Course Details
Subject {L-T-P / C} : FP4209 : Separation Techniques in Food Processing { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Dr. Poonam Singha
Syllabus
Introduction to various separation processes Gas-Liquid, Gas-Solid, Liquid-Liquid, Liquid-Solid separation. Concept of phase equilibrium. Impingement separator. Electrostatic precipitation. Distillation-Application of distillation in food processing. Membrane separation technology – Introduction to micro-filtration, ultra-filtration, nano-filtration, reverse osmosis, electro dialysis. Physical characteristics of membrane separation. Factor affecting reverse osmosis process. Concentration of polarization. Design of reverse osmosis and ultra-filtration system. Operation layout of the modules. Electrodialysis, pervaporization. Fabrication of membranes. Application of membrane technology in food industry. Powder Technology, Classification of powders, separation of powder, Sieving, Air classification, Factor affecting air classification, Cyclone application, Air separation, Particle size distribution, Supercritical fluid (SCF) extraction – Introduction, Properties of SCF, Food application of SCF, Application of SCFE in analytical techniques and pharmaceutical application.
Course Objectives
- To learn the fundamentals of various separation technologies applicable in Food Processing.
Course Outcomes
Students will become familiar with various separation technologies used in food processing industries.
Essential Reading
- N. Anantharaman K. M. Meera Sheriffa Begum, Elements of Mass Transferring, PHI Learning
- CM Narayanan and BC Bhattacharya, Mechanical Operations for Chemical Engineers, Khanna Publisher
Supplementary Reading
- A. Rushton, A S Ward and R G Holdich, Solid-Liquid Filtration and separation Technology, Wiley-VCH
- M A Mchugh and V J Krukonis, Super Critical Fluid Extraction-Principle and Practice, Butterworth-Heinemann