Syllabus

Contact equilibrium process, extraction process, rate of extraction, stage-equilibrium extraction,
solvent extraction, supercritical fluid extraction, extraction equipment. Crystallization, crystallization
equipment. Size reduction: Grinding, Cutting, Emulsification, homogenization, energy concept in
size reduction, Kick's law, Rittinger's law, Bond’s law. Grinding and milling equipment. Mechanical
separations: Sedimentation and filtration, membrane separations, Sieving / Screening, Sieve
analysis. Parboiling, Extrusion, Frying, Baking, Roasting, Puffing, Agitation and mixing, Irradiation
and non-thermal processing operations.

To develop an understanding and methodologies of food processing operations

To learn various mass transfers related unit operations in food processing

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

ZekiBerk, Food Process Engineering and Technology, ELSEVIER

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

Farrall A.W, Engineering for dairy and food product, John Wiley and Sons