Department of Dairy Engineering
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- Basic Principles & Application of evaporators and Differences between Vaporisation and Evaporation.
- Factors Affecting Design of Milk Evaporators
- Operation and Maintenance of Evaporators
- Factors Affecting Bulk Density of Milk Powder
- Mechanisms and Characteristics of Gas Fluidization system
- Fluidised Bed Dryers
- Cyclone separators and Stack loss control in Spray Dryers
- Application of Membrane Processing: RO, UF, NF and MF
- Membrane Processing: Electro – dialysis of milk and its by-products
- Form Fill and Seal Packaging Machines
- Butter Manufacturing Machines
- UHT Milk Packaging Machine
- Cheese Making Equipments
- Icecream Making Equipments
- Numericals On Evaporator And Drying
- Mechanization and Equipment’s used in Manufacture of Indigenous Dairy Products of Khoa
- Drum Drying & Analysis
- Thermal Efficiency and Controls in Spray Dryers
- TVR and MVR Operations and Analysis
- Application of Membrane Filtration in Utilization of Whey and skim milk in dairy Products
- Materials for Membrane Construction in Membrane Filtration Units
- Operation and Maintenance of Multiple Effects Evaporators with TVR
- Operation and Maintenance of Spray Dryers for Milk Powder
- Evaporators and Accessories
- Rheological Methods & Measurements
- Instruments for Rheological Measurements
- Thermal Properties of Frozen Foods
- Freezing Time and Freezers for Food products except Liquid Foods
- Freezing Time by Neumann, Tao and Non dimensional Method
- Water Activity and Mass Transfer
- Constant and Falling Rate Period of Drying
- Estimation of Drying Time in spray drying Process
- Estimation of Drying Time with diffusion controlled falling rate period of spray drying Process
- Analysis of Continuous Cabinet Dryers
- Tray Drying Analysis
- Energy Analysis in Size Reduction Equipments
- Mechanisms and Machines in Size Reduction
- Equipments for Pulping Fruits and Vegetables
- Dehulling Processes and Systems
- Numericals on Size Reductions Units
- Blanching of Fruits and Vegetables
- Distillation Process and Application in Food Industry
- Derivation for Non- Newtonian Flow and Numericals
- Dynamic Measurement of Viscoelastic Foods
- Mechanical Models of Viscoelatic Foods and their Types
- V – Notch and Weirs for Flow Measurement
- Venturimeter and Pitot Tube
- Rotameter and its Analysis
- Dimensional Analysis and Its Applications
- Hydraulic Similitude
- Non Dimensional Numbers in Motion of Fluids and their Significance
- Working & Performance of centrifugal Pump
- Numericals on Momentum Transfer
- Metacentric Height of a Floating Bodies
- Numericals on Floatation and metacentric Heights
- Flow through Pipes discharging from a Reservoir
- Pressure Measurement and Hydrostatic Forces on Surfaces
- Buoyancy and Floatation
- Hydrostatic Forces On Gate of Dam- Vertical and Inclined
