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MODULE – I: Introduction (2 hr)
Introduction, Classification, and the importance of engineering properties in the design of agricultural machinery. Physical Properties: shape, size, roundness, sphericity, volume, density, porosity, specific gravity, the surface area of grains, fruits, and vegetables.
Practice (5 hr):
MODULE – II: Thermal Properties (2 hr)
Thermal properties: Heat capacity, Specific heat, Thermal conductivity, Thermal diffusivity, Heat of respiration; Co-efficient of thermal expansion.
Practice (3 hr):
MODULE – III: Frictional and Aerodynamic Properties (2 hr)
Frictional Properties: Friction in agricultural materials; Static friction, Kinetic friction, rolling resistance, angle of internal friction, angle of repose, Flow of bulk granular materials, Aerodynamic Properties: Aerodynamics of agricultural products, drag coefficients, terminal velocity.
Practice ( 2 hr):
MODULE-IV: Rheological Properties (4 hr)
Rheological properties: force, deformation, stress, strain, elastic, plastic and viscous behavior, Newtonian and Non-Newtonian liquid, Visco-elasticity, Newtonian and Non-Newtonian fluid, Pseudo-plastic, Dilatant, Thixotropic, Rheopectic and Bingham Plastic Foods, Flow curves. Electrical properties: dielectric loss factor, loss tangent, A.C. conductivity and dielectric constant, method of determination.
Practice (2.5 hr):
Book References:
Theory (1 hr): Introduction, Classification, and the importance of engineering properties in the design of agricultural machinery.
Theory: Physical Properties (1 hr): shape, size, roundness, sphericity, volume, density, porosity, specific gravity, the surface area of grains, fruits, and vegetables.
https://www.youtube.com/watch?v=KKe05D5H54E
Practice (5 hr):
Theory (1 hr): Thermal properties: Heat capacity, Specific heat, Thermal conductivity, Thermal diffusivity
PDF: Thermal Properties
Thermal conductivity derivation: https://www.youtube.com/watch?v=hDP6egLrsdM
Practice (2 hr):
Determination of specific heat of different types of grain.
Theory (1 hr): Thermal properties: Heat of respiration; Co-efficient of thermal expansion.
PDF: Thermal Properties
Coefficient of thermal expansion: https://www.youtube.com/watch?v=Idbp1YJf4kk
Practice (1 hr):
Determination of Thermal Conductivity of grains by formula methods
Frictional Properties (1 hr): Friction in agricultural materials; Static friction, Kinetic friction, rolling resistance, angle of internal friction, angle of repose
Angle of repose: https://www.youtube.com/watch?v=2LqA85PI-LQ
Practice ( 1 hr):
Determination of the co-efficient of external and internal friction of grains using the different surfaces.
Angle of friction: https://www.youtube.com/watch?v=pairMLO0C0c
Aerodynamic Properties (1 hr): Aerodynamics of agricultural products, drag coefficients, terminal velocity.
Terminal velocity: https://www.youtube.com/watch?v=vmeqV0WjGWM
Practice (1 hr):
Finding out the terminal velocity of the grain sample.
Rheological properties (1 hr): force, deformation, stress, strain, elastic, plastic, and viscous behavior.
Practice (1.5 hr):
Determination of hardness of food material.
Rheological properties (1 hr): Newtonian and Non-Newtonian liquid, Visco-elasticity, Ideal fluid
PDF: Ideal body
Rheological properties (1 hr): Newtonian and Non-Newtonian fluid, Pseudo-plastic, Dilatant, Thixotropic, Rheopectic, and Bingham Plastic Foods, Flow curves.
Shear-thinning vs Shear thickening: https://www.youtube.com/watch?v=X_cLJvUBlxw
Electrical properties (1 hr): dielectric loss factor, loss tangent, A.C. conductivity and dielectric constant, method of determination.
Dielectric heating: https://www.youtube.com/watch?v=R5ecGEVXtUQ&t=593s
Practice (1 hr):
Determination of Dielectric constant by formula method.
Completed B. Tech (2008-2012) in Agricultural Engineering from CAET, OUAT. Qualified M. Tech (2012-2014) from the same university with specialization in Food Process Engineering. I completed my Ph.D. Degree from the National Institute of Technology in Food Process Engineering. My aim is to pursue a challenging career and contemplate working in an academic institution with […]