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The department of Food Engineering and Technology is one of the four constituent department in
the Faculty of Engineering, started its function from the very beginning of the establishment of the
faculty and university as well. This department offers very important courses related to the degree
awarded as B.Sc. Food and Process Engineering. The objectives of this department is to prepare the
students in order to gather knowledge about basic food Engineering operations, unit operations and
processing as well as packaging engineering etc. Proper theoretical and practical knowledge are
delivered to the students so that they are able to enough design, develop and modify the different
food processing equipment and machineries.
July-December
Suggested: July-December
Introduction to food and feed. Nutritional requirement of food and feed. Principles of food and feed
preservation. General classification of food and feed and their constituents. Different agro-industries
related to food, feed, agrochemicals and pharmaceutical products. Importance of value addition in
food in agricultural sector. Role of raw materials, processing materials, manpower, packaging
materials, processing methods and machineries in food, feed, agrochemicals and pharmaceutical
processing. Preliminary operations in food and feed industries e.g., handling cleaning, sorting,
grading packing, washing transportation and storage. Introduction of different food preservation
methods e.g., chilling, refrigeration, freezing and canning. Environmental aspects of food and
processing. Utility services (water, power etc.).
2. Subject: FET-301 Packaging Engineering
Credit: 2+1
Introduction to packaging: Importance of food packaging: Mechanical, physical, chemical and
biochemical properties of food packaging. Various kinds of food packaging materials their features
and application. Scientification of film packaging materials. Packaging and storage study on a
variety of food products. Method of tin plate and glass container manufacture and testing. Statutory
regulation affecting food packaging. Evolution of packaging,; package functions and selection of
packaging. General principles; requirement and functions of containers. Heat and mass transfer
aspects.
Type of containers: Primary and secondary containers, degree of rigidity, pre-formed and in-lined
forming, hermetic closer.
Materials of packaging: Paper and board materials, wood and textiles; flexible films, laminar,
rigid and semi-rigid plastics, metal and glass. Gums, Lacquers, coatings, etc.
Package Testing Equipment and Machineries.
Filling, Closing and sealing equipment; filling equipment; operations and principles of simple
gravity filler vacuum gravity filler, vacuum filler, a counter, presser filler, a piston filler, a
volumetric cup filler for solids and fully automated weight control system.
Sessional: FET-302: Packaging Engineering
Introduction to various food packaging materials (Paper and board materials, wood and textiles;
flexible films, laminar, rigid and semi-rigid plastics, metal and glass. Gums, Lacquers, coatings,
etc.). Orientation with various food packaging equipment. Handling, operation and maintenance of
filling, Closing and sealing equipment; filling equipment; operations and principles of simple
gravity filler vacuum gravity filler, vacuum filler, a counter, presser filler, a piston filler, a
volumetric cup filler for solids and fully automated weight control system.
Text and Reference Books:
1. Food Engineering Operation Third Edition By Brennan, J.G Butters, R. Cowell., N.D and
Li-hay, AEV. 1990. Elsvier Applied Science.
2. Food Science By N.N. Potter The AVI Pub. Co.
3. Commercial Fruit and vegetables products By W.V. Cruess, Mc.Graw Hill. Book Co.
4. Food Engineering System Vol-1 By Farral A.W The AVI Pub. Co
4. Course Objectives
The student should be able to know and understand:
To enable the students to understand about packaging and packaging materials,
interaction of food items with packaging materials.
Know types of packages mostly used for foods and know their characteristics.
Know the characteristics of packages and methods of sealing and materials used for
that.
To apply this knowledge to protect the food product till they reached to the final
consumers.
Unit-I
Introduction to packaging of food: Definition, role and importance of food packaging.
Main functions of food packaging, package environment, packaging strategy, framework for
packaging strategy. Basic consideration for development of a package, Types of package
container, types of container according to their use and its classification, functions of
packaging container, printing of packages and barcodes on the package.
Unit-II
Packaging materials: Basic types of packaging materials, factors affecting the choice of
packaging materials. Metal as food packaging material, basic types of metal used for food
packaging tin-plate and their types, structure of tin plate, TFS container, tinning of tin plate,
aluminium as aluminium foil, manufacturing process of aluminium foil. Types of can, three
piece cans, two piece cans, can dimension, End making process, can end joining process,
double seaming process, lacquering and its application. Glass as packaging material,
composition of glass, types of glass, properties of glass, parts of a glass container, forms of
glass container, glass making process and closures for glass container. Paper and paperboard
as food packaging material, properties of paper and paperboard with additional function,
types of paper package used for packaging of food.
