Food Engineering Operations-I
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Follow on Instagram for UpdatesFood Engineering Operations-I Syllabus — Unit-wise Content
The official GTU curriculum for Food Engineering Operations-I (subject code BE05051061) as prescribed for Food Engg. · Semester 5 divides the course into 7 units, covering 42 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 (BE05051061)Unit 1 Fundamentals of food engineering operations
- Unit operations for thermal processing of food
- including pasteurisation
- osmotic dehydration and frying
- Understanding thermal properties of food materials
- including specific heat and thermal conductivity
- Basic principles of mass and energy balance in food processing
Unit 2 Mechanical operation and instruments
- Screening instruments and principles
- Size reduction mills and principles
- types of mixers and agitators
- mechanical separation devices including filtration
- reverse osmosis
- ultrafiltration & sedimentation unit
Unit 3 Heat transfer equipment
- Heat exchangers used in the food industry: plate heat exchanger
- shell and tube heat exchanger
- Design considerations and applications
Unit 4 Properties of food materials for equipment design
- Thermal properties of food materials
- including specific heat
- thermal conductivity and diffusivity
- Physical properties: Density
- Mechanical properties
- including textural properties such as hardness
- chewiness, and gumminess
- Electrical and optical properties
- Importance of all properties in equipment design
Unit 5 Fluid flow operations
- Fluid statics and dynamics
- types of fluids in food processing
- Bernoulli’s equation and applications
- flow measurement devices (Venturimeter
- Orifice meter)
- types of flow in pipes
- turbulent, and Reynold number
Unit 6 Mass transfer operation
- Fundamentals of mass transfer
- diffusion and Fick’s law Drying: Drying mechanisms
- drying rate curve
- types of dryers (tray
- freeze dryer)
- Evaporation: single and multiple effect evaporators
- distillation and extraction
Unit 7 Thermal parameters and heat penetration
- Concept of heat penetration characteristics in food systems during thermal processing
- Evaluation of thermal process parameters such as 3 5 Program Name: Bachelor of Engineering Level: Undergraduate Branch: Food Engineering & Technology Subject Code: BE05051061 Subject Name: Food Engineering Operation I heating rate index
- lag factor
- cold point determination, and thermal processing time
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