• Principles of Food Engineering (AG 31005)

Course out line:

• Basics of Food Engineering
• Momentum, heat and mass transfer operations
• Necessity of estimating their transfer rates as function of driving force
• Momentum Transfer: Pressure drop-flow rate relationship for flow through pipe, rectangular conduit and extruder in laminar flow
• Turbulent flow and fannings friction factor
• Compressible flow
• Flow through nozzle and porous media
• Apparent viscosity, generalized viscosity coefficient and generalized Reynolds number for non-Newtonian fluids
• Non-Newtonian liquid flow in pipes and slits
• Heat Transfer: Steady state heat transfer in conduction, convection and radiation
• Overall heat transfer coefficient; Forced, natural convection

Source material (to be added)

 

• Grain Storage Principles and Structures (AG60129)

Course out line:

• Principles and practices of storage – storage losses and their estimation,
• Factors affecting grain quality;
• Flow characteristics of granular materials;
• Grain handling equipment - their design and operational features
• Godowns – RCC and steel structures;
• Primary and secondary insect pests, rodents and microorganisms of stored food grains and their control
• Fumigation and controlled atmosphere storage of food grains;
• Analysis of residual pesticides and insecticides;
• Integrated pest management of stored grain

Source material (To be added)

 

• Food Process Modelling and Simulation (AG60164)

Course out line:

• Artificial neural Network
• Genetic algorithm
• Fuzzy logic Modeling
• Digital Image analysis

Source material (To be added)

 

• Advanced Mechanical Operations (AG 60301)

• Separation processes
• Filtration
• Centrifugal separation
• Mixing and agitation

 

• Dairy Process Engineering  (AG4006)

Course out line: (To be added)

Source material (To be added)

 

• Food Engineering Practical (AG69008)

Course out line:

• Dough characteristic analysis using farinograph
• Texture analysis
• Extrusion

Source material (To be added)