ENS 101 ENVIRONMENTAL SCIENCES AND DISASTER MANAGEMENT (2+1)

THEORY
Unit I - Introduction to Environmental Science and Ecology
Environmental Science – Interrelationship with other sciences - Scope – Concepts -
Segments -– Ecological footprint -Ecology – Ecosystem - Components – Terrestrial - Biomes –-
Matter cycling - Energy flow – Food Chain, Food Web and Ecological pyramids ––Species
interactions – Succession
Unit II- Biodiversity and Natural resources
Biodiversity – Types –– Hotspots - Threats – Conservation – In-situ – Ex-situ - Biosphere
Reserve - National parks and Wildlife Sanctuaries – Botanical Garden- Natural resources –
Land – Water – Air – Forest – Minerals – Energy Resources – Renewable - Non-renewable -
Status – Degradation – Sustainable Management and Conservations- Resource Extraction
Unit III- Environmental pollution and Protection
Environmental pollution - Introduction to soil, water and air pollution - Green House
Gases-Global warming - Climate change - Impact on agriculture and other natural resources.
Environmental protection-Global treaties - Conventions – National and state level
organizations: TNPCB, CPCB –– Environmental Laws and Acts – Environmental Education
Unit IV – Basic concepts of disaster and Impact Assessment:
Definition, introduction to natural and manmade disaster, Levels of disasters, History on
natural disasters in India, Disaster phenomena and events (global national and regional),
Concept of risk, hazard, and vulnerability.) -Severity, extent of damage on agricultural
production systems, economic losses affecting livelihood, social and economic perspective.
Unit V -Preparedness and Methods for Disaster Risk Reduction:
Disaster preparedness for crops, livestock and fisheries, hazard and risk reduction
strategies. Role of IT, remote sensing, GIS and GPS in disaster preparedness. weather
forecasting and early warning systems, flood forecasting agricultural drought monitoring and
forecasting.
Contingency Planning for Disaster Risk Reduction: agronomic, engineering other non-
engineering interventions for drought, flood, cyclone and heat/cold waves, agro-met advisories,
crop advisories, community nursery, contingent seed bank, mini-kit availability, strategies for
fisheries management in flood prone areas, livestock shelters, feed and fodder banks, mass
vaccination of livestock, etc
Policies for Disaster Management:
Disaster Management Act and Policies in India, Organizational structure for disaster
management at national, state and district levels, Existing schemes and government policies to
tackle agricultural disasters. Insurance and loan schemes: criteria and constraints of
crop/animal insurance and credit guarantee schemes.
PRACTICAL
Environmental sampling and preservation - Biodiversity assessment in Agricultural
systemWater quality analysis: pH, EC and TDS, Acidity, Alkalinity, Water hardness, DO and
BOD, COD, E.coli, Assessment of Air pollution: Suspended Particulate Matter (SPM) -
Assessment of heavy metal pollution in soil – Field Visits: Contaminated site, Common Effluent
Treatment Plant - Agro meteorology on weather forecasting and predictions through modelling -
RS-GIS for disaster management - Impact assessment of Earth quake / flood / Tsunami
affected areas - Visit to flood /Tsunami / Earth quake affected areas
THEORY SCHEDULE
1. Introduction to Environmental Science, Interrelationship with other sciences, Scope,
Concepts and Segments
2. Environmental Sustainability and Ecological footprint
3. Ecology, Ecosystem and its components
4. Biomes: Terrestrial (Forest, Desert, etc..) andAquatic (Pond, River, Estuaries and Ocean)
5. Energy flow, Food Chain, Food Web and Ecological pyramids
6. Species interactions, adaptations and Succession
7. Biogeochemical cycles
8. Biodiversity: Types, National and Global Status, importance, Hotspots and Threats
9. Conservation of Biodiversity: In-situ andEx-situ - Biosphere Reserves - National parks,
Wildlife Sanctuaries, Botanical Garden, etc..
10. Natural and Energy resources: Land, Water, Air, Forest, Minerals, Perpetual, Renewable
and Non-renewable
11. Present Status of Natural and Energy resources, Resource Extraction, Degradation and
Sustainable Management and Conservation.
12. Environmental pollution-Introduction to soil, water and air pollution -impact on agriculture
and environment
13. Green House Gases-Global warming- Climate change-Impact on agriculture and other
natural resources
14. Global treaties and Conventions for Environmental Protection
15. National and state level organizations: CPCB, TNPCB, etc..
