Academic Programmes AS PER 6th Deans committee

List of courses
– Offered to other degree programmes  – COA (B. Tech. FT)
Course no.	Course title	Credit hours
PFE 151	Post-Harvest Engineering	3(2+1)
PFE 152	Unit Operations in Food Processing	3(2+1)
PFE 251	Fundamentals of Food Engineering	3(2+1)
PFE 351	Food Storage Engineering	3(2+1)
PFE 352*	Food Refrigeration and Cold Chain	3(2+1)
PFE 451	Food Process Equipment Design	3(2+1)
Elective Courses
PFE 452	Food Plant Design and Layout	3(2+1)

*This course is taught jointly with Department of Mechanical Engineering 

List of courses
– UG – B. Tech. (Agricultural Engineering)
Course no.	Course title	Credit hours
PFE 211	Engineering Properties of Agricultural Produce and Food Science	3(2+1)
PFE 212	Post-harvest Engineering of Cereals, Pulses and Oilseeds	3(2+1)
PFE 311	Food and Dairy Engineering	4(3+1)
PFE 312	Agricultural Structures & Environment Control	3(2+1)
PFE 313	Post-harvest Engineering of Horticultural Crops	2(1+1)
PFE 411	Food Quality and Safety	3(2+1)
Skill Enhancement Courses
SEC PFE1	Agro Processing Methods, Equipment Operation and Maintenance	4(0+4)
SEC PFE2	Operation and Management of Multi-Commodity Agro Processing Centre	4(0+4)
Elective Courses
PFE 412	Food Packaging Technology	3(2+1)
PFE 413	Food Plant and Equipment Design	3(2+1)
PFE 414	Emerging Technologies in Food Processing	3(2+1)

List of courses
– PG
Course no.	Course title	Credit hours
PFE 501	Transport Phenomena in Food Processing	2+1
PFE 502	Unit Operations in Food Process Engineering	2+1
PFE 503	Field Crops Process Engineering	2+1
PFE 504	Horticultural Crops Process Engineering	2+1
PFE 505	Storage Engineering and Handling of Agricultural Produce	2+1
PFE 506	Food Package Engineering	1+1
PFE 511	Food Processing Equipment and Plant Design	1+1
PFE 513	Agri-Project Planning and Management	2+1
PFE 601	Advances in Food Process Engineering	2+1
PFE 602	Drying and Dehydration of Food Materials	2+1
PFE 603	Textural and Rheological Characteristics of Food Materials	2+1
PFE 604	Agricultural Waste and By-Products Utilization	2+1

Under-graduate Courses 

Offered to other degree programmes  – COA (B. Tech. FT)

Course No. : PFE 151

Course Title : Post-Harvest Engineering

Credit Hours : 3(2+1)

Semester : II

Theory :   Overview of Post-Harvest Technology.

Concept and science, Introduction to post-harvest losses, reasons for losses, importance of loss reduction, Post-Harvest Handling operations.

Water Activity; Water binding and its effect on enzymatic and non-enzymatic reactions and food texture, control of water activity and moisture.

Engineering Properties of Food Materials; physical, thermal, aerodynamic, optical, mechanical, rheological and electromagnetic properties and their measurement.

Cleaning; Cleaning of grains, washing of fruits and vegetables, types of cleaners, screens, types of screens, rotary screens, vibrating screens, machinery for cleaning of fruits and vegetables (air cleaners, washers), cleaning efficiency, care and maintenance; Peeling.

Sorting, grading, methods of grading; Grading‐ Size grading, colour grading, specific gravity grading; screening, equipment for grading of fruits and vegetables, grading efficiency, care and maintenance

Magnetic separator, de-stoners, electrostatic separators, pneumatic separator.

Decorticating and Shelling; Principles of working, design and constructional details, operating parameters, maintenance, etc. of various decorticators/ dehullers/ shellers, description of groundnut decorticators, maize shellers, etc.

Milling, polishing, grinding, milling equipment, de-huskers, polishers (abrasion, friction, water jet), flour milling machines, pulse milling machines, grinders, cutting machines, oil expellers, machine efficiency and power requirement.

Materials Handling; Introduction to different conveying equipment used for handling of grains; Scope and importance of material handling devices.

Study of different Material Handling systems; Classification, principles of operation, conveyor system selection/design; Belt conveyor: Principle, characteristics, design, relationship between belt speed and width, capacity, inclined belt conveyors, idler spacing, belt tension, drive tension, belt tripper; Chain conveyor: Principle of operation, advantages, disadvantages, capacity and speed, conveying chain; Screw conveyor: Principle of operation, capacity, power, troughs, loading and discharge, inclined and vertical screw conveyors; Bucket elevator: Principle, classification, operation, advantages, disadvantages, capacity, speed, bucket pickup, bucket discharge, relationship between belt speed, pickup and bucket discharge, buckets types, power requirement; Pneumatic conveying system: types, air/product separators; Gravity conveyor design considerations, capacity and power requirement.

Practical : Study of cleaners for grains; Study of washers for fruits and vegetables; Study of graders for grains; Study of graders for fruits and vegetables; Study of decorticators; Study of a maize/ sunflower sheller; Study of crop dryers; Study of a RF/MW/tray dryer; Study of hot air dryer; Study of vacuum dryer; Study of working principle of spray dryer and spray drying process; Study of drum dryer and liquid food dehydration using drum drying; Study of fluidized bed dryer and drying process; Study of freeze dryer and freeze drying process; Study of rice milling machines; Study of pulse milling machines; Study of different components of flour mill; Study of different materials handling equipment.

Course No. : PFE 152

Course Title : Unit Operations in Food Processing

Credit Hours : 3(2+1) 

Semester : II

Theory :   Evaporation: Principles of evaporation, mass and energy balance, factors affecting rate of evaporation, thermodynamics of evaporation (phase change, boiling point elevation, During plot; Heat and mass transfer in evaporator, factors influencing the overall heat transfer coefficient, influence of feed liquor properties on evaporation.

Evaporation equipment: Natural circulation evaporators, horizontal/vertical short tube, natural circulation with external calandria, long tube, forced circulation; Evaporator ancillary plant, design of evaporation systems, single effect, multiple effect evaporators, feeding methods of multiple effect evaporation systems, feed preheating, vapour recompression systems; Fouling of evaporators and heat exchangers; Recompression heat and mass recovery and vacuum creating devices.

Food freezing: Introduction, freezing point curve for food and water, freezing points of common food materials, Principles of food freezing, Freezing time calculation by using Plank’s equation; Freezing systems; Direct contact systems, air blast immersion; Changes in foods; Frozen food properties; freezing time, factors influencing freezing time, freezing/thawing time; Freeze concentration: Principles, process, methods; Frozen food storage: Quality changes in foods during frozen storage; Freeze drying: Heat mass transfer during freeze drying, equipment and practice.

Expression and Extraction: liquid-liquid extraction processes, types of equipment and design for liquid-liquid extraction, continuous multistage counter current extraction; Leaching: process, preparation of solids, rate of leaching, types of equipment.

Crystallization and dissolution: Theory and principles, kinetics, applications in food industry.

Distillation: Principles, vapour-liquid equilibrium, continuous flow distillation, batch/differential distillation, fractional distillation, steam distillation.

Blanching: Principles and equipment.

Pasteurization: Purpose, microorganisms and their reaction to temperature and other influences, Methods of heating, and mode of operation of heating equipment, vat, tubular heat exchanger, plate heat exchanger.

Sterilization: Principles of batch and continuous sterilization, different methods and equipment; UHT sterilization, in the package sterilization, equipment for sterilizing goods in the package.

Aseptic processing: principle; Thermal processing and microbial death curves; Homogenization, Emulsification.

