AG60024: Dairy And Food Processing Operations-Ii

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Course name Dairy And Food Processing Operations-Ii
Offered by Agricultural & Food Engineering
Credits 4
L-T-P 3-1-0
Previous Year Grade Distribution
Semester Spring

Syllabus[edit | edit source]

Syllabus mentioned in ERP[edit | edit source]

Overview of thermal operations carried out in dairy and food processing. Role of water and water activity in foods. Control of water activity by addition of solute and moisture removal. Different models of isotherm, their limitations and applicability. Effect of heat, acid and short wave electromagnetic radiation on kinetics of enzyme inactivation, microbials destruction and nutrients loss in pasteurization, sterilization and UHT processing. Pasteurization and UHT processing of milk and liquid food containing particulate solids. Aseptic packaging. Irradiation and microwave processing of foods. Crystallization and freezing. Estimation of freezing time of foods. Equipment used for freezing water in food and for production of crystalline foods, e.g. sucrose and lactose. Freeze concentration of liquid food. Concentration of liquid foods in batch and continuous type evaporators. Energy saving by use of multiple effect evaporators with mechanical and thermal vapour compression. Mechanism of moisture removal in solid and liquid foods during drying. Spray, freeze, roller tray and through-flow drying operations.

Concepts taught in class[edit | edit source]

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How to Crack the Paper[edit | edit source]

Classroom resources[edit | edit source]

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