Syllabus

Module 1: Introduction to Separation Techniques in Food Industry
-Overview of separation processes
-Definition and significance in food processing.
-Classification of separation processes
-Mechanical, thermal, diffusional, and other separation methods.
-Real-world examples highlighting the importance of separation techniques in product quality and safety.

Module 2: Various Separation Processes and Phase Equilibrium
-Gas-liquid separation
-Gas-solid separation
-Liquid-liquid separation
-Liquid-solid separation
-Understanding phase diagrams and their relevance to separation processes.
-Distillation

Module 3: Supercritical Fluid Extraction (SCFE)
-Introduction to SCF
-Definition and unique properties of supercritical fluids.
-Properties of SCF such as solvent power, diffusivity, and selectivity.
-Food applications of SCFE such as extraction of flavors, fragrances, and essential oils.
-Numerical problems in determining the parameters in SCF.

Module 4: Chemical Separation Techniques
-Coagulation and flocculation mechanisms and their roles in particle aggregation.
-Chromatographic separation
-Principle of adsorption
-Ion exchange methods

Module 5: Mechanical Separation Techniques
-Sedimentation: Principles and equipment used for settling particles.
-Centrifugation: Principles, types of centrifuges and their applications in separating components based on density differences, Safety and troubleshoot
-Filtration: Basics of filtration, types of filters, and common challenges encountered.

Module 6: Membrane Separation Technology
-Introduction to membrane processes: Microfiltration, ultrafiltration, nanofiltration, reverse osmosis, ion exchange, and electrodialysis.
-Physical characteristics of membranes: Material properties and membrane configurations.
-Factors affecting reverse osmosis process: Pressure, temperature, and concentration polarization.
-Operation layout of modules: Arrangement and integration of membrane units.
-Electrodialysis and pervaporation: Principles and applications in food processing.
-Application of membrane technology in food industry

Module 7: Powder Separation
-Classification of powders: Based on particle size and distribution.
-Separation of powders: Techniques such as sieving and air classification.
-Sieving: Equipment types and factors affecting efficiency.
-Air classification: Principles and factors influencing performance.
-Cyclone application: Design and use in particle separation.
-Air separation: Methods and equipment used.
-Particle size distribution: Measurement techniques and significance in food processing.

To comprehend fundamental separation processes in food processing

To analyze phase equilibria and their application in separation techniques

To evaluate advanced separation technologies and their food industry applications

To apply mechanical and chemical separation methods to enhance food quality and safety

1. Define and describe various separation processes utilized in the food industry, including mechanical, thermal, diffusional, and other methods.
2. Explain the significance of phase diagrams in separation processes and their application in gas-liquid, gas-solid, liquid-liquid, and liquid-solid separations.
3. Demonstrate the use of supercritical fluid extraction (SCFE) in extracting flavors, fragrances, and essential oils from food products, including solving numerical problems related to SCF parameters.
4. Compare and contrast mechanical separation techniques such as sedimentation, centrifugation, and filtration, evaluating their principles, equipment, and applications in food processing.
5. Assess the effectiveness of membrane separation technologies, including microfiltration, ultrafiltration, nanofiltration, and reverse osmosis, in terms of factors like pressure, temperature, and concentration polarization, and their applications in the food industry.

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

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