Principles Of Food Engineering

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DETAILED CONTENTS (You can download and read online)

1. Units of measurement and their conversion.
2. Physical properties like color, size, shape, density, specific gravity, thousand grain weight/bulk density, porosity.
3. Rheological properties of food materials and their importance
4. Am I blinking? Thermal conductivity, specific heat, thermal diffusivity and other physical properties of foods
5. Basic principles, total mass & component mass balance, system boundaries, material balance calculations, principle of energy balance, Heat, Enthalpy, calculations of specific heat.
6. Manometers, Reynolds number, fluid flow characteristics, pumps – principles, types, and working of most common pumps used in food industry
7. Mode of heat transfer i.e. conduction, convection and radiation.For Video Click here 
8. Different heat exchangers, Principle of mass transfer, diffusion.
9. Selection, operation and periodical maintenance of equipment used in food industry Pasteurizer, Autoclave

Heat exchangers

Evaporators

Driers

Boilers

Principle of psychrometry and its application