Food Drying, Dehydration and Preservation
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Follow on Instagram for UpdatesFood Drying, Dehydration and Preservation Syllabus — Unit-wise Content
The official GTU curriculum for Food Drying, Dehydration and Preservation (subject code BE05051011) as prescribed for Food Engg. · Semester 5 divides the course into 9 units, covering 47 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 (BE05051011)Unit 1 Introduction
- Drying definition
- Moisture removal and its need
- Dehydration of food
- Utilities of drying
- Theoretical aspects of drying
- Fundamentals of heat and mass transfer in drying
- Thermal properties related to drying of foods
Unit 2 Food Moisture
- Moisture content measurement
- representation and determination
- Equilibrium moisture content (EMC)
- its determination
- models and importance
- Moisture sorption curves
- Hysteresis phenomenon
Unit 3 Drying theory and mechanisms
- Drying process and methods
- influencing factors of drying
- Drying rate periods– constant and falling rate periods and their calculation
- Mechanism of moisture movement: capillary and diffusion theory
- Thin layer and deep bed drying
- Dryer performance indices–overall thermal efficiency
- specific energy consumption
- coefficient of performance
Unit 4 Classification and selection of dryers
- Classification of dryers and Quality criteria for dryer selection
Unit 5 Types of dryers and their applications
- Basic construction
- working and application of the following dryers –Tray dryers
- Vacuum dryers
- Spray dryers
- Fluidized bed dryers
- Freeze dryers
- Flash Dryers
- Super-heated steam drying
- Solar energy \based dryers
- Osmotic Dehydration
- Drum dryer
Unit 6 Dryer design
- Basic design steps of dryer
- heat requirement calculation and Basic design considerations –Tray dryer
Unit 7 Properties of dried products
- Chemical and Microbiological characteristics of de-hydrated foods
- Re-hydration ratio
- size and density
- shelf- life
Unit 8 Emerging Trends in Drying Technologies
- Novel drying techniques
- Hybrid dryers
- Energy efficient drying technologies and environmental aspects- energy conservation
Unit 9 Food Preservation and Processing
- Basic concepts of food preservation
- factors affecting the food deterioration and different preservation techniques
- Program Name: Bachelor of Engineering Level: UG Branch: Food Engineering & Technology Subject Code: BE05051011 Subject Name: Food Drying
- Dehydration and Preservation
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