AG31005: Principles Of Food Engineering

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AG31005
Course name Principles Of Food Engineering
Offered by Agricultural & Food Engineering
Credits 4
L-T-P 3-1-0
Previous Year Grade Distribution
2
4
12
10
11
13
4
EX A B C D P F
Semester Autumn


Syllabus[edit | edit source]

Syllabus mentioned in ERP[edit | edit source]

Overview of the processing operations carried out for converting agricultural produce to food; Classification into momentum, heat and mass transfer operations; Necessity of estimating their transfer rates as function of driving force Momentum Transfer: Pressure drop-flow rate relationship for flow through pipe, rectangular conduit and extruder in laminar flow; Turbulent flow and fanningâÂÂs friction factor; Compressible flow: flow through nozzle and porous media; Apparent viscosity, generalized viscosity coefficient and generalized Reynolds number for non-Newtonian fluids; Non-Newtonian liquid flow in pipes and slits Heat Transfer: Steady state heat transfer in conduction, convection and radiation; Overall heat transfer coefficient; Forced, natural convection, condensation and boiling heat transfer; Tubular and plate and fin type heat exchangers and estimation of their effectiveness; NTU-Effectiveness relationship; Unsteady state heat transfer in plate, cylinder and spherical bodies; Numerical methods in heat transfer. Mass Transfer: Molecular diffusion and FickâÂÂs Law; Steady state mass transfer in equimolar counter diffusion and diffusion through stagnant medium; Diffusion through varying cross sectional area; Convective mass transfer and mass transfer coefficient; Mass transfer coefficients; Unsteady state mass transfer in plate, cylinder and spherical bodies; Analogy between momentum, heat and mass transfer


Concepts taught in class[edit | edit source]

Student Opinion[edit | edit source]

How to Crack the Paper[edit | edit source]

Classroom resources[edit | edit source]

Additional Resources[edit | edit source]

Time Table[edit | edit source]

Day 8:00-8:55 am 9:00-9:55 am 10:00-10:55 am 11:00-11:55 am 12:00-12:55 pm 2:00-2:55 pm 3:00-3:55 pm 4:00-4:55 pm 5:00-5:55 pm
Monday In Dept
Tuesday In Dept In Dept
Wednesday
Thursday In Dept
Friday