Practical : Study of working principle open pan and vacuum evaporator and estimation of heat/mass balance during concentration of liquid foods; Study of single effect evaporator and estimation of heat/mass balance during concentration of liquid foods; Study of multiple effect evaporator and estimation of heat/mass balance during concentration of liquid foods; Effect of sample particle size and time on solvent extraction process; Effect of temperature on crystallization rate of sugar.

Study of freezers/ Design problems on freezers; To study freezing of foods by different methods IQF freezing; Determination of freezing time of a food material; To study simple distillation process and determine the rate of distillation; To determine the efficacy of a blanching process; Study of sterilizer /blancher/ pasteurizers/ fryers/ homogenizers/ irradiators.

Course No. : PFE 251

Course Title : Fundamentals of Food Engineering

Credit Hours : 3(2+1)

Semester : II

Theory :   Drying and dehydration: Basic drying theory, heat and mass transfer in drying, drying rate curves, calculation of drying times, dryer efficiencies; classification and selection of dryers; tray, vacuum, osmotic, fluidized bed, pneumatic, rotary, tunnel, microwave, IR, heat pump and freeze dryers; dryers for liquid: Drum dryer, spray dryer and foam-mat dryers. Size reduction: Benefits, classification, determination and designation of the fineness of ground material, sieve/screen analysis, principle and mechanisms of comminution of food, Rittinger’s, Kick’s and Bond’s equations, work index, energy utilization; Size reduction equipment: Principles, crushers (jaw crushers, gyratory, smooth roll), hammer mills, attrition mills, tumbling mills, ultra fine grinders, fluid jet pulveriser, colloid mill, cutting machines (slicing, dicing, shredding, pulping). Mixing: theory of solids mixing, criteria of mixer effectiveness and mixing indices, rate of mixing, theory of liquid mixing, power requirement for liquids mixing; Mixing equipment: Mixers for low- or medium-viscosity liquids (paddle agitators, impeller agitators, other mixers), mixers for high viscosity liquids and pastes, mixers for dry powders and particulate solids. Mechanical Separations: Theory, centrifugation, liquid-liquid centrifugation, liquid-solid centrifugation, clarifiers, de-sludging and decanting machine. Filtration: Theory of filtration, rate of filtration, pressure drop during filtration, applications, constant-rate filtration and constant-pressure filtration, derivation of equation; Filtration equipment; plate and frame filter press, rotary filters, centrifugal filters and air filters, filter aids. Membrane separation: General considerations, materials for membrane construction, ultra-filtration, microfiltration, concentration, polarization, processing variables, membrane fouling, applications of ultra-filtration in food processing, reverse osmosis, mode of operation, and applications; Membrane separation methods, demineralization by electro-dialysis, gel filtration, ion exchange, per-evaporation and osmotic dehydration.

Practical : Determination of fineness modulus and uniformity index; Determination of mixing index of a feed mixer; Power requirement in size reduction of grain using Rittinger’s law, Kick’s law and Bond’s law. Performance evaluation of hammer mill; Performance evaluation of attrition mill; Study of centrifugal separator; Study of freeze dryer and freeze-drying process; Study on osmosis in fruits; Determination of solid gain and moisture loss during osmosis; Study of reverse osmosis process; Study of ultra-filtration/membrane separation process.

Course No. : PFE 351

Course Title : Food Storage Engineering

Credit Hours : 3(2+1)

Semester : I

Theory :   Introduction: Importance of scientific storage systems, post-harvest physiology of semi perishables and perishables, climacteric and non-climacteric fruits, respiration, ripening, changes during ripening, ethylene bio-synthesis.

Damages: Direct damages, indirect damages, causes of spoilage in storage (moisture, temperature, humidity, respiration loss, heat of respiration, sprouting), destructive agents (rodents, birds, insects, etc.), sources of infestation and control.

Storage structures: Traditional storage structures, improved storage structures, modern storage structures, go down layout, staking pattern and rodent proof go down design; Farm silos: Horizontal silos, tower silos, pit silos, trench silos, size and capacity of silos.

Storage of grains: Respiration of grains, moisture and temperature changes in stored grains; conditioning of environment inside storage through ventilation.

Aeration and stored grain management: Purposes of aeration, aeration theory, aeration system design, aeration system operation.

Storage pests and control: Damage due to storage insects and pests, its control, seed coating, fumigations, etc.; Damage caused by rodents and its control.

Storage of perishables: Cold storage, controlled and modified atmospheric storage, hypobaric storage, evaporative cooling storage, conditions for storage of perishable products, control of temperature and relative humidity inside storage. Design of storage structures: Functional and structural design of grain storage structures,

pressure theories, pressure distribution in the bin, grain storage loads, pressure and capacities, warehouse and silos, BIS specifications, functional, structural and thermal design of cold stores.

Practical : Visits to traditional storage structures; Layout design, sizing, capacity and drawing of traditional storage structures; Measurement of respiration of fruits/grains in the laboratory; Study on fumigation; Visits to FCI god owns; Design of grain go downs for particular capacity and commodity; Drawing and layout of grain go down for particular commodity and capacity; Visits to cold storage. Design of cold storage for particular capacity and commodity; Drawing and layout of cold storage for particular commodity and capacity; Visits to CA storage; Design of CA storage for particular capacity and commodity; Drawing and layout of CA storage for particular commodity and capacity; Visits to evaporative cooling system for storage; Storage study in the MAP.

Course No. : PFE 352*

Course Title : Food Refrigeration and Cold Chain

Credit Hours : 3(2+1)

Semester : II

Theory :   Principles of refrigeration: Definition, background with second law of thermodynamics, unit of refrigerating capacity, coefficient of performance; Production of low temperatures: Expansion of a liquid with flashing, reversible/ irreversible adiabatic expansion of a gas/ real gas, thermo electric cooling, adiabatic demagnetization. Air refrigerators working on reverse Carnot cycle: Carnot cycle, reversed Carnot cycle, selection of operating temperatures; Air refrigerators working on Bell Coleman cycle: Reversed Bray ton or Joule or Bell Coleman cycle, analysis of gas cycle, poly tropic and multistage compression; plug and chill type refrigeration based on chemicals. Vapour refrigeration: Vapour as a refrigerant in reversed Carnot cycle with p-V and T-s diagrams, limitations of reversed Carnot cycle; Vapour compression system: Modifications in reverse Carnot cycle with vapour as a refrigerant (dry Vs wet compression, throttling Vs isentropic expansion), representation of vapour compression cycle on pressure- enthalpy diagram, super heating, sub cooling; effect of suction vapour, super heat and liquid sub cooling on actual vapour compression cycle; Vapour-absorption refrigeration system: Process, calculations, maximum coefficient of performance of a heat operated refrigerating machine; water/lithium bromide and ammonia/water absorption cooling. Common refrigerants and their properties: classification, nomenclature, desirable properties of refrigerants physical, chemical, safety, thermodynamic and economical; azeotrope refrigerants. Components of vapour compression refrigeration system, evaporator, compressor, condenser and expansion valve; Ice manufacture: principles and systems of ice production, basic types of ice, ice makers, Treatment of water for making ice, brines, freezing tanks, ice cans, air agitation, quality of ice; Cold storage: Cold store, design of cold storage for different categories of food resources, size and shape, construction and material, insulation, vapour barriers, floors, frost‐heave, interior finish and fitting, evaporators, automated cold stores, security of operations. Refrigerated transport: Handling and distribution, cold chain, refrigerated product handling, order picking, refrigerated vans, refrigerated display. Low temperature Refrigeration: cryogenic fluid and fluid properties; liquefaction; application in food. Air-conditioning: Meaning, factors affecting comfort air-conditioning, classification, sensible heat factor, industrial air-conditioning, problems on sensible heat factor; Winter/summer/year round air-conditioning, unitary air-conditioning systems, central air-conditioning, physiological principles in air-conditioning, air distribution and duct design methods; design of complete air-conditioning systems; humidifiers and dehumidifiers; Cooling/Refrigeration load calculations: Load sources, product cooling, conduction heat load, convection heat load, internal heat sources, heat of respiration, peak load, miscellaneous loads; etc.

