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Drying principles, Classification, and Selection of Dryers: Mechanics of drying, drying rate curves, drying time calculation, Moisture content, water activity and its determination, Basic drying processes, Classification and selection of dryers. Hot air dryers, Cabinet dryer, tunnel dryers, Pneumatic conveyor dryers, Vacuum tray drying, Osmotic dehydration etc.
Practice 1: Preparation of banana cut chips in hot air tray dryer and vacuum-tray dryer.
Practice 2: Drying of apple rings in Vacuum tray dryer.
Practice 3: Comparative evaluation of quality parameters of grape raisins using hot air and vacuum tray dryer.
Sun and Solar drying: Construction and operation principles of Solar dryers, Classifications, Economics of solar drying, Heat pump drying: The principles of heat-pump operation, advantages, limitations.
Practice 4: Preparation of green mango slices, banana slices, pine-apple slices using solar drying and sun drying.
Practice 5: Development of a cost effective method for grape drying.
Practice 6: Quality analysis, packaging and storage study of the developed product.
Freeze Drying: Introduction, Freeze drying stages, Industrial freeze dryers, simultaneous heat and mass transfers, properties of frozen foods, storage of frozen foods, freezing time calculation, fluidized bed drying: Introduction, construction and operational principles, types of fluidized bed dryers and selection.
Practice 7: Preparation of apple and pineapple ring in freeze dryer and comparison of the quality with vacuum tray dryer.
Practice 8: Preparation of dried guava quarters and fig whole in the freeze dryer.
Practice 9: Development of a freeze dried method for ripen papaya and Sapota.
Practice 10: Quality analysis, packaging and storage study of the developed product.
Microwave drying: Fundamental of microwave drying, Interaction of electric magnetic field with materials, microwave dryer, costing, Infrared drying: Basic principles, industrial drying applications, cost, Safety in microwave processing, Quality changes during drying and storage, Cost-Estimation Methods for Drying.
Practice 11: Preparation of microwave dried whole fig and green mango slices.
Practice 12: Preparation of microwave dried papaya slices.
Practice 13: Quality analysis, packaging and storage study of the developed product.
4 Assignments +1 internal test + 4 quizzes + 3 Practical test +1 final exam + Attendance (15% +20%+10%+30% + 20% +5%)
Dr. Vivek Kumar is currently working as an Assistant Professor in the Department of Agricultural Engineering, School of Agricultural and Bioengineering, Centurion University of Technology and Management, Paralakhemundi Campus, Odisha. He obtained his Ph.D. degree from IIT Kharagpur in the field of Food Process Engineering. He has more than 10 years of research/teaching experience and […]