Fundamentals of Food Engineering detailed syllabus for Materials Science & Engineering (MSE) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the MSE 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 Materials Science & Engineering 7th Sem scheme and its subjects, do visit MSE 7th Sem 2021 regulation scheme. For Open Elective-IV scheme and its subjects refer to MSE 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 Materials Science & Engineering 7th Sem, visit MSE 7th Sem subject syllabuses for 2021 regulation.
For all Materials Science & Engineering results, visit Anna University MSE all semester results direct link.