UNIT OPERATIONS IN FOOD PROCESSING

Preliminary Unit operation                                                                            

·         Cleaning, - aims, methods and applications

·         sorting - aims, methods and applications

·         Grading - aims, methods and applications

Size Reduction and Sieve Analysis                                                             

·         Theory of commuination;

·         Calculation of energy required during size reduction.

·         Crushing efficiency;

·         Size reduction equipment;

·         Size reduction of fibrous foods,

·         Size reduction of dry foods

·         Size reduction of liquid foods;

·         effects of size reduction on sensory characteristics

·         nutritive value of food

Sieving

·         Separation based on size (mesh size);

·         types of screens;

·         effectiveness of screens

Mixing      

·         Mixing and related equipment

·         Agitating and related equipment

·         Kneading and related equipment

·         Blending and related equipment

·         homogenisation and related equipment

                                                                                   

Separation Processes

·         Principles of Filtration and equipment used

·         Sedimentation and equipment used

·         Crystallisation and equipment used

·         Distillation and equipment used

LIST OF PRACTICALS

1.                  Analysis of sampled foods for physical characteristics 

2.                  Determination of critical speed of ball-mill

3.                  Size reduction and particle size distribution using hammer-mill

4.                  Steam distillation of herbs

5.                  Concentration by crystallisation

6.                  Clarification of apple juice using filter press

7.                Visit to a public distribution system (PDS) showing storage facilities, warehouse, cold storage, refrigeration system and slaughter house etc

8.                  Visit to various food industries for demonstration of various unit operations