AKTU Dairy and Food Engineering (BAG063) Syllabus PDF – B.Tech 3rd Year
Dairy and Food Engineering BAG063
All syllabus, notes, question bank & PYQ for this subject
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- Semester 6
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Syllabus — Dairy and Food Engineering
Download PDFBAG063 · 3 credits · L-T-P 3-0-0
| Scheme and Credits | L-T-P | Theory Marks Test Assig/Att. | Sessional | Total | Credit |
| 3-0-0 | 100 | 30 | 20 | 150 | 3 |
| Pre-requisites (if any) | Basic knowledge of Refrigeration & Air Conditioning and Heat & Mass transfer concepts. |
Course Outcomes
Course Outcomes
Course Outcomes
| CO 1 | Know dairy development and understand various properties of milk, Preparation methods of various dairy products. | K 2 |
| CO 2 | Understand the Principles of operation and equipment for dairy products and analyze dairy Plant design. | K & K 2, 3 |
| CO 3 | Understand the importance of drying of liquid and perishable foods and their preservation. | K 2 |
| CO 4 | Know about fundamental concepts of Nanotechnology in dairy technology. | K 2 |
| CO 5 | Understand about equipment and applications in filtration & separation process and analyze the estimation of steam requirements and refrigeration requirements in dairy & food plant. | K & K 2 4 |
K - Remember, K - Understand, K - Apply, K - Analyze, K -Evaulate, K - Create
Course Content
Dairy development in India, engineering, thermal and chemical properties of milk and milk products, Process flow charts for product manufacture, Unit operation of various dairy and food processing systems. Principles and equipment related to receiving of milk, pasteurization, sterilization, homogenization, centrifugation and cream separation and their study. Preparation methods and equipment for manufacture of cheese, paneer, butter and ice cream, Filling and pacBAGing of milk and milk products;
Dairy plant design and layout, Plant utilities; Principles of operation and equipment for thermal processing, Canning, Aseptic processing, Evaporation of food products: principle, types of evaporators, steam economy, multiple effect evaporation, vapour recompression.
Drying of liquid and perishable foods: principles of drying, spray drying, drum drying, freeze drying, Deterioration in food products and their controls, Physical, chemical and biological methods of food preservation.
Nanotechnology: History, fundamental concepts, tools and techniques nanomaterials, applications in food packaging and products, implications, environmental impact of nanomaterials and their potential effects on global economics, Filtration: principle, types of filters; Membrane separation, RO, Nano-filtration, Ultra filtration and Macro-filtration, equipment and applications, Non-thermal and other alternate thermal processing in Food processing.
Study of Separator, butter, Churns, evaporators and milk driers, freezers and filtration, design of food processing plants and preparation of layout. Estimation of steam requirements and refrigeration requirements in dairy & food plant.
- Brennan, J.G., Butters, J.R. Cowell, N.D. and Lilly, A.E.V. 1976. Food Engineering Operations Applied Science Publihers
- Farrall, A.W. 1967. Engineering for Dairy and Food Products Wiley Eastern Pvt. Ltd. New Delhi.
- Kessler, H.G. 1981. Food Engineering and Dairy Technology Verlag A. Kessler, Freising, F.R. Germany
- Ahmed, T. 1997. Dairy Plant Engineering and Management. 4th Ed. Kitab Mahal.
- McCabe, W.L. and Smith, J. C. 1999. Unit Operations of Chemical Engineering. McGraw Hill.
- Rao, D.G. Fundamentals of Food Engineering. PHI learning Pvt. Ltd. New Delhi.
- Singh, R.P. & Heldman, D.R. 1993. Introduction to Food Engineering. Academic Press.
- Toledo, R. T. 1997. Fundamentals of Food Process Engineering. CBS Publisher.
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