Course Details
Subject {L-T-P / C} : FP6205 : Advanced Food Plant and Equipment Design { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Dr. Mohd Khalid Gul
Syllabus
Advanced machinery for continuous fruits and vegetable processing. Aseptic processing, automated plants of large scale processing of fruits and vegetable with raw material cleaning, sorting, grading, blanching and peeling equipment. Advanced machinery for evaporation and dehydration. Multiple effect evaporators, vapour recompression equipment, automated evaporators, flash dryers, automated continuous and batch systems of tunnel, fluidized bed, vacuum and dielectric drying. Spray freezing equipment. Commercial food irradiation machinery, high pressure processing (HPP) equipment, HPP continuous and HPP Batch systems. Pulsed electric field (PEF) equipment, power ultra sound applicators, pulsed light equipment. Equipment for High Voltage Arc Discharge, Oscillating Magnetic Fields and Plasma Processing. Equipment for pasteurization using carbon dioxide. Advanced bakery, extrusion and fermentation equipment. Grain storage system design. Food process control system design. Electrical and heating system for processing plants. Steam generation. Water and waste system. Material handling. Process and Equipment selection. Project management and execution. Manufacturing plant design and plant operation. Environmental safety and issues.
Course Objectives
- To understand principle of working and design of advanced machineries available for food processing sectors.
Course Outcomes
An ability to design a food product, system, component, or process to meet desired needs of food industry.
Essential Reading
- Myer Kutz, Handbook of Farm, Dairy, and Food Machinery, Springer, USA
- T C Robberts, Food Plant Engineering System, CRC Press
Supplementary Reading
- W. L. Mccabe, J C Smith and P Harriott, Unit Operation of Chemical Engineering, McGraw Hill Inc, New York
- J. Peter Clark, Practical Design, Construction and Operation of Food Facilities, Academic Press, USA.