IIT Kharagpur syllabus crop production technology

 

IIT Kharagpur crop production technology syllabus

 

Thermal Operations in Food Processing

3 – 0 – 0 : 3 Credits Prerequsites: None

Overview of thermal operations carried out in dairy and food processing.

Pasteurization and Sterilization: microbial destruction in batch and

continuous sterilization; kinetics of loss of nutrients in sterilization; UHT

processing; action of chemicals on death kinetics of microbes; aseptic

packaging; irradiation and microwave processing of foods; Effects of heat,

acid and short wave electromagnetic radiation on kinetics of enzyme

inactivation.

Crystallization and Freezing: Plank’s law and estimation of freezing time of

foods; equipment used for freezing water in food for production of crystalline

foods, e.g. sucrose and lactose; freeze concentration of liquid food.

Concentration and Evaporation: Concentration of liquid foods in batch and

continuous type evaporators; heat and energy balance in multiple effect

evaporators; design of calendria in the evaporators, falling and rising film

evaporators; mechanical and thermal vapour recompression systems. Water Relation to Foods: roles of water and activity in foods; control of

water activity by addition of solute and moisture removal; measurement of

water activity; different models of sorption isotherms, their limitations and

applicability, prediction and moderation of water activity of foods.

Drying of Foods: various mechanisms of moisture removal in solid and liquid

foods during drying; properties of air-water vapour mixture; drying

operations based on conduction, convection and radiation heat transfer;

spray, freeze, roller, tray and through-flow drying operations.

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