Practical : Study of vapour compression refrigeration system; Determination of COP of vapour compression refrigeration system; Study of various types of compressors, condensers, expansion valves and evaporative coils used in refrigeration systems; Study of refrigerants, their properties and charts; Study of direct and indirect contact freezing equipment for foods; Study of spray freezing process for foods; Study of food cold storage; Estimation of refrigeration load for cold storage; Estimation of refrigeration load for meat and poultry products; Study of refrigeration system of dairy plant; Estimation of refrigeration load for ice-cream; Study of cooling system for bakery and estimation of refrigeration loads; Estimation of refrigeration load during chocolate enrobing process; Study of refrigerated van; Study of deep freezing and thawing of foods; Study of refrigerated display of foods and estimation of cooling load.

 *PFE-352 will be taught jointly with Department of Mechanical Engineering.

Course No. : PFE 451

Course Title : Food Process Equipment Design

Credit Hours : 3(2+1)

Semester : I

Theory :   Materials and properties: Materials for fabrication, mechanical properties, ductility, hardness, corrosion, protective coatings, corrosion prevention linings equipment, choice of materials, material codes. Design considerations: Stresses created due to static and dynamic loads, combined stresses, design stresses and theories of failure, safety factor, temperature effects, radiation effects, effects of fabrication method, economic considerations. Design of pressure and storage vessels: Operating conditions, design conditions and stress; Design of shell and its component, stresses from local load and thermal gradient, mountings and accessories. Design of heat exchangers: Design of heat exchangers; shell and tube, plate heat exchanger, scraped surface heat exchanger, sterilizer and retort. Design of evaporators and crystallizers: Design of single effect and multiple effect evaporators and its components; Design of rising film and falling film evaporators and feeding arrangements for evaporators; Design of crystallizer and entrainment separator. Design of agitators and separators: Design of agitators and baffles; Design of agitation system components and drive for agitation. Design of centrifuge separator; Design of equipment components, design of shafts, pulleys, bearings, belts, springs, drives, speed reduction systems. Design of freezing equipment: Design of ice-cream freezer sand refrigerated display system. Freezing curve and Freezing rate determination methods. Design of dryers: Design of tray dryer, tunnel dryer, fluidized dryer, spray dryer, vacuum dryer, freeze dryer and microwave dryer. Drying rate and drying types and period calculations. Design of extruders: Cold and hot extruder design, design of screw and barrel, design of twin screw extruder. Design of fermenters: Design of fermenter vessel, design problems. Hazards and safety considerations: Hazards in process industries, analysis of hazards, safety measures, safety measures in equipment design, pressure relief devices.

Practical : Design of pressure vessel; Design of shell and tube heat exchangers and plate heat exchanger; Design of sterilizers and retort; Design of single and multiple effect evaporators; Design of rising film and falling film evaporator; Design of crystallizer; Design of tray dryer; Design of fluidized bed dryer; Design of spray dryer; Design of vacuum dryer; Design of microwave dryer; Design of belt and chain conveyor; Design of screw conveyor; Design of bucket elevator and pneumatic conveyor; Design of twin screw extruder; Design of fermenter.

Elective Courses

Course No. : PFE 452

Course Title : Food Plant Design and Layout

Credit Hours : 3(2+1)

Semester : I

Theory :   Introduction Classification of food processing plants, food plant design concepts, situations giving rise to plant design problems and general design considerations (technical, economic, legal, safety and hygiene). Feasibility Study Steps involved in feasibility study, collection of the information, information flow diagrams, market analysis, technical analysis and preparation of feasibility report.

Plant Location Factors affecting plant location, their interaction with plant location, location theory models for evaluation of alternate locations. Plant Size Economic plant size, factors affecting the plant size (technical and economical), raw material availability, market demand, competition in the market, return on investment etc. Procedures for estimation of economic plant size (break even analysis and optimization), estimation of volume of production for each product.

Product and Process Design; Design of product, product specifications, least cost mix of raw materials, process design, process selection considering technical, economic and social aspects.

Process planning and scheduling, flow sheeting, flow diagrams and process flow charts including their design and computer aided development of flow charts.

Selection of Equipment Process equipment, material handling equipment, service equipment, instruments and controls, considerations involved in equipment selection, economic analysis of equipment alternatives using optimization techniques and cash flows, economic decision on spare equipment, prediction of service life of the equipment.

Plant Layout Types of layouts, considerations involved in planning an efficient layout, preparation and development of layout, evaluation of alternate layouts, use of computers in development and evaluation of layouts, equipment symbols, flow sheet symbols, electric symbols, graphic symbols for piping systems, standards for space requirement and dimensions, distances between critical plant areas and for different plant facilities.

Planning and Design of Service Facilities and Plant Surroundings Requirements of the steam, refrigeration, water, electricity, waste disposal, lighting, ventilation, drainage, CIP system, dust removal, fire protection etc. Design and installation of piping system, codes for building, electricity, boiler room, plumbing and pipe colouring. Planning of offices, laboratories, lockers and toilet facilities, canteen, parking lots and roads, loading docks, garage, repair and maintenance shop, warehouses etc.

Workers Safety and Health Aspects Falling hazards and safeguards, electric hazards, heat exposure, dust protection, noise control, protection against chemicals, fire safety, fumes, moist conditions, personnel hygiene, sanitary requirements and standards, insect, rodent and bird control.

Building and Building Materials Requirements in respect of building type, wall, ceiling and floor construction, building height and building materials.

Practical : Prepare a feasibility report, prepare a plant location report, study design and layout of milk processing plant, study design and layout of fruit processing plant, To study design and layout of beverage plant, study design and layout of meat and meat products plant, To study design and layout of bakery and confectionery plant, study design and layout of grain processing plant, study design and layout of cold storage and warehouse, Design and layout of milk processing plant, Design and layout of fruit processing plant, Design and layout of beverage plant, Design and layout of meat and meat products plant, Design and layout of bakery and confectionery plant, Design and layout of grain processing plant, Design and layout of cold storages and warehouses.

UG – B. Tech. (Agricultural Engineering)

Core Courses

Course No. : PFE 211

Course Title : Engineering Properties of Agricultural Produce and Food Science

Credit Hours : 3(2+1)

Semester : I

Theory :   Different engineering properties of food and their importance; Application of engineering properties in handling, processing and storage; Physical properties, viz. shape, size, roundness, sphericity, volume, density, porosity, specific gravity, surface area; Colour properties, CIE colour model.

Thermal properties, viz. heat capacity, specific heat, thermal conductivity, thermal diffusivity, heat of respiration, co-efficient of thermal expansion; Electrical and dielectric properties as resistance, capacitance, dielectric loss factor, loss tangent, and dielectric constant; Frictional properties, viz. static friction, kinetic friction, rolling resistance, angle of internal friction, angle of repose, flow of bulk granular materials; Aero-dynamic characteristics such as drag coefficient, terminal velocity.

Rheological characteristics of food, elastic, plastic and viscous behaviour, visco-elasticity; rheological models to explain food characteristics; Fluid behaviour as Newtonian, non-Newtonian, pseudo-plastic, dilatant, thixotropic, rheopectic and Bingham plastic; Textural characteristics of foods.

