Post Harvest Engineering Operation

3 - 1 - 0 : 4 Credits

AG60071
Prerequsites: None

Hydrothermal treatment & conditioning of grains, Modern paddy and wheat parboiling-systems, equipment, Advances in heat transfer and fluid flow in grain processing operations. Humidification and dehumidification operations applied to post harvest engineering. Crop drying principles, moisture migration theories, advances in crop drying theories & mathematical modeling, Crop drying methods/systems and Crop dryers-selection, design and testing.

Physics and Chemistry of Bio-Materials

3 - 1 - 0 : 4 Credits

AG60073
Prerequsites: None

Physical characteristics, rheological properties, texture evaluation, mechanical damage, aero- and hydro-dynamic characteristics, fractional characteristics, thermal, electrical and optical properties of bio-materials and their application to processing, storage and handling. Composition of grains and other bio-materials and their properties, physico-chemical changes in grains and other bio-materials during processing and storage.

Post Harvest Engineering Lab.

0 - 0 - 3 : 2 Credits

AG69031
Prerequsites: None

Sorption and desorption of grains\bio-materials, parboiling of grains. Thin layer drying characteristics of crops and other bio-materials, testing of condition & convection dryers, Expression\extraction of oils, testing of different rice bran stabilization methods and preparation of valuable products from husk.

Properties of Biomaterials Lab.

0 - 0 - 3 : 2 Credits

AG69033
Prerequsites: None

Measurement of physical, rheological, frictional and aero-dynamic characteristics of food grains and other bio-materials, optical, thermal, electrical properties of biomaterials. Qualitative and quantitative analysis of the major chemical constituents of cereals, pulses and oil-seeds. Determination of crude fibre. Determination of

enzyme activity. Effects of process variables and physico-chemical changes in processed products.

Elective 1

Refrigeration Systems
3 - 1 - 0 : 4 Credits

ME60085
Prerequsites: None

Analysis of refrigeration cycle, principles of psychrometry properties and processes, Air washer, Cooling towers, dehumidifiers, wet bulb and dew point temperatures. Multistage cycle and their optimization. Properties of refrigerants. Air refrigeration cycle, Dry ice manufacture, vapour absorption cycle and its components. Refrigeration compressor, condenser, evaporator and flow control; Design, Lubrication, charging and testing of refrigeration plants, defrosting capacity control, system component balancing, design and construction details of unitary refrigeration equipment. Elective 2

Transfer Processes in Food Engineering

3 - 1 - 0 : 4 Credits

AG60097
Prerequsites: None

Momentum transfer Equation of continuity, equation of motion, pipe flow, channel flow, flow through porous media, Ergun s equation, fluidization of solids, principle of extrusion. Heat Transfer- Fouriers law, conduction, convection and radiative heat transfer. Steady state and transient heat transfer. Heat transfer in cartesian and cylindrical coordinates. Analytical and numerical solutions to transient state heat transfer. Heat exchangers without and with heat loss, effectiveness and transfer units. Mass transfer Molecular diffusion, Fick s law, diffusion in solids, liquids and gases, heat and mass transfer analogy. SECOND SEMESTER

Grain Process Engineering

3 - 1 - 0 : 4 Credits

AG60072
Prerequsites: None

Measurement and analysis of quality of different grains. Optimum harvesting conditions for different crops, principles, selection, operation, maintenance and testing of grains processing equipment and plants, fluidization and mechanical operations in cereal processing. Processes and machines for operations involving cleaning, conditioning, milling, sizing, grading and packaging of cereals (paddy, wheat, maize and millets) and pulses

Grain Storage Principle and Structure

3 - 1 - 0 : 4 Credits

AG60074
Prerequsites: None

Principles and practices of storage - storage losses and their estimation, factors affecting the grain quality in insects, pests and rodents-control. Flow characteristics of granular materials. Types and functional requirements of storage structuresvillage level and improved structures, godowns and silos. Design of silos, bunkers and godowns-R.C.C. and steel structures. Aeration system for various storage structures. Grain handling equipment and their design and operational features. Management and maintenance of grain storage.

Grain Processing Lab.

0 - 0 - 3 : 2 Credits

AG69016
Prerequsites: None

Performance indices of grain grinding and separating systems, Testing of paddy, wheat & pulses-milling machineries plants, plant layout , testing of modern food extruders ELECTIVE 4 AND 5 ELECTIVE 6

Environmental Setting of Socio-Technical Systems

3 - 1 - 0 : 4 Credits

HS60015
Prerequsites:None

Analysis of environment and its socio-cultural and Politico-economic dimensions, Organizations in Human Society, Structural - Functional Analysis of Organization, Organization and Human Value; Social Responsibility of Organizations, Organizational Pathology, Workers' Alienation, Organizational Change and Development, Automation; technology and Changing Social Relations at Work, Industrial Bureaucracy; Delegation of Authority, Social Policy and Social Planning, Entrepreneurship, Quality of Work Life.

Food Handling and Packaging

3 - 0 - 0 : 3 Credits

AG60124
Prerequsites: None

Overview of material handling system and devices in food processing plants, Design of screw, bucket, belt, oscillating and vibratory conveyors. Refrigerated transport and transportation in insulated containers, Packaging materials, their characteristics

and properties, Manufacture of plastic films, foils, laminates, retortable pouches, rigid plastic container paper and corrugated fibre board, Design of shipping cartons and containers, Rigid packaging using tin plate and aluminium, Design of aerosol container, metal tubes, glass containers and closures, Labels and printing in packages, Packaging requirement for different processed and unprocessed foods, e.g., cereal grains, baked foods, milk and dairy products, fish and meat, fresh fruits and vegetables, Principles of working of various type fillers : form- fill-seal machine, gas packaging and modified atmosphere package design, Shelf life prediction of foods in packages, Quality control in food packaging, Product safety and packaging regulations.