Food Drying and Dehydration (2141407)   Old Code : 161404

6
Credit
3 + 0 + 2
Lect + Tuto + Pract
Teaching Scheme
70 + 20 + 10
ESE + PA + ALA
Theory Marks
20 + 10 + 20
ESE + OEP + PA
Practical Marks
ESE - End Semester Examination, PA - Progress Assessment, ALA - Active Learning Assignments, OEP -Open Ended Problem


Rationale
  1. Food Drying is study of moisture removal process for food preservation.
  2. It includes moisture content in foods, its determination, Equilibrium moisture content and its importance.
  3. Various dyers with their basic construction and applications.
  4. It also includes quality of dried products classifications and selection of dryers, novel drying technology.
Course Outcome

At the end of this syllabus students will be able to :

  1. Understand moisture content, moisture removal and its requirement.
  2. Understand moisture content measurement and thermal properties related to drying.
  3. Understand drying mechanism.
  4. Can select suitable dryer meeting requirement.
  5. Can develop functional design of dryers.
  6. Can judge quality of dried product.
  7. Understand novel and hybrid drying technology

Active Learning

Preparation of power-point slides, which include videos, animations, pictures, graphics for better understanding theory and practical work – The faculty will allocate chapters/ parts of chapters to groups of students so that the entire syllabus to be covered. The power-point slides should be put up on the web-site of the College/ Institute, along with the names of the students of the group, the name of the faculty, Department and College on the first slide. The best three works should submit to GTU.