	Determination of Angle of Ripose and Coefficient of Internal and External Friction for Food Grains	2
4	To study the separation behaviour of a grain sample in a vertical wind tunnel (Aspirator column)	2
5	Determination of Stress-Strain Behaviour of Different Food Grains	2
6	Determination of Thermal Conductivity of Different Food Grains	2
7	Determination of Thermal Diffusivity of Different Food Grains	2
8	Determination of Specific Heat of Food Grains	2
9	Determination of Electrical Conductivity of Liquid Food Materials	2
10	Detection of adulteration in food products viz. milk, ghee, honey etc.	2
Total		20

Reference:

1.       Mohesenin N.N. 1980. Physical Properties of Plant and Animal Materials. Gordon & Breach Science Publ.

2.       Mohesenin NN. 1980. Thermal Properties of Foods and Agricultural Materials. Gordon & Breach  Science Publ.

3.       Peleg M & Bagelay EB. 1983. Physical Properties of Foods. AVI Publ. Co.

4.       Rao M.A. & Rizvi S.S.H. (Eds.). 1986. Engineering Properties of Foods. Marcel Dekker.

5.       Singhal OP & Samuel DVK. 2003. Engineering Properties of Biological Materials. Saroj Prakasan.

6.       Hallstrom B, Meffert HF, Th Spesis WEL & Vos G. 1983. Physical Properties of Food. Elsevier.

7.       Ronal Jowitt, Felix Escher, Bengt Hallsrram, Hans F, Th. Meffert, Walter EC Spices & Gilbert Vox. 1983. Physical Properties of Foods. Applied Science Publ.

Evaluation Scheme

The questions will cover all the chapters of the syllabus. The evaluation scheme will be as indicated in the table below

Chapter	Hours	Marks Distribution*
1	2	8
2	4
3	3	8
4	2
5	3	4
6	3	4
7	3	4
8	5	12
9	5
Total	30	40

*There may be minor variation in marks distribution

Ø  The questions setting should be in the multiplication of either 8 or 10.

source: Department of Agricultural Engineering