AG39005: Food Engineering Lab.

From Metakgp Wiki
Jump to navigation Jump to search
AG39005
Course name FOOD ENGINEERING LAB.
Offered by Agricultural & Food Engineering
Credits 2
L-T-P 0-0-3
Previous Year Grade Distribution
2
6
12
22
9
3
1
EX A B C D P F
Semester {{{semester}}}


Syllabus[edit | edit source]

Syllabus mentioned in ERP[edit | edit source]

Particle size analysis and energy requirement in comminution; High pressure homogenization of milk and the measurement of fat-globule size before and after homogenization; Milling of rice/wheat/pulses; estimation of milling yield and performance characteristics of equipment used; Rheological properties of Newtonian and non-Newtonian liquid food; Estimation and measurement of flow rate, power requirement and pressure developed in single screw extruder; Establishing the relationship between performance index and mixing time in a planetary mixer; Estimation and measurement of cut-off size of milk fatglobules in a disk type centrifugal separator; Measurement of cake resistance, filter medium resistance and compressibility factor in constant pressure filtration; Determination of flow pattern, port arrangement and flow ratepressure drop relationship in a plate heat exchanger; Failure mechanics of biological tissues; Saturation vapor pressure-temperature relationships for pure solvent and dilute solutions; Thermal bactericide to achieve commercial sterility of food in sealed containers; Dehydration of vegetables in cabinet tray dryer.


Concepts taught in class[edit | edit source]

Student Opinion[edit | edit source]

How to Crack the Paper[edit | edit source]

Classroom resources[edit | edit source]

Additional Resources[edit | edit source]

Time Table[edit | edit source]

Day 8:00-8:55 am 9:00-9:55 am 10:00-10:55 am 11:00-11:55 am 12:00-12:55 pm 2:00-2:55 pm 3:00-3:55 pm 4:00-4:55 pm 5:00-5:55 pm
Monday In Dept In Dept In Dept
Tuesday In Dept In Dept In Dept
Wednesday
Thursday
Friday