Food plant equipment design detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna University official website and presented for the Food Tech 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 Food Technology 7th Sem scheme and its subjects, do visit Food Tech 7th Sem 2021 regulation scheme. The detailed syllabus of food plant equipment design is as follows.
Course Objectives:
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Unit I
MATERIALS AND PROPERTIES 9
Materials for fabrication, mechanical properties, ductility, hardness, corrosion, protective coatings, corrosion prevention linings equipment, choice of materials, material codes
Unit II
DESIGN CONSIDERATIONS 9
Stresses created due to static and dynamic loads, combined stresses, design stresses and theories of failure, safety factor, temperature effects, radiation effects, effects of fabrication method, economic considerations
Unit III
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Unit IV
DESIGN OF DRYER, FREEZER AND FERMENTERS 9
Design of freezing equipment Design of icecream freezers and refrigerated display system Design of dryers Design of tray dryer, tunnel dryer, fluidized dryer, spray dryer, vacuum dryer, freeze dryer and microwave dryer Design of fermenters Design of fermenter vessel, design problems
Unit V
EXTRUDERS AND EQUIPMENT SAFETY 9
Extrusion cookers – cold extrusion, single and twin screw extrusion- Low pressure and high pressure extrusion – properties of Food materials and its significance in equipment design -processing and handling – Cold and hot extruder design, design of screw and barrel, design of twin screw extruder. Hazards in process industries, analysis of hazards, safety measures, safety measures in equipment design, pressure relief devices
Course Outcomes:
At the end of the course the students would have the knowledge to
- Analyse the engineering properties of different materials for the development of food plant equipment
- Determine the design and economic considerations
- Design the storage vessels and exchangers
- Design the dryers, freezers, fermenters and extruders
- Demonstrate the hazards in process industries and safety measures in equipment design
Text Books:
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Reference Books:
- Peter F. Stanbury, Allan Whitakar and Stephen J. Hall. 2013, Principles of Fermentation Technology, 2nd Edition. Elsevier Science Ltd., Burlington, MA, USA.
- J.F. Richarson and D.G. Peacock. Coulson &Richardsons’s Chemical Engineering, Vol. Chemical &Biochemical Reactors & Process Control, 3rd Edition. Elsevier Butterworth Heinemann, Amsterdam, The Netherlands. 1994.
- James R. Couper, W. Roy Penney, James R. Fair and Stanley M. Walas Chemical Process Equipment Selection and Design. Elsevier Inc. 2012.
- Mahajani, V. V. and Umarji, S. B., Process equipment design, 4th edition, 2009, Macmillan publishers.
- Bhattacharyya, B. C., Introduction to Chemical Equipment design, 2008, CBS Publishers and Distributors.
- Geankoplis C. J. Transport processes and unit operations,1983, Prentice-Hall
For detailed syllabus of all other subjects of Food Technology, 2021 regulation curriculum do visit Food Tech 7th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.