FREE
AKTU Food Process Engineering (BFT053) Syllabus PDF – B.Tech 3rd Year
Food Process Engineering BFT053
All syllabus, notes, question bank & PYQ for this subject
Free
Download now
- English
- Semester 5
- 0 downloads
- 0 views
Official AKTU syllabus of Food Process Engineering (BFT053) for B.Tech 3rd Year – 3 credits, L-T-P 3-0-0. Read the unit-wise course content, course outcomes, evaluation pattern and recommended books online, or download the PDF.
Syllabus — Food Process Engineering
Download PDFBFT053 · 3 credits · L-T-P 3-0-0
| CO1 | K3 | 3 2 1 2 3 - |
| CO2 | K2 | 3 2 1 2 - |
| CO3 | K2 | 3 2 3 - |
| CO4 | K3 | 3 2 3 2 - 2 |
| CO5 | K4 | 3 2 3 2 3 - 2 |
| CO6 | K4 | 3 2 - 2 |
| Average | 3.0 | 2.5 2.3 1.7 1.8 2.5 - 1.0 |
| REFERENCEBOOKS: | ||
| S.No | Name of Authors / Books / Publishers | Year of Publication/ Reprint |
| 1. | Albert Ibarz, Gustavo V. Barbosa-Canovas, Introduction to Food Process Engineering, CRC Press | 2014 |
| 2. | Smith P.G., Introduction to Food Process Engineering, 2nd Edition (Food Science Text Series) Springer | 2011 |
| 3. | Romeo T. Toledo, Fundamentals of Food Process Engineering, 4th Edition, Springer | 2018 |
| COURSEDETAILS: | ||
| UNITS | S.NO. | CONTENTS LECTURE HOURS |
| I | 1 | Introduction , Concept of Unit operation, Units and dimensions, Unit conversions, dimensional analysis 3 |
| 2 | Mass and Energy Balances in various food processing operations. Grinding and mixing principle and equipments used in food industry. Related numericals | 5 |
| II | 1 | Fluid Flow in food Processing, Liquid Transport systems, Properties of Liquids. Newton’s Law of Viscosity , Principle of Capillary tube and rotational viscometer ,Properties of Newtonian and Non-Newtonian fluids | 5 |
| 2 | Flow characteristics, Reynolds Number, Bernoulli’s Equation , Concept of Flow Measurement devices, Related basic numerical | 4 | |
| III | 1 | Calculations pertaining to Heat Transfer and Flow properties of liquid foods in Transportation and Processing. | 4 |
| 2 | Calculations pertaining to Kinetics of Chemical and Biochemical Reactions in Foods. Thermal stabilization of foods. | 4 | |
| IV | 1 | Refrigeration and Freezing ,Concept and selection of a refrigerant , Freezing time calculations | 4 |
| 2 | Frozen food storage , Refrigeration requirements during storage, Related basic numerical and Refrigeration Load calculations | 4 | |
| V | 1 | Membrane processes in the food industry. Membrane Systems, Membrane Materials Membrane Configurations. | 4 |
| 2 | Calculations pertaining to Mass transfer through MF and UF membranes. Mass transfer in reverse osmosis | 4 |
Ratings & Reviews
No reviews yet — share your experience with this item.