Course Details
Subject {L-T-P / C} : FP6402 : Post-Harvest Operations and Management { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Dr. Arun Prasath Venugopal
Syllabus
Introduction to various unit operation applied to Cereals, Pulses, Oilseed, Millets, Spices, Fruit and vegetables. Hydrothermal treatment & conditioning of grains with special reference to paddy, wheat, corn and millets. Principle and various equipment used for cleaning, sorting, grading, drying, size reduction, mixing, steaming, milling, extraction, separation, mechanical transformation, packaging, etc. Psychrometry: Humidification and dehumidification systems and their design Principles of grain drying. Heat and mass transfer operation during post harvest processing. Post harvest management of fruit and vegetables. Advanced handling and conveying machinery. Postharvest Technology of Coffee, Tea, and Cocoa. Biomass, By-Products, and Control Aspects.
Course Objectives
- To understand the working and principle of various unit operation in post-harvest technology.
Course Outcomes
An ability to use the techniques, skills, and modern engineering tools necessary for grain process engineering.
Essential Reading
- W. L. Mccabe, J C Smith and P Harriott., Unit Operation of Chemical Engineering, McGraw Hill Inc, New York
- Amalendu Chakraverty, Arun S. Mujumdar, G. S. Vijaya Raghavan and Hosahalli S. Ramaswamy., Handbook of Post Harvest Technology – Cerel, Fruits, Vegetables, Tea and Spices., MARCEL DEKKER, INC. NEW YORK
Supplementary Reading
- Gustavo V. Barbosa-C´anovas, Enrique Ortega-Rivas, Pablo Juliano and Hong Yan., FOOD POWDERS -Physical Properties, Processing, and Functionality, Kluwer Academic/Plenum Publishers, New York
- Z. Berk., Food Process Engineering and Technology., Elsevier