AKTU Instrumentation and Sensors in Food Processing (HTPF601) Syllabus PDF – B.Tech Honors Degree in Process & Food Engineering
Instrumentation and Sensors in Food Processing HTPF601
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- Semester 6
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Syllabus — Instrumentation and Sensors in Food Processing
Download PDFHTPF601 · 4 credits · L-T-P 3-1-0
| Pre-requisites (if any) | Basic knowledge of measurement & instruments, force, sensors. |
Course Outcomes
Course Outcomes
Course Outcomes
| CO 1 | Understand basic instrumentation and transducer principles, including displacement, potential meters, LDVT, piezoelectric, capacitive, digital, and velocity transducers. | K2 |
| CO 2 | Analyze acceleration, absolute motion measurement, force transducer, strain gauge, hydraulic load cell, cantilever type, probing ring, and understand method of separation of force: torque, power, energy measuring techniques. | K2 & K4 |
| CO 3 | Evaluate temperature measurement using bi-metals, thermisters, thermocouples, humidity measurement, manometers, also able to understand flow transducers, positive displacement, venturimeter, Rotameter, drag force, hot wire anemometer. | K2 & K5 |
| CO 4 | Understand theory and classifications of chemical sensors, biosensors, fiber optic sensors, gas sensors, and biosensor concepts, types, immobilization methods, and applications. | K2 |
| CO 5 | Understand imaging methods like X-ray, computed tomography, MRI, ultrasound, hyperspectral imaging, and spectroscopy/chemometrics: UV, visual, NIR, FTIR spectroscopy. | K2 & K3 |
K1- Remember, K2- Understand, K3- Apply, K4- Analyze, K5-Evaulate, K6- Create Basic instrumentation systems and transducer principles. Displacement transducers, Potential meters, LDVT, Piezoelectric and capacitive transducers, Digital transducers, velocity transducers. Identification of components of generalized measuring system for temperature, pressure, relative humidity, and moisture.
Acceleration and absolute motion measurement, Force transducer, Strain gauge, Hydraulic load cell, Cantilever type and probing ring. Method of separation of force: Torque, power and energy measuring technique.
Temperature measurement using bi-metals, thermisters, thermocouples, humidity measurement, manometers. flow transducer, positive displacement, venturimeter, rotameter, drag force, hot wire anemometer.
Theory and classifications of chemical sensors, biosensors, fibre optic sensors, gas sensors etc. Biosensor:
Concepts, types of biosensors, methods of immobilizing biosensors, application.
Imaging methods: X-ray imaging, Computed tomography, MRI, Ultrasound, Hyperspectral imaging.
Spectroscopy and chemometrics: UV and visual spectroscopy, NIR spectroscopy, FTIR spectroscopy.
- Doebelin EO. 1990. Measurement Systems Applications and Design. Tata McGraw Hill.
- Erika KR and Brimelow JB. 2001. Instrumentation and Sensors for the Food Industry. CRC Woodhead.
- Nakra BC and Chaudhary KK. 2004. Instrumentation Measurement and Analysis. Tata McGraw Hill.
- Mukhopadhyay. 2014. Novel Sensors for Food Inspection: Modelling, Fabrication and Experimentation. Springer.
- Mukhopadhyay SC. 2017. Sensors for Everyday Life. Springer.
- Paré JRJ and Bélanger JMR. 1997. Instrumental Methods in Food Analysis. Elsevier Academic Press.
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