Course Details
Subject {L-T-P / C} : FP2202 : Food Processing Operations - II { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Dr. Madhuresh Dwivedi
Syllabus
Contact equilibrium process, extraction process, rate of extraction, stage-equilibrium extraction,
solvent extraction, supercritical fluid extraction, extraction equipment. Crystallization, crystallization
equipment. Size reduction: Grinding, Cutting, Emulsification, homogenization, energy concept in
size reduction, Kick's law, Rittinger's law, Bond’s law. Grinding and milling equipment. Mechanical
separations: Sedimentation and filtration, membrane separations, Sieving / Screening, Sieve
analysis. Parboiling, Extrusion, Frying, Baking, Roasting, Puffing, Agitation and mixing, Irradiation
and non-thermal processing operations.
Course Objectives
- To develop an understanding and methodologies of food processing operations
Course Outcomes
To learn various mass transfers related unit operations in food processing
Essential Reading
- R.L.Earle, . Unit Operations in Food Processing, NZIFST (Inc.)
- ZekiBerk, Food Process Engineering and Technology, ELSEVIER
Supplementary Reading
- J.G.Brennan, . Food Processing Handbook, WILEY-VCH Verlag GmbH & Co.
- Farrall A.W, Engineering for dairy and food product, John Wiley and Sons