Introduction to Food Engineering

Home Syllabus

Course Syllabus

Topic Content
1 Material and Energy Balance Material Balances
2 Energy Balances
3 Fluid Handling Systems Fluids
4 Laminar and Turbulent Flow
5 Friction in fluid flow, Friction Factor
6 Bernoulli's Equation, Energy requirements in pumping
7 Flow Measurements, U-Tube Manometer, Pitot tube
8 Steam Thermodynamic characteristics of steam
9 Heat Transfer in Foods Modes of heat transfer, overview of conduction, convection, and radiation
10 Steady state heat transfer, conduction in rectangular and cylindrical walls
11 Conduction heat transfer in multiple-layered walls, rectangular and cylindrical
12 Convective heat transfer, Newton’s law of cooling
13 Forced convection heat transfer
14 Free convection heat transfer
15   Overall heat transfer coefficient
16 Tubular heat exchangers
17   Unsteady state heat transfer, Biot number, Negligible resistance to internal heat transfer
18 Heisler charts, Finite resistance to internal and external heat transfer
19 Thermal Processing of Foods Decimal reduction time, D-value, thermal resistance characteristic, z-value
20 Thermal death time, F value
21 Thermal process calculations, General Method
22 Thermal process calculations, Improved General Method
23 Psychrometrics Properties of air and water vapor mixtures
24 Psychrometric chart
25 Food Dehydration Moisture content-dry and wet basis, Drying rates-constant and falling rate
26 Prediction of drying time, constant rate and falling rate periods
27 Evaporation Single-effect evaporators, heat and mass balance, steam economy
28 Multiple-effect evaporators, heat and mass balance, types of evaporators
29 Refrigeration Properties of refrigerants
30 Vapor compression refrigeration system
31 Pressure enthalpy charts, ideal and non-ideal cycles
32 Food Freezing Ice crystallization process
33 Freezing time, Plank’s equation, Pham method
34 Freezer selection criteria