Course Details
Subject {L-T-P / C} : FP6272 : Advanced Food Engineering Laboratory { 0-0-3 / 2}
Subject Nature : Practical
Coordinator : Arun Prasath Venugopal
Syllabus
| Module 1 : |
Evaluation of sterilization and pasteurisation process Prediction of freezing time and design of food freezers Evaporation and freeze concentration design and performance evaluation of dryers Material and energy balances Kinetics of food deterioration and shelf-life prediction Prediction of thermophysical and rheological properties Extrusion process Super-critical fluid extraction Humidification and dehumidification process Measurement of glass transition temp by using DSC analysis Performance evaluation and design of spray, microwave and infrared dryers. |
Course Objective
| 1 . |
To learn the basic concept and practical experience in food processes and machinery |
Course Outcome
| 1 . |
Benefits students to learn the basic concept of food engineering and practically applying it in food industries |
Essential Reading
| 1 . |
D.R. Heldman, D.B. Lund, C. Sabliov, Handbook of Food Engineering, CRC Press |
| 2 . |
K. J. Valentas, E. Rotstein, R. P. Singh, Handbook of Food Engineering Practices, CRC Press |