Post Harvest Engineering of Cereals, Pulses and Oil Seeds
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Follow on Instagram for UpdatesPost Harvest Engineering of Cereals, Pulses and Oil Seeds Syllabus — Unit-wise Content
The official GTU curriculum for Post Harvest Engineering of Cereals, Pulses and Oil Seeds (subject code BE05051031) as prescribed for Food Engg. · Semester 5 divides the course into 6 units, covering 40 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 (BE05051031)Unit 1 Cleaning, Grading, and Separation Equipment in Post-Harvest Processing
- Operations related to cleaning and grading such as aspiration
- scalping, and screening
- sieve analysis and evaluation of screen efficiency
- Study of different separation equipment including gravity separator
- magnetic separator
- disc and spiral separators
- pneumatic and inclined draper separators
- velvet roll separator, and colour sorting machines
Unit 2 Size Reduction Principles and Material Handling Systems in Food Processing
- Fundamentals of size reduction along with laws (Kick’s
- Bond’s, and Rittinger’s laws)
- mechanisms like compression
- cutting, and shearing
- Overview of machines such as jaw crusher
- hammer mill
- plate mill, and ball mill
- Material handling equipment: belt
- chain and screw conveyors
- bucket elevators
- trucks (both refrigerated and non-refrigerated), and pneumatic conveying systems
Unit 3 Mixing Operations and Rice Processing Technologies
- Mixing operations: theory of mixing of solids and pastes
- mixing efficiency, and types of mixers used for different materials
- Rice processing: conditioning and parboiling
- merits and limitations
- traditional and improved milling methods
- CFTRI and Jadavpur techniques
- modern rice mills, and associated unit operations
Unit 4 Milling Technologies of Wheat, Pulses and Maize
- Wheat milling: process steps and machinery involved
- Pulse milling traditional and modern techniques
- pre-treatment methods
- dry and wet milling processes
- CFTRI and Pant-nagar methods, and milling equipment
- Processing of maize and its products through dry and wet milling methods
Unit 5 Maize Processing and Oilseed Extraction Technologies
- Processing of maize and its products through dry and wet milling methods
- Oilseed processing: extraction methods including mechanical pressing and solvent extraction
- pre-processing of oilseeds
- oil refining, and stabilization
Unit 6 Extrusion Cooking Technology and By-Product Utilization
- 8 Program Name: Bachelor of Engineering Level: Under Graduate Branch: Food Engineering & Technology Subject Code: BE05051031 Subject Name: Post Harvest Engineering of Cereals
- Pulses and Oil Seeds Extrusion cooking: basic principles
- factors affecting extrusion
- types of extruders (single and twin screw), and utilization of by-products
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