On completion of this subject the student should be able to:
1. Apply the concept of mass and heat balances in food and allied industries;
2. Formulate flow chart for food processing;
3. Understand the relevance of fluid statics in food processing.
Dimensions and units in process work; Process systems, analysis, efficiency and flowsheets; Types of process systems, batch and continuous, steady and unsteady; Mass and heat balances, definitions, principles and applications in food processing; Introduction to steam table, extrapolation; Fluid statics, gauge pressure, vacuum, absolute pressure, pressure measurements; Tutorials on all aspects of the course content.
Singh, P. R., Heldman, D. R., Introduction to food engineering, Academic Press, Amsterdam, The Netherlands, 2013.
Earle, R. L., Unit operations in food processing, Pergamon Press, Oxford, UK, 1988.
Lewis, M. J. Physical properties of foods and food processing systems, Woodhead Publishing, Chichester, UK, 1998.
Coulson, J. M., Richardson, J .F., Chemical Engineering, Butterworth-Heinemann, Oxford, UK, 2002.
Continuous assessment 40%
Written examination 60% (1×3 hrs.)
Phone: +675 473 4999 Fax: +675 475 7776
