ABOUT THE COURSE:This course will cover basic requirements of processing and preservation technologies required in any processing industries including food and dairy processing. The fundamental knowledge on flow of fluids during processing is involved with most of the unit operations at some or other stage of processing. Since, these basic aspects of flow operations is not taught in most of the engineering institutions elaborately, a comprehension of these aspects of fluid processing will enrich the knowledge base of the students in general.INTENDED AUDIENCE: Agricultural Engineering, Food Technology, Food Engineering, Chemical Engineering, Biotechnological Engineering, Thermal Engineering, Biotechnology, Civil Engineering, Aeronautical Engineering, Mining EngineeringINDUSTRY SUPPORT:Any Processing Industry such as ITC, Hindustan Lever,Britannia, Dairy Industry etc.
Impact of Flow of Fluids in Food Processing and Preservation
Overview
Syllabus
Week 1:Fundamentals of food processing and preservationWeek 2:Equation of Continuity and its use in ProcessingWeek 3:Equation of Motion elaborated with its real time applicationWeek 4:Psychrometry: why is it necessary in fluid flow industriesWeek 5:Flow through pipes: Laminar and Turbulent flow of Newtonian fluidWeek 6:Flow through annulus along with problems and solutionsWeek 7:Falling Film: Its use in processing and preservationWeek 8:Compressible gas flow: differences with incompressible and compressible fluidsWeek 9:Flow through nozzle: why is required in processing industriesWeek 10:Flow through filter medium: its importance in processing and preservationWeek 11:Non-Newtonian fluid flowWeek 12:Application of fluid flow : A product of low temperature: Ice cream
Taught by
Prof. Kanishka Bhunia, Prof. Tridib Kumar Goswami
