VFSTR UNIVERSITY

III Year II Semester L T P To C

3 1 - 4 4
AG306 Dairy and Food Engineering
Course Descrption & Objectives:
Understanding the basics of dairy activities, process flow in milk and related
production, packaging and distribution processes involved in dairy
engineering is the basic objective of this course.
Course Outcomes:
At the end of this course the student would develop the following capabilities:
1. abroad and coherent body of knowledge of milk source and
composition
2. an in-depth understanding of thermal treatments during dairy products
manufacture and the significance of healthy and functional foods
Unit I: Milk and Milk Processing:
Dairy development in India. Engineering, thermal and chemical properties of
milk and milk products, unit operations of various dairy and food processing
systems
Unit II: Thermal Treatments:
Process flow charts for product manufacture, working principles of equipment
for receiving, pasteurization, sterilization, homogenization, filling & packaging,
butter manufacture
Unit III: Food Preservation:
Dairy plant design and layout, composition and proximate analysis of food
products. Deterioration in products and their controls. Physical, chemical
and biological methods of food preservation
Unit IV: Food Processing:
Changes undergone by the food components during processing, evaporation,
drying, freezing and chilling
Unit V: Processing Techniques:
Behaviour of food products in extraction, leaching, crystallization, filtration,
membrane separation, thermal processing. Plant utilities requirement.
TEXT BOOKS:
1. Ahamed Tuffail. (1997). Dairy Plant Engineering & Management. Kitab
Mahal Publishers, Allahabad.
2. Farrall, A.W. (1980). Engineering for Dairy & Food Products. John Wiley
and Sons Inc., New York.
88 Dept. of Applied Engineering
 VFSTR UNIVERSITY

REFERENCES:
1. Lalat Chander. (2005). Text Book of dairy plant layout and Design.
ICAR, New Delhi.
2. Mc cabe W.L. and Smith J.C. (1990). Unit Operations of Chemical
Engg. McGraw Hill, Tokyo. Japan.
3. Paul Sing. (2004). Food Engineering. Marcel Dekker Pub.
4. Sanga, K.P.S. (2001) Dairy Processing Technology. Saroj Prakashan,
Allahabad.
5. Sukumar De. (1997). Outlines of Dairy Technology. Oxford University
press, Delhi.
6. Charm, S.E . (1971). The Fundamentals of Food Engg. AVI Pub.Co.
Inc.
7. Handerson, S.M. et al. (1990). Principles of Process Engg. ASAE, USA.
8. http://ecourses.iasri.res.in/e-Leaarningdownload3_new.aspx?Degree_Id=04

III Year II Semester L T P To C

3 1 - 4 4

AG308 Drainage Engineering

Course Description & Objectives:

To study the importance of drainage structures and the design of different
drainage mechanisms
Course Outcomes:
Students will have basic fundamentals about
1. drainage in agricultural lands
2. information on different drainage systems and structures.
3. calculation of subsurface flow by using different equations.

Unit I: Introduction to Drainage:

Drainage definition; Need for land drainage; History of land drainage; Design
considerations for land drainage; Definitions of parameters in drainage
equations: hydraulic conductivity, tansmissivity, drainable porosity, drainage
coefficient.

Agricultural Engineering 89