Non-destructive methods of quality determination of foods; Principles of machine vision systems, spectroscopy, hyper spectral imaging and acoustic techniques.

Introduction to food science and food technology; Biochemical reactions involved in food processing and storage; Food spoilage agents, general methods for food preservation (physical, chemical and biological methods); Food microbiology: Classification of microorganisms, multiplication of bacteria, Different beneficial and harmful microorganisms in relation to food preservation and spoilage, industrial bacteriology and food fermentation.

Practical : Determination of the size of grains, fruits and vegetables using measuring instruments and using projection system; Determination of the shape (sphericity and roundness); Determination of the bulk and particle volume, bulk and particle density, specific gravity and porosity of grains; Determination of the volume, density and specific gravity of large individual objects (F and V);Determination of the surface area of the F and V; Determination of angle of repose, co-efficient of friction of different grains on different surfaces and angle of internal friction; To study the terminal velocity of grains and separating behavior of grains in a vertical wind tunnel; Determination of specific heat and thermal conductivity of some food grains; Determination of electrical properties of food materials; Determination of hardness of food materials; Determination of viscosity of food; Study and comparison of colour of food materials; Determination of carbohydrates; Determination of total nitrogen; Determination of oil content; Determination of ash content; Study of different types of microorganisms and microbiological examination of food products.

Course No. : PFE 212

Course Title : Post-harvest Engineering of Cereals, Pulses and Oilseeds

Credit Hours : 3(2+1)

Semester : II

Theory :   General unit operations in agricultural process engineering and importance of these unit operations in grain processing; Structure and composition of cereals, pulses and oil seeds. Cleaning and grading: Principles of cleaning, scalping, sorting and grading; screens, different types of screen separators, fixed and variable aperture screens, capacity and effectiveness of screens, sieve analysis; various types of separators as specific gravity, magnetic, disc, spiral, pneumatic, inclined belt draper, velvet roll separator, colour sorter, cyclone separator.

Drying: Moisture content and water activity, free moisture, bound moisture and equilibrium moisture content, isotherm, hysteresis effect, EMC determination; Psychrometric chart and its use in drying; Drying principles and theory, thin layer and deep bed drying analysis, falling rate and constant rate drying periods, maximum and decreasing drying rate periods, drying equations, mass and energy balance, Shedd’s equation; Drying methods (conduction, convection, radiation, batch, continuous); Different types of grain dryers (bin, flat bed, LSU, columnar, RPEC, fluidized, rotary and tray), tempering during drying; dryer performance.

Grain storage: Principles of grain storage; different types of grain storage structures; deep bin and shallow bin; design of a silo, structural and functional requirements of a grain storage go-down. Size reduction: Principle; Bond’s law, Kick’s law, Rittinger’s law; Sieve analysis; Different classifications of size reduction machines; description of jaw crusher, hammer mill, attrition mill, and ball mill; Material handling: Basic parts of different types of conveyors and elevators, viz. belt, roller, chain, screw, and bucket elevator, cranes and hoists, pneumatic conveying, power requirement for conveying and elevating.

Milling of cereals, pulses and oilseeds: Milling of rice:  Parboiling- merits and demerits, changes during parboiling of rice, parboiling methods, viz. traditional methods, CFTRI method, Jadavpur method, pressure parboiling; different unit operations and equipment involved in traditional and modern rice milling methods; Preparation of rice products as rice flakes and puffed rice. Milling of wheat: Unit operations and equipment; Milling of corn: unit operations and equipment in dry and wet milling methods; Milling of pulses: pre-conditioning, dry milling and wet milling methods, CFTRI and Pantnagar methods, pulse milling machines; Milling of oilseeds: preconditioning of oilseeds, mechanical expression, screw press, hydraulic press, solvent extraction method, refining of oil, stabilization of rice bran.

Practical : Study of different types of screens and study of screen effectiveness; Study of construction and operation of different types of cleaners and separators; Measurement of moisture content: dry basis and wet basis; Study on drying characteristics of grains and determination of drying constant; Determination of EMC (static and dynamic method); Study of psychrometric chart; Study of various types of dryers; Study of different size reduction machines; Sieve analysis, determination of fineness modulus and uniformity index; Study of different unit operations and machineries in rice mills; Study of different unit operations and machineries in pulse mills; Study of different unit operations and machineries in oil mills; Study of different unit operations and machineries in wheat/ flour mills; Study of different unit operations and machineries in corn processing units; Study of extrusion process; Study of different types of conveying and elevating equipment

Course No. : PFE 311

Course Title : Food and Dairy Engineering

Credit Hours : 4(3+1)

Semester : I

Theory :   Introduction to different unit operations in food processing; Mass and energy balance.

Dehydration of foods; dryers for solid foods, construction and operation of direct and indirect type solar dryers, tray dryer, tunnel dryer, vacuum dryer, microwave dryer, freeze dryer, etc.; dryers for liquid foods, construction and operation of drum dryer, spray dryer and vacuum band dryer; Evaporation of food products: principle, different types of evaporators, factors affecting steam economy, multiple effect evaporation, vapour recompression; Thermal processing: thermo bacteriology, D value, Z value, reaction quotient, process time, canning process, aseptic processing.

Principles and applications of different non-thermal processing methods as vacuum processing, high pressure processing, PEF processing, Ultrasonication, radiation processing; Principles and applications of novel heating methods, viz. ohmic, infrared and dielectric heating.

Mixing: Theory of mixing of solids and pastes, mixing index, mixers for solids, liquid foods and pastes, viz. tumbling mixer, screw mixer, ribbon mixer, liquid mixers, sigma-blade mixer, anchor and gate agitator; Separation processes: principle and equipment for sedimentation of solids in liquid and solids in air; Principle and operation of tubular bowl centrifuge and disc bowl centrifuge; Filtration: principle, construction and working principles of different types of filters as plate and frame filter press, shell and leaf filter, centrifugal filter, rotary drum filter, continuous belt filter; Membrane separation: principle, characteristics and applications of reverse osmosis, nanofiltration, ultra-filtration and macro-filtration; membrane modules.

Unit operations in milk processing: Engineering, thermal and chemical properties of milk and milk products; Principles and equipment related to receiving of milk, pasteurization, sterilization, homogenization, cream separation, preparation of butter, cheese, paneer and ice cream.

Filling and packaging: Selection of different types of packaging materials for different types of food products; Equipment for filling and packaging of liquid foods such as gravity filler, filling by metering-FFS system, aseptic filling of pouches and bottles.

Practical : Preparation of flow charts for different food process lines and layout of food processing plant; Study of different parts of canning process; Study of different types of evaporators and multiple effect evaporation system; Study of drum dryer and spray dryer; Study of different types of mixers for solids and liquids; Study of settling and sedimentation process in a tank; Study of different types of filters; Study of membrane modules and different types of membranes; Study of measurement of different properties of milk and milk products; Study of milk pasteurizer, sterilizer and homogenizer; Study on preparation of cream and butter; Study of preparation of cheese, paneer and ice cream; Study of different types of packaging materials; Study of different types of filling machines for liquids and powder/ granules; Study of layout of a food processing plant; Visit to food processing industries and dairy plants to study the plant layout and unit operations.

Course No. : PFE 312

Course Title : Agricultural Structures & Environment Control

Credit Hours : 3(2+1)

Semester : II

Theory :   Farm and farmstead, farmstead planning and lay out; Environmental control- scope, importance and need, physiological reaction of livestock, environmental control, systems and design, control of temperature, humidity and air ventilation; BIS standards for dairy, piggery and other farm structures.

