Dairy and Food Engineering: Physical, chemical and biological methods of food preservation, changes undergone by the food components during processing, evaporation, drying, freezing juice extraction, filtration, membrane separation, thermal processing, plant utilities requirement.
Book Detail: Dairy and Food Engineering
Author: R. B. Modi
Outlines of Dairy and Food Engineering
Module 1. Dairy Development in India
Lesson 1. Dairy development in India
Module 2. Engineering, thermal and chemical properties of milk and milk products.
Lesson 2. Engineering properties of milk and milk products
Lesson 3. Thermal properties of milk and milk products
Lesson 4. Chemical properties of milk and milk products-I
Lesson 5. Chemical properties of milk and milk products-II
Module 3. Unit operation of various dairy and food processing systems, process flow charts for product manufacture.
Lesson 6. Unit operation of various dairy and food processing systems-I
Lesson 7. Unit operation of various dairy and food processing systems-II
Lesson 8- Assignment
Lesson 9 . Process flow charts for dairy and food product manufacture
Module 4. Working principles of equipment for receiving, pasteurization sterilization, homogenization, filling & packaging, butter manufacture.
Lesson 10. Milk Reception and Homogenization
Lesson 11. Pasteurization of Milk
Lesson 12. Filling and Packaging of Milk
Lesson 13. Working principles of equipment for sterilization of milk
Lesson 14. Working Principles of Butter Manufacturing
Module 5. Dairy plant design and layout, composition and proximate analysis of food products.
Lesson 15. Dairy plant design and layout-I
Lesson 16. Dairy plant design and layout-II
Lesson 17. Composition of food products
Lesson 18. Proximate analysis of food products
Module 6. Deterioration in products and their controls.
Lesson 19. Deterioration in Food Products and Physical deterioration.
Lesson 20. Bio-Chemical Deterioration in Food Products
Lesson 21. Control of Deteriorations in Food Products
Module 7. Physical, chemical and biological methods of food preservation.
Lesson 22. Introduction / History Of Physical, Chemical And Biological Methods Of Food Preservation
Lesson 23. Physical methods of food preservation-I
Lesson 24. Physical Methods Of Food Preservation -II
Lesson 25. Chemical And Biological Methods Of Food Preservation
Module 8. Changes undergone by the food components during processing, evaporation, drying, freezing juice extraction, filtration, membrane separation, thermal processing.
Lesson 26. Changes undergone by the food components during Thermal Processing
Lesson 27. Changes undergone by the food components during Evaporation, Drying
Lesson 28. Changes undergone by the food components during Freezing
Lesson 29. Changes Undergone By Fruit Components During Extraction, Filtration and Membrane Processing
Module 9. Plant utilities requirement.
Lesson 30. Compressed Air, Water And Steam
Lesson 31. Refrigeration Systems
Lesson 32. Electrical Energy And Distribution System
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