AI3005 Food Process Equipment and Design Syllabus:

AI3005 Food Process Equipment and Design Syllabus – Anna University Regulation 2021

COURSE OBJECTIVES:

 Impart knowledge on basic principles of designing equipment for food processing
 Become familiar with design and manufacture of storage tanks, pulpers, heat exchangers, driers etc.
 Provide an idea about devising cold storage units, freezers etc.

UNIT I PROCESS EQUIPMENT DESIGN

Introduction on process equipment design, principles and selection of food processing equipment Application of design engineering for processing equipment.

UNIT II DESIGN PROCEDURE

Design parameters and general design procedure, Material specification, Types of material for process equipment, Design codes, Pressure vessel design, Design of cleaners

UNIT III HEAT EXCHANGER

Design of tubular heat exchanger, shell and tube heat exchanger and plate heat exchanger Problems on tubular heat exchanger, shell and tube type heat exchanger and plate heat exchanger

UNIT IV CONVEYING SYSTEM

Design of belt conveyer, screw conveyer and bucket elevator, Design of dryers. Design of milling equipment.

UNIT V CAD

Optimization of design with respect to process efficiency, energy and cost, Computer Aided Design

FOR FURTHER READING

Factor of safety, Poisson’s ratio, Food grade stainless steel, hygienic design of equipment, hygienic practices during maintenance operation

TOTAL: 45 PERIODS
TEXTBOOKS:

1. Rajput R K, 2008 Heat and Mass Transfer. S Chand Publishers
2. Chakraverty, A. Post Harvest Technology of cereals, pulses and oilseeds. Oxford & IBH publishing Co. Ltd., New Delhi.
3. Dash, S.K., Bebartta, J.P. and Kar, A. Rice Processing and Allied Operations. Kalyani Publishers, New Delhi.
4. Sahay, K.M. and Singh, K.K. 1994. Unit operations of Agricultural Processing. Vikas Publishing house Pvt. Ltd. New Delhi

REFERENCES:

1. Earle, R.L. 2003. Unit Operations in Food Processing. Pergamon Press. Oxford. U.K.
2. Henderson, S.M., and Perry, R. L. Agricultural Process Engineering, Chapman and hall, London
3. McCabe, W.L., Smith J.C. and Harriott, P. Unit operations of Chemical Engineering. McGraw Hill.
4. Singh, R. Paul. and Heldman, R.Dennis. 2004. Introduction to Food Engineering. 3rd Edition.Academic Press, London.

COURSE OUTCOMES

CO1 Analyse the various process equipment design.
CO2 Understand the design procedure the development of vessels and cleaners.
CO3 Analyse the different types heat exchanger methods
CO4 Apply the different methods of conveying system
CO5 Optimize the variables using CAD for the process equipment design.