Farm structures- design, construction and cost estimation of farm structures, animal shelters, compost pit, fodder silo, farm fencing, implement shed, barn for cows, buffalo, poultry etc.; Greenhouses- types, poly houses /shed nets, cladding materials, plant environment interactions, design and construction of greenhouses, site selection, orientation, design for ventilation requirement using exhaust fan system, selection of equipment, greenhouse cooling and heating system. Grain storage structures- grain storage methods, moisture and temperature change in grain bins, traditional storage structures and their improvement, improved storage structures (CAP, hermitage storage, Pusa bin, RCC ring bin), design consideration for grain storage go-down, bag storage structure, shallow and deep bins, calculation of pressure in bins; Storage of seeds.

Rural housing and development; Farm roads- types of roads in the farm, construction methods, repair and maintenance of rural roads; Water supply and sanitation- sources of water supply for human beings and animals, drinking water standards, water treatment for rural community, site selection and orientation of buildings for sanitation; Sewage system and design, maintenance, septic tank for small family.

Rural electrification- estimate of domestic power requirement, sources of power supply, electrification for rural housing.

Practical : Measurement of environmental parameters, Temp, RH, wind velocity, cooling load; Design and layout of a dairy farm; Design and layout of a poultry house; Design and layout of a goat/sheep house; Design and layout of a farm fencing system; Design and layout of a feed/fodder system; Design and layout of a green house; Design and layout of a grain storage structure; Design and layout of a bag storage structure; Performance of domestic storage structure; Design layout of a threshing floor.

Course No. : PFE 313

Course Title : Post-harvest Engineering of Horticultural Crops

Credit Hours : 2(1+1)

Semester : II

Theory :   Importance of processing of fruits and vegetables, spices, condiments; characteristics and properties of horticultural crops important for processing; General methods of preservation of fruits and vegetables and their relative advantages and disadvantages; Flowcharts for preparation of different finished products.

Sorting and grading methods specific to fruits and vegetables, shape and size sorting, weight sorting, image processing, colour sorting, sorting effectiveness; Peeling: different peeling methods and devices (manual, mechanical, chemical and thermal peeling).

Minimal processing and pack house activities; Size reduction and juice extraction: equipment for slicing, shredding, crushing, chopping, juice extraction; Blanching: importance and objectives; blanching methods and equipment.

Drying: Dryers for fruits and vegetables, osmo-dehydration, foam mat drying; advanced drying techniques; Canning of fruits and vegetables: methods and equipment, types of cans, failures of cans; Chilling and freezing: Chilling requirements of different fruits and vegetables; Freezing of food, freezing time calculations, slow and fast freezing; Equipment for chilling and freezing (mechanical and cryogenic); Cold chain logistics and reefer containers; Design of cold stores.

Packaging and storage: packaging requirements (for containment, protection and other purposes); Modified atmosphere packaging, smart packaging; Packaging machines; Shrink packaging; Storage methods as low temperature storage, evaporatively cooled storage and controlled atmospheric storage.

Practical : Preparation of different processed horticultural products; Study of fruit graders; Study of different types of peelers and slicers; Study of juicer and pulper; Study of minimal processing of vegetables; Study of blanching equipment, testing the adequacy of blanching; Study of different dryers for fruits and vegetables; Study of foam mat drying and osmotic dehydration processes; Study of different activities in pack house; Cold storage heat load calculations and design; Study of different types of packaging materials; Study of CAS and MAP of vegetables; Study of shrink packaging of foods; Study of hammer mill, pulveriser for grinding of spices to powder; Visit to fruit and vegetable processing/ spice processing plant.

Course No. : PFE 411

Course Title : Food Quality and Safety

Credit Hours : 3(2+1)

Semester : II

Theory :   Basics of food quality, safety and food analysis; Concept, objectives and need of food quality; definition, objective measurement of quality and quality and safety indices.

Quality control, quality control tools, statistical quality control; Sampling (Chemical and Microbiological): purpose, sampling techniques, sampling procedures for liquid, powdered and granular materials; Instrumental method for testing food quality, measurement of colour, flavour, consistency, viscosity, texture and their relationship with food quality and composition.

Non-destructive methods for evaluation of food quality. NIR, FTIR and chemo metrics theory and application in food quality prediction. Theory and application of X-ray, CT, MRI, Ultrasound for internal quality inspection of fruits and vegetables. Sorting grading using external image analysis, internal biochemical analysis using spectroscopy.

Sensory evaluation methods, panel selection methods, Interpretation of sensory results.

Food hazards and food safety, Food borne infections, contaminants (physical, chemical, biological), adulteration, food safety strategies- Food Safety Management Systems, GAP, GHP, GMP,TQM, TQC; Hazards and HACCP, Sanitation in food industry (SSOP); Food Laws and Regulations, BIS, AGMARK, FSSAI; International Food standards (ISO-22000, CAC); Food Recall, Trace ability; Bio safety and Bioterrorism; Sanitation in food industry.

Practical : Study of statistical process control in food processing industry; Study of sampling techniques, tools and protocols used in different types of from food handling, processing and marketing establishments; Study of registration process and licensing procedure under FSSAI; Examination of cereals, oilseeds and pulses from go-downs and market shops in relation to specifications provided by standardization techniques; Detection of adulteration and examination of ghee for various standards of Ag mark/ FSSAI; Detection of adulteration and examination of spices for Ag mark/FSSAI standards; Detection of adulteration and examination of milk and milk products for FSSAI standards; Detection of adulteration in fruit products such as jam, jelly, marmalades as per FSSAI specification; Visit to a professional quality control laboratory; Visit to food processing laboratory in an industry and study of records and reports maintained by food processing laboratory.

Skill Enhancement Courses

Course No. : SEC-PFE1

Course Title : Agro Processing Methods, Equipment Operation and Maintenance

Credit Hours : 4(0+4)

Semester : I

Practical: Acquaintance with different unit operations involved in agro-processing, Cleaning and grading of agricultural commodities: operation and maintenance of different cleaners, graders and de-stoners, Operation and maintenance of de-husker, de-huller, de-germer, Operation and maintenance of dryers, Operation and maintenance of rice milling machineries, Operation and maintenance of dal mills and oil mill, Operation and maintenance of flour mills and pulverisers, Operation and maintenance of boiler, pasteurizer and sterilizer, Operation and maintenance of peeler, slicer, pulper and juicer, Operation and maintenance of canning machineries, Operation and maintenance of packaging machineries.

Course No. : SEC-PFE2

Course Title : Operation and Management of Multi-Commodity Agro Processing Centre

Credit Hours : 4(0+4)

Semester : II

Practical: Acquaintance with different agro-processing models, Site selection, plant layout and project report preparation, Manufacturing and management of primary processing centre, Preparation of grain, pulse and oilseed- based products and acquaintance with operation of different equipment, Preparation of products using flour mill, Spice processing and acquaintance with operation of different equipment, Operation and management of fruit and vegetable pack house, Preparation of different fruit- based products and acquaintance with operation of different equipment, Preparation of different vegetable- based products and acquaintance with operation of different equipment, Manufacturing of snack foods, Acquaintance with food safety and hygiene, and certifications, Record keeping, inventory, finance and human resource management for agro-processing.

Elective Courses

Course No. : PFE 412

Course Title : Food Packaging Technology

Credit Hours : 3(2+1)

Semester : II

Theory :   Factors affecting shelf life of food material during storage, interactions of spoilage agents with environmental factors as water, oxygen, light, pH, etc. and general principles of control of the spoilage agents.

