IIT Kharagpur Syllabus Crop Production Technology 2021

IIT Kharagpur Syllabus Crop Production technology: Go through the article to have detailed IIT Kharagpur Syllabus for Crop Production technology.

IIT Kharagpur Syllabus Crop Production technology 2021

CAD and Simulation of Agricultural Machinery

Computer Representation: Representation of two and three dimensional

objects. Scaling, translation and rotation. Clipping. Rendering. Animation.

Machine Vision: Digital image analysis. Automated thinning and pruning of

plants. Site specific spray application.

Analysis and Design: Force analysis and design of tillage implements, soil

moving equipments and harvesting equipments.

Crop Production Technology Lab 

0 – 0 – 3 : 2 Credits

Identification of crops; Seed quality, germination, viability and vigor;

Estimation of agro-input requirement and their field application; Plantation

techniques and raising of field crops; Biometrics Observations: growth, leaf

area index, yield and yield attributes, and yield estimation; Chemical

analysis of plant for macro and micronutrients; Crop quality testing.

Field experimental design; Field visit; Calibration and evaluation of crop


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


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.

Dairy Process Engineering

3 – 0 – 0 : 3 Credits Prerequsites: None

Fundamentals of Dairy Chemistry: Roles of lipids, proteins, carbohydrates,

minerals, vitamins and enzymes.

Dairy Microbiology: Importance of psychrophilic, mesophilic and thermophilic

spoilage organisms in storage, pasteurization and sterilization.

Cream Separation: Principles of separation, equipment, effectiveness, cut-off

diameter and energy requirement.

Homogenization: Principle of operation, design calculation for laminar and

turbulent regimes. Concentration and Evaporation: Water and solid balance: Boiling point

elevation- pressure/temperature relationship; Falling and rising film

evaporators, thermocompressors, steam economy.

Pasteurization and Sterilization: Decimal reduction time, Z value, activation

energy, sterilizing value, nutrient destruction; Equipment for pasteurization,

direct and indirect sterilization; Ultra  – High  – Temperature (UHT)


Spray Drying: Efficiency and energy consumption in spray drying: Cyclone

separation principle; Instantization – fluidized bed drying.

Dairy Products Manufacturing: Buttermaking; Ice-cream manufacture;

Cheese making; Malted milk drinks; Indigenous dairy products


Chlorination of Water: Chlorination principle for microbiological safety.

Plant Sanitation: Sanitation chemistry, CIP cleaning, equipment.

Effluent Treatment: Pollution control in dairy plant: BOD, COD, enzyme

kinetics, continuous stirred tank reactor, activated sludge system, trickle


Industrial Processing of Foods and Beverages

3 – 0 – 0 : 3 Credits Prerequsites: None

Fundamentals of Food Processing: Food processing equipment, its operation,

maintenance, cleaning and sanitizing.

Industrial Manufacture of Selected Foods and Beverages: Process and

material flow diagrams and identification and control of critical operations.

Product ingredients, formulation, composition and characteristics;

Processing, factors affecting product characteristics and measurement of

quality attributes; Packaging and quality control.

Food Products: Bakery products  – bread, biscuit, cakes and quick breads;

Convenience foods  – macaroni and pasta products, noodles and vermicelli.

Breakfast and RTE cereals; Condiments and confections. Energy and health

foods; Infant and baby foods; Food premixes. Structured and textured protein products. Beverages: Alcoholic- beer, wine and distilled spirits; Nonalcoholic  – soft drinks, soda/mineral water and fruit beverages; Essence and flavours: tea, coffee, cocoa and energy drinks. System control in beverage industry.

Food Handling, Packaging and Storage

3 – 0 – 0 : 3 Credits Prerequsites: None

Material Handling: Solids and  granular materials handling  – elevators,

conveyors; Pumps  – centrifugal and positive displacement; Liquid filling

machines – open vent, closed vent and piston fillers.

Packaging Materials: Polymer Films  – Physical, chemical and permeability

properties, manufacturing methods, testing and identification, permeability

modeling, migration of chemicals.

Metal Containers: Strength requirement, seaming and coating properties,

contamination from lacquers.

Flexible Packages: Paperboard, lamination and sealing techniques,

machinery for forming packages.

Special Packing: Gas, vacuum and aseptic packaging.

Food Packaging: Requirements for cereals, meat, poultry, fish, milk,

vegetables, fruits, plantation crop based products and carbonated


Storage Principle and Practice: Storage losses and their estimation: Modified

and control atmosphere storage: Bin and silo storage for cereals and pulses;

Loss in cereal quality – insect and pest control. Design of storage structures

and facilities including cold storage.

Precision Agriculture

3 – 0 – 0 : 3 Credits Prerequsites: None Soil sensors in precision farming; Spectral based sensors; Development of

sensors and controls; Image analysis technology; Crop yield monitors;

Decision support systems. Remote sensing for precision agriculture; Field

plot machines.

Electronics Application in Agriculture

3 – 0 – 0 : 3 Credits Prerequsites: None

Electronic measurement of engine speed, torque, wheel slip and fuel

consumption; Force sensing in upper and lower links of tractors;

Microprocesser based engine monitoring system; Controlled environment for

crop production, soil conductivity and moisture measurement; Electronic

speed counter / monitoring, remote control valves, measurement of nutrient

status of crop and soil; Photovoltaic calls for solar energy utilization;

Electronic safety relay circuits in tractor and farm machines.

Mechanism & Dynamics of Machinery

3 – 0 – 0 : 3 Credits Prerequsites: AG34001 Mechanism: Mechanisms and conversion of motion. Analysis and synthesis

of simple mechanisms.

Farm Machinery Mechanisms: Mechanisms used in crop production and

processing machines.

Friction Devices: Friction. Belt, rope and chain drives. Brakes and


Common mechanisms: Gearing. Tractor gear trains. Cams. Governors.

Balancing: Balancing of rotating and reciprocating parts. Flywheel.

Introduction to vibration in machines.

Water Quality Management

Water Quality:  Terminology, Sources of water pollutants, pollution kinetics

and reaction mechanism.Water Quality Standards:  International and Indian

Standards for drinking, irrigation, industrial and aquatic use.Water Quality

Analysis: Methods and Instruments for analysis of all water quality

parameters. Working principles of the Instruments.Water Purification:

Mechanical, biological and membrane filters.Reverse Osmosis:  Principle,

application and related instruments.Water Treatment Methods:  Aeration,

nitrogen removal, pH control, removal of solids and gases in water,

disinfection and ion-exchange. Use of chlorine, bromine, iodine, KMnO4 etc.

for disinfection.Water Treatment Plant:  Components and Working

Principles.Waste Water Treatment: Methods and Instruments.

Water Quality Index:  Principle, International and Indian standards,

parameters considered for surface and ground water indexing.

Water Pollution due to Pesticides and Toxic Metals: Sources of pollution and


Water Quality Modeling: Use of modeling technique, Study of the available

models for water quality modeling.

Food Science and Technology Laboratory

0 – 0 – 3 : 2 Credits Prerequsites: None

Quantitative analysis of foods for proximate composition; Determination of

acidity and pH in food; Determination of vitamin (vitamin C); Determination

of sugars (reducing and total); (v) Determination of crude fibers; Estimation

of mineral content in foods; Enzyme activity assay; Testing of rancidity in

fats and oils; Detection of adulterants in foods; Staining of microorganisms;

Quantitative estimation of bacteria, yeast and molds; Product manufacture

(Ghee/Butter, Ice cream, Jam/Jelly, Potato chips, Bread/Biscuits/Cake,


IIT Kharagpur crop production technology syllabus: Post Harvest Engineering 

3 – 1 – 0 : 4 Credits Prerequsites: None

Principles and machinery involved in cleaning and grading; Separation

efficiency of grain cleaners and graders; Hydrothermal treatment and

conditioning of grains; Principles and equipments for milling of cereals,

pulses and oil seeds; Psychrometry: Humidification and dehumidification

systems and their design; Principles of grain drying: Equilibrium moisture

content and water activity; Constant rate  and falling rate period drying;

Simultaneous Heat and Mass Transfer in Single Grain and Grains in Bulk:

Thin layer and deep bed drying; Grain dryers and Mathematical modeling of

crop drying systems; Principles and practices of grain storage: Types and

functional requirements of storage structures, handling and conveying

equipment design.

GIS Principles & Applications

3 – 0 – 0 : 3 Credits Prerequsites: None

GIS: Definition, importance, contributing disciplines, major areas of practical


Map and Map Analysis: Types, characteristics and scale, use of maps,

automated and computer assisted cartography, comparison between maps

and GIS.

Raster GIS: Data model, creating raster, cell values, map layers, examples

of raster GIS, local operations, operations on neighborhood, extended

neighborhood, and zones.

Vector GIS: Data model, database creation, adding attributes, example

analysis using vector GIS, Query, reclassify, merge and dissolve operations,

comparison between raster and vector GIS.

General Coordinate System: Cartesian, polar and global coordinate systems.

Map Projections and Transformation: Distortion properties, geometric

analogy and UTM, scaling, rotation and complex transformations.

Discrete Georeferencing: Introduction and issues.

Spatial Database Development: Fundamental database elements, database

design, and procedure for vector database design.

Spatial Analysis in Vector GIS: Buffering, overlaying, merge, update,


Accuracy and Errors: Sources and classification of errors, accuracy

standards. GIS Software: Features of different available software (Arc/Info, ArcView,


Application of GIS: irrigation planning, soil loss estimation, watershed

mangement and hydrological modeling.

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