Fundamentals of Food Engineering detailed syllabus for Computer & Communication Engineering (CCE) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the CCE 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 Computer & Communication Engineering 7th Sem scheme and its subjects, do visit CCE 7th Sem 2021 regulation scheme. For Open Elective-IV scheme and its subjects refer to CCE Open Elective-IV syllabus scheme. The detailed syllabus of fundamentals of food engineering is as follows.
Course Objectives:
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Unit I
Engineering properties of food materials: physical, thermal, aerodynamic, mechanical, optical and electromagnetic properties.
Unit II
Drying and dehydration: Basic drying theory, heat and mass transfer in drying, drying rate curves, calculation of drying times, dryer efficiencies; classification and selection of dryers; tray, vacuum, osmotic, fluidized bed, pneumatic, rotary, tunnel, trough, bin, belt, microwave, IR, heat pump and freeze dryers; dryers for liquid: Drum or roller dryer, spray dryer and foammat dryers
Unit III
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Unit IV
Mixing: theory of solids mixing, criteria of mixer effectiveness and mixing indices, rate of mixing, theory of liquid mixing, power requirement for liquids mixing; Mixing equipment: Mixers for lo.w- or medium-viscosity liquids (paddle agitators, impeller agitators, powder-liquid contacting devices, other mixers), mixers for high viscosity liquids and pastes, mixers for dry powders and particulate solids.
Unit V
Mechanical Separations: Theory, centrifugation, liquid-liquid centrifugation, liquid-solid
centrifugation, clarifiers, desludging and decanting machine, Filtration: Theory of filtration, rate of filtration, pressure drop during filtration, applications, constant-rate filtration and constant-pressure filtration, derivation of equation; Filtration equipment; plate and frame filter press, rotary filters, centrifugal filters and air filters, filter aids, Membrane separation: General considerations, materials for membrane construction, ultra-filtration, microfiltration, concentration, polarization, processing variables, membrane fouling, applications of ultra-filtration in food processing, reverse osmosis, mode of operation, and applications; Membrane separation methods, demineralization by electrodialysis, gel filtration, ion exchange, per-evaporation and osmotic dehydration.
Course Outcomes:
At the end of the course the students will be able to
- understand the importance of food polymers
- understand the effect of various methods of processing on the structure and texture of food materials
- understand the interaction of food constituents with respect to thermal, electrical properties to develop new technologies for processing and preservation.
Text Books:
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For detailed syllabus of all the other subjects of Computer & Communication Engineering 7th Sem, visit CCE 7th Sem subject syllabuses for 2021 regulation.
For all Computer & Communication Engineering results, visit Anna University CCE all semester results direct link.