BI3027: Engineering Properties of Food Materials syllabus for BBE 2021 regulation (Professional Elective-VI)

Engineering Properties of Food Materials detailed syllabus for Biotechnology & Biochemical Engineering (BBE) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the BBE 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 Biotechnology & Biochemical Engineering 6th Sem scheme and its subjects, do visit BBE 6th Sem 2021 regulation scheme. For Professional Elective-VI scheme and its subjects refer to BBE Professional Elective-VI syllabus scheme. The detailed syllabus of engineering properties of food materials is as follows.

Course Objectives:

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Unit I

PHYSICAL PROPERTIES OF FOODS 9
Methods of estimation of Shape, Size, volume, density, porosity and surface area, sphericity, roundness specific gravity. Frictional properties-coefficient of friction, Storage and flow pattern of agricultural crops

Unit II

RHEOLOGICAL PROPERTIES OF FOODS 9
Definition – classification – Newton’s law of viscosity – momentum-diffusivity-kinematic viscosity -viscous fluids – Newtonian and Non Newtonian fluidsViscosity Measurements-Viscometers of different types and their applications-Texture measuring instrumentsHardness and brittleness of Food materials.

Unit III

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Unit IV

AERODYNAMIC PROPERTIES OF FOODS 9
Drag and lift coefficient, terminal velocity and their application in the handling and separation of food materials.

Unit V

HYDRODYNAMIC PROPERTIES OF FOODS 9
Water activity- measurement-vapor pressure method -freezing point depression method- Effect of temperature, and pressure on water activity-moisture sorption isotherms- models-Henderson, PET and GAB models.

Course Outcomes:

The students will be able to

1. Understand Engineering properties of food materials.
2. Identify the structure and chemical composition of foods.
3. Determine the physical properties of food materials.
4. Calculate the water activity, food stability sorption and desorption isotherm of food materials.
5. Study the difference between Newtonian and non-Newtonian fluids.
6. Examine the thermal properties, electrical and magnetic properties of food.

Text Books:

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Reference Books:

1. Rao, M.A and S.S.H. Rizvi:”Engineering Properties of Foods”, Mercel Dekker inc. New York, 1998.
2. Lewis M.J, “Physical properties of foods and food processing systems” Woodhead publishing Cambridge, UK, 1990.
3. Reyond Jewitt and others: “Physical properties of foods “Allied science publishers, 1983.
4. Shafiur Rehman: Food Properties Hand book CRC press inc. New York, 1995.
5. Micha Peleg and Edward B. Bagley, “Physical Properties of Foods” AVI publishing company inc, Westport USA, 1983.
6. Kachru R.P.and R.K. Gupta, “Physico – Chemical Constituents and Engineering Properties of Food crops”, Scientific publishers, Jodhpur.

For detailed syllabus of all the other subjects of Biotechnology & Biochemical Engineering 6th Sem, visit BBE 6th Sem subject syllabuses for 2021 regulation.

For all Biotechnology & Biochemical Engineering results, visit Anna University BBE all semester results direct link.