FD3304 Subject code belongs to the Anna University, B.Tech Food Technology Semester III syllabus. In this article, we discuss the syllabus of the Food Process Calculations subject. We hope it helps the students prepare for the academic exams.
The following article, FD3304 – Food Process Calculations Syllabus assists the students in thorough preparation for theory examinations. We include the detailed syllabus along with the expertise referred textbooks and references. Students can easily get information regarding the food process calculations syllabus, we add every concept to each unit. You can follow the information and prepare well if you have any doubts regarding the syllabus of this subject. You can comment below. Aplustopper.com will be available as soon as possible. Hope this information is useful. Don’t forget to share this information with your classmates.
If you want to know more about the syllabus of B.Tech Food Technology Syllabus connected to an affiliated institution’s four-year undergraduate degree program. We provide you with a detailed Year-wise, semester-wise, and Subject-wise syllabus in the following link B.Tech Food Technology Syllabus Anna University, Regulation 2021.
Aim of Objectives:
- To introduce the students to basic principles of stoichiometry and its calculations.
FD3304 – Food Process Calculations Syllabus
Unit I:
Units and dimensions, Basic and derived units, use of model units in calculations, Methods of expression, compositions of mixture and solutions. Ideal and real gas laws – Gas constant calculations of pressure, volume and temperature using ideal gas law.
Unit II:
Fundamental Calculations and Humidity, Calculation of absolute humidity, molal humidity, relative humidity and percentage humidity – Use of humidity in condensation and drying – Humidity chart dew point.
Unit III:
Basic Principles of Stoichiometry – Importance of material balance and energy balance in a process Industry-Dimensions, nits, conversion factors and their use –Data sources, Humidity and applications. Material Balance: Stoichiometric principles, Application of material balance to unit operations like distillation, evaporation, crystallization, drying, extraction, and Leaching.
Unit IV:
Energy Balance: Heat capacity of solids, liquids, gases and solutions, use of mean heat capacity in heat calculations, problems involving sensible heat and latent heats, evaluation of enthalpy.
Unit V:
Enthalpy Changes: Standard heat of reaction, heats of formation, combustion, solution, mixing, etc., calculation of standard heat of reaction – Effect of pressure and temperature on heat of reaction Energy balance for systems without chemical reaction.
Text Books:
- Bhatt, B.L and Vora, S.M., “Stoichiometry”, Third Edition, McGraw-Hill, New York, 2004.
- Gavhane, K.A “Introduction to Process Calculations” (Stoichiometery) NiraliPrakashan Publications, Pune, 2009.
References:
- Venkataramani, V. and Anantharaman, N., “Process Calculations”, Prentice Hall of India, New Delhi, 2011.
- Himmelblau, D.M., “Basic Principles and Calculations in Chemical Engineering”, Eighth Edition, Prentice Hall India, New Delhi, 2015.
Related Posts On Semester – III:
- MA3351 – Transforms and Partial Differential Equations
- FD3301 – Fluid Mechanics and Mechanical Operations
- FD3302 – Food Chemistry
- FD3303 – Food Microbiology
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