Dairy and Food Engineering
Course Objectives:
- To acquaint and equip the students with different unit operations of Dairy industries.
- To acquaint and equip the students with different forms of moisture, water activity and its relation with food safety.
- To acquaint and equip the students with different preservation techniques employed in Dairy and Food industries.
- Dairy Development in Nepal [5 hours]
- Engineering, thermal and chemical properties of milk and milk products
- Unit operation of various dairy and food processing systems in Nepal
- Process flow charts for product manufacture
- Working principles of equipment for receiving, pasteurization, sterilization, homogenization, filling & packaging
- Heat Processing [5 hours]
- Methods of applying heat to food Sterilization
- Batch and continuous retorts, their working principle
- Thermal bacteriology: TDR and TDT curve, D-value, z-value and F-value
- Heat penetration curve
- Processing time by formula and graphical method
- Deterioration in Products and their Controls [5 hours]
- Physical, chemical and biological methods of food preservation
- Changes undergone by the food components during processing
- Butter manufacturing
- Dairy plant design and layout
- Composition and proximate analysis of food products
- Evaporation [7 hours]
- Basic concepts of evaporation
- Types of heat exchangers
- Working principle of a single effect evaporation system
- Heat and mass transfer in evaporator
- Evaporator capacity, overall heat transfer co-efficient
- Evaporator economy and capacity
- Multiple effect evaporation system, it’s working principle and economy
- Different arrangements of triple effect system and their principle
- Dehydration and Drying [7 hours]
- Free moisture, bond moisture
- Equilibrium moisture content
- BET equation, Water activity and its estimation
- Classification of driers: hot air, heated surface, microwave etc.
- Tray, drum and spray, foam mat drier for liquids and pastes,
- Vacuum, fluidized bed, osmotic drying: mechanism & working principles
- Freezing [7 hours]
- Low temperature preservation
- Theory of freezing
- Nucleation and ice crystal growth
- Freezing plateau
- Calculation of freezing time by Plank’s equation
- IQF, Effect of freezing on product
- Frozen products
- Effect of frozen storage
- Commercial freezers and cryogens: CO2, liquid N2
- Freeze drying [5 hours]
- Theory of Lyophilization
- Phase diagram of water
- Heat and mass transfer in freeze drying
- Calculation of freeze drying time
- Freeze dried foods
- Concentration [2 hours]
- Theory of Concentration
- Freeze Concentration
- Membrane Concentration: reverse osmosis and ultra filtration
- Irradiation [2 hours]
- Theory of irradiation, effect on foods
- Microwave heating
- Dielectric heating of foods
Tutorial: – 12 tutorials from relevant chapters/topics.
Practical:
- Study of a composite pilot milk processing plant &equipments [3 hours]
- Study of pasteurizers[2 hours]
- Study of sterilizers [2 hours]
- Study of homogenizers[2 hours]
- Study of separators [3 hours]
- Study of butter churners[3 hours]
- Study of evaporators: PHE[2 hours]
- Study of milk dryers[3 hours]
- Study of freezers[3 hours]
- Estimation of refrigeration requirements in dairy & food plant[3hours]
Visit:
Visit to nearby multiproduct dairy or food industry and submit a detail report including working principle, equipment drawing and procedure and efficiency of the available equipments if moderate dairy or food factory is available in the vicinity.
Reference:
- Sukumar De, Outlines of Dairy Technology, Oxford University press, Delhi.
- Tufail Ahmad. Dairy Plant Engineering and Management, (latest edition), Kitab Mahal,
- Brennan JG, Butters JR, Cowell ND & Lilly AEI. 1990. Food Engineering Operations. Elsevier.
- Earle RL. 1985. Unit Operations in Food Processing. Pergamon Press.
- Fellows P. 1988. Food Processing Technology: Principle and Practice. VCH Publ.
- Geankoplis J Christie. 1999. Transport Process and Unit Operations. Allyn & Bacon.
- Henderson S & Perry SM. 1976. Agricultural Process Engineering. 5th Ed. AVI Publ.
- McCabe WL & Smith JC. 1999. Unit Operations of Chemical Engineering. McGraw Hill.
- Verma R. C. & Sanjay Kr jain. Fundamentals of Food Engineering. Himanshu publications Udaipur.
- Coulson JM & Richardson JF. 1999. Chemical Engineering. VolS. II, IV. The Pergamon Press.
Evaluation Scheme:
The questions will cover all the chapters in the Syllabus. The evaluation scheme will be as indicated in the table below.
Chapter |
Hours |
Marks Distribution* |
1 |
5 |
8 |
2 |
5 |
8 |
3 |
5 |
8 |
4 |
7 |
12 |
5 |
7 |
12 |
6 |
7 |
12 |
7 |
5 |
8 |
8 |
2 |
8 |
9 |
2 |
Total |
45 |
80 |
*Note: There may be minor deviation in marks distribution.
|