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Course Detail

Course Name Basics of Food Engineering
Course Code 25FSN342
Program B.Sc. (Hons) Food Science and Nutrition (4 Year)
Credits 3
Campus Coimbatore

Syllabus

Unit I

Food Engineering- An Overview 11 Hrs

Food Engineering -Historical background. Food Engineering as a distinct discipline. Basic food engineering principles – physical, thermal, aerodynamic, mechanical, optical and electromagnetic properties.

Unit II

Steam Generation, Utilization and Evaporation 11 Hrs

Properties of steam. Steam tables and their application. Boilers operation. Maintenance of boilers. Utilization of steam in food processing. Pressure vessels. Evaporators-Types, principles and equipment. Vapour compression evaporation systems.

Unit III

Refrigeration and Freezing in Food Industry 11 Hrs

Refrigerator- parts and functions. Classification of refrigerants. Refrigeration Cycle. Refrigerator Load. Condenser, Evaporator and compressor. Application of refrigeration in food processing. Cryogenic Freezing and Individual Quick Freezing (IQF).

Unit IV

Plant Designs, Location and Equipment Layout 12 Hrs

Plant designs- design and construction of building, functionality of the building, design and fabrication equipment. Plant location. Cost benefit analysis. Food process economics. Plant layout. Factors to be considered for location and layout of food plants. Regulatory requirements of food industries.

Objectives and Outcomes

Course Objectives:

  1. Understand the basic principles of food engineering
  2. Comprehend the types and properties of Refrigeration systems
  3. Gain knowledge on processing equipment and maintenance of processing equipment

 

Course Outcomes:

CO1: Understand the significance of food engineering and its principles

CO2: Acquire knowledge on steam generation, utilization and evaporation

CO3: Gain knowledge on refrigeration and freezing in food industry

CO4: Design plant location and equipment layout for establishing a food industry

CO-PO Mappings

 

PO1

PO2

PO3

PO4

PO5

PO6

PO7

PSO 1

PSO 2

PSO3

PSO 4

CO1

–

–

1

–

–

–

–

–

–

1

–

CO2

–

–

1

–

–

–

–

–

–

1

–

CO3

–

–

1

–

–

–

–

–

–

3

–

CO4

–

–

1

–

–

–

–

–

–

3

–

Evaluation Pattern

Evaluation Pattern:

Assessment

Internal

External

Periodical 1 (P1)+P2/Midterm

30

  

*Continuous Assessment (CA)

20

  

End Semester

  

50

*CA – Can be Quizzes, Assignment, Seminar, Projects and Reports.

Text Books / References

Text Books:

  1. and S. Padma Ishwarya S.P. (2019). Essentials and Applications of Food Engineering. CRC Press, USA.
  2. Rao G. (2018). Fundamentals of Food Engineering. Prentice Hall India Private Limited, New Delhi.

Reference Books:

  1. Toledo T. 2020. Fundamentals of Food Process Engineering 3rd Edition. CRC Press, USA.

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