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Food Engineering I: Course Overview

This course covers the fundamentals of material and energy balances, fluid flow, material handling equipment, cleaning and sorting/grading methods, size reduction, mixing, and separation processes important for food engineering. The course is divided into 5 units that cover these topics, along with related theory, terminology, equipment, and design considerations. Students will apply the concepts through practical exercises involving material and heat balances, particle size analysis, performance evaluation of mills, separation efficiency tests, and mixing assessments. The overall goals are to provide students with the basic principles and information needed to design food processes and select appropriate processing equipment.

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Samiksha Singh
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132 views1 page

Food Engineering I: Course Overview

This course covers the fundamentals of material and energy balances, fluid flow, material handling equipment, cleaning and sorting/grading methods, size reduction, mixing, and separation processes important for food engineering. The course is divided into 5 units that cover these topics, along with related theory, terminology, equipment, and design considerations. Students will apply the concepts through practical exercises involving material and heat balances, particle size analysis, performance evaluation of mills, separation efficiency tests, and mixing assessments. The overall goals are to provide students with the basic principles and information needed to design food processes and select appropriate processing equipment.

Uploaded by

Samiksha Singh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd

ENG 212 FOOD ENGINEERING I 3 0 2 =4

THEORY

UNIT-1
Material and energy balances, types and Properties of fluids Flow rate, friction losses and pressure drop relationships for Newtonian
fluids through pipe.

UNIT-2
Material handling - Theory, classification of various material handling equipment -conveyors, elevators, trucks, cranes and hoists,
Conveyance of food grain and powder in screw and vibratory conveyors. Selection of material handling equipments.

UNIT-3
Cleaning - Types, aims of cleaning, methods of cleaning- dry, wet and combination methods. Dry cleaning methods: screening,
aspiration, magnetic cleaning and abrasive cleaning. Wet cleaning methods: soaking, spray washing, flotation washing and ultrasonic
washing. Sorting and Grading - Advantages of sorting and grading, grading factors, methods of sorting and grading. Size Reduction:
principles and laws of size reduction, equipment selection, Particle size analysis.

UNIT-4
Mixing - Terminology (agitating, kneading, blending, and homogenizing), equipments - mixers for liquids of low or moderate viscosity
(Paddle agitators, turbine agitators and propeller agitators), mixers for high viscosity pastes (Pan mixer, horizontal mixer and dough
mixer), mixers for dry solids (tumbler mixer and vertical screw mixer), effect of mixing on foods. Power consumption and efficiencies,

UNIT-5
Theory and equipment for filtration, Expression, Sedimentation fluidization and centrifugation.
PRACTICALS
Material balance in food processes.
Heat balance in food processes.
Particle size analysis for determination of mean particle diameter.
Performance evaluation of different mills.
Efficiency of separation for a grain mixture using indented cylinder separator
Efficiency of separation for a grain mixture using spiral separator.
Mixing index of food material by ribbon blender and cone blender.
Efficiency of cyclone separator.
Text Books:
Geankoplis J Christie. (1999). Transport Process and Unit Operations. Allyn & Bacon.
Earle R. L. and Earle M.D.. Unit Operations in Food Processing
Reference Books
McCabe WL & Smith JC. (1999). Unit Operations of Chemical Engineering. McGraw Hill.
Sahay KM & Singh KK. (1994). Unit Operation of Agricultural Processing. Vikas Publ. House.
Singh RP and Heldman DR. (1993).Introduction to Food Engineering. Academic Press
Course Outcome:
1. To provide the basic information required to design food processes and different equipments.
2. Informs about the background and basic principles of different unit operations that are most relevant to food industry.
3. Delivers, the basic information required to design food processes and different equipments

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