Course No : PFE 355 Course Title: : Dairy and Food Engineering
Semester: Credits: : V3 (2+1)
Syllabus
Theory
Food deterioration and spoilage. Physical, chemical and biological methods of food
preservation. Nanotechnology. Composition and proximate analysis of food products.
Dairy development in India. Properties of milk and milk products. Unit operation of various
dairy and food processing systems. Material and energy balances. Process flow charts for
Butter, Ghee (butter oil), Yoghurt, Paneer, Milk powder, Ice-cream, and Cheese. Principles
and equipment related to receiving of milk, pasteurization, sterilization, homogenization,
centrifugation and cream separation. Dairy plant design and layout.
Principles of operation and equipment for food processing, Canning, Aseptic processing,
Evaporation of food products: principle, types of evaporators, steam economy, multiple effect
evaporation. Freezing.
Drying and dehydration of liquid and perishable foods: Phase diagram and triple point of
water. Cabinet drying, Drum drying, Freeze drying, and Spray drying.
Filtration: principle, types of filters. Membrane separation, RO, Nano-filtration, Ultra
filtration and Macro-filtration.
Non-thermal food processing techniques. Filling and packaging. Plant utilities and sanitation
requirement.
Practical
Proximate analysis of food. Numerical on material and energy balance. Study of
pasteurizers, Study of homogenizers. Study of cream separators. Study of butter churner.
Study of evaporators and numerical. Numerical on freezing. Study freeze dryer. Study of
spray dryers. Study of food processing plant design and layout, Utilities and estimation of
steam requirement for dairy food processing plant. Visit to dairy and food industries.
Lesson Plan –Theory
Lectu Topics to be covered Text Chapte Page Weightag
re No. Book r No. No./ e
No. Rema (%)
rks
1. Introduction to the subject; Dairy Development 3 - -
in India
2-3 Food deterioration and spoilage. Methods of 5 -
food preservation.
4 Nanotechnology & its application in Dairy - - Note 15
Engineering is to
be
given
5 Properties of milk and milk products 1 1 -
6 Basic principles of food process engineering, 3 1 1 to 3
Unit operations in food processing systems..
20
7-8 Mass and energy balance, Basic principle, 3 2 9 to
Material balance, Heat balance 21
9-10 Process flow charts for Butter, Ghee (butter oil), 6
Yoghurt, Paneer, Milk powder, Ice cream and
cheese
11 Pasteurization; effect of time and temperature on 3 72-73
pictorial reduction,
12-13 Types of Pasteurization 1 - 359 to
Vat pasteurization, Long hold high temp. short 375 25
temp (HTST) pasteurizer, ultra high temp(UHT)
pasteurizer.
14 Homogenization, general effect of 1 12 334-
homogenization, Theory of homogenization 345
15-16 Food plant design; site selection and requirement 4 16 342-
of services. 344
17-19 Drying and dehydration; basic drying theory, 3 7 85-89
phase diagram & triple point of water, Heat
requirement, Heat efficiency Types of drying 10
equipments such as Cabinet drying, Drum
drying, Freeze drying and Spray drying
20-21 Evaporation single effect, Multiple effect 3 8 105-
10
evaporator & vacuum evaporator 111
22 Freezing & estimation of freezing time 3 6 79-82
23 Sterilization, Thermal processing 3 6 68-72
10
24 Filtration, Constant rate and Constant pressure 3 10 151-
filtration. 152
25 Distillation, Steam distillation batch 3 9 138-
141
26 Membrane separation (without problem) 3 9 135-
05
138
27-28 Non Thermal processing techniques Note
is to
be
given
29 Filling & Packaging of Food Products 2 22 -
30-31 Plant Utilities, Steam and its applications, 1 7 129 to
calculating steam requirement, Utilization of 139 &
steam, stream piping 159 to 05
161
32 Food plant sanitation and waste disposal, In- 4 - 345-
place cleaning 382
Practical Exercise
No. Title
1. Proximate analysis of food
2. Numerical on material and energy balance
3. Study of cream separator
4. Study of butter churner
5. Study of HTST & UHT pasteurizer
6. Study of homogenizers
7. Study of evaporators and numerical
8. Estimation of freezing time &Numerical on freezing time
9. Study of drying/ dehydration equipments
10. Study freeze dryer
11. Study of spray dryers
12. Study of food processing plant design and layout
13. Utilities and estimation of steam requirement for dairy food processing plant
14. Study of flow process chart
15. Visit to Commercial Dairy Processing Plant
16. Visit to Food Processing Industries
Suggested Readings
Text Books
No. Author Title & Year Publisher
1 Farall A.W. Engineering for dairy and Robert E.Krieger publishing
food products company
2 Farall A.W Food engineering system AVI publishing Co. INC
Vol.I Connecticut
3 Earle, R. L. Unit operations in Food Pergamon Press, New York. USA
processing.
4 J.G.Brennan Food engineering operation Applied science publisher Ltd,
London
5 Girdharilal & Preservation of fruits and ICAR, New Delhi
Siddappa vegetables
6. Sukumar De Outline of Dairy Technology Oxford University Press
Reference Book
1 R.M. Toledo Fundamentals of Food Van Nostrand Reinhold, New
Process Engineering : 1991 York
( 2ndedition)
2 Kessler V.A Food Engineering and Dairy Freizing, Germany
Technology
3 W McCabe, J.G. Unit operations in Chemical McGraw hill Book Co. Inc.,
Smith and P. Engineering ( 5thedition) Singapore
Hamiot 1993
4 Tufal Ahmed Dairy Plant System KitabMahal 15, Thorn Hill Road,
Engineering Allahabad
5 Charm S.E. The Fundamentals of Food AVI Publishers
Engineering
6 Heldman, D.R. Food Process Engineering AVI Publisher
7 Harper Elements of Food AVI Publisher
Engineering
