BT-428N DEC-IV * Food Process Engineering (B.Tech. Biotechnology Semester VIII) Lecture Tutorial Practical Theory Sessional Total Time 3 1 - 75 25 100 3 Hrs. Purpose To create awareness with concepts of Food Process Engineering Course Outcomes CO1 To familiarize about scope and importance of food processing CO2 To study the concept of food drying techniques in food industry CO3 To familiarize with the concept of food conversion operations CO4 To study the concept of food preservation UNIT-I Scope and importance of food processing- Properties of food- Physical, thermal, Introduction mechanical, sensory. Raw material preparation- Cleaning, sorting, grading, peeling. Processing Methods Heating- Blanching and Pasteurization. Freezing- Dehydration- canning- additives- fermentation- extrusion cooking- hydrostatic pressure cooking- dielectric heating- micro wave processing and aseptic processing Infra red radiation processing- Concepts and – equipment used. UNIT-II Drying Moisture content- definition, methods of determination- direct and indirect methods. Equilibrium moisture content- Hysterises effect- Psychrometry- properties of air, vapour mixer, problems in psychrometry. Drying-mechanisms-constant rate period and falling rate period- methods and equipment used- factors affecting rate of drying. UNIT-III Food Conversion Operation Size reduction- Fibrous foods, dry foods and liquid foods- Theory and equipments- membrane separation filtration- equipment and application. UNIT-IV Food Preservation By Cooling Refrigeration, Freezing-Theory, freezing time calculation, methods of freezing, freezing equipments, freeze drying, freeze concentration, thawing, effect of low temperature on food. Water activity, methods to control water activity.
BT-428N DEC-IV * Food Process Engineering (B.Tech. Biotechnology Semester VIII) Lecture Tutorial Practical Theory Sessional Total Time 3 1 - 75 25 100 3 Hrs. Purpose To create awareness with concepts of Food Process Engineering Course Outcomes CO1 To familiarize about scope and importance of food processing CO2 To study the concept of food drying techniques in food industry CO3 To familiarize with the concept of food conversion operations CO4 To study the concept of food preservation UNIT-I Introduction Scope and importance of food processing- Properties of food- Physical, thermal, mechanical, sensory. Raw material preparation- Cleaning, sorting, grading, peeling. Processing Methods Heating- Blanching and Pasteurization. Freezing- Dehydration- canning- additives- fermentation- extrusion cooking- hydrostatic pressure cooking- dielectric heating- micro wave processing and aseptic processing – Infra red radiation processing- Concepts and equipment used. UNIT-II Drying Moisture content- definition, methods of determination- direct and indirect methods. Equilibrium moisture content- Hysterises effect- Psychrometry- properties of air, vapour mixer, problems in psychrometry. Drying-mechanisms-constant rate period and falling rate period- methods and equipment used- factors affecting rate of drying. UNIT-III Food Conversion Operation Size reduction- Fibrous foods, dry foods and liquid foods- Theory and equipments- membrane separation filtration- equipment and application. UNIT-IV Food Preservation By Cooling Refrigeration, Freezing-Theory, freezing time calculation, methods of freezing, freezing equipments, freeze drying, freeze concentration, thawing, effect of low temperature on food. Water activity, methods to control water activity.
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