AG40015: Thermal Operations In Food Processing

AG40015
Course name	Thermal Operations In Food Processing
Offered by	Agricultural & Food Engineering
Credits	3
L-T-P	3-0-0
Previous Year Grade Distribution
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Semester	Autumn

Syllabus

Syllabus mentioned in ERP

Overview of thermal operations carried out in dairy and food processing. Pasteurization and Sterilization: microbial destruction in batch and continuous sterilization; kinetics of loss of nutrients in sterilization; UHT processing; action of chemicals on death kinetics of microbes; aseptic packaging; irradiation and microwave processing of foods; Effects of heat, acid and short wave electromagnetic radiation on kinetics of enzyme inactivation. Crystallization and Freezing: Planks law and estimation of freezing time of foods; equipment used for freezing water in food for production of crystalline foods, e.g. sucrose and lactose; freeze concentration of liquid food. Concentration and Evaporation: Concentration of liquid foods in batch and continuous type evaporators; heat and energy balance in multiple effect evaporators; design of calendria in the evaporators, falling and rising film evaporators; mechanical and thermal vapour recompression systems. Water Relation to Foods: roles of water and activity in foods; control of water activity by addition of solute and moisture removal; measurement of water activity; different models of sorption isotherms, their limitations and applicability, prediction and moderation of water activity of foods. Drying of Foods: various mechanisms of moisture removal in solid and liquid foods during drying; properties of air-water vapour mixture; drying operations based on conduction, convection and radiation heat transfer; spray, freeze, roller, tray and through-flow drying operations.