FD3305 Subject code belongs to the Anna University, B.Tech Food Technology Semester III syllabus. In this article, we discuss the syllabus of the Post Harvest Engineering subject. We hope it helps the students prepare for the academic exams.
The following article, FD3305 – Post Harvest Engineering 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 post harvest engineering 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:
The course aims to
- Develop the knowledge of students in the area of post-harvest processing of various foods and related technology.
- Enable students to appreciate the application of scientific principles in the processing of post-harvesting materials.
FD3305 – Post Harvest Engineering Syllabus
Unit I: Introduction
Post-harvest engineering of crops – objectives – post harvest systems and losses in agricultural commodities structure, engineering properties of agricultural materials, optimum stage of harvest, importance of loss reduction; Post Harvest Handling operations. Pre-drying operation, Moisture content, RH measurement, air-grain measurement.
Unit II: Cleaning, Threshing And Grading.
Threshing and shelling operation – principles and operation – various decorticators/dehullers/shellers, description of groundnut decorticators, maize shellers, etc. Cleaning – principles and machineries – Cleaning of grains, washing of fruits and vegetables, types of cleaners, screens, types of screens – rotary screens, vibrating screens, machinery for cleaning of fruits and vegetables (air cleaners, washers), cleaning efficiency, care and maintenance; Peeling, Sorting and Grading – grain grading system, effectiveness of separation and performance index., hydrothermal treatment and conditioning of grains, Size grading, colour grading, specific gravity grading; screening, equipment for grading of fruits and vegetables, grading efficiency. Separation – Magnetic separator, de-stoners, electrostatic separators, pneumatic separator.
Unit III: Material Handling
Introduction to different conveying equipment used for handling of grains, fruits and vegetables; Scope and importance of material handling devices Classification, principles of operation, conveyor system selection/design. Belt conveyor Principle, characteristics, design, relationship between belt speed and width, capacity, inclined belt conveyors, idler spacing, belt tension, drive tension, belt tripper. Chain conveyor -Principle of operation, advantages, disadvantages, capacity and speed, conveying chain. Screw conveyor Principle of operation, capacity, power, troughs, loading and discharge, inclined and vertical screw conveyors. Bucket elevator Principle, classification, operation, advantages, disadvantages, capacity, speed, bucket pickup, bucket discharge, relationship between belt speed, pickup and bucket discharge, buckets types, power requirement. Pneumatic conveying system types, air/product separators; Gravity conveyor design considerations, capacity and power requirement.
Unit IV: Principles And Practice Of Storage
Importance of scientific storage systems, post-harvest physiology of semi-perishables and perishables. Damages Direct damages, indirect damages, causes of spoilage in storage (moisture, temperature, humidity, respiration loss, heat of respiration, sprouting), destructive agents (rodents, birds, insects, etc.), sources of infestation and control.Storage structures Traditional storage structures, improved storage structures, modern storage structures; Farm silos Horizontal silos, tower silos, pit silos, trench silos, size and capacity of silos. Storage of perishables Cold storage, controlled and modified atmospheric storage, hypobaric storage, evaporative cooling storage, conditions for storage of perishable products, control of temperature and relative humidity inside storage.
Unit V: Pest Control
Primary and secondary insect pests, rodents and microorganisms of stored food grains and their control, integrated pest management, Fumigation and controlled atmosphere storage of food grains, Rodent Control.
Text Books:
- Sahay, K. M. and K. K. Singh.“Unit operation of Agricultural Processing”, Vikas Publishing House., Pvt Ltd. 2004.
- Chakravarty et al Handbook of Post-Harvest Technology Marcel Dekker. 2003.
- Araullo, E.V., dePadna, D.B. and Graham, Michael. Rice Post Harvest Technology. International Development Res. Centre, Ottawa, Canada. 1976.
- Birewar, B.R., Krishnamurthy, K., Girish, G.K., Varma, B.K. and Kanjilal, S.C.. Modern Storage Structures. Indian Grain Storage Institute, Hapur. 1983.
- Earle, R.L, “Unit Operations in Food Processing”. Pergamon Press. Oxford. U.K, 2003.
Related Posts On Semester – III:
- MA3351 – Transforms and Partial Differential Equations
- FD3301 – Fluid Mechanics and Mechanical Operations
- FD3302 – Food Chemistry
- FD3303 – Food Microbiology
- FD3304 – Food Process Calculations
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