Lecture note on ENGINEERING PROPERTIES OF BIO-MATERIALS - by Samir Sakya- for IOE B. Agri III/I

ENGINEERING PROPERTIES OF BIO-MATERIALS

AE 602

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.

Course:

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.

Here is a lecture note compiled by Er. Samir Sakya (A teacher of IOE Department of Agricultural Engineering) for B. Agri III/I

For download/read click here