BFT053 Food Process Engineering Syllabus — AKTU 2024-25

Syllabus

5 units · 41 lecture hours

Unit1

8 hrs

Introduction , Concept of Unit operation, Units and dimensions, Unit conversions, dimensional analysis
Mass and Energy Balances in various food processing operations. Grinding and mixing principle and equipments used in food industry. Related numericals

Unit2

9 hrs

Fluid Flow in food Processing, Liquid Transport systems, Properties of Liquids. Newton’s Law of Viscosity , Principle of Capillary tube and rotational viscometer ,Properties of Newtonian and Non-Newtonian fluids
Flow characteristics, Reynolds Number, Bernoulli’s Equation , Concept of Flow Measurement devices, Related basic numerical

Unit3

8 hrs

Calculations pertaining to Heat Transfer and Flow properties of liquid foods in Transportation and Processing.
Calculations pertaining to Kinetics of Chemical and Biochemical Reactions in Foods. Thermal stabilization of foods.

Unit4

8 hrs

Refrigeration and Freezing ,Concept and selection of a refrigerant , Freezing time calculations
Frozen food storage , Refrigeration requirements during storage, Related basic numerical and Refrigeration Load calculations

Unit5

8 hrs

Membrane processes in the food industry. Membrane Systems, Membrane Materials Membrane Configurations.
Calculations pertaining to Mass transfer through MF and UF membranes. Mass transfer in reverse osmosis

Course Objectives2 points

To provide basic knowledge of engineering and design concepts relevant to food processing industries.
To understand the practical use of these concepts as applicable in Food Processing Industries

Course Outcomes (COs)6 outcomes

After completion of the course student will be able to:

CO1Understand different unit operations applied in food processing industry.
CO2Understand the kinetics of various chemical and biochemical reactions in foods.
CO3Understand the various Heat and Mass transfer calculations pertaining to various food processes.
CO4Understand the rheological behavior of food materials
CO5Understand the industrial Refrigeration & Freezing concepts and principles of foods
CO6Understand the design considerations and layout of food processing units. Bloom’s POs 1: Slight (Low) 2: Moderate (Medium) 3: Substantial (High) “-”: No Correlation PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12

Year of Publication/ Reprint
Albert Ibarz, Gustavo V. Barbosa-Canovas, Introduction to Food Process Engineering, CRC Press 2014
Smith P.G., Introduction to Food Process Engineering, 2nd Edition (Food Science Text Series) Springer 2011
Romeo T. Toledo, Fundamentals of Food Process Engineering, 4th Edition, Springer 2018

This subject is on page 14, 15 of the original AKTU PDF.