AKTU Food Processing Equipment and Plant Design (HTPF701) Syllabus PDF – B.Tech Honors Degree in Process & Food Engineering
Food Processing Equipment and Plant Design HTPF701
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Syllabus — Food Processing Equipment and Plant Design
Download PDFHTPF701 · 4 credits · L-T-P 3-1-0
| Pre-requisites (if any) | Basic knowledge of food processing. |
Course Outcomes
Course Outcomes
Course Outcomes
| CO 1 | Understand design considerations for processing agricultural and food products. | K2 |
| CO 2 | Understand machinery design for drying, milling, separation, grinding, mixing, evaporation, condensation, and membrane separation. | K2 |
| CO 3 | Explore human factors, materials, standard components, design standards, testing, plant design concepts, and general considerations. | K2 & K4 |
| CO 4 | Understand feasibility analysis, preparation of reports, plant size, factors affecting size; analyze estimation of break-even, economic size, product/process design, and flow charts. | K2 & K4 |
| CO 5 | Familiar with hygienic design, worker safety, plant building design, material selection, capital investment estimation, plant cost analysis, profitability, and management techniques in plant design. | K2 & K3 |
K1- Remember, K2- Understand, K3- Apply, K4- Analyze, K5-Evaulate, K6- Create Design considerations of processing agricultural and food products.
Design of machinery for drying, milling, separation, grinding, mixing, evaporation, condensation, membrane separation.
Human factors in design, selection of materials of construction and standard component, design standards and testing standards. Plant design concepts and general design considerations: Plant location, location factors and their interaction with plant location, location theory models, and computer aided selection of the location.
Feasibility analysis and preparation of feasibility report; Plant size, factors affecting plant size and their interactions, estimation of break-even and economic plant size. Product and process design, process selection, process flow charts, computer aided development of flow charts.
Hygienic design aspects and worker’s safety, functional design of plant building and selection of building materials, estimation of capital investment, analysis of plant costs and profitability’s, management techniques in plant design including applications of network analysis, preparation of project report and its appraisal.
- Antonio LG and Gustavo VBC. 2005. Food Plant Design. CRC Press.
- Couper. 2012. Chemical Process Equipment. Selection and Design Elsevier.
- George S and Athanasios EK. 2015. Handbook of Food Processing Equipment. Springer.
- Lloyd EB and Edwin HY. 1959. Process Equipment Design. Wiley-Interscience.
- Michael MC. 2013. Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices. CRC Press.
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