Unit-III
Flexible films packaging: Formation of films and pouches, Plastics used and their Specific
applications - Polyethylene (LDPE and HDPE), Cellulose, Polypropylene (PP), polyesters,
polivinylidene chloride (PVDC), polyvinyl chloride, copolymers and their application.
Laminates, rigid and semi-rigid plastic packaging, seal ability and closure of plastic
packaging. Edible and biodegradable packaging material and films, Aseptic packaging
technology, composition of tetra pack and its types used for packaging.
Unit-IV
Filling and sealing operations for various types of packages: Filling and sealing of
Flexible plastic containers, Seal types-Bead seals, Lap Seals and Fin seals Differences and
advantages, Hot wire sealing, hot bar sealing and impulse sealing differences and relative
advantages. Form fills seal equipment, gravity filler vacuum gravity filler, vacuum filler,
volumetric cup filler for solids and fully automated weight control system.
Unit-V
Interaction of food material with packaging material: Theory of permeability, factors
affecting permeability, permeability coefficient, gas transmission rate (GTR) and its
measurement, water vapor transmission rate (WVTR) and its measurement; prediction of
shelf life of foods, selection and design of packaging material for different foods Active
packaging, oxygen scavenging, modified atmosphere packaging, intelligent packaging and
anti-microbial packaging of foods. Visit to a packaging industry.
Unit-III
Textural properties: Texture of food materials, subjective and objective methods, imitative,
empirical tests and dynamic test. Firmness and hardness measurements methods used on
various foods. Mechanical damage on food due to different biological and chemical
reactions- detection and evaluation of static and dynamic resistance to mechanical damage
and their comparison.
Unit-IV
Thermal properties: Thermal properties of food, specific heat, determination methods of
specific heat for solids and powders. Thermal conductivity, steady state and unsteady state
methods for thermal conductivity determination, thermal diffusivity, methods used for
thermal diffusivity measurement, relationship among specific heat, thermal conductivity,
bulk density and thermal diffusivity and effect of moisture content on thermal properties.
Unit-V
Electrical and aerodynamic properties: Electrical properties of food materials, resistance,
capacitance, dielectric loss factor, methods of determination. Thermal conductivity,
dielectric constant determination & effect of moisture content on electrical properties. Aero
and hydrodynamic characteristics of food: Concepts and application of drag coefficients,
terminal velocity in agricultural products processing and handling.
Unit-II
Preliminary food and feed process operations: Cleaning, objectives of cleaning,
contaminants in food raw materials, cleaning methods, equipment used for cleaning
operation and their operating principles. Sorting, Reasons for sorting, Weight sorting, size
sorting, Shape sorting, photometric sorting of food materials, Grading, grading factors,
grading methods and equipment used for sorting and grading of foods with their
operating principles. Image processing -image acquisition, image analysis and
measurement analysis of agricultural raw materials for sorting & grading purposes. Size
reduction operation- objectives of size reduction, methods, procedures, principles of
comminuting, characteristics of comminuted products, energy and power requirement for
comminuting different foods, Rittingers, Kicks and Bonds law, and equipment used for
size reduction operation with their operating principles, emulsification, and
homogenization.
Unit-III
Drying and dehydration: Thermodynamic properties of air-water mixtures and moist
solids, moisture content and its measurement methods- direct and indirect method, Water
activity, free and bound water, Intermediate moisture food, sorption isotherm,
Equilibrium moisture content (EMC), importance of EMC, methods of determining
EMC, hysteresis effect, EMC models- Henderson, Kelvin, BET and GAB models.
Drying- theory of drying, drying rate, drying rate constants, drying kinetics and
mathematical modeling of drying process, effective moisture diffusion, activation energy
calculation during drying. Air- drying of food: Theory of thin layer drying, temperature
and thickness effect on drying rate constant, constant rate period, falling rate period,
mathematical modeling of thin layer drying and its application in food industry. Deep bed
drying- principles and assumptions, mathematical modeling of deep bed drying process
and its application in food industry. Mechanical drying- vacuum & freeze dryers
principles, design, selection criterion, and different dryer used in industrial food process.
