Post -harvest losses in field crops – cleaning –Wet and Dry cleaning, Air screen cleaners. Peeling – Flash steam, knife, Abrasion, Caustic and flame peeling. Grading and Sorting – Principles, Types and equipment. Moisture content – free moisture, bound and unbound moisture. Equilibrium moisture content – determination methods, models, Importance and hysteresis effect. Water activity and its importance
Theory and mechanism of drying – drying characteristics of material. Psychrometric chart – application. Thin layer and deep bed drying. Methods of drying agricultural materials – batch and continuous drying. Drying equipment design and performance of various drying equipment's
Tunnel Dryer, Belt Dryer, Drum Dryer, Spray Dryer, Fluidized Bed Dryer, Spouted bed Dryer, Pneumatic Dryer, Rotary Dryer, Vaccum Drying, Freeze Drying, Heat pump drying, Di-electric drying and Micro wave drying
Methods of applying heat to food – Blanching, Pasteurization, Sterilization. Thermal death time relations (D, Z and F values). Process calculation : General method, Ball’s formula method. Sterilization – methods and equipment. UHT sterilization.
Chilling – equipments, cold storage. Freezing – Thermodynamics of food freezing, Phase diagram, Ice crystals formation, Properties of frozen foods. Freezing time calculations, Freezing equipments. Freeze concentration
Reference Book:
1 R.L. Earle, Unit Operations in Food Processing, Pergamon Press, New York,1989
2 Paul Singh R. and Dennis R. Heldman, -Introduction to Food Process Engineering, 5th Edition, Academic Press, USA,2014
3 James G Brennan – Food Processing Handbook 2nd Edition, Wiley VCH, Weinheim 2011
Text Book:
1.P.J. Fellows, Food processing Technology: Principles and practice, Second edition, Wood head publishing limited, Cambridge,2009.
2.Sahay K.M. and Singh K.K., - Unit Operations of Agricultural Processing, 2nd Edition, Vias Publishing House Pvt. Ltd. New Delhi, 2012
