IIT Kharagpur crop production technology syllabusMass Transfer Operations in Food Processing

 

Mass Transfer Operations in Food Processing

Diffusion and Mass Transfer in Food Materials: Molecular diffusion in solids

and fluids: Fick’s 1st law for molecular diffusion, diffusion through varying

cross sectional area, molecular  diffusion in liquids, molecular diffusion in

biological solutions and gels, molecular diffusion in solids, diffusion

coefficients in gas, liquid and solid, numerical solution of steady state

diffusion, Fick’s 2nd law and unsteady state operation, mass transfer

coefficients, interphase mass transfer, diffusion of gases in porous solids and

capillaries.

Gas  – liquid Operations: Absorption: equilibria, single and multiple stages,

mass transfer using film mass transfer coefficients, overall mass transfer

coefficient, equipment; distillation: phase rule, ideal solutions and Roult’s

law, constant pressure and temperature equilibria, relative volatility,

deviations from ideality (azeotropes), distillation methods, McCabe  – Thiele

method, stage efficiencies, enthalpy concentration method.

Liquid  – liquid Operations: Liquid equilibria, equipment, liquid  – liquid

extraction.

Solid  – fluid Operations: Leaching (viz. Edible oil extraction): equilibria,

percolation tank (Shanks system), equipment for steady and unsteady state

operations; crystallization: equilibria, types of crystals, rate of growth, size

distribution, equipment: adsorption and ion exchange: types, adsorbents,

equilibria, stage operations, equipment.Agricultural Finance and Marketing AG60116

3 – 1 – 0 : 4 Credits Prerequsites: None

Marketing core concepts: needs & Maslows hierarchy of needs, wants,

demands, products, utility, value, satisfaction, exchange, transactions,

relationships, markets; management: production concept, product concept,

selling  concept, marketing concept; planning and process: SBU

identification, SWOT analysis, marketing mix, resource allocation; indutrial

markets; segmentation variables in consumer and industrial markets; state

of branding in agro and food sectors; pricing strategies and programs;

product life cycle.

Finance  – elements of engineering economics; balance sheet & loss and

profit accounts; agricultural finance, institutional and non-institutional

credits; principles of farm finance ? need for specialised agencies for

agricultural credit, risk involved in finance, recovery of loans, supervision,

linking credit with marketing management of agricultural credit.