Steady state heat transfer in conduction, convection and radiation; transient heat transfer in simple geometry; condensation and boiling heat transfer; working principles of heat exchangers; diffusive and convective mass transfer; simultaneous heat and mass transfer in agricultural processing operations.
Material and energy balances in food processing systems; water activity, sorption and desorption isotherms; centrifugal separation of solids, liquids and gases; kinetics of microbial death - pasteurization and sterilization of liquid foods; preservation of food by cooling and freezing; refrigeration and cold storage basics and applications; psychrometry - properties of air-vapour mixture; concentration and drying of liquid foods - evaporators, tray, drum and spray dryers.
Mechanics and energy requirement in size reduction of granular solids; particle size analysis for comminuted solids; size separation by screening; fluidization of granular solids-pneumatic, bucket, screw and belt conveying; cleaning and grading; Effectiveness of grain cleaners. Hydrothermal treatment, drying and milling of cereals, pulses and oilseeds; Processing of seeds, spices, fruits and vegetables; By-product utilization from processing industries. Controlled and modified atmosphere storage; Perishable food storage, godowns, bins and grain silos.
