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Engineering Properties of Food Materials

  •  Units 4
  •  Lessons 34
  •  No. of Downloads 2449
  •  Course Type Post Graduate
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Syllabus

Physical characteristics of different food grains, fruits and vegetables; Shape and size, description of shape and size, volume and density, porosity, surface area. Rheology; ASTM standard, terms, physical states of materials, classical ideal material, rheological models and equations, viscoelasticity, creep-stress relaxation, Non-Newtonian fluid and viscometry, rheological properties, force, deformation, stress, strain, elastic, plastic behaviour.

Physical characteristics, i.e., size and shape of grains, fruits and vegetables.

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Physical characteristics, i.e., roundness ,volume and surface area of grains, fruits and vegetables.

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Density and specific gravity of grains, fruits and vegetables

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Porosity of grains, fruits and vegetables

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Some basic concepts of rheology

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Other definitions related to mechanical properties

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Physical states of biological materials and classical ideal materials

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Rheological models and equations

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Viscoelasticity, creep-stress relaxation, Non- Newtonian fluid and viscometery

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Rheological properties i.e. force, deformation, stress, strain, elastic plastic behavior

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Syllabus

Contact stresses between bodies, Hertz problems, firmness and hardness, mechanical damage, dead load and impact damage, vibration damage, friction, effect of load, sliding velocity, temperature, water film and surface roughness. Friction in agricultural materials, rolling resistance, angle of internal friction, angle of repose, flow of bulk granular materials, aero dynamics of agricultural products, drag coefficients, terminal velocity.

Contact stresses between bodies and Hertz problem to determine contact stresses

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Importance and factors affecting the firmness, destructive methods for determination of firmness of agricultural materials

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Non-destructive methods for determination of firmness of agricultural materials

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Importance and factors affecting the hardness, destructive and non-destructive methods for determination of hardness of agricultural materials

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Mechanical damages to different agricultural products, causes of mechanical damage, biological and chemical reactions after mechanical damage, detection and evaluation of mechanical damages

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Damages under dead load, vibration damage, effect of various parameters on sensitivity to damage, strategy for reducing the damage

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Importance of frictional properties, solid friction, effect of different parameters on friction

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Solid friction in agricultural materials

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Rolling resistance, angle of repose

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Angle of external and internal friction, flow of granular materials

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Aerodynamics of agricultural products and measurement of aerodynamic properties

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Syllabus

Thermal properties: Specific heat, thermal conductivity, thermal diffusivity, methods of determination, steady state and transient heat flow. Electrical properties; Dielectric loss factor, loss tangent, A.C. conductivity and dielectric constant, method of determination, energy absorption from highfrequency electric field.

Thermal properties, thermal conductivity (steady state)

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Thermal properties, thermal conductivity (transient heat flow)

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Thermal properties, specific heat (part-1)

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Thermal properties, specific heat (part-2)

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Thermal properties, thermal diffusivity

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Electrical properties of food materials

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Dielectric properties of food materials (part-1)

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Dielectric properties of food materials (part-2)

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Energy absorption from high frequency electric field (part-1)

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Energy absorption from high frequency electric field (part-2)

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Syllabus

Application of engineering properties in design and operation of agricultural equipment and structures.

General Introduction and Physical Characteristics

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Mechanical and Electrical Properties

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Electrical and Optical Properties

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