13.8.

2015
A SECTION

ENG 311
UNIT-1 : Mass transfer: Diffusion and Mass Transfer in Food Materials:
Molecular diffusion in solids and fluids: Ficks 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

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

Coffee
beans
Extraction
&
Absorption

Gas

Absorption

Adsorption

Adsorption

Adsorption

Solid - Liquid

Filtration

Sedimentation

Flocculation

Crystalization

Leaching

Expression

Membrane

Liquid gas

Humidification

Dehumdification