AG60123: Cooling Technology In Food Processing And Preservation
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| Course name | Cooling Technology In Food Processing And Preservation | ||||||||||||||||||||
| Offered by | Agricultural & Food Engineering | ||||||||||||||||||||
| Credits | 4 | ||||||||||||||||||||
| L-T-P | 3-1-0 | ||||||||||||||||||||
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| Semester | Autumn | ||||||||||||||||||||
Syllabus
Syllabus mentioned in ERP
Temperature quotient, Thermal principles, Heating and Cooling load calculation, Cooling and humidifying coils, Carnot’s law, Vapor compression cycles, Compressor, Condenser, Evaporator, Expansion devices, Vapour compression system analysis, Refrigerants, Cooling tower and evaporative condenser. Nucleation and crystal growth during freezing; Textural and color changes in food during freezing, estimation of freezing time, types of food freezers; Estimation of freeze drying time, role of permeability of freeze dried layer on drying time, freezing point depression and vacuum requirement for freeze drying; equipments used for freeze drying. Types of cold preservation; Types of freezers and freeze concentrators, Cooling above freezing point, Cooling below freezing point, Design of food freezer and cold storage; Control atmosphere storage, Refrigerated transportation.
Concepts taught in class
Student Opinion
How to Crack the Paper
Classroom resources
Additional Resources
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 | |
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| Monday | In Dept | |||||||||
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