Unit-IV
Food Freezing: Properties of frozen foods, methods of freezing process, freezing
temperature, freezing rate, growth rate of ice crystals, crystal size and its effect on texture
and quality of foods, enthalpy change during freezing, Plank's equation for predicting
rates of product freezing, Planks equation for brick shaped objects, freezing point
depression, thawing, freezer burn, manufacturing process of ice cream, design and
operating principles food freezing equipment used in the industry..
Unit-V
Canning of foods: Introduction, principles of canning process, establishment of thermal
process. Thermal inactivation kinetics of bacterial spores-sterilization value, commercial
sterility, process lethality and thermal death time relationship, treatment of canned
product, heat penetration testing and its curve, thermal process calculation and canning
procedure of different fruits and vegetables.
Unit-VI
Instantizing process: Theory of instantizing process, objectives, methods of instantizing
process, and instantizing process of milk product and fruit juices. Visit to a food industry.
6. Text and References Books:
1. Paul Singh, R and Dennis R. Heldman, Introduction to Food Engineering, 4 th edition,
2009. Academic Press, London, UK.
2. Arun S. Mujumdar, Handbook of Industrial Drying, CHIPS, 3 rd Edition, 2006. CRC
Press, London, UK.
3. Dennis R. Heldman and Daryl B. Lund, Food Engineering, 2nd edition, 2007. CRC
Press, London, UK.
4. Jashim, A and Mohammad S. Rahman, Handbook of Food Process Design, 1 st edition,
2012. Blackwell Publishing Ltd., Oxford, UK.
5. Romeo T. Toledo, Fundamentals of Food Process Engineering, 3 rd edition, 2007.
Springer Science, Spring Street, New York, USA.
6. James G. Brennan, Food Processing Handbook, 2006. WILEY-VCH Verlag GmbH &
Co. KGaA, Weinheim, Germany.
7. Albert Ibarz and Gustavo V. Barbosa-Canovas, Unit Operations in Food Engineering,
2003. CRC Press, London, UK.
Suggested for Food and Process Engineering-I lab
Evaporation, crystallization, mixing and emulsification. Design of contact equilibrium process such
as absorption, extraction distillation. Design of mechanical separation process such as filtration,
sedimentation, centrifugation, description, operation and maintenance of associated machineries.
Scale of food process.
Sources, compositions and properties of fats and oils, extraction techniques, refining processe4s and
modification technology, storage stability, production techniques of edible fat and oil products, and
field studies. Roles of Oils, Fats and Fatty Foods in human diets. Structure, composition, reaction
and physical properties of oils, fats and fatty foods. Source of raw materials, utilization
classification, extraction, refining, bleaching, hydrogenation, deodorization, fractionation,
polymerization, and isomerization of oils and fats. Utilization in food industries, i.e. cooking and
salad oils butter and margarine ,bakery products and confection manufacture. Fat processing.
Manufacturing of feed, pharmaceuticals and agrochemicals. Preservation of food and feed by
irradiation.
Food pasteurization, sterilization, canning aseptic processing, chilling and freezing and effects of
preservation methods on food nutrients. Dairy engineering. Fish Processing technology.
HURDLE TECHNOLOGY: Hurdle technology - principles and applications -hurdle effect in
fermented food, shelf stable products, and intermediate moisture foods- total quality of foods
-optimal range of hurdles and potential safety -application of hurdle technology fruit
preservation, dairy products and meat
.
Sessional: FET- 402: Food and Process Engineering-II
Manufacture of fruit juices, nectars, cordials, squash. Analysis of the prepared products. Extraction
and refining of oil. Maintenance of quality and microbial load of the prepared products. Preparation
of fermented milk products-cheese, butter, yoghurt and their packaging. Demonstration of effect of
process parameters on product quality. Dairy plant design & layout. Industrial visit for 2 days
Credit: 2+1
Theory:
Material and energy balance in dairy industry. Pumps, piping, motors and boilers used in dairy
industry. Market milk plant- milk tanks, pasteurizer, homogenizers, and heat exchangers. Methods
of chilling. Evaporators, concentrators for condensed milk. Drying of milk and dryers used.
Fermented milk products and equipment used. Ice cream and ice cream plant equipments.
Manufacture of butter and cheese. Butter and cheese plant and equipments. Packaging materials and
packaging machineries. Process control- quality control: cleanliness and sanitation in dairy industry.
Cost estimate of dairy plants. Dairy plant design and layout.
Sessional: FET-411: Dairy Engineering
Dairy products processing machineries handling, opration and maintenance. Site selection, layout
and design of dairy industries. Manufacture or market milk/ condensed milk. Milk powder, butter
and cheese.