This course is for First Year M Tech Food Technology students 

Unit I :

Material and energy balance, Transport Phenomena for food systems, Flow behaviour of non Newtonian fluids, Rheology of dough, Unsteady state Heat Transfer with phase change, Heat transfer during drying and freezing.

Unit II:

Equipment design aspect of evaporators, dryers, freezers. Form Fill Seal, Vacuum and other packaging machines. Materials used for food processing equipment and corrosion control.

Unit III :

Newer techniques in thermal food processing - Retort processing, UHT, Extrusion - hot and cold.

Unit IV :

Radio-frequency heating Microwave for food cooking and dehydration, Ohmic heating. Advances in Freezing and refrigeration techniques.

Unit V :

Pulsed electric field, high-intensity light pulses, irradiation technique , thermo-sonication, High hydrostatic processing of foods, super critical CO2 technique.

Unit VI :

Modified atmosphere, enzymatic processing and hurdle technology. Advanced Membrane Technology for water and liquid foods and effluent treatment.