AG39005: Food Engineering Lab.

AG39005
Course name	FOOD ENGINEERING LAB.
Offered by	Agricultural & Food Engineering
Credits	2
L-T-P	0-0-3
Previous Year Grade Distribution
2 6 12 22 9 3 1 EX A B C D P F
Semester	{{{semester}}}

Syllabus

Syllabus mentioned in ERP

Particle size analysis and energy requirement in comminution; High pressure homogenization of milk and the measurement of fat-globule size before and after homogenization; Milling of rice/wheat/pulses; estimation of milling yield and performance characteristics of equipment used; Rheological properties of Newtonian and non-Newtonian liquid food; Estimation and measurement of flow rate, power requirement and pressure developed in single screw extruder; Establishing the relationship between performance index and mixing time in a planetary mixer; Estimation and measurement of cut-off size of milk fatglobules in a disk type centrifugal separator; Measurement of cake resistance, filter medium resistance and compressibility factor in constant pressure filtration; Determination of flow pattern, port arrangement and flow ratepressure drop relationship in a plate heat exchanger; Failure mechanics of biological tissues; Saturation vapor pressure-temperature relationships for pure solvent and dilute solutions; Thermal bactericide to achieve commercial sterility of food in sealed containers; Dehydration of vegetables in cabinet tray dryer.

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	In Dept	In Dept
Tuesday							In Dept	In Dept	In Dept
Wednesday
Thursday
Friday