This course introduces the basic principles, design, selection, and operation of equipment used in the food processing industry. It covers mechanical equipment for transportation, storage, grading, and sorting of food materials; heat transfer equipment such as heat exchangers, evaporators, and dryers; refrigeration and thermal processing equipment including freezers, chillers, pasteurizers, blanchers, and sterilizers; and food packaging machinery used for filling, sealing, and group packaging. The course also emphasizes equipment planning, hygiene, safety considerations, and the role of processing equipment in ensuring efficient food production and quality preservation.
- Teacher: kavya varma