Conversion and Ancillary Operations in Food Processing

At the end of this course, the students should be able to: 1. describe theory, principles/mechanisms of operation, calculations which underpin the primary unit operations in food processing; 2. explain the importance of conversion operations in food industry for size reduction, mixing, emulsification, homogenization; 3. explain and describe ancillary operations such as water and waste treatment, steam generation, material handling; and 4. describe different sources of energy and utilization in food processing.

Theories, principles/mechanisms of operation, calculations with necessary examples and design features of machineries which underpin the following operations in food industries: Conversion operations including size reduction. Mixing. Emulsification. Homogenization. Ancillary operations including: Plant sanitation and hygiene. Water and waste water treatment. Solid waste disposal. Food waste and management. Hygienic design. Material handling of liquid and solid foods in food industry. Concepts in energy utilization in food processing (steam generation, fuel utilization, electric power utilization). Energy mix in food industries. Prospects of renewable energy in food industries.