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Dairy And Food Engineering-I

  •  Units 5
  •  Lessons 49
  •  No. of Downloads 847
  •  Course Type Post Graduate
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Syllabus

Engineering properties of dairy and food materials and their significance in equipment design; processing and handling of dairy and food products.

Engineering Properties of Foods and Biological Materials

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Physical Properties of biomaterials

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Physical characteristics of biomaterials

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Rheological properties of biomaterials

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Thermal Properties of Foods materials

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Electrical and Di-electrical Properties of Foods and Biological Materials

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Optical Properties of Biological materials

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Acoustic properties of Biomaterials

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Application of Engineering Properties of Biological materials

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Syllabus

Concept of rheology: ideal elastic, plastic and viscous behaviour, viscoelasticity, rheological models and constitutive equations, Maxwell model, Kelvin model and Burgers model, viscoelastic characteristion of materials, stress-strain behavour, creep, stress relaxation, non-Newtonian fluids and viscometry.

Concept of Rheology: ideal, elastic, plastic and viscous behaviour, viscoelasticity

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Rheological models and constitutive equations

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Maxwell model

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Kelvin model

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Burgers model

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Viscoelastic characterization of materials

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Stress - Strain behaviour

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Creep

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Stress relaxation

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Non-Newtonian fluids

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Viscometry

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Syllabus

Rheology and texture of food materials: methods of texture evaluation, subjective and objective measurements, mechanical tests, firmness, hardness, dynamic hardness, objective methods of measuring texture, rheological properties of dairy products, strength of food materials.

Introduction to texture and rheology of food materials

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Methods of texture evaluation of food

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Principles of objective measurements of food texture: Force measurement- I

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Principles of objective measurements of food texture: Force measurement- II

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Principles of objective measurements of food texture: Distance measurement

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Principles of objective measurements of food texture: Other than force and distance measurement

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Instrument for objective texture measurement-I

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Instrument for objective texture measurement-II

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Texture and mouthfeel of food products

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Selection of a suitable test procedure for measurement of food texture

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Rheological properties of dairy products

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Instruments for measurement of rheological properties of dairy products

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Syllabus

Aerodynamic and hydrodynamic characteristics: drag coefficient, terminal velocity and Reynold’s number, application of aerodynamic properties to the separation, pneumatic handling and conveying of foods.

Aerodynamic characteristics

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Hydrodynamic characteristics

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Drag coefficient

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Terminal Velocity

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Reynolds number

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Application of aerodynamic properties

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Application of aerodynamic properties to separation

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Pneumatic handling of food

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Pneumatic conveying of foods

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Syllabus

Design of single and multi-effect evaporators: design of spray dryer and its components, separation and recovery of dried product, design of recovery system, selection and design of auxiliary equipment.

Basic Principles of Evaporators

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Design of Evaporators and its Classification

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Design aspects of Evaporator Components

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Basic Concepts of Multiple Effect Evaporators

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Basic Principles of Drying

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Components of Drying Plant

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Types of the Dryers

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Selection of Drying Equipment

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