NDLI: Dairy And Food Engineering-I

Content Provider	ICAR - NAHEP E-Learning Portal
Description	Syllabus [UNIT-I]:- Engineering properties of dairy and food materials and their significance in equipment design; processing and handling of dairy and food products. [UNIT-II]:- Concept of rheology: ideal elastic, plastic and viscous behaviour, viscoelasticity, rheological models and constitutive equations, Maxwell model, Kelvin model and Burgers model, viscoelastic characteristion of materials, stress-strain behavour, creep, stress relaxation, non-Newtonian fluids and viscometry. [UNIT-III]:- Rheology and texture of food materials: methods of texture evaluation, subjective and objective measurements, mechanical tests, firmness, hardness, dynamic hardness, objective methods of measuring texture, rheological properties of dairy products, strength of food materials. [UNIT-IV]:- Aerodynamic and hydrodynamic characteristics: drag coefficient, terminal velocity and Reynold’s number, application of aerodynamic properties to the separation, pneumatic handling and conveying of foods. [UNIT-V]:- Design of single and multi-effect evaporators: design of spray dryer and its components, separation and recovery of dried product, design of recovery system, selection and design of auxiliary equipment.
Language	English
Access Restriction	Open
Educational Use	Self Learning
Resource Type	Web Course
Subject	Food technology

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Dairy And Food Engineering-I