Food Process Equipment Design
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Food Process Equipment Design Syllabus — Unit-wise Content
The official GTU curriculum for Food Process Equipment Design (subject code 3161401) as prescribed for Food Proc. · Semester 6 divides the course into 8 units, covering 33 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 (3161401)Unit 1 Design Consideration
- stress created due to static and dynamic loads
- design stress
- elastic instability
- combined stresses and theories of failure
- brittle fracture
- temperature effects
- radiation effects, and effects of fabrication method
Unit 2 Heat Exchangers
- Types of heat exchangers
- design of shell and tube heat exchanger
- plate heat exchanger design problems
Unit 3 Pressure Vessel Design
- operating conditions
- design condition and stress
- design of shell and its component
- stresses from local and thermal gradient
- design problems
Unit 4 Evaporators
- types of evaporators
- entrainment separators
- materials of construction
- design consideration
- design problem
Unit 5 Agitators
- types of agitators
- power requirements for agitation
- design of agitation system components
- drive for agitation and design problem
Unit 6 Dryers
- Structural and thermal design
- selection of dryer
Unit 7 Process hazards and safety measures in equipment design
- hazards in process industries
- analysis of hazards
- safety measures in equipment design
- pressure relief devices
Unit 8 Handling equipments
- Design considerations and design problem of chain conveyor
- belt conveyor
- bucket elevator and screw conveyor Subject Code: 3161401 w.e.f
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