Unit Operations for Food Industries detail syllabus for Food Technology (Food Tech), 2017 regulation is taken from Anna University official website and presented for students of Anna University. The details of the course are: course code (FD8403), Category (PC), Contact Periods/week (3), Teaching hours/week (3), Practical Hours/week (0). The total course credits are given in combined syllabus.
For all other food tech 4th sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 4th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. The detail syllabus for unit operations for food industries is as follows.”
Course Objective:
- To understand the principles involved in separation methods.
Unit I
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Unit II
Mechanical Separation
Filtration – definition -filter media – types and requirements-constant rate filtration – constant pressure filtration – filter cake resistance-filtration equipment – rotary vacuum filter – filter presssedimentation – gravitational sedimentation of particles in a fluid – Stokes law, sedimentation of particles in gas-cyclones – settling under sedimentation and gravitational sedimentation-centrifugal separations – rate of separations – liquid – liquid separation – centrifuge equipment.
Unit III
Size Reduction
Size reduction – grinding and cutting – principles of comminuting – characteristics of comminuted products – particle size distribution in comminuted products-energy and power requirements in comminuting – crushing efficiency – Rittingers, Bonds and Kicks laws for crushing-size reduction equipments – crushers – jaw crusher, gyratory crusher-crushing rolls – grinders – hammer mills -rolling compression mills – attrition, rod, ball and tube mills – construction and operation.
Unit IV
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Unit V
Crystallization and Distillation
Crystallization – equilibrium -solubility and equilibrium diagram – rate of crystal growth -equilibrium crystallization-crystallization equipment – classification – construction and operationtank, agitated batch, Swenson-Walker vacuum crystallizers-distillation – binary mixtures – flash and differential distillationsteam distillation – theory – consumption – continuous distillation with rectification – vacuum distillation – batch distillation – operation and process – advantages and limitations-distillation equipments – construction and operation – factors influencing the operation.
Course Outcome:
- To understand Principles of separation methods used in the process industry. To appreciate different equipments developed for separation.
Text Books:
- Geankoplis, C.J. Transport Processes and Separation Process Principles, 4th Edition, Prentice Hall, 2003.
- McCabe W.L., Smith J.C. Unit Operations in Chemical Engineering, 7th Edition, McGraw -Hill Int., 2001,
- Earle, R.L. 2003. Unit Operations in Food Processing. Pergamon Press. Oxford. U.K.
- Geankoplis C.J.1999. Transport Process and Unit Operations. Prentice-Hall of India Private Limited, New Delhi.
References:
- Richardson, J.E. etal., Coulson and Richardsons Chemical Engineering Vol.2 (Praticle Technology and Separation Processes) 5th Edition, Butterworth – Heinemann / Elsevier, 2003.
- Coulson, J.M and J.F. Richardson,Chemical Engineering. Volume I to V. The Pergamon Press. New York, 1999
- McCabe, W.L., J.C.Smith and P.Harriot, Unit Operations of Chemical Engineering. McGrawHill. Inc. Kosaido Printing Ltd. Tokyo, Japan, 2001
- Sahay, K. M. and K.K.Singh, Unit operation of Agricultural Processing, Vikas Publishing House Pvt. Ltd., New Delhi, 2004
For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 4th Sem syllabus for 2017 Regulation.
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