POST HARVEST ENGINEERING
AE 653
Lectures : 3 Year : III
Tutorials : 0 Part : II
Practical : 2
Course Objective:
·
To acquaint and equip the students with different unit operations
of food process
industries.
·
To acquaint and equip the students with the post harvest
technology of cereals, pulses and oilseeds with special emphasis on their
equipments.
1. Food Processing: [6 Hours]
1.1.
Scope and importance
of food processing
1.2.
Principles and
methods of food processing
1.3.
Processing of farm
crops: Cereals, pulses, oil seeds etc.
1.4.
Fruits and
vegetables and their products for food and feed
1.5.
Processing of animal
products
2.
Size Reduction: [5
Hours]
2.1.
Principle of size
reduction,
2.2.
Grain shape
2.3.
Size reduction
machines:
2.4.
crushers, grinders,
cutting machines, etc.
2.5.
Milling: modern rice
milling; huller, Sheller, polisher
2.6.
Flour milling: steam
conditioning
2.7.
Operation,
efficiency and power requirement
2.8.
Rittinger's, Kick’s
and Bond’s equation,
3.
Mixing: [5
Hours]
3.1.
Theory of mixing
(solid and liquid)
3.2.
Types of mixtures
for dry and paste materials,
3.3.
Rate of mixing and
power requirement,
3.4.
Mixing indices, its
importance and applications
4.
Separation: [5
Hours]
4.1.
Theory of separation
4.2.
Mechanical,
Electrostatic and Pneumatic separation
4.3.
Types of separators
4.4.
Sieve analysis:
Actual and Ideal screens
4.5.
Capacity and
effectiveness of screens
4.6.
Fineness modulus
5.
Filtration: [4
Hours]
5.1.
Theory of filtration
5.2.
Types of filters
(batch and continuous)
5.3.
Constant pressure
and constant rate filtration
5.4.
Rate of filtration
5.5.
Pressure drop during
filtration.
6.
Material Handling:
[8 Hours]
6.1.
Scope &
importance of material handling devices
6.2.
Different types of
material handling systems;
6.3.
Belt, Chain and
Screw conveyor
6.4.
Bucket elevator,
trajectory of particles
6.5.
Pneumatic conveying
mechanism
6.6.
Design
considerations of various material handling devices,
6.7.
Capacity and power
requirement.
7.
Moisture Content: [4
Hours]
7.1.
Importance and
applications moisture in processing
7.2.
Types of moisture in
food
7.3.
Methods for
determination
7.4.
Importance and
applications of EMC
7.5.
Methods of its
determination
7.6.
EMC curve and EMC
model, water activity
8.
Drying & Storage: [8
Hours]
8.1.
Theory of drying
8.2.
Mechanism of thin
layer drying
8.3.
Critical moisture
contents, falling rate and constant rate periods
8.4.
Deep bed drying and
their analysis
8.5.
Shred’s and Hukill’s
curve, Drying models
8.6.
Methods of drying
grain drying,
8.7.
Types of dryers,
Performance and energy utilization pattern
8.8.
Types and causes of
spoilage in storage
8.9.
Control of temperature
and Rh inside storage
8.10. Modified and Controlled
atmospheric storage and control of its environment,
8.11. Moisture and temperature changes
in stored grains;
8.12. Grain storage
structures: Bukhari, Morai, Kothar, silo, bins, warehouses etc.
8.13. Economic, aspects of storage
Practical:
|
S
N
|
Name
of the experiment
|
Hours
|
|
1
|
Preparation of flow and layout charts of a food
processing plant
|
2
|
|
2
|
Determination of fineness
modulus and uniformity
index
|
2
|
|
3
|
Performance
evaluation of hammer
mill
|
3
|
|
4
|
Performance evaluation
of attrition mill
|
3
|
|
5
|
Study of cleaning equipments
|
2
|
|
6
|
Separation
behaviour in pneumatic separation
|
2
|
|
7
|
Mixing index and
study of mixers
|
2
|
|
8
|
Study of conveying equipments
|
2
|
|
9
|
Performance evaluation of bucket elevator
|
3
|
|
10
|
Drying
characteristic and determination of
drying constant
|
3
|
|
11
|
Determination of
EMC and ERH
|
2
|
|
Total
|
26
|
|
Reference:
1.
Sahay
KM & Singh KK. 1994. Unit Operation of Agricultural Processing.
Vikas Publ. House.
2.
Brennan
JG, Butters JR, Cowell ND & Lilly AEI. 1990. Food Engineering Operations.
Elsevier.
3.
Earle
R.L. 1985. Unit Operations in Food Processing. Pergamon Press.
4.
Fellows
P. 1988. Food Processing Technology: Principle and Practice. VCH Publ.
5.
McCabe
WL & Smith JC. 1999. Unit Operations of Chemical Engineering. McGraw
Hill.
6. Geankoplis J
Christie. 1999. Transport Process and Unit Operations. Allyn &
Bacon.
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
|
6
|
16
|
|
2
|
5
|
|
|
3
|
5
|
8
|
|
4
|
5
|
8
|
|
5
|
4
|
8
|
|
6
|
8
|
16
|
|
7
|
4
|
8
|
|
8
|
8
|
16
|
|
Total
|
45
|
80
|
*There
may be minor variation in marks distribution.
Ø
The
questions setting should be in the multiplication of either 8 or 10.
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