AG40006: Dairy Process Engineering

AG40006
Course name	Dairy Process Engineering
Offered by	Agricultural & Food Engineering
Credits	3
L-T-P	3-0-0
Previous Year Grade Distribution
1 2 2 1 2 EX A B C D P F
Semester	Spring

Syllabus

Syllabus mentioned in ERP

Fundamentals of Dairy Chemistry: Roles of lipids, proteins, carbohydrates, minerals, vitamins and enzymes. Dairy Microbiology: Importance of psychrophilic, mesophilic and thermophilic spoilage organisms in storage, pasteurization and sterilization. Cream Separation: Principles of separation, equipment, effectiveness, cut-off diameter and energy requirement. Homogenization: Principle of operation, design calculation for laminar and turbulent regimes. Concentration and Evaporation: Water and solid balance: Boiling point elevation- pressure/temperature relationship; Falling and rising film evaporators, thermocompressors, steam economy. Pasteurization and Sterilization: Decimal reduction time, Z value, activation energy, sterilizing value, nutrient destruction; Equipment for pasteurization, direct and indirect sterilization; Ultra - High - Temperature (UHT) sterilization. Spray Drying: Efficiency and energy consumption in spray drying: Cyclone separation principle; Instantization - fluidized bed drying. Dairy Products Manufacturing: Buttermaking; Ice-cream manufacture; Cheese making; Malted milk drinks; Indigenous dairy products manufacturing. Chlorination of Water: Chlorination principle for microbiological safety. Plant Sanitation: Sanitation chemistry, CIP cleaning, equipment. Effluent Treatment: Pollution control in dairy plant: BOD, COD, enzyme kinetics, continuous stirred tank reactor, activated sludge system, trickle filter.