VFSTR UNIVERSITY

II Year I Semester L T P To C
4 0 - 4 4
AG 201 Engineering Properties of
Biological Materials and Food Quality
Course Description & Objectives:
Introductory course to processing of food materials. Students, after taking
this course, will be able to understand the basic properties of food materials
for better preservation and use.

Course Outcomes:

After completion of this course students will be able to:

1. concentrate on basic properties of food materials
2. apply the properties on industrial scale
3. have basic knowledge about food laws
4. use the food laws in different food industries.
Unit I: Physical and Thermal Properties:
Importance of engineering properties of biological materials, Study of different
physical and thermal characteristics of important biological materials like shape,
size, volume, density, roundness, sphericity, surface area, specific heat, thermal
conductivity, thermal diffusivity, etc.
Unit II: Rheological and Aerodynamic Properties:
Measurement of colour, flavour, consistency, viscosity, texture and their
relationship with food quality and composition. Rheological characteristics
like stress, strain time effects, rheological models and their equations.
Aerodynamic characteristics and frictional properties.
Unit III: Applications of Engineering Properties:
Application of engineering properties in handling processing machines and
storage structures. Concept, objectives and need of quality, quality control,
methods of quality control, sampling.
Unit IV: Quality Control and Assurance:
Purpose, sampling techniques, requirements and sampling procedures for
liquid, powdered and granular materials, sensory quality control, panel
selection methods, interpretation of sensory results in statistical quality
control, TQM and TQC, consumer preferences and acceptance
Agricultural Engineering 47
VFSTR UNIVERSITY

Unit V : Food Laws:

Food Laws and Regulations in India. Food grades and standards BIS,
AGMARK, PFA, FPO, CAC (Codex Alimantarious Commission), sanitation in
food industry , GMP, HACCP (Hazard analysis and critical control point) and
ISO 9000 Series.

TEXT BOOKS:
1. Birch G G and Paiker K. J. (1990). Control of food quality and food
analysis. Elsevier applied science.
2. Rao, M.A and Rizui,S.S.H. (1986). Engineering Properties of Foods.
Marcell Dekker, New York.

REFERENCES:

1. Sara, M & Carol W allace. (1993). HACCP A Practical Approach.

Chapman & Hall, U.K.
2. Singhal, O.P and Samuel, D.V.K. (2003). Engineering Properties of
Biological Materials. Saroj Prakashan, Allahabad.
3. Herschdoerfer, S.N. (1980). Quality Control in Food Industry. Academic
Press Inc.
4. Mohsenin, N. N. (1996). Electrical and Electro magnetic radiation
properties of food and Agricultural materials. Gordon & Breach
publishers Inc. U. K.
5. http://ecourses.iasri.res.in/email_authentication.aspx?Degree_Id=04

II Year I Semester L T P To C
3 1 - 4 4

AG203 Soil and Fluid Mechanics

Course Description & Objectives:
To familiarize the students with the behaviour and properties of soil and fluids
under the action of different forces.
Course Outcomes:
The students will be able to acquire:
1. a fundamental knowledge of properties of fluids in static equilibrium
2. a fundamental knowledge of properties of fluids kinematic equilibrium
3. a fundamental knowledge of properties of fluids in dynamic equilibrium.
4. different theories for consolidation of soil and concept of earth pressure.

48 Dept. of Applied Engineering