Food Process Engineering I :
Unit I: Introduction and Size Reduction
Introduction: Unit operations in food engineering, Mass and energy balance Size Reduction : Particle size analysis, equipments, application to food industries
Unit II: Mixing
Basic theory of solid – solid mixing, liquid- liquid mixing, equipments, applications to food industries.
Unit III: Filtration and Centrifugation
Filtration :Theory of filtration, industrial filters, applications to food industries Centrifugation: Theory of centrifugation,equipment, applications for food industries
Unit IV: Distillation
Vapour liquid equilibria, batch and continuous distillation, steam distillation, equipments and applications to food industries
Unit V: Diffusion and Gas Absorption
Diffusion-Basics of absorption- Diffusion of gases in liquid and solid foods.
Gas Absorption – Principles, equipment and applications in food processing
Unit VI: Extraction
Solvent extraction, leaching, equipment. applications for food industries
- Teacher: Dr. Iranna Udachan