FT5016: Food Plant Equipment Design Syllabus for Food Technology 7th Sem 2019 Regulation Anna University (Professional Elective-VI)

Food Plant Equipment Design detailed syllabus for Food Technology (Food Technology) for 2019 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Technology 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 Technology 7th Sem 2019 regulation scheme. For Professional Elective-VI scheme and its subjects refer to Food Technology Professional Elective-VI syllabus scheme. The detailed syllabus of food plant equipment design is as follows.

Course Objective:

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Unit I

Materials and Properties
Materials for fabrication, mechanical properties, ductility, hardness, corrosion, protective coatings, corrosion prevention linings equipment, choice of materials, material codes

Unit II

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Unit III

Design of Storage Vessel and Exchangers
Design of pressure and storage vessels Operating conditions, design conditions and stress; Design of shell and its component, stresses from local load and thermal gradient, mountings and accessories. Design of heat exchangers Design of shell and tube heat exchanger, plate heat exchanger, scraped surface heat exchanger, sterilizer and retort. Design of agitators and separators Design of agitators and baffles; Design of agitation system components and drive for agitation

Unit IV

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Unit V

Extruders and Equipment Safety
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 Outcome:

For the complete syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Text Books:

1. R. Paul Singh and Dennis R. Heldman. Introduction to Food Engineering, 5th Edition. Elsevier, Amsterdam, The Netherlands.2014.
2. Albert Ibarz and Gustavo V. Barbosa-Canovas. Unit Operations in Food Engineering. CRC Press, Boca Raton, FL, USA.2003.
3. George D. Saravacos and Athanasios E. Kostaropoulos. Handbook of Food Processing Equipment. Springer Science+Business Media, New York, USA.2002.
4. R. K. Sinnott. Chemical Engineering, Vol. 6, Chemical Engineering Design, 3rd Edition. Butterworth-Heinemann, Oxford, UK.1999.
5. Kenneth J. Valentas, Enrique Rotstein and R. Paul Singh. Handbook of Food Engineering Practice. CRC Press, Boca Raton, FL, USA. 1997.

References:

1. Peter F. Stanbury, Allan Whitakar and Stephen J. Hall. 2013, Principles of Fermentation Technology, 2nd Edition. Elsevier Science Ltd., Burlington, MA, USA.
2. J.F. Richarson and D.G. Peacock. Coulson &Richardsons”s ChemicalEngineering, Vol.
3. Elsevier Butterworth-Heinemann, Amsterdam, The Netherlands. 1994.
4. James R. Couper, W. Roy Penney, James R. Fair and Stanley M. Walas Chemical Process Equipment Selection and Design. Elsevier Inc. 2012.
5. Mahajani, V. V. and Umarji, S. B., Process equipment design, 4th edition, 2009, Macmillan publishers.
6. Bhattacharyya, B. C., Introduction to Chemical Equipment design, 2008, CBS Publishers and Distributors.
7. Geankoplis C. J. Transport processes and unit operations,1983, Prentice-Hall

For detailed syllabus of all the other subjects of Food Technology 7th Sem, visit Food Technology 7th Sem subject syllabuses for 2019 regulation.

For all Food Technology results, visit Anna University Food Technology all semester results direct link.