Course: Dairy and Food Engineering 3(2+1)

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Dairy and Food Engineering
-: Course Content Developed By :-

R. B. Modi
Assistant Professor
College of Food Processing Technology and Bio-Energy, AAU, Anand
e-mail: meetrammodi@gmail.com

-: Assisted by :-

1. Ms. Komal Patel

2. Mr. Istiyakhusen Chauhan

3. Mr. Ashish Patel

4. Mr. Parikshit Chauhan

5. Mr. Kadiya Kunal

-:Content Reviewed by :-

Dr. R.C. Verma

Professor

Department of Processing & Food Engineering, Udaipur, Rajasthan

e-mail : verma.drrc@gmail.com

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Course Outline File
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Module 1. Dairy Development in India
- Lesson 1. Dairy development in India Page
- Lesson 1 Quiz
Module 2. Engineering, thermal and chemical properties of milk and milk products.
Module 3. Unit operation of various dairy and food processing systems, process flow charts for product manufacture.
Module 4. Working principles of equipment for receiving, pasteurization sterilization, homogenization, filling & packaging, butter manufacture.
Module 5. Dairy plant design and layout, composition and proximate analysis of food products.
Module 6. Deterioration in products and their controls.
Module 7. Physical, chemical and biological methods of food preservation.
Module 8. Changes undergone by the food components during processing, evaporation, drying, freezing juice extraction, filtration, membrane separation, thermal processing.
Module 9. Plant utilities requirement.
References
- References File

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