Syllabus

Material and energy balance in food processing operations, Heat –Transfer Theory and
Applications. Conduction, convection and radiation heat transfer. Thermal processing, sterilization,
pasteurization, blanching, thermal death time, F values, equivalent killing power at other
temperatures. In-can processing, thermal process calculations for canned foods, retorts. Types of
heat exchangers. Evaporation Theory: Boiling point elevation, Raoult’s law, Duhring’s rule, Duhring
plot, latent heats of vaporization. Evaporation of heat-sensitive materials, heat transfer in
evaporators, vacuum evaporation and evaporation equipment. Drying theory and equipment, Food
freezing theory and equipment, chilling.

To acquaint with principles of different techniques used in processing and preservation of foods

To learn various heat transfer related unit operations in food processing.

R.L.Earle, Unit Operations in Food Processing, NZIFST (Inc.)

R.T.Toledo, Fundamentals of Food Process Engineering, Springer

J.G.Brennan, Food Processing Handbook, WILEY-VCH Verlag GmbH & Co. KgaA

A.S. Mujumdar, Handbook of Industrial Drying, Taylor and Francis