Introduction to Food Engineering

Home Syllabus
Material Balances Energy Balances
Fluids Laminar and Turbulent Flow Volumetric Flow and Friction Bernoulli's Equation and Pump Power Flow Measurement
Thermodynamic Properties
Modes of heat transfer Conduction in walls Conduction in multilayered walls Convection heat transfer Forced Convection Free Convection Overall Heat Transfer Coefficient Heat Exchangers Unsteady State Heat Transfer Heisler Charts
Decimal Reduction Time F value General Method Improved General Method
Properties of Air and Water Vapor Psychrometric Chart
Moisture Content and Drying Rates Drying Time
Single Effect Evaporator Multiple Effect and Industrial Evaporators
Refrigerants Vapor Compression Refrigeration System Ideal and Non-Ideal Cycle
Ice Crystallization Freezing Time Freezer Selection
Instructions List of Experiments

Virtual Experiments in Food Processing

Following links allow you access to virtual experiments

  1. Rheological Properties of Foods
  2. Thermophysical Properties of Foods
  3. Moisture Diffusion Coefficient in Foods
  4. Pumping Liquid Foods
  5. Measurement of Time Constant of a Sensor
  6. Estimating Convective Heat Transfer Coefficient
  7. Heating Milk in a Tubular Heat Exchanger
  8. Heating Liquid Foods in a Kettle
  9. Hydrocooling Fruits and Vegetables
  10. Canning Foods
  11. Lethality in Canning Foods
  12. Food Refrigeration
  13. Food Freezing
  14. Convective Drying of Foods
  15. Osmotic Drying of Foods
  16. Brining of Foods
  17. Determining Water Rehydration in Pasta
  18. Ultrafiltration for Separating food Components
  19. Determining Sorption Isotherm of Corn
  20. Kinetics of Nutrient Degradation
  21. Oxygen and Carbon Dioxide in Modified Atmosphere Packaging
  22. Predictive Microbiology
  23. Frozen Food Storage