B. Tech Food Technology and Management

function in biological evolution, computational procedure for

optimization of independent parameters using Genetic algorithm.

Sensory Evaluation using Fuzzy Logic. Digital Image Processing:

Digital representation of image, morphological image processing -

dialation, erosion, opening and closing, line and edge detection,

threshold, segmentation, techniques for finding length,

breadth, perimeter, surface area, eccentricity and surface

roughness of solids.

Design of Equipment : High pressure vessels, Storage tanks for

liquid and gases design procedures, Optimum tank proportions.

Tall vertical vessels, Distillation columns, Evaporators Stress

evaluation, Heat exchangers Flow arrangement and design

procedure. Cost Analysis: Comparison of alternatives Depreciation

Fixed capital, working capital, Break even analysis Payout period,

Rate of return, Maintenance of equipments Pipe lines for process

equipments Mechanical design Optimum diameter of pipe line for

gases, liquids, steam. Piping diagram Codes and standards

Plant Layout : Layout of different types of food industries and

process equipments : wheat and paddy milling, bread and biscuit

manufacturing, fruits and vegetables processing, and dairy

industries; shell and tube heat exchanger, evaporator, distillation

column, dryer, pressure vessel, and storage tank, agitator,

fermenter, pasteurizer, cold store, freezer, centrifuge,

homogenizer, filtering devices, baking oven, canning equipment.

Considerations for location of food processing plants. Flow process

charts. Machine Flow diagrams. Selection of processing and

handling machines. Plant utilities-electricity, water, steam, air, raw

material requirements. Application of systems design and

principles. Plant specifications and cost estimates. Plant profile,

process plant sanitation and hygiene.

Process Modelling and Optimization : Optimization techniques:

direct search, linear programming, Dynamic programming.

Application of Response Surface Methodology in Process

Optimization.

1. Food Processing Operations Analysis. By H. Das, (2005) Asian

Books publication, New Delhi.

2. Food Process Design by Z B. Maroulis and G D. Saravacos,

Marcel Dekker.

Unit-4

Unit-5

Suggested Readings:

Objectives :

Course Contents :

Unit-1

Unit-2

Unit-3

1. To impart knowledge on principles of process design and

modeling.

2. To familiarize the students with the various food plant designs.

Principles of Process Design : Food science concepts such as:

principles of conventional processes, minimal processing, non-

thermal processing, chemical kinetics. Principles of spreadsheet

aided process design. Identification: Identification of design,

operating and performance parameters in mechanical, thermal and

mass transfer operations carried out in food processing.

Mathematical Modeling: Developing mathematical relationship

between the independent and dependent variables affecting the

food processing operations by using physical and chemical

principles governing the processes for, particulate size reduction,

homogenization, centrifugation, packaging, mixing, conveying,

extrusion, storage, heating, cooling, freezing, puffing, frying,

distillation, extraction, concentration and drying. Corrosion of

materials and prevention techniques, Linings for vessels and

selection criteria

Food Process Modeling, Empirical Model Development:

Identification of independent and dependent parameters in food

processing operations and product development; Factorial,

fractional factorial and rotatable central composite experimental

design; dependent parameters.

Artificial Neural Network Modeling: Developing predictive model

between independent and dependent parameters by using

Artificial neural network - Neural network architecture, weights

and bias values of neurons, least square method for NN parameters

optimization, matrix representation and computation of the values

of NN parameters.

Genetic Algorithm Optimization: Traditional optimization

techniques and their limitations, nontraditional method, fitness

35

B. Tech Food Technology and Management

SEMESTER - VII

DFEP 701

Food Plant Design and Process Modelling

(3+1+0 = 4 Credits)

3. Food Process Modeling By L. M. M. Tijskens, M. L.

A. T. M. Hertog, B. M. Nicolaï, CRC Press.

4. Process Modeling, Simulation and Control for

Chemical Engineers, by W.L. Luyben, TMH.

5. Chemical Engineering Plant Design By Vilbrandt FC

and Dryden CE McGraw Hill Book Co NY.

1. Understand and apply various aspects of food

product development including Food Science and

Technology, Marketing and Consumer research.

2. Develop products which meet consumer needs

that are nutritionally and commercially viable

and be skilled in shelf life assessment, testing of

quality parameters and acceptability, packaging and

labeling of a product.

New Food Products: Definition, Classification,

Characterization, Factors shaping new product

development- Social concerns, health concerns, impact

of technology and market place influence. Market

Survey, Consumer survey to identify new products in

terms of Line Extension Repositioning Existing Products

New form/Reformulation. New packaging of existing

products Innovative products, Creative Products.

Tapping traditional foods and unconventional sources

of foods. Minimizing post harvest losses. Identification

of concept & product for development, Market

research for the concept and selected product,

Identification of products, selection of one product and

its standardization improving success.

Bulk preparation of product, Packaging and Labelling of

the product, Packaging design, graphics and labeling

nutritional evaluation (estimation of relevant

parameters), Shelf life testing of the product (testing for

appropr iate qual i ty parameters- chemical ,

microbiological and nutrient content, acceptability

studies), Product integrity and conformance to

Objectives :

Course Contents :

Unit-1

Unit -2

standard, Costing the product and determining the

sales price, Advertising and test marketing the product,

Report preparation.

Overview of sensory principles and practices: General

consideration in sensory testing, flowcharts of sensory

evaluation. Anatomy, physiology and function of

various senses.

Psychological methods Selection and screening of

panel: Types of panel (Trained panel, discriminative and

communicative panel). Methodology for sensory

evaluation: Discriminative test - difference test: paired

comparison, Duo-trio, triangle, ranking, Sensitivity

Test, Descriptive test - category scaling, ratio scaling,

flavor profile analysis, texture profile analysis,

quantitative descriptive analysis.

Effective Tests: paired performance test, ranking test,

rating scale: hedonic rating, food action scale rating.

Maintaining suitable environmental conditions:

laboratory setup and equipments

Sample preparation, Basic statistical concepts for

sensory evaluation: Hypothesis testing and sensory

inference, variation of T Test, Nonparametric and

binomial based, Statistical methods, Chi-square test,

analysis of variation, Correlation regression.

1. Lyon, D.H.; Francombe, M.A.; Hasdell, T.A.;

Lawson, K. (eds) (1992): Guidelines for Sensory

Analysis in Food Product Development and Quality

Control. Chapman and Hall, London.

2. Amerine, M.A.; Pangborn, R.M.; Roessler, E.B.

(1965): Principles of Sensory Evaluation. Academic

Press, New York.

3. Kapsalis, J.G. (1987): Objective Methods in

Food Quality Assessment. CRC Press, Florida.

4. Martens, M.; Dalen, G.A.; Russwurm, H. (eds)

(1987): Flavour Science and Technology. John Wiley

and Sons, Chichester.

5. Moskowitz, H.R. (eds) (1987): Food Texture:

Instrumental and Sensory Measurement. Marcel

Dekker Inc. New York.

Unit-3

Unit-4

Unit-5

Suggested Readings :

36

DFSN 702

Food Product Development

and Sensory Evaluation(2+0+3 = 4 Credits)