Post Harvest Engineering
Course Objective
- To acquaint and equip the students with different unit operations of food process industries.
- To acquaint and equip the students with the post harvest technology of cereals, pulses and oilseeds with special emphasis on their equipments.
- FoodProcessing [6 Hours]
- Scope and importance of food processing
- Principles and methods of food processing
- Processing of farm crops: Cereals, pulses, oil seeds etc.
- Fruits and vegetables and their products for food and feed
- Processing of animal products
- Size Reduction [5 Hours]
- Principle of size reduction,
- Grain shape
- Size reduction machines:
- Crushers, grinders, cutting machines, etc.
- Milling: modern rice milling; huller, Sheller, polisher
- Flour milling: steam conditioning
- Operation, efficiency and power requirement
- Rittinger's, Kick’s and Bond’s equation,
- Mixing [5 Hours]
- Theory of mixing (solid and liquid)
- Types of mixtures for dry and paste materials,
- Rate of mixing and power requirement,
- Mixing indices, its importance and applications
- Separation [5 Hours]
- Theory of separation
- Mechanical, Electrostatic and Pneumatic separation
- Types of separators
- Sieve analysis: Actual and Ideal screens
- Capacity and effectiveness of screens
- Fineness modulus
- Filtration [4 Hours]
- Theory of filtration
- Types of filters (batch and continuous)
- Constant pressure and constant rate filtration
- Rate of filtration
- Pressure drop during filtration.
- Material Handling: [8 Hours]
- Scope & importance of material handling devices
- Different types of material handling systems;
- Belt, Chain and Screw conveyor
- Bucket elevator, trajectory of particles
- Pneumatic conveying mechanism
- Design considerations of various material handling devices,
- Capacity and power requirement.
- Moisture Content [4 Hours]
- Importance and applications moisture in processing
- Types of moisture in food
- Methods for determination
- Importance and applications of EMC
- Methods of its determination
- EMC curve and EMC model, water activity
- Drying & Storage [8 Hours]
- Theory of drying
- Mechanism of thin layer drying
- Critical moisture contents, falling rate and constant rate periods
- Deep bed drying and their analysis
- Shred’s and Hukill’s curve, Drying models
- Methods of drying grain drying,
- Types of dryers, Performance and energy utilization pattern
- Types and causes of spoilage in storage
- Control of temperature and Rh inside storage
- Modified and Controlled atmospheric storage and control of its environment,
- Moisture and temperature changes in stored grains;
- Grain storage structures: Bukhari, Morai, Kothar, silo, bins, warehouses etc.
- Economic, aspects of storage
Practical:
S N |
Name of the experiment |
Hours |
1 |
Preparation of flow and layout charts of a food processing plant |
2 |
2 |
Determination of fineness modulus and uniformity index |
2 |
3 |
Performance evaluation of hammer mill |
3 |
4 |
Performance evaluation of attrition mill |
3 |
5 |
Study of cleaning equipments |
2 |
6 |
Separation behaviour in pneumatic separation |
2 |
7 |
Mixing index and study of mixers |
2 |
8 |
Study of conveying equipments |
2 |
9 |
Performance evaluation of bucket elevator |
3 |
10 |
Drying characteristic and determination of drying constant |
3 |
11 |
Determination of EMC and ERH |
2 |
Total |
26 |
Reference:
- Sahay KM & Singh KK. 1994. Unit Operation of Agricultural Processing. Vikas Publ. House.
- Brennan JG, Butters JR, Cowell ND & Lilly AEI. 1990. Food Engineering Operations. Elsevier.
- Earle R.L. 1985. Unit Operations in Food Processing. Pergamon Press.
- Fellows P. 1988. Food Processing Technology: Principle and Practice. VCH Publ.
- McCabe WL & Smith JC. 1999. Unit Operations of Chemical Engineering. McGraw Hill.
- Geankoplis J Christie. 1999. Transport Process and Unit Operations. Allyn & Bacon.
Evaluation Scheme
The questions will cover all the chapters of the syllabus. The evaluation scheme will be as indicated in the table below
Chapter |
Hours |
Marks Distribution* |
1 |
6 |
16 |
2 |
5 |
3 |
5 |
8 |
4 |
5 |
8 |
5 |
4 |
8 |
6 |
8 |
16 |
7 |
4 |
8 |
8 |
8 |
16 |
Total |
45 |
80 |
*Note: There may be minor deviation in marks distribution.
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