Course Details

Subject {L-T-P / C} : FP2171 : Food Properties Laboratory { 0-0-3 / 2}

Subject Nature : Practical

Coordinator : Dr. Madhuresh Dwivedi

Syllabus

Determination of physical dimension and average particle size of food grains, Determination of bulk density, true density and porosity of grains, Determination of volume and specific gravity of fruits De-termination of roundness and roundness ratio of biological materials, Determination of sphericity of biological materials, Determination of angle of repose of food grain samples, Determination of friction-al properties of biological material, Determination of aerodynamic properties of biomaterial, To study the separating behaviour of a grain sample in a vertical wind tunnel (aspirator column), Determination of moisture content of sample by direct and in-direct methods, Measurement of (grain, fruit) hard-ness (Moh’s hardness test), compressive strength, Determine flow parameters of Newtonian, Non Newtonian food products by: Capillary tube, viscometer, Hakke’s viscometer, Rotational viscometer and Falling ball viscometer. Viscosity measurement using (RVA, Brookfield viscometer), Texture Profile Analysis of different food samples, Optical properties measurement using hunter Lab/CIE colour sys-tem, Optical properties measurement using Spectrophotometer, Optical properties measurement us-ing Tintometer, To determine specific heat of some food grains, To find the thermal conductivity of different grains. To find the electrical impendence of the grain.

Course Objectives

Course Outcomes

An ability to conduct experiments, analyze and interpret data in food processing sector.

Essential Reading

Supplementary Reading