AI3302 Unit Operations in Agricultural Processing Syllabus:

AI3302 Unit Operations in Agricultural Processing Syllabus – Anna University Regulation 2021

COURSE OBJECTIVES:

 The students would be exposed to the fundamental knowledge in Evaporation, Filtration, Sedimentation, Processing, Sieve analysis, Crystallization and Distillation in processing of agricultural produce.

UNIT I EVAPORATION AND CONCENTRATION

Unit operations in food processing –conservation of mass and energy – overall view of an engineering process-dimensions and units – dimensional and unit consistency – dimensionless ratios-evaporation – definition – liquid characteristics – single and multiple effect evaporationperformance of evaporators and boiling point elevation – capacity – economy and heat balancetypes of evaporators – once through and circulation evaporators – short tube evaporators and long tube evaporators – agitated film evaporator

UNIT II MECHANICAL SEPARATION

Filtration – definition –filter media – types and requirements-constant rate filtration – constant pressure filtration – filter cake resistance-filtration equipment – rotary vacuum filter – filter presssedimentation – gravitational sedimentation of particles in a fluid – Stoke’s law, sedimentation of particles in gas-cyclones – settling under sedimentation and gravitational sedimentation-centrifugal separations – rate of separations – liquid – liquid separation – centrifuge equipment.

UNIT III SIZE REDUCTION

Size reduction – grinding and cutting – principles of comminuting – characteristics of comminuted products – particle size distribution in comminuted products-energy and power requirements in comminuting – crushing efficiency – Rittinger’s, Bond’s and Kick’s laws for crushing-size reduction equipment – crushers – jaw crusher, gyratory crusher-crushing rolls – grinders – hammer mills – rolling compression mills – attrition, rod, ball and tube mills – construction and operation.

UNIT IV CONTACT EQUILIBRIUM SEPARATION

Contact equilibrium separation processes – concentrations – gas-liquid and solid-liquid equilibrium – equilibrium concentration relationships – operating conditions-calculation of separation in contact – equilibrium processes-gas absorption – rate of gas absorption – stage – equilibrium gas – absorption equipment-properties of tower packing – types – construction – flow through packed towers-extraction – rate of extraction – stage equilibrium extraction-equipment for leaching coarse solids – intermediate solids – basket extractor-extraction of fine material – Dorr agitator – continuous leaching – decantation systems – extraction towers-washing – equipment

UNIT V CRYSTALLISATION AND DISTILLATION

Crystallization-Equilibrium –Rate of crystal growth stage-Equilibrium crystallization-CrystallizersEquipment-Classification- Construction and operation – Crystallizers-Tank-Agitated batchSwenson-Walker and Vacuum crystallizers-Distillation-Binary mixtures-Flash and differential distillation-Steam distillation –Theory-Continuous distillation with rectification –Vacuum distillation – Batch distillation-Operation and process-Advantages and limitation-Distillation equipmentConstruction and operation-Factors influencing the operation.

TOTAL : 30 PERIODS
PRACTICAL

1. Determination of thermal efficiency and economy of evaporator
2. Determination of separation efficiency of centrifugal separator
3. Determination of collection efficiency in cyclone separator
4. Determination of efficiency of liquid-solid separation by filtration
5. Determination of absorption efficiency in a packing tower
6. Performance evaluation of a sieve and determination of particle size of granular foods by sieve analysis
7. Determination of energy requirement in size reduction using the burr mill
8. Determination of energy requirement in size reduction using the ball mill and hammer mill
9. Determination of mixing index for solids
10. Determination of economy and thermal efficiency of rotary flash evaporator for
11. Concentration of juice
12. Performance evaluation of a steam distillation process

TOTAL : 30 PERIODS
TEXT BOOKS:

1. Earle, R.L., “Unit operations in Food Processing”, Pergamon Press, Oxford, U.K, 1985.
2. McCabe, W.L., and Smith, J.C., “Unit Operations of Chemical Engineering”, Mc-Graw-Hill Inc., Kosaido Printing Ltd., Tokyo, 1990.
3. Geankoplis, C.J. “Transport Processes and Separation Process Principles”, 4th Edition, Prentice Hall, 2003.

REFERENCES:

1. Coulson, J.M and J.F. Richardson. Chemical Engineering. Volume I to V. The Pergamon Press. New York, 1999.
2. Albert Ibarz and Gustavo V. Barbosa-Cánovas. Unit Operations in Food Engineering. CRC Press LLC, Florida, 2003.

COURSE OUTCOMES:

On completion of the course, the student is expected to
CO1 Examine the evaporation process and types of evaporators for food industry
CO2 Analyze the principles of filtration and mechanical separation equipment
CO3 Identify size reduction and grinding equipment and understand the factors affecting the process
CO4 Identify the gas-liquid and solid-liquid equilibrium concepts and factors influencing equilibrium separation process.
CO5 Differentiate crystallization and distillation processes and identify processing equipment.