Packaging of foods, requirement, importance and scope, environmental considerations; Packaging systems, types: flexible and rigid; retail and bulk; levels of packaging; Different types of packaging materials, their key properties and applications; Metal cans- manufacture of two piece and three piece cans; Plastic packaging- different types of polymers and lamination used in food packaging and their barrier properties; Manufacture of plastic packaging materials, profile extrusion, blown film/ sheet extrusion, blow molding, extrusion blow molding, injection blow molding, stretch blow molding, injection molding; Glass containers- types of glass used in food packaging, manufacture of glass and glass containers, closures for glass containers; Paper and paperboard packaging- paper and paper board manufacture process, modification of barrier properties and characteristics of paper/ boards; Relative advantages and disadvantages of different packaging materials, effect of these materials on packed commodities.

Nutritional labelling on packages; CAS and MAP, shrink and cling packaging, vacuum and gas packaging; Active packaging, Smart packaging; Packaging requirement for raw and processed foods and selection of packaging materials; Disposal and recycle of packaging waste.

Nanotechnology in food packaging; Antimicrobial packaging

Package testing- testing methods for flexible materials, rigid materials and semi rigid materials, tests for paper (thickness, bursting strength, breaking length, stiffness, tear resistance, folding endurance, ply bond test, surface oil absorption test, etc.), plastic film and laminates (thickness, tensile strength, gloss, haze, burning test to identify polymer, etc.), aluminium foil (thickness, pin holes, etc.), glass containers (visual defects, colour, dimensions, impact strength, etc.), metal containers (pressure test, product compatibility, etc.)

Practical : Identification of different types of packaging materials; Determination of tensile/ compressive strength of given material/ package; To perform different destructive and non-destructive tests for glass containers; Vacuum packaging of agricultural produces; Determination of tearing strength of paper board; Measurement of thickness of packaging materials; To perform grease-resistance test in plastic pouches; Determination of bursting strength of packaging material; Determination of water vapour transmission rate; Shrink wrapping of various horticultural produce; Testing of chemical resistance of packaging materials; Determination of drop test of food package and visit to relevant industries.

Course No. : PFE 413

Course Title : Food Plant and Equipment Design

Credit Hours : 3(2+1)

Semester : II

Theory :   Food plant location, selection criteria for plant location; location factors and their interaction with plant location, location theory models, and computer aided selection of the location. Selection of processes and plant capacity; Requirements of plant building and its components, flow diagrams; Selection of equipment, process and controls; Objectives and principles of food plant layout; Different types of plant layout; Design considerations of processing agricultural and food products. Plant design concepts – situations giving rise to plant design problems, equipment selection and layout. Estimation of capital investment, analysis of plant costs and profitability’s. Management techniques in plant design including applications of network analysis. Project report and its appraisal.

Application of design engineering for processing equipment; Design parameters and general  design procedure; Material specification, types of material for process equipment; Design codes, pressure vessel design; Design of cleaners; shell and tube heat exchanger and plate heat exchanger; Design of belt conveyer, screw conveyer and bucket elevator; Design of grain dryers; Design of milling equipment; Optimization of design with respect to process efficiency, energy and cost; Computer Aided Design.

Practical : Study of salient features and layout of preprocessing house; Study of salient features, design and layout of different types of food processing industries, viz. milk and milk product plants, modern rice mill, bakery, fruits and vegetables processing unit; Evaluation of given layout; Design of pressure vessel; Design of cleaners; Design of milling equipment; Design of tubular heat exchanger, shell and tube type heat exchanger, plate heat exchanger; Design of grain dryer; Design of belt conveyor, bucket elevator, screw conveyor.

Course No. : PFE 414

Course Title : Emerging Technologies in Food Processing

Credit Hours : 3(2+1)

Semester : II

Theory :   Introduction, different emerging technologies and their scope and applications.

Principle, equipment and applications of ohmic heating, infrared heating, dielectric heating, microwave heating systems, radio frequency heating equipment, combined microwave vacuum drying new hybrid drying technologies.

Principles and equipment for Vacuum processing, High pressure processing, Pulsed electric field processing, Ultrasonication, Gamma irradiation/ ionising radiation, Ultraviolet radiation processing.

Pulsed X-ray processing, Pulsed light processing, Cold plasma Processing, Ozone treatment, Electron beam processing, Static and oscillating magnetic fields, Dense phase carbon dioxide, High voltage arc discharge.

Nanomaterial utilisation in food processing, manufacture of nanomaterials, applications.

Practical: Study of the effectiveness of ohmic heating in pasteurization of liquid foods; Study of the evaluation of drying and heating efficiency in food products using infrared heating; Study of impact of microwave and radio frequency heating on food quality and texture; Study of effects of vacuum processing on moisture retention and texture of food products; Study of microbial inactivation in fresh juices using high-pressure processing (hpp); Study of effect of pulsed electric fields on cell membrane permeability in fruit juices; Study of application of ultrasonication in emulsification and microbial reduction in liquid products, Study of microbial reduction using gamma and ultraviolet radiation; Comparative study of microbial inactivation in fresh produce using pulsed light and cold plasma; Study of the effectiveness of ozone treatment in reducing microbial load on fruits and vegetables, Study of food safety enhancement through electron beam and oscillating magnetic field processing; Study of synthesis of nanomaterials and their applications in food preservation

Post-graduate Courses

Course No. : PFE 501

Course Title : Transport Phenomena in Food Processing

Credit Hours : 3(2+1)

Semester : I

Theory :

Unit I

Introduction to heat and mass transfer and their analogy. Steady and unsteady state heat transfer. Analytical and numerical solutions of unsteady state heat conduction equations. Use of Gurnie-Lurie and Heisler Charts in solving heat conduction problems: Applications in food processing including freezing and thawing of foods.

Unit II

Convective heat transfer in food processing systems involving laminar and turbulent flow. Heat transfer in boiling liquids. Heat transfer between fluids and solid foods. Functional design of heat exchangers: shell and tube, plate and scraped surface heat exchangers. Radiation heat transfer: governing laws, shape factors, applications in food processing.

Unit III

Momentum transfer. Mass flow and balance. Steady and unsteady flow. Theory and equation of continuity. Bernoulli’s theorem and application. Flow through immerged bodies, Measurement of flow, pressure and other parameters. Flow driving mechanism.

Unit IV

Molecular diffusion in gases, liquids and solids. Molecular diffusion in biological solutions and suspensions. Molecular diffusion in solids. Unsteady state mass transfer and mass transfer coefficients. Molecular diffusion with convection and chemical reaction. Diffusion of gases in porous solids and capillaries. Mass transfer applications in food processing.

Practical : Solving problems on steady and unsteady state conduction with or without heat generation. Numerical analysis. Problems in natural and forced convection, radiation. Design of heat exchangers. Experiments on heat conduction, convection and radiation heat transfer.

Course No. : PFE 502

Course Title : Unit Operations in Food Process Engineering

Credit Hours : 3(2+1)

Semester : I

Theory :

Unit I

Review of basic engineering mathematics. Units and dimensions. Mass and energy balance. Principles of fluid flow. Heat transfer: Conduction, convection and radiation. Heat exchangers and their designs.

Unit II

Drying and dehydration: Psychrometry, theories of drying, EMC, equipment for drying of solid, pastes and liquid foods. Evaporation: Components, heat and mass balance in single and multiple effect evaporators, equipment and applications, steam economy. Thermal processing: Blanching, pasteurization and sterilization, death rate kinetics, process time calculations, sterilization equipment.

Unit III

Refrigeration and freezing: Principles, freezing curve, freezing time calculation, freezing equipment, cold chain.

Unit IV

Mechanical separation: Principle and equipment involved in sieving, filtration, sedimentation and centrifugation, cyclone separation. Material handling: Conveyors and elevators, components and design considerations for belt, chain, bucket and screw conveyors.

Unit V

Size reduction: Principles of size reduction, size reduction laws. Size reduction equipment: Jaw crusher, gyratory crusher, roller mill, hammer mill.

