DAIRY AND FOOD ENGINEERING
AE ..

Lectures   :   3                                                                                              Year   :   IV   
Tutorials  :   1                                                                                              Part    :   I      
Practical   :   2                                                                                                                     
Course Objectives:
·         To acquaint and equip the students with different unit operations of Dairy industries.
·         To acquaint and equip the students with different forms of moisture, water activity and its relation with food safety.
·         To acquaint and equip the students with different preservation techniques employed in Dairy and Food industries.
1.       Dairy Development in Nepal:                                                                   [5 hours]
1.1.  Engineering, thermal and chemical properties of milk and milk products
1.2.  Unit operation of various dairy and food processing systems in Nepal
1.3.  Process flow charts for product manufacture
1.4.  Working principles of equipment for receiving, pasteurization, sterilization, homogenization, filling & packaging
2.       Heat Processing:                                                                                          [5 hours]
2.1.  Methods of applying heat to food Sterilisation
2.2.  Batch and continuous retorts, their working principle
2.3.  Thermal bacteriology: TDR and TDT curve, D-value, z-value and F-value
2.4.  Heat penetration curve
2.5.  Processing time by formula and graphical method
3.       Deterioration in Products and their Controls:                                      [5 hours]
3.1.  Physical, chemical and biological methods of food preservation
3.2.  Changes undergone by the food components during processing 
3.3.  Butter manufacturing
3.4.  Dairy plant design and layout
3.5.  Composition and proximate analysis of food products
4.       Evaporation:                                                                                                 [7 hours]
4.1.  Basic concepts of evaporation
4.2.  Types of heat exchangers
4.3.  Working principle of a single effect evaporation system
4.4.  Heat and mass transfer in evaporator
4.5.  Evaporator capacity, overall heat transfer co-efficient
4.6.  Evaporator economy and capacity
4.7.  Multiple effect evaporation system, it’s working principle and economy
4.8.  Different arrangements of triple effect system and their principle
5.       Dehydration and Drying:                                                                           [7 hours]
5.1.  Free moisture, bond moisture
5.2.  Equilibrium moisture content
5.3.  BET equation, Water activity and its estimation
5.4.  Classification of driers: hot air, heated surface, microwave etc.
5.5.  Tray, drum and spray, foam mat drier for liquids and pastes, 
5.6.  Vacuum, fluidized bed, osmotic drying: mechanism & working principles
6.       Freezing:                                                                                                       [7 hours]
6.1.  Low temperature preservation
6.2.  Theory of freezing
6.3.  Nucleation and ice crystal growth   
6.4.  Freezing plateau
6.5.  Calculation of freezing time by Plank’s equation
6.6.  IQF, Effect of freezing on product   
6.7.  Frozen products
6.8.  Effect of frozen storage
6.9.  Commercial freezers and cryogens: CO2, liquid N2
7.       Freeze drying:                                                                                              [5 hours]
7.1.  Theory of Lyophilization
7.2.  Phase diagram of water
7.3.  Heat and mass transfer in freeze drying
7.4.  Calculation of freeze drying time
7.5.  Freeze dried foods
8.       Concentration:                                                                                            [2 hours]
8.1.  Theory of Concentration
8.2.  Freeze Concentration
8.3.  Membrane Concentration: reverse osmosis and ultra filtration
9.       Irradiation:                                                                                                   [2 hours]
9.1.  Theory of irradiation, effect on foods
9.2.  Microwave heating
9.3.  Dielectric heating of foods


Tutorial: – 12 tutorials from relevant chapters/topics.

Practicals:
1.       Study of a composite pilot milk processing plant & equipments        [3 hours]
2.       Study of pasteurizers                                                                                  [2 hours]
3.       Study of sterilizers                                                                                       [2 hours]
4.       Study of homogenizers                                                                               [2 hours]
5.       Study of separators                                                                                     [3 hours]
6.       Study of butter churners                                                                           [3 hours]
7.       Study of evaporators: PHE                                                                         [2 hours]
8.       Study of milk dryers                                                                                    [3 hours]
9.       Study of freezers                                                                                         [3 hours]
10.    Estimation of refrigeration requirements in dairy & food plant         [3 hours]


Visit:
Visit to nearby multiproduct dairy or food industry and submit a detail report including working principle, equipment drawing and procedure and efficiency of the available equipments if moderate dairy or food factory is available in the vicinity.



Reference:
1.       Sukumar De, Outlines of Dairy Technology, Oxford University press, Delhi.
2.       Tufail Ahmad. Dairy Plant Engineering and Management, (latest edition), Kitab Mahal,
3.       Brennan JG, Butters JR, Cowell ND & Lilly AEI. 1990. Food Engineering Operations. Elsevier.
4.       Earle RL. 1985. Unit Operations in Food Processing. Pergamon Press.
5.       Fellows P. 1988. Food Processing Technology: Principle and Practice. VCH Publ.
6.       Geankoplis J Christie. 1999. Transport Process and Unit Operations. Allyn & Bacon.
7.       Henderson S & Perry SM. 1976. Agricultural Process Engineering. 5th Ed. AVI Publ.
8.       McCabe WL & Smith JC. 1999. Unit Operations of Chemical Engineering. McGraw Hill.
9.       Verma R. C. & Sanjay Kr jain. Fundamentals of Food Engineering. Himanshu publications Udaipur.
10.    Coulson JM & Richardson JF. 1999. Chemical Engineering. VolS. II, IV. The Pergamon Press.


Evaluation Scheme:
The questions will cover all the chapters in the Syllabus. The evaluation scheme will be as indicated in the table below.
Chapter
Hours
Marks Distribution*
1
5
8
2
5
8
3
5
8
4
7
12
5
7
12
6
7
12
7
5
8
8
2
8
9
2
Total
45
80
*There may be minor variation in marks distribution.
Source:- Department of Agricultural Engineering

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