Unit Operations in Food Engineering
Get the full GTU study material, English & Gujarati textbook PDFs, syllabus curriculum, and solved previous year question papers.
English Book & Chapters
English Book Coming Soon
We are working hard to add this material. Stay tuned for updates!
Follow on Instagram for UpdatesGTU Previous Year Papers
Papers Coming Soon
We are working hard to add this material. Stay tuned for updates!
Follow on Instagram for UpdatesUnit Operations in Food Engineering Syllabus — Unit-wise Content
The official GTU curriculum for Unit Operations in Food Engineering (subject code BE04051041) as prescribed for Food Engg. · Semester 4 divides the course into 6 units, covering 16 listed topics. The unit-wise breakdown below is read from the GTU syllabus document for this subject code, so you can check what the course actually covers before deciding which papers to attempt.
Download the official syllabus PDF (BE04051041)Unit 1 INTRODUCTION TO UNIT OPERATIONS
- Importance and scope in food processing
- Conservation of mass and energy
- Dimensions units
- dimensional analysis
- Dimensionless ratios and consistency and over view of cleaning
- grading and storage of food produce
Unit 2 EVAPORATION AND CONCENTRATION
- Unit operations in food processing –conservation of mass and energy – overall view of an engineering process-evaporation – definition – liquid characteristics – single and multiple effect evaporation- performance of evaporators and boiling point elevation – capacity – economy and heat balance- types of evaporators – once through and circulation evaporators – short tube evaporators and long tube evaporators – agitated film evaporator
Unit 3 MECHANICAL SEPARATION
- Filtration – definition –filter media – types and requirements-constant rate filtration – constant pressure filtration – filter cake resistance- filtration equipment – rotary vacuum filter – filter press- sedimentation – gravitational sedimentation of particles in a fluid – Stoke‘s law, sedimentation of particles in gas-cyclones – settling under sedimentation and gravitational sedimentation-centrifugal separations – rate of separations – liquid – liquid separation – centrifuge equipment- Membrane technology-types and applications
Unit 4 SIZE REDUCTION
- Size reduction – grinding and cutting – principles of comminuting – characteristics of comminuted products – particle size distribution in comminuted products-energy and power requirements in comminuting – crushing efficiency – Rittinger‘s
- Bond‘s and Kick‘s laws for crushing-size reduction equipments – crushers – jaw crusher
- gyratory crusher-crushing rolls – grinders – hammer mills – rolling compression mills - attrition, rod, ball and tube mills – construction and operation
- Program Name: Bachelor of Engineering Level: Under Graduate Branch: Food Engineering & Technology Course / Subject Code: BE04051041 Course / Subject Name: Unit Operations in Food
Unit 5 CONTACT EQUILIBRIUM SEPARATION
- Contact equilibrium separation processes – concentrations – gas-liquid and solid liquid equilibrium – equilibrium concentration relationships – operating conditions calculation of separation in contact – equilibrium processes-gas absorption – rate of gas absorption – stage – equilibrium gas – absorption equipment-properties of tower packing – types – construction – flow through packed towers-extraction – rate of extraction – stage equilibrium extraction-equipment for leaching coarse solids – intermediate solids – basket extractor-extraction of fine material – Dorr agitator - continuous leaching – decantation systems – extraction towers-washing – equipments
Unit 6 CRYSTALLIZATION AND DISTILLATION
- Crystallization – equilibrium -solubility and equilibrium diagram – rate of crystal growth – equilibrium crystallization-crystallization equipment – classification – construction and operation- tank
- agitated batch
- Swenson-Walker vacuum crystallizers-distillation – binary mixtures – flash and differential distillationsteam distillation – theory – consumption – continuous distillation with rectification – vacuum distillation - batch distillation – operation and process – advantages and limitations-distillation equipments – construction and operation – factors influencing the operation
Study on Android App:
