Food Plant Design and Management detailed syllabus for Agriculture Engineering (Agri) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Agri students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Agriculture Engineering 5th Sem scheme and its subjects, do visit Agri 5th Sem 2021 regulation scheme. For Professional Elective-I scheme and its subjects refer to Agri Professional Elective-I syllabus scheme. The detailed syllabus of food plant design and management is as follows.
Course Objectives:
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Unit I
PLANT LAYOUT-INTRODUCTION Design considerations of processing agricultural and food products. Plant design concepts and general design considerations: Plant layout, plant location, location factors and their interaction with plant location, location theory models, and computer aided selection of the location. Human factors in design, selection of materials of construction and standard component, design standards and testing standards.
Unit II
PROCESS ECONOMICS OF PLANT LAYOUT Feasibility analysis and preparation of feasibility report: plant size, factors affecting plant size and their interactions, estimation of break-even and economic plant size; Product and process design, process selection, process flow charts, Plant utilities, electricity, water, steam, air, raw material requirements and computer aided development of flow charts.
Unit III
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Unit IV
FOOD PROCESSING PLANT & EQUIPMENT LAYOUT Plant layout and design of bakery and biscuit industries; fruits and vegetables processing industries including beverages; milk and milk products; meat, poultry and fish processing industries. Equipment layout in Food Industries : Basic understanding of equipment layout and. Preparation of flow sheets for material movement and utility consumption in food plants.
Unit V
PROJECT EVALUATION AND COST ESTIMATION Preparation of flow sheets for material movement and utility consumption in food plants; Application of Program Evaluation and Review Technique (PERT) and Critical Path Method (CPM) in project planning and monitoring; Cost estimation for a Food Plant; Scale-up. Case Study: Preparation of plant layout and cost estimation for a food processing plant
Reference Books:
- Maroulis, Z.B. and Saravacos, G.D. . Food Process Design. Marcel Dekker Inc,. 2003.
- Antonio Lopez-Gomez, Gustavo V. Barbosa-Canovas,“Food Plant Design (Food Science and Technology)”, CRC Press, 2005.
- Towler, G. and Sinnott, R.K. Chemical Engineering design principles, practice and Economics of Plant and Procese. 2nd Edition. Elsevier.2012.
- Theunis C. Robberts . Food plant engineering system. II Edition, CRC Press, Washington, 2013.
- M Moore, Mac Millan, Plant Layout & Design. Lames, New York, 1971.
- Langley and C. Billy, Refrigeration and Air conditioning, Ed. 3, Engle wood Cliffs (NJ), Prentice
Course Outcomes:
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For detailed syllabus of all the other subjects of Agriculture Engineering 5th Sem, visit Agri 5th Sem subject syllabuses for 2021 regulation.
For all Agriculture Engineering results, visit Anna University Agri all semester results direct link.