ABOUT THE COURSE: This course will cover basics of processing and preservation technologies required in any processing industries. The basic knowledge onthermal processing is intermingled with most of the unit operations at some or other stage of processing. Since, these basic aspects of thermal operationsis not taught in most of the engineering institutions elaborately, a comprehension of these aspects of thermal processing will enrich the knowledge base of the students in general.INTENDED AUDIENCE: Agricultural Engineering, Food Technology, Food Engineering, Chemical Engineering, Biotechnological Engineering, Thermal Engineering, BiotechnologyINDUSTRY SUPPORT: Any Processing Industry such as ITC, Hindustan Lever, Britannia etc.
Cooling Technology: Why and How utilized in Food Processing and allied Industries
Indian Institute of Technology, Kharagpur and NPTEL via Swayam
This course may be unavailable.
Overview
Syllabus
Week 1: Fundamentals of food processing and preservationWeek 2:Cooling load calculations including heat of respirationWeek 3:PsychrometryWeek 4:Basics of thermodynamicsWeek 5:Carnot cycleWeek 6:Reverse Carnot cycleWeek 7:Refrigeration and air-conditioningWeek 8:Vapour compression refrigeration cyclesWeek 9:Compressor, Condenser, Expansion device, EvaporatorWeek 10:Freezing and Freeze DryingWeek 11:Cold StorageWeek 12:A product of low temperature: Ice cream
Taught by
Prof. Tridib Kumar Goswami