Practical : Study of fluid flow properties. Study of heat exchangers, functional design of heat exchangers. Application of psychometric chart. Determination of EMC. Study of driers. Solving problems on single and multiple effect evaporators. Elevating and conveying equipment. Size reduction equipment. Cleaning and sorting equipment. Sieve analysis. Kinetics of fruits and vegetables dehydration. Calculation of refrigeration load, solving of numerical problems. Visit to related food industry.

Course No. : PFE 503

Course Title : Field Crops Process Engineering

Credit Hours : 3(2+1)

Semester : I

Theory :

Unit I

Production and utilization of cereals and pulses, grain structure of major cereals, pulses and oilseeds and their milling fractions. Grain quality standards and physico-chemical methods for evaluation of quality of flours.

Unit II

Pre-milling treatments and their effects on milling quality. Parboiling and drying, conventional, modern and integrated rice milling operations. Wheat roller flour milling. Processes for milling of corn, oats, barley, gram, pulses, paddy and flour milling equipment. Layout of milling plants. Unit III

Dal mills, handling and storage of by-products and their utilization. Storage of milled products. Expeller and solvent extraction processing. Assessment of processed product quality.

Unit IV

Packaging of processed products. Design characteristics of milling equipment, selection, installation and their performance. Quality standards for various processed products. Value added products of cereals, pulses and oilseeds.

Practical : Physical properties of cereals and pulses, raw and milled products quality evaluations: Parboiling and drying, terminal velocities of grains and their fractions, study of paddy, wheat, pulses and oilseeds milling equipment, planning and layout of various milling plants. Development of value-added products for cereals, pulses and oilseeds, visit to related agro processing industry.

Course No. : PFE 504

Course Title : Horticultural Crops Process Engineering

Credit Hours : 3(2+1)

Semester : I

Theory :

Unit I

Importance of postharvest technology of fruits and vegetables, structure, cellular components, composition and nutritive value of fruits and vegetables, fruit ripening, spoilage of fruits and vegetables.

Unit II

Harvesting and washing, pre-cooling, blanching, preservation of fruits and vegetables, commercial canning of fruits and vegetables, minimal processing of fruits and vegetables.

Unit III

Cold storage of fruits and vegetables, controlled atmosphere and modified atmosphere packaging of fruits and vegetables, quality deterioration and storage.

Unit IV

Dehydration of fruits and vegetables, methods, osmotic dehydration, foam mat drying, freeze drying, microwave heating, applications, radiation preservation of fruits and vegetables, irradiation sources.

Unit V

Intermediate moisture foods, ohmic heating principle, high pressure processing of fruits and vegetables, applications, sensory evaluation of fruit and vegetable products, packaging technology for fruits and vegetables, general principles of quality standards and control, FPO, quality attributes.

Practical : Determination of size, shape, density, area-volume-mass relationship of fruits and vegetables, sugar-acid ratio of fruits, evaluation of washer, grader and packaging methods, experiments on drying of fruits and vegetables, controlled atmosphere storage and quality evaluation.

Course No. : PFE 505

Course Title : Storage Engineering and Handling of Agricultural Produce

Credit Hours : 3(2+1)

Semester : II

Theory :

Unit I

Storage of grains, biochemical changes during storage, production, distribution and storage capacity estimate models, storage capacity models, ecology, storage factors affecting losses, storage requirements.

Unit II

Bag and bulk storage, godowns, bins and silos, rat proof godowns and rodent control, method of stacking, preventive method, bio-engineering properties of stored products, function, structural and thermal design of structures, aeration system.

Unit III

Grain markets, cold storage, controlled and modified atmosphere storage, effects of nitrogen, oxygen, and carbon dioxide on storage of durable and perishable commodities, irradiation, storage of dehydrated products, food spoilage and preservation, BIS standards.

Unit IV

Physical factors influencing flow characteristics, mechanics of bulk solids, flow through hoppers, openings and ducts; design of belt, chain, screw, roller, pneumatic conveyors and bucket elevators, principles of fluidization, recent advances in handling of food materials.

Practical : Physical factors influencing flow characteristics, mechanics of bulk solids, flow through hoppers, openings and ducts, design of belt, chain, screw, roller, pneumatic conveyors and bucket elevators; principles of fluidization; recent advances in handling of food materials.

Course No. : PFE 506

Course Title : Food Package Engineering

Credit Hours : 2(1+1)

Semester : II

Theory :

Unit I

Introduction of packaging: Package, functions and design. Principle in the development of protective packaging. Deteriorative changes in foodstuff and packaging methods of prevention. Unit II

Food containers: Rigid containers, glass, wooden boxes, crates, plywood and wire bound boxes, corrugated and fibre board boxes, textile and paper sacks, corrosion of containers (tin plate).Flexible packaging materials and their properties. Aluminum as packaging material. Evaluation of packaging material and package performance.

Unit III

Packaging equipment: Food packages, bags, types of pouches, wrappers, carton and other traditional package. Retortable pouches: Shelf life of packaged foodstuff.

Unit IV

Methods to extend shelf life. Packaging of perishables and processed foods. Special problems in packaging of food stuff.

Unit V

Package standards and regulation: Shrink packaging, aseptic packaging, CA and MAP. Biodegradable packaging: Recent advances in packaging, active packaging, smart packaging, antioxidant and antimicrobial packaging, edible films and biodegradable packaging, microencapsulation and nano encapsulation.

Practical : Thickness, substance weight, water absorption capability of flexible packaging materials, strength properties of packaging materials, water vapour and gas transmission rate of flexible packaging materials, identification and chemical resistance of plastic films. Packaging of fruits/vegetables: Estimation of shelf-life of packaged food stuff, familiarization of types of packaging material.\

Course No. : PFE 511

Course Title : Food Processing Equipment and Plant Design       

Credit Hours : 2(1+1)

Semester : II

Theory :

Unit I

Design considerations of processing agricultural and food products.

Unit II

Design of machinery for drying, milling, separation, grinding, mixing, evaporation, condensation, membrane separation.

Unit III

Human factors in design, selection of materials of construction and standard component, design standards and testing standards. Plant design concepts and general design considerations: Plant location, location factors and their interaction with plant location, location theory models, and computer aided selection of the location.

Unit IV

Feasibility analysis and preparation of feasibility report: Plant size, factors affecting plant size and their interactions, estimation of break-even and economic plant size. Product and process design, process selection, process flow charts, computer aided development of flow charts.

Unit V

Hygienic design aspects and worker’s safety, functional design of plant building and selection of building materials, estimation of capital investment, analysis of plant costs and profitability’s, management techniques in plant design including applications of network analysis, preparation of project report and its appraisal.

Practical : Detailed design and drawing of mechanical dryers, milling equipment, separators, evaporators, mixers and separators. Each individual student will be asked to select a food processing plant system and develop a plant design report which shall include product identification and selection, site selection, estimation of plant size, process and equipment selection, process flow-sheeting, plant layout, and its evaluation and profitability analysis.

Course No. : PFE 513

Course Title : Agri-Project Planning and Management

Credit Hours : 3(2+1)

Semester : I

Theory :   Unit I

Project development, market survey and time motion analysis.

Unit II

Selection of equipment, technology option, techno-economic feasibility and processing in production catchment.

Unit III

Product and process design, PERT, CPM, transport model, simplex, linear and dynamic programming, operation log book. Material balance and efficiency analysis, performance testing, performance indices, energy requirement and consumption. Marketing of agricultural products, market positioning.

Unit IV

BIS/FSSAI/ISO standards/ guidelines on best practices, equipment and their design and operation for handling, processing and storage of food/feed.

Practical : Preparation of project and feasibility report. Salient features, design and layout of different food processing units: MSME, large processing unit. Record keeping related to production, finance and marketing. Techno- economic feasibility and SWOT analysis for Start-ups.

