13.8.2015A SECTION

ENG 311UNIT-1 : Mass transfer: Diffusion and Mass Transfer in Food Materials:

Molecular diffusion in solids and fluids: Fick’s 1st law for molecular diffusion, diffusion through varying cross sectional area, molecular diffusion in liquids, molecular diffusion in solids, diffusion coefficients in gas, liquid and solid, heat and mass transfer analogy.

 

UNIT-2 : Theory, process and equipment for osmosis, reverse osmosis, adsorption and absorption.

 

UNIT-3 : Theory, process and equipment for humidification and dehumidification.

 

UNIT-4 : Theory, process and equipment for extraction, leaching, crystallization and expression.

 

UNIT-5 : Theory, process and equipment for Distillation, steam distillation, vacuum distillation, batch distillation.

Text Book: Geankoplis J Christie. 1999. Transport Process and Unit

Operations. Allyn & Bacon. McCabe WL & Smith JC. 1999. Unit Operations of Chemical

Engineering. McGraw Hill.

Reference Books : Brennan JG, Butters JR, Cowell ND & Lilly AEI. 1990. Food

Engineering Operations. Elsevier. Fellows P. 1988.Food Processing Technology: Principle and

Practice. VCH Publ. Sahay KM & Singh KK. 1994. Unit Operation of Agricultural

Processing. Vikas Publ. House. Singh RP and Heldman DR. 1993.Introduction to Food Engineering.

Academic Press.

Transfer phenomena

Momentum Heat Mass

Some Examples

SEPARATION

components

solid

liquid

gas

What do you want to separate?

What is your desired product?

solid Screen

Sieve

Filtration

What is the basis of

separation?

Liquid

Distillation

Evaporation

Absorption

Extraction

Coffeebeans

Extraction

&

Absorption

Gas

Absorption

Adsorption

Adsorption

Adsorption

Solid - Liquid Filtration

Sedimentation

Flocculation

Crystalization

Leaching

Expression

Membrane

Liquid – gas

Humidification

Dehumdification