16. Environmental Education, Environmental Laws and Acts
17. Mid Semester Examination
18. Definition, Introduction to natural and manmade disaster, Levels of disasters, History on
natural disasters in India, Disaster phenomena and events (global national and regional),
Concept of risk, hazard, and vulnerability.)
19. Hydro meteorological Disasters:Floods and flash floods: General characteristics, causes,
nature and frequency of flooding, flood plains, flood hydrographs, river and coastal floods,
lake outburst, cloud burst; Droughts: Causes, classification – agricultural, hydrological and
meteorological droughts; drought frequency and intensity.
20. Hydro meteorological Disasters:Cyclones and Tsunami: Structure and nature of cyclones
and tsunamis, characteristics, factors, hazard potential; Frost, heat and cold waves: cause,
intensity and extent of frost, heat and cold waves and its impact on agricultural crops.
21. Geological disasters Landslides: causes, susceptibility to landslides and slope failures;
Earthquake – Causes, magnitude and intensity
22. Manmade Disasters: chemical hazards, nuclear hazards, forest fire, oil spill and road
accidents
23. Severity, extent of disaster damage on agricultural production systems, economic losses
affecting livelihood, social and economic perspective
24. Severity, extent of disaster damage on livestock/Fish/Poultry: Mortality, morbidity, health,
reproduction yield, feed and fodder availability;
25. Severity, extent of disaster damage on Soil, Water and Irrigation Infrastructure. Soil erosion,
water availability, accessibility and quality. Siltation, damage to canal network, tube wells,
open wells, dug wells, channels, ponds etc.
26. Strategies for disaster management planning, priority setting for preparedness strategies in
agricultural production system, livestock and fisheries, formulation of a disaster risk
reduction plan.
27. Role of IT, remote sensing, GIS and GPS in disaster preparedness.
28. Weather forecasting and early warning systems, flood forecasting agricultural drought
monitoring and forecasting.
29. Understating resilience, linking vulnerability reduction and disaster recovery, disaster
response and post-disaster recovery.
30. Nature and type of immediate response, disaster management plans, key response
functions logistic, recovery rehabilitation reconstruction.
31. Contingency Planning for Disaster Risk Reduction: agronomic, engineering other non-
engineering interventions for drought, flood, cyclone and heat/cold waves, agro-met
advisories, crop advisories, community nursery, contingent seed bank, mini-kit availability.
32. Strategies for fisheries management in flood prone areas, livestock shelters, feed and
fodder banks, mass vaccination of livestock, etc
33. Disaster Management Act and Policies in India, Organizational structure for disaster
management at national, state and district levels.
34. Existing schemes and government policies to tackle agricultural disasters. Insurance and
loan schemes: criteria and constrains of crop/animal insurance and credit guarantee
schemes.
PRACTICAL SCHEDULE
1. Environmental sampling and preservation
2. Biodiversity assessment in Agricultural system
3. Water quality analysis: pH, EC and TDS
4. Estimation of Acidity, Alkalinity
5. Estimation of water hardness
6. Estimation of DO and BOD in water samples
7. Estimation of COD in water samples
8. Enumeration of E.coli in water sample
9. Assessment of Suspended Particulate Matter (SPM)
10. Assessment of heavy metal pollution in soil
11. Visit to Contaminated site
12. Visit to Common Effluent Treatment system
13. Agro meteorology on weather forecasting and predictions through modelling
14. RS-GIS for disaster management
15. Impact assessment of Earth quake/ flood/Tsunami affected areas
16. Visit to flood/Tsunami/ Earth quake affected areas
17. Final Practical examination
REFERENCES
1. Tyler Miller and Scot Spoolman. 2009. Living in the Environment (Concepts, Connections,
and Solutions). Brooks/cole, Cengage learning publication, Belmont, USA
2. P.D. Sharma, 2009, Ecology and Environment, Rastogi Publications, Meerat, India
3. De. A.K., 2010. Environmental chemistry. Published by New Age International Publishers,
New Delhi. ISBN:13–978 81 224 2617 5. 384 pp
4. Dhar Chakrabarti. P.G., 2011. Disaster management & climate change - India’s
riskmanagementpolicy frameworks and key challenges. Published by Centre for
SocialMarkets (India), Banaalore. 36 pp.
5. Proceedings of 2nd India disaster management congress, New Delhi. Organized byNational
Institute of Disaster Management, New Delhi during 4 – 6, November 2009.

BIC 112 FOOD CHEMISTRY OF MACRONUTRIENTS (2+1)

Learning objective:
To gain basic knowledge of the macro nutrients viz., water, carbohydrates, proteins, lipids &
nucleic acids - properties, structure and chemistry.
THEORY
Unit I- Water
Nature Scope and development of food chemistry; Moisture in foods, role and type of
water in foods, functional properties of water, water activity and sorption isotherm, molecular
mobility and foods stability; Dispersed systems of foods: Physicochemical aspects of food
dispersion system (Sol, gel, foam, emulsion).
UNIT II- Carbohydrates
Carbohydrates in foods- occurrence, classification, structure and propertiesof
monosaccharaides, oligosaccharides and polysaccharides.Changes of carbohydrates on
cooking, modification of carbohydrates, dietary fibers and carbohydrates digestibility; Enzymatic
and chemical reactions of carbohydrates.
UNIT III- Lipids
Lipids in foods - occurrence,classification, structure of simple, compound and derived
lipids.Role and use of lipids/fat, crystallization and consistency, chemical aspects of lipids,
lipolysis, auto-oxidation, thermal decomposition, chemistry of frying technology of fat and oil; Oil
processing: Refining, hydrogenations, inter esterification, safety use of oils and fats in food
formulation; Enzymatic and chemical reactions of fats; Rancidity and its types, detection
techniques .
UNIT IV- Proteins
Proteins in foods -classification, structure and properties of amino acids; Essential amino
acids. Classification and structure of proteins.Proteins in foods: Processing induced, physical,
chemical and nutritional changes in protein, chemical and enzymatic modification of protein.
UNIT V- Enzymes and Nucleic acids
Enzymes - Introduction to enzymes, properties, classification and nomenclature.
Mechanism of enzyme action: coenzymes, regulation of enzymatic activity, enzyme kinetics,
inhibition effects of pH, allosteric enzymes, derivation of Michaelis‐Menten equation. Nucleic
acids: Properties and structure of DNA and RNA.
PRACTICAL
Determination of moisture content of foods, Qualitative analysis of carbohydrates,
Estimation of starch, amylose Determination of reducing sugars.Qualitative analysis of amino
acids, Reactions of proteins,Sorenson’s formal titration of amino acids, Estimation of essential
amino acid- Methionine, Estimation of protein .Determination of free fatty acid, iodine number
ofoil.Assay of amylase.
LECTURE SCHEDULE
1. Nature Scope and development of food chemistry.
2. Moisture in foods, role and type of water in foods, functional properties of water.
3. Water activity and sorption isotherm, molecular mobility and foods stability.
4. Dispersed systems of foods: Physicochemical aspects of food dispersion system (Sol,
gel,foam, emulsion).
5. Introduction to Biochemistry, Carbohydrates - occurrence and classification.
6. Structure of monosaccharaides, oligosaccharides and polysaccharides.
7. Physical and Chemical properties of carbohydrates.
8. Changes of carbohydrates on cooking
9. Modification of carbohydrates
10. Dietary fibers and carbohydrates digestibility
11. Enzymatic and chemical reactions of carbohydrates.
12. Lipids - occurrence and classification.
13. Structure and properties of simple lipids.
14. Structure and properties of compound lipids.
15. Structure and properties of derived lipids.
16.
17. Midsemester examination
18. Role and use of lipids/fat, crystallization and consistency,
19. Chemical aspects of lipids, lipolysis, auto-oxidation,
20. Thermal decomposition,
21. Chemistry of frying technology of fat and oil
22. Oil processing: Refining, hydrogenations, inter esterification
23. Safety use of oils and fats in food formulation
24. Enzymatic and chemical reactions of fats
25. Rancidity of oils-detection techniques.
26. Amino acids - Classification and structure, Essential amino acids.
27. Classification of proteins based on function and solubility.
28. Structure of protein - Primary, secondary, tertiary and quaternary structure.
29. Proteins in foods: Processing induced, physical, chemical and nutritional changes in protein
30. Chemical and enzymatic modification of protein
31. Enzymes - Introduction to enzymes, properties, classification and nomenclature.
32. Mechanism of enzyme action: coenzymes,
33. Regulation of enzymatic activity, enzyme kinetics, inhibition effects of pH, allosteric
enzymes, derivation of Michaelis‐Menten equation.
34. Nucleic acids: Properties and structure of DNA and RNA.
PRACTICAL SCHEDULE
1. Determination of moisture content of foods.
2. Qualitative analysis of carbohydrates.
3. Estimation of starch.
4. Determination of reducing sugar.
5. Swelling characteristics of starch- Alkali digestibility of rice.
6. Solubility characteristics of starch - Gel consistency of rice
7. Qualitative analysis of proteins
8. Sorenson’s formal titration of amino acids.
9. Estimation of essential amino acids-methionine
10. Isolation of egg protein.
11. Isolation of milk protein
12. Preparation of protein isolate and concentrate of proteins
13. Estimation of protein by Biuret method.
14. Determination of free fatty acid.
15. Determination of iodine number of oil.
16. Assay of amylase.
17. Final practical examination
TEXT BOOKS
1. R, Fennema. 1996. Food Chemistry, 3rd Ed. Marcel Dekker, Inc., New York, USA

2. John W. Brady. 2013. Introductory Food Chemistry. Comstock Publishing Associates,

Cornell University Press, Ithaca, USA.
3. Thayumanavan, B, Krishnaveni, S and Parvathi, K. 2004. Biochemistry for Agricultural
Sciences, Galgotia Publications Pvt Ltd., New Delhi. ISBN : 81-7515-459-4.
References
1. Cox, MM and Nelson, DL. 2011, Principles of Biochemistry, Fourth (Indian edition)
Macmillian, Worth Publishers.http://bcs.whfreeman.com/lehninger6e - Web links/ Tutorials/
Lecture companion Art.
2. Harper’s illustrated Biochemistry - https://freemedebooks.files.wordpress.com
/2014/01/harpers-illustrated-biochemistry-28th-edition.pdf.
3. Sadasivam, S and Manickam, A. 2009, Biochemical Methods, 3rdEdn, New Age
International.
4. Wilson, K. and Walker, J.M. 2000, Principles and techniques of Practical Biochemistry,
5thEdn. – Cambridge University Press.
5. H.-D. Belitz, W. Grosch and P. Schieberle. 2009. Food Chemistry, 4th Ed. Springer-Verlag
Berlin Heidelberg.
AGM 122 GENERAL MICROBIOLOGY (2+1)

AIM
1. To enable better understanding of students about the microscopic world around them
2. To acquaint students with the basic laboratory techniques and tools of microbiology
3. To introduce the fundamental characteristics of various microorganisms
4. To develop experimental skills, including the collection and analysis of data, the ability to
draw valid conclusions and apply these conclusions within a larger framework
THEORY
Unit I- History of Microbiology
Definition and scope of microbiology – microbes for human welfare and environment.
Historical roots of microbiology; biogenesis and abiogenesis theory; germ theory of diseases
and fermentation. Contributions of Antonie Van Leeuwenhoek, Louis Pasteur, John Tyndall,
Robert Koch, Edward Jenner, Joseph Lister, Alexander Fleming and Waksman.
Unit II -Microbiological Techniques
General principles of light microscopy ‐ magnification, resolving power and numerical
aperture. Different types of light and electron microscopes; three dimensional imaging - Atomic
force and Confocal scanning laser microscopy. Staining techniques - principle and types of
stains: simple, negative, differential and structural staining. Sterilization and disinfection
techniques; principles and methods of sterilization ‐ physical methods – heat, filters and
radiation; chemical methods. Isolation, enrichment and purification techniques of bacteria,
yeast, moulds and actinobacteria. Preservation of microbial cultures.
Unit III-Position of Microbes in the living World and their Structure
Evolutionary relationship among the living organisms. Whittaker’s Five Kingdom concept
of living organism and Carl Woese systems. Three domains of life – similarities and differences;
Modern approach to the bacterial systematics; Differentiation of bacteria, archaea and
eukaryotes; Systematic bacteriology; prokaryotic diversity - Bergey’s Manual of Systematic
Bacteriology. Cell biology - bacterial size, shape and arrangement; cell structure and
components of bacteria. Morphology of fungi and algae.

Unit IV- Growth, Nutrition and Metabolism

Bacterial growth- population growth- growth cycles of population - measurement of
growth ; environment on growth – temperature, oxygen, pH and salts; energetics in bacteria;
oxidation –reduction , electron carrier – overview of aerobic and anaerobic respiration and
fermentation in bacteria.
Unit V-Viruses, Bacterial Genetics and Immunology
General properties of viruses: different types; overview of bacteriophages; morphology
of bacteriophages: Lytic and lysogenic cycles; lytic and temperate phages. Genetic elements of
bacteria; bacterial chromosomal DNA and plasmid; gene arrangements. Mutation ‐ types and
mutagens. Genetic recombinations: Transformation, transduction and conjugation. Genetic
engineering – an introduction. Basic concepts of immunology – antigen – antibody reactions and
vaccines.
PRACTICAL
Safety in Microbiology laboratory. Microscopes – Micrometry – Sterilization techniques
and equipment – Growth media preparation – bacteria, fungi and actinobacteria. Isolation,
purification and preservation of bacteria yeast and moulds. Staining techniques: Simple and
differential staining ‐ spore staining ‐ Measurement of bacterial growth. Identification of
microorganisms: cultural, physiological and biochemical tests for bacteria and actinobacteria.
Morphological identification of yeasts, moulds and algae. Molecular identification of bacteria
(16S rDNA gene). Isolation of bacteriophages. Isolation of mutants employing physical or
chemical mutagens.
THEORY SCHEDULE
1. Definition and scope of microbiology – Development of TB2: 3-8
microbiology as science
2. Biogenesis and a biogenesis theory. Contributions by Antonie
Van Leeuwenhoek, Louis Pasteur
3. Contributions of John Tyndall, Joseph Lister, Edward Jenner, TB2:18-34
Robert Koch, Alexander Fleming and Waksman. Germ theory of
fermentation and disease
4. Microscopy; principles – resolving power and magnification. TB2: 50-64
Light Microscopy
5. Different types of microscopes - UV, Dark Field, Phase TB1 & TB2: 50-
Contrast, Fluorescence and Electron Microscopes; Atomic and 64
Confocal Scanning Laser Microscopy
6. Staining techniques - principle and types of stains ‐ staining TB2:64-68 &
techniques- simple, negative, differential and structural staining RB2
methods
7. Sterilization – principle – physical agents and chemical methods TB2: 469-508 &
RB2: 450-496
8. Isolation and enrichment culture techniques; preservation TB2: 133-146,
techniques TB3 & RB1
9. Evolutionary relationship - Position of microbes in living world – TB2: 8-12, 36-
Concepts and developments in classification of 48 & RB2
microorganisms (
10. Groups of microorganisms ‐ prokaryotes and eukaryotes TB2 : 8-10, 12-
15 & RB4; 87-
108
11. Archaea – ecology; differences among archaea, eubacteria and RB4: 87-108
eukaryotes
12. Systematic bacteriology ‐ Bergey’s manual of systematic TB2:
bacteriology – outline only 261,289,300
320
13. Cell biology; size, shape, structure and arrangement of cells TB2: 73-77
14. External structures in bacteria and their functionality TB2:77-88
15. Functional anatomy and reproduction in bacteria TB2: 88-97,115-
118
16. Morphology of fungi – economic importance TB2: 333-
337,352-363
17. Morphology of algae – economic importance TB2:365-387
18. Mid Semester Examination --
19. Bacterial growth‐ population growth and growth cycle – TB2: 119-132 &
continuous culture -chemostat and turbidostat; synchronous RB3: 175-183
culture
20. Conditions for growth ‐ temperature requirements ‐ aerobes and RB3: 160-167
anaerobes – factors influencing growth and methods of
assessment of growth
21. Nutritional types of bacteria; energetics in bacteria. Metabolic TB2: 101-103,
diversity/ pathways specific to bacteria 172-183 & RB1
22. Microbial metabolism- Energy generation by substrate level TB2:171-179,
phosphorylation, oxidative and photo phosphorylation 191-193 & RB1
23. Aerobic respiration and anaerobic respiration TB2: 185-191
24. Fermentative mode of respiration TB2: 183-185 &
RB1
25. Viruses and their properties; bacteriophages – lytic and TB2: 415-
lysogenic and temperate phages 420,423-433 &
RB4
26. Genetic elements in bacteria – structure and functions of RB2: 311-313
bacterial chromosome and plasmid
27. Mutation in bacteria – principles and types RB4: 238-245
28. Mutagens – physical, chemical and biological RB1:492-495
29. Genetic recombination – competency ‐ transformation RB4: 257-272
30. Genetic recombination by Conjugation – concept of Hfr RB4: 257-272
31. Genetic recombination by Transduction – generalized and RB4: 257-272
specialized
32. Microorganisms as tools in genetic engineering RB1: 503-529
33. Immunology – principles – specific and non‐specific defense TB1: 773-802 &
RB2
34. Antigen – antibody reactions – vaccines ‐ applications TB1: 773 - 802
& RB2
PRACTICAL SCHEDULE
1. Safety in Microbiology laboratory. Microscopes – handling light microscope
2. Micrometry‐measurement of microorganisms
3. Aseptic techniques – working with equipment and apparatus
4. Preparation of growth media for bacteria, yeast moulds and actinobacteria
5. Isolation of microorganisms by serial dilution and plating technique
6. Purification and preservation of bacteria and actinobacteria
7. Purification and preservation of yeasts and moulds
8. Staining techniques ‐ positive and negative staining
9. Differential staining ‐ Gram and spore staining
10. Turbidometric assessment of growth of bacteria
11. Morphological and physiological characteristics of bacteria and actinobacteria
12. Biochemical characteristics of bacteria and actinobacteria
13. Identification of yeasts moulds and algae - morphological characterization
14. Molecular identification of bacteria by 16s r DNA sequencing
15. Isolation of bacteriophages
16. Isolation bacterial mutants by UV iiradiation / chemical mutagenesis
17. Practical Examination
OUTCOME
1. Skill development in the safe handling, culturing and staining of microorganisms
2. Learning the laboratory procedures needed to identify a bacterial culture
3. Understanding the structural, reproductive and metabolic characteristics of bacteria and
morphology of eukaryotic microorganisms
4. Acquiring knowledge about the factors that influence microbial growth and how it can be
controlled
5. Exposure to the mechanisms of genetic recombination in bacteria and describe the practical
applications of these methods
TEXT BOOKS
1. Prescott, Harley and Klein, 2013. Microbiology, 9 th edition, McGraw Hill Publishing
2. Michael J. Pelczar,JR., E.C.S. Chan, Noel R.Krieg, 2005. Microbiology
3. ebook: LuisM.de la Maza, Marie T. Pezzlo and Ellen Jo Baron 1997. Color Atlas of
diagnostic Microbiology, Published by Mosby- Year Book Inc.
4. ebook: Michael J. Leboffee and Burton E.Pierce 2011. A photographic Atlas for the
Microbiology Laboratory 4th edition, Marton Publishing Company
REFERENCE BOOKS
1. Hans G. Schlegel, 2012. General Microbiology, 7 th edition
2. Ronald M. Atlas, 1997. Principles of Microbiology, Second edition
3. Tortora, G.J., B.R.Funke and C.L. Case, 2009. Microbiology- An Introduction, 9 th edition
4. Stanier, R.Y., Adelberg, E.A. and Ingram, J.L. (1991). General Microbiology, 5th Ed.,
Prentice Hall of India Pvt. Ltd., New Delhi.
WEB PAGES
http://www.microbes.info
http://aem.asm.org
http://microbelibrary.com
http://www.rapidmicrobiology.com

COM 103 ICT APPLICATIONS IN FOOD INDUSTRY (1+2)

THEORY
Unit I: A primer on using Spreadsheets
Importance of computerization in food industry, operating environments and information
systems for various types of food industries, Supervisory control and data acquisition (SCADA);
SCADA systems hardware, firmware, software and protocols, landlines, local area network
systems, modems; Spreadsheet applications: Data interpretation and solving problems,
preparation of charts, use of macros to solve engineering problems, use of add‐ins, use of
solver.

Unit II: Introduction to MATLAB

Web hosting and webpage design; file transfer protocol (FTP), on-line food process
control from centralized server system in processing plant; Use of MATLAB in food industry;
computing with MATLAB, script files and editor/debugger, MATLAB help system, problem
solving methodologies, numeric, cell, arrays, matrix operations, user defined functions,
programming using MATLAB; debugging MATLAB programs, applications to simulations;
Plotting and model building in MATLAB, X-Y plotting functions, subplots and overlay plots,
special plot types, interactive plotting in MATLAB, function discovery, regression, the basic
fitting interface, three dimensional plots.
Unit III: Introduction to toolboxes and CFD
Introduction to toolboxes useful to food industry, curve fitting toolbox, fuzzy logic toolbox,
neural network toolbox, image processing toolbox, statistical toolbox; Introduction to
computational fluid dynamics (CFD), governing equations of fluid dynamics; Models of flow,
substantial derivative, divergence of velocity, continuity, momentum and energy equations;
Physical boundary conditions, discretization.
Unit IV: Working with LabVIEW Environment
Applications of CFD in food and beverage industry; Introduction to CFD software,
GAMBIT and FLUENT software; LabVIEW – LabVIEW environment: Getting data into computer,
data acquisition devices, NI-DAQ, simulated data acquisition, sound card, front panel/block
diagram, toolbar/tools palette; Components of a LabVIEW application: Creating a VI, data Flow
execution, debugging techniques, additional help, context help, tips for working in LabVIEW;
Unit V: LabVIEW Loops and File I/O
LabVIEW typical programs: Loops, while loop, for loop, functions and sub Vis, types of
functions, searching the functions palette, creating custom sub Vis, decision making and file I/O,
case structure, select (if statement), file I/O; LabVIEW results: Displaying data on front panel,
controls and indicators, graphs and charts, arrays, loop timing, signal processing, textual math,
math script.
THEORY SCHEDULE
1. Importance of computerization in food industry - operating environments and information
systems for various types of food industries.
2. Supervisory control and data acquisition (SCADA) - SCADA systems hardware, firmware,
software and protocols, landlines, local area network systems, modems.

3. Spreadsheet applications: Data interpretation and solving problems, preparation of charts,

use of macros to solve engineering problems, use of add‐ins, use of solver.
4. Web hosting and webpage design; file transfer protocol (FTP), on-line food process control
from centralized server system in processing plant.
5. Use of MATLAB in food industry; computing with MATLAB, script files and editor/debugger,
MATLAB help system, problem solving methodologies, numeric, cell, arrays, matrix
operations, user defined functions, programming using MATLAB; debugging MATLAB
programs, applications to simulations.
6. Plotting and model building in MATLAB, X-Y plotting functions, subplots and overlay plots,
special plot types, interactive plotting in MATLAB, function discovery, regression, the basic
fitting interface, three dimensional plots.
7. Introduction to toolboxes useful to food industry, curve fitting toolbox, fuzzy logic toolbox,
neural network toolbox, image processing toolbox, statistical toolbox.
8. Introduction to computational fluid dynamics (CFD), governing equations of fluid dynamics.
9. Mid Semester Examination
10. Models of flow, substantial derivative, divergence of velocity, continuity, momentum and
energy equations - Physical boundary conditions, discretization.
11. Applications of CFD in food and beverage industry; Introduction to CFD software, GAMBIT
and FLUENT software.
12. LabVIEW – LabVIEW environment: Getting data into computer, data acquisition devices,
NI-DAQ, simulated data acquisition, sound card, front panel/block diagram, toolbar/tools
palette.
13. Components of a LabVIEW application: Creating a VI, data Flow execution, debugging
techniques, additional help, context help, tips for working in LabVIEW.
14. LabVIEW typical programs: Loops, while loop, for loop, functions and sub Vis, types of
functions.
15. LabVIEW: searching the functions palette, creating custom sub Vis, decision making and
file I/O.
16. LabVIEW : case structure, select (if statement), file I/O.
17. LabVIEW results: Displaying data on front panel, controls and indicators, graphs and
charts, arrays, loop timing, signal processing, textual math, math script.
PRACTICAL
Introduction to various features in spreadsheet; Solving problems using functions in
spreadsheets; Use of Add-Ins in spread sheet and statistical data analysis using Analysis Tool
pack; Solution of problems on regression analysis using Analysis Tool pack in spreadsheet;
Solution of problems on optimization using solver package in spreadsheet; Introduction to
MATLAB; Writing code using MATLAB programming; Solution of problems using Curve Fitting
Toolbox in MATLAB; Solution of problems using Fuzzy Logic Toolbox in MATLAB; Solution of
problems using Neural Network Toolbox in MATLAB; Solution of problems using Image
Processing Toolbox in MATLAB; Introduction to GAMBIT software; Creation of geometry for
laminar flow through pipe using GAMBIT; Introduction to FLUENT software; Import of geometry
and application of boundary conditions; Solution of problems on laminar flow using FLUENT;
Introduction to LabVIEW and NI-DAQ.
PRACTICAL SCHEDULE
1. Spreadsheet basics: Introduction to various features in spreadsheet
2. Solving problems using functions in spreadsheets
3. Use of Add-Ins in spread sheet and statistical data analysis using Analysis Tool
pack;
4. Solution of problems on regression analysis using Analysis Tool pack in
spreadsheet
5. Solution of problems on optimization using solver package in spreadsheet
6. Introduction to MATLAB - Writing code using MATLAB programming.
7. Solution of problems using Curve Fitting Toolbox in MATLAB
8. Solution of problems using Fuzzy Logic Toolbox in MATLAB
9. Solution of problems using Neural Network Toolbox in MATLAB
10. Solution of problems using Image Processing Toolbox in MATLAB
11. Working with the MATLAB User Interface: Reading data from files,
Saving and loading variables, and Plotting data
12. MATLAB: Customizing plots, Calculating statistics and best-fit line,
Exporting graphics for use in other applications
13. MATLAB: Working with Variables and Expressions
Entering commands, Creating numeric variables and Creating character variables
14. MATLAB: Making and annotating plots, Getting help and Accessing and modifying
values in variables.
15. MATLAB: Analysis and Visualization with Vectors, Performing calculations with
vectors, Creating multiple plots.
16. MATLAB: Automating Commands with Scripts, Using the Command History,
Creating script files, Running scripts, Dividing code into sections and Publishing
scripts.
17. MATLAB: Analysis and Visualization with Matrices - Creating and manipulating
matrices.
18. Performing calculations with matrices - Calculating statistics with matrix data and
Visualizing matrix data.
19. MATLAB: Tables of Data - Storing data as a table - Operating on tables -
Extracting data from tables - Modifying table.
20. MATLAB: Conditional Data Selection - Logical operations and variables - Finding
and counting - Logical indexing.
21. Analyzing Data from Files - Perform typical data analysis tasks in MATLAB
including importing data from file, Preprocessing data, fitting a model to data, and
creating a customized visualization of the model.
22. MATLAB: Importing from spreadsheets and delimited text files - Dealing with
missing data - Plotting functions and Customizing plots.
23. MATLAB: Flow Control - Programming constructs and User interaction.
24. MATLAB development tools to find and correct problems with code.
25. Working with MATLAB Flow control and Loops.
26. MATLAB: Writing Functions - Creating functions, Calling functions and
Setting the MATLAB path.
27. MATLAB: Debugging with the MATLAB Editor - Using breakpoints - Creating and
using structures.
28. Introduction to GAMBIT software.
29. Creation of geometry for laminar flow through pipe using GAMBIT.
30. Introduction to FLUENT software.
31. Solution of problems on laminar flow using FLUENT.
32. Import of geometry and application of boundary conditions using FLUENT.
33. Introduction to LabVIEW and NI-DAQ.
34. Final Practical Examination
TEXT BOOKS
• R. Paul Singh. 2014. Computer Applications in Food Technology: Use of Spreadsheets in
Graphical, Statistical and Process Analysis. Academic Press, London.
• William J. Palm III. 2011. Introduction to MATLAB for Engineers, 3rd Ed. McGraw-Hill
Companies, Inc., NY, USA.
• Da-Wen Sun. 2007. Computational Fluid Dynamics in Food Processing. CRC Press, Boca
Raton, FL, USA.
REFERENCE BOOKS
• Nigel Chapman and Jenny Chapman. 2006. Web Design: A Complete Introduction. John
Wiley & Sons, USA.
• National Instruments Corporation. 2005. Introduction to LabVIEW: 3-Hour Hands-On. NI,
Austin, Texas.
• David Bailey and Edwin Wright. 2003. Practical SCADA for Industry. Elsevier, Burlington,
MA
FSN 112 FOOD ADDITIVES AND PRESERVATIVES (1+1)

THEORY
UNIT - I: Introduction to food additives
Food Additives - Definition, classification, functions and maximum limits of food additives
in various foods. Toxic effects of food additives. Safety evaluation of food additives. Generally
recognized as safe (GRAS). National and international agencies involved in food additives -
FSSAI, joint FAO/WHO expert committee on food additives (JECFA) and EU.
UNIT -II: Food colours and flavours
Food colours - natural and synthetic colours, role in food processing, processing of
natural and artificial food colourants and regulatory aspects. Food flavours- natural and
synthetic flavors,role in food processing, methods for extraction of natural and artificial food
flavoursand regulatory aspects. Flavour enhancers.
UNIT - III:Food preservatives and