Course No. : PFE 601

Course Title : Advances in Food Process Engineering

Credit Hours : 3(2+1)

Semester : II

Theory :

Unit I

Preservation of foods: Physical and chemical methods, microbiological aspects, thermo bacteriology, process calculation and selection. Thermal processing of canned foods: Introduction, commercial sterilization systems, thermal inactivation, kinetics of bacterial spores, heat transfer in canned foods, process calculations, numerical computer simulation of heat transfer, aseptic processing.

Unit II

Low temperature preservation: Cooling and cold storage. Hurdle technology: Principles and applications. Food irradiation: Advantages and applications, beneficial chemical and biological effects on foods, mechanisms of food irradiation, sources of food irradiation, criteria for judging the efficacy, dosimetry, radiation tolerance of foods, upper irradiation dose for foods, safety of irradiated foods. Microwave processing: Interaction with food materials, microwave equipment. Hydrostatic pressure treatment of food: Equipment, processing and effect on microorganisms. High pressure processing: Introduction, equipment and operation principles. Chemical and thermodynamic principles.Applications of HP to foods.Commercial high pressure equipment and applications. Membrane concentration of liquid foods: Principles, thermodynamics and osmotic pressure, mechanisms of membrane transport, membrane transport models.

Unit III

Application of heat energy and ultrasound: Effects of different environmental factors on microbial ultrasonic resistance, effects of treatment parameters on lethal effect of ultrasound, mechanism of action of inactivation of microorganisms and enzymes, cavitation. Electrical resistance heating of food: Heat generation. Ohmic heating and moderate electric field: Introduction, microbial death kinetics, electrolytic effects, applications, ohmic heater, heating models. Pulsed electric field preservation: Principles and application, microbial inactivation mechanism, determinant factors in PFE technology, influence on food ingredients, pulsed electric field treatment unit, modeling PFE microbial inactivation, alternative applications of PFE technology, decontamination of microorganisms by surface treatment.

Unit IV

Extrusion cooking: Rheology of extrudates, Newtonian models of single-screw extruder performance, non-newtonian models of single-screw extruder performance, single-screw extruder leakage flows, extruder die and its interaction with extruder behavior, screw power demand, non-isothermal screw operation, feed zone, behavior of more complex single-screw designs, multiple-screw extruders, partially filled screws, analysis of complex screws, heat transfer in extruders, extruder residence-time distributions, recent developments, methods, equipment, design criteria of extruders.

Practical : Thermal processing of foods, sterilization, irradiation, membrane concentration, ultrasound, ohmic heating, pulsed electric field preservation, extrusion cooking, product quality determination. Visit of related food industries.

Course No. : PFE 602

Course Title : Drying and Dehydration of Food Materials

Credit Hours : 3(2+1)

Semester : I

Theory :   Unit I

Importance of drying, principles of drying, moisture determination, equilibrium moisture content, determination of EMC, methods and isotherm models. Psychrometry: Psychrometric terms, construction and use of psychrometric charts.

Unit II

Air flow and resistance, principles and equipment for air movement and heating, drying methods and theory of drying, dryers, classification and other allied equipment, thin layer drying of cereal grains, deep bed and continuous flow drying, drying models.

Unit III

Heat requirements and thermal efficiency of drying system, aeration, tempering and dehydration, operation of dryers and their controls, selection of dryers, performance testing of grain dryers, drying characteristics of cereals, pulses and oilseeds, microwave drying, radio frequency drying and tunnel drying, principles and equipment.

Unit IV

Drying of liquid foods, spray drying, drum drying, freeze drying, foam mat drying, heat pump drying, refractance window drying, infrared drying osmotic dehydration. Principles, methods, construction and adjustments, selection of dryers, heat utilization factor and thermal efficiency.

Practical : Experiments on batch type thin layer dryer, fluidized bed dryer, continuous flow mixing type dryer, continuous flow non mixing type dryer, sand medium dryer (conduction type drying), agricultural waste fired furnace dryer, spray dryer, drum dryer, foam mat drying and osmotic dehydration to evaluate the thermal efficiency and heat utilization factor.

Course No. : PFE 603

Course Title : Textural and Rheological Characteristics of Food Materials

Credit Hours : 3(2+1)

Semester : I

Theory :

Unit I

Rheological properties of foods: Food rheology, physical states of materials, classical ideal material, rheological models, elements in the models, electrical equivalence, maxwell model, Kelvin model and four element burger’s model, stress-strain behavior. Elastic–plastic behavior, visco-elastic behavior, creep behavior, dynamic visco-elastic behavior, flow behavior of fluids, creep, stress relaxation.

Unit II

Viscometry:Capillary viscometry, casson model, flow rate equation, friction losses in pumping, turbulent flow, newtonian fluid, power law fluid, cone and plate viscometry, parallel plate viscometry, mixer viscometry. Flow through a converging die, cogswell’s equations, gibson’s equations, empirical method. Applications of stress and strain, shear modulus and shear loss modulus, storage compliance and loss compliance, comparison of moduli and compliances.

Unit III

Objective and subjective measurements of texture:Texture classification, relation of food texture with structure and rheology, principles and practices of objective or instrumental texture measurements, fundamental rheological tests, physiological aspects, mechanical aspects and viscosity measurements and relationship between fundamental tests and sensory evaluation. Imitative and empirical measurements of texture: Tenderometer, brabenderfarinograph, firmness meter, texture profile method, dynamic methods for evaluation of food texture, dimensional analysis of food texture, firmness and hardness measurement.

Unit IV

Mathematical models and their application along with pipe line design and pump selection for non-newtonian fluids. Recent advances in textural, rheological and viscoelastic characteristics of foods and their associated mathematical models.

Practical : Determination of viscosity of liquid foods, gumminess, chewiness, springiness and hardness of various fruits, vegetables and processed foods using texture profile analysis. Determination of force-distance relationship. Sensory evaluation/ subjective measurement and correlation between subjective and objective measurements of foods.

Course No. : PFE 604

Course Title : Agricultural Waste and By-Products Utilization

Credit Hours : 3(2+1)

Semester : II

Theory :

Unit I

Conversion processes: Thermo-chemical conversions, densification, combustion and gasification, extraction, biological conversions, anaerobic digestion, biochemical digestion process, digestion systems, energy from anaerobic digestion, cellulose degradation, fermentation process. Agricultural wastes as paper, boards and fuel.

Unit II

Briquetting: Briquetted fuel from husk, hull and other wastes selection, design of briquetting machines. Utilization of shell, stem and stalk: Production of activated carbon. By-products of agro-industries: Rice mill, oil mill, cattle feed mill, valuable constituents and composition. Utilization of rice husk: Production of silica and cement from rice husk. Stabilization and storage of rice bran, extraction of rice bran oil.

Unit III

By-products of oil refining: Fatty acids/soap stock, wax and gum, characteristics and utilization. Rice germ and broken rice. Production of starch and infant food, industrial uses of starch. By-products of oil milling: cake and defatted oil cake, cattle feed and industrial uses. Utilization of starch and other industrial wastes: Microcrystalline cellulose, production of ethanol, wastes of tapioca starch industries, thippi-utilization as fuel, extraction of starch by hydrolysis, utilization of starch for food, adhesives and feed purposes.

Unit IV

By-products of sugar industry: Sugarcane tops, bagasse, molasses and pressmud, utilization as animal feed. By-products of fruits and vegetables based agro-industries: Mango seed kernel and pineapple waste.

Practical : Exercises on stepped grate and fixed grate rice husk furnaces, waste fired furnace, briquette machine, production of alcohol from waste materials, production and testing of paperboards and particleboards from agricultural wastes.