Food Engineering Operations-II
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Follow on Instagram for UpdatesFood Engineering Operations-II Syllabus — Unit-wise Content
The official GTU curriculum for Food Engineering Operations-II (subject code 3165108) as prescribed for Food Engg. · Semester 6 divides the course into 7 units, covering 32 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 (3165108)Unit 1 Pasteurization and Sterilization
- Holding Method
- High Temper -ature Short Time Pasteurization
- Bottle Sterilization
- UHT Processing
- Direct Heating (Injection System Type)
- Fouling of Heat Exchanger and De-scaling
Unit 2 Centrifugation and Homogenization
- Technical Execution
- Efficiency of Homogenization
- Operation and Maintenance
- Stokes Law Clarifiers and Separators
- Centrifugal Separators
- Efficiency of Separation
- Flow Rate
- Power Requirement
- Construction of Separator
Unit 3 Distillation
- Flash distillation
- Batch distillation Continuous distillation with reflux. 6 15
Unit 4 Leaching and Extraction
- Principle of leaching and its equipment
- Principle of extraction and its equipment 6 15
Unit 5 Crystallization
- Equilibria and yields
- Crystal growth
- Crystallization equipments. 3 10
Unit 6 Filtration
- Centrifugal filters
- Filter media
- Filter aids
- Principle of cake filtration 3 10
Unit 7 Freezers And Freeze Drying
- : Ice Cream Freezer
- batch freezer and Subject Code : 3165108 Subject Name : Food Engineering Operations - II continuous Freezer
- Ammonia and Freon Freezers
- operation and trouble shooting
- Material of construction
- Booster pumps
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