Course Details
Subject {L-T-P / C} : FP2201 : Food Processing Operations - I { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Dr. Madhuresh Dwivedi
Syllabus
Material and energy balance in food processing operations, Heat –Transfer Theory and
Applications. Conduction, convection and radiation heat transfer. Thermal processing, sterilization,
pasteurization, blanching, thermal death time, F values, equivalent killing power at other
temperatures. In-can processing, thermal process calculations for canned foods, retorts. Types of
heat exchangers. Evaporation Theory: Boiling point elevation, Raoult’s law, Duhring’s rule, Duhring
plot, latent heats of vaporization. Evaporation of heat-sensitive materials, heat transfer in
evaporators, vacuum evaporation and evaporation equipment. Drying theory and equipment, Food
freezing theory and equipment, chilling.
Course Objectives
- To acquaint with principles of different techniques used in processing and preservation of foods
Course Outcomes
To learn various heat transfer related unit operations in food processing.
Essential Reading
- R.L.Earle, Unit Operations in Food Processing, NZIFST (Inc.)
- R.T.Toledo, Fundamentals of Food Process Engineering, Springer
Supplementary Reading
- J.G.Brennan, Food Processing Handbook, WILEY-VCH Verlag GmbH & Co. KgaA
- A.S. Mujumdar, Handbook of Industrial Drying, Taylor and Francis