Unit I

Material handling : Scope and importance, classification of various material handling equipments, principles of working, advantages and disadvantages of screw conveyor, belt conveyors and bucket elevators.

Food Processing Fundamentals: Definition, importance Present status, level/types of food processing. Properties of food materials: density and specific gravity, viscosity, surface activity, rheology and texture.

Food Processing Objectives

Principles of Food Processing

Significance of Food Processing

Unit II

Unit Operations in Food Processing 

Effect of Food Processing on Food materials

Thermal Food Processing

Low Temperature Food Processing

Unit III

Freezing

Lyophilization

Canning

Food Drying & Dehydration

Unit IV

Food Evaporation

Food Concentration

Food Irradiation

Microwave Food Processing

Unit IV

Food Fermentation

Reverse Osmosis

Advanced Food Processing 

Unit – I

Definition, importance Present status, level/types of food processing. Properties of food materials: density and specific gravity, viscosity, surface activity, rheology and texture.

Material handling : Scope and importance, classification of various material handling equipments, principles of working, advantages and disadvantages of screw conveyor, belt conveyors and bucket elevators.

Unit – II

Cleaning - Aims of cleaning, methods of cleaning- dry, wet and combination methods. Dry cleaning methods: screening, aspiration, magnetic cleaning and abrasive cleaning. Wet cleaning methods: soaking, spray washing, flotation washing and ultrasonic washing.

Sorting and Grading - Advantages of sorting and grading, grading factors, methods of sorting and grading. Peeling methods.

Unit – III

Size Reduction: Objectives/benefits of size reduction, forces used in size reduction, criteria of size reduction equipment selection, mode of operation of size reduction equipments. Size reduction of solid foods, fibrous foods and liquid foods.

Separation Operations: Centrifugation, filtration, expression and extraction; Theory and equipments. Mixing: Mixing - Mixing terminology (agitating, kneading, blending, and homogenizing). Mixing equipments - mixers for liquids of low or moderate viscosity (Paddle agitators, turbine agitators and propeller agitators), mixers for high viscosity pastes (Pan Mixer, horizontal mixer and dough mixer), mixers for dry solids; tumbler mixer and vertical screw mixer.

Unit – IV

Heat transfer: Rate of heat transfer modes of heat transfer and governing laws; Conduction, convection and radiation; common heat exchangers and their working principles. Concept of material/mass transfer and its application food processing.

Evaporation: Advantages, factors affecting food evaporation; Single effect evaporators, multiple effect evaporators. Vacuum evaporation. Boiling point elevation.

Unit – V

Food Drying &Dehydration: Theory of drying, constant rate period, falling rate period. Common dryers. Dielectric heating, ohmic heating and infrared heating; theory, applications and effects on food.

References/Books

·       UNIT OPERATIONS IN FOOD PROCESSING BY R.L. EARLE

·       FOOD PROCESSING TECHNOLOGY : PRINCIPLES AND PRACTICES BY P. FELLOWS

·       FOOD SCIENCE BY NN POTTER