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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