AI3002 Food and Dairy Engineering Syllabus:

AI3002 Food and Dairy Engineering Syllabus – Anna University Regulation 2021

COURSE OBJECTIVES:

 To acquire better understanding of the food concentration and thermal processing of foods
 To know the physical and thermal properties of milk and different methods of milk processing and milk products
 To gain knowledge on the theory, methods, and equipment for the various unit operations of dairy industry

UNIT I BASIC PROPERTIES AND THERMAL PROCESSING OF FOODS MATERIALS

Constituents of food and their energy values – rheological properties of food materials- texture of food materials -viscometry – Concentrations of foods – freeze concentration – membrane concentration -Thermal processing of foods – product-time-temperature relationships – cooking, blanching pasteurization techniques- UHT Processing – sterilization of solid and liquid foods- batch and continuous sterilization equipment- interaction of heat energy on food components – kinetics of microbial destruction – Preservation by retort processing – principles and applications – microwave and radio frequency heating in food processing- Canning- Aseptic packaging.

UNIT II DRYING AND DEHYDRATION

Food spoilage – causes for spoilage -Moisture content – free moisture – bound and unbound moisture – equilibrium moisture content – Water activity – sorption behaviour of foods – types of dryers – drum, spray, Freeze drying, dryers-advantages and disadvantages – dehydration – methods of dehydration osmotic dehydration

UNIT III MILK PROCESSING

Physical, chemical, thermal and rheological properties of milk – storage tanks. Receiving handling and testing of milk – storage. Pasteurization – application- equipment – Low Temperature Long Time – High Temperature Short Time – Ultra High Temperature pasteurization, filling and packaging of milk and milk products

UNIT IV DAIRY EQUIPMENT AND PRODUCTS

Homogenisation – theory and working of homogenisers – high pressure homogenization of milk and other food suspensions – design criteria for homogenizing equipment- cream separation principles – types of separators. Clarifiers – butter churns – ghee manufacture – equipment – whey manufacture- techniques – equipment – ice cream freezers – condensed milk – milk powder manufacturing drying equipment- milk products – paneer – casein – probiotic dairy products – kefirmilk plant sanitation requirements – Cleaning in-place and its functions.

UNIT V ADVANCED TECHNOLOGIES IN FOOD PROCESSING

Non-thermal and other alternate thermal processing in Food processing – Nanotechnology: History- fundamental concepts – tools and techniques Nanomaterials – applications in food packaging and products, implications, environmental impact of nanomaterials and their potential effects on global economics, regulation of nanotechnology.

FOR FURTHER READING

Waste utilisation and energy conservation in dairy industry – Utilisation of whey for energy generation through biomethanation, energy conservation opportunities in dairy industry and packaging of dry products.

Total: 45 PERIODS
REFERENCES

1. R. Paul Singh and Dennis R. Heldman. Introduction to Food Engineering. 5th edition Academic Press, USA. 2013.
2. Heldman, Dennis R., Daryl B. Lund, and Cristina Sabliov, eds. Handbook of food engineering. CRC press, 2018.
3. H.G.Kessler, Food Engineering and Dairy Technology, Freising, Germany, Verlag A.Kessler, 1981
4. Sukumar De, Outlines of Dairy: Technology, Oxford University Press, 2001
5. Minj, Jagrani, Aparna Sudhakaran, and Anuradha Kumari, eds. Dairy Processing: Advanced Research to Applications. Singapore: Springer, 2020.
6. V. Chelladurai, and Digvir S. Jayas. Nanoscience and nanotechnology in foods and beverages. CRC Press, 2018.

COURSE OUTCOMES

CO1 Explain physio-chemical properties of food material and select suitable thermal processing method for food products based on their properties
CO2 Compare food drying systems and assess their limitations in applying different food products
CO3 Explain physical, chemical and thermal properties of milk and compare milk processing techniques
CO4 Apply various milk processing equipment for processing and producing milk products and evaluate their performance
CO5 Assess the application and limitations of advanced food processing techniques