Fundamentals of Food Engineering detailed syllabus for Electrical & Electronics Engineering (EEE) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the EEE 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 Electrical & Electronics Engineering 7th Sem scheme and its subjects, do visit EEE 7th Sem 2021 regulation scheme. For Open Elective-IV scheme and its subjects refer to EEE 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
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Unit III
Size reduction: Benefits, classification, determination and designation of the fineness of ground material, sieve/screen analysis, principle and mechanisms of comminution of food, Rittingers, Kicks and Bonds equations, work index, energy utilization; Size reduction equipment: Principal types, crushers (jaw crushers, gyratory, smooth roll), hammer mills and impactors, attrition mills, buhr mill, tumbling mills, tumbling mills, ultra fine grinders, fluid jet pulverizer, colloid mill, cutting machines (slicing, dicing, shredding, pulping)
Unit IV
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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:
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Text Books:
- R.L. Earle. 2004. Unit Operations in Food Processing. The New Zealand Intitute of Food Science & Technology, Nz. Warren L. McCabe, Julian Smith, Peter Harriott. 2004.
- Unit Operations of Chemical Engineering, 7th Ed. McGraw-Hill, Inc., NY, USA. Christie John Geankoplis. 2003.
- Transport Processes and Separation Process Principles (Includes Unit Operations), 4th Ed. Prentice-Hall, NY, USA.
- George D. Saravacos and Athanasios E. Kostaropoulos. 2002. Handbook of Food Processing Equipment. Springer Science+Business Media, New York, USA.
- J. F. Richardson, J. H. Harker and J. R. Backhurst. 2002. Coulson & Richardson’s Chemical Engineering, Vol. 2, Particle Technology and Separation Processes, 5th Ed.
For detailed syllabus of all the other subjects of Electrical & Electronics Engineering 7th Sem, visit EEE 7th Sem subject syllabuses for 2021 regulation.
For all Electrical & Electronics Engineering results, visit Anna University EEE all semester results direct link.