On completion of this subject the student should be able to:
1. Apply concept of evaporation in the food industry;
2. Discuss process control principle in named unit;
3. Understand and apply the concept of extrusion technology in production foods;
4. Understand the concept of irradiation as an important upcoming technology in food processing.
This subject concludes unit operations and processes in food processing, evaporation, irradiation, extrusion cooking: principles, theories and equipment, process control in food processing.
Singh, P. R., Heldman, D. R., Introduction to food engineering, Academic Press, Amsterdam, The Netherlands, 2013.
Brennan, J. G., Butters, J. R., Cowell, N. D., Lilly, A. E. V., Food engineering operations, Elsevier Applied Science, London, UK, 1990.
Fryer, P. J., Pyle, D. L., Reilly, C. D., Chemical engineering for the food industry, Blackie Academic & Professional, London, UK, 1997.
Charm, E. S., The fundamentals of food engineering, AVI Publishing, Westport, USA, 1992.
Continuous assessment 40%
Written examination 60% (1×3 hrs.)
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