AG31005: Principles Of Food Engineering

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

Syllabus mentioned in ERP

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

Time Table

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