Class Central is learner-supported. When you buy through links on our site, we may earn an affiliate commission.

Indian Institute of Technology, Kharagpur

Thermal Operations In Food Process Engineering: Theory And Applications

Indian Institute of Technology, Kharagpur and NPTEL via Swayam

This course may be unavailable.

Overview

Prepare for a new career with $100 off Coursera Plus
Gear up for jobs in high-demand fields: data analytics, digital marketing, and more.
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 : Any Engineering Students/ FacultyPREREQUISITES : NillINDUSTRY SUPPORT : Any Processing Industry such as ITC, Hindustan Lever, Britannia etc

Syllabus

Week 1: Fundamentals of food processing and preservationWeek 2: One dimensional conduction heat transfer in Cartesian coordinate
Week 3: One dimensional conduction heat transfer in cylindrical coordinate
Week 4: Transient heat transfer by conduction
Week 5: Drying technology
Week 6: Preservation by high temperature processing
Week 7: Multiple effect evaporators
Week 8: Process time calculations
Week 9: Boiling and condensation
Week 10: Heat Exchangers
Week 11: Convective heat transfer
Week 12: Distillation used in food process industries

Taught by

Prof. Tridib Kumar Goswami

Tags

Reviews

Start your review of Thermal Operations In Food Process Engineering: Theory And Applications

Never Stop Learning.

Get personalized course recommendations, track subjects and courses with reminders, and more.

Someone learning on their laptop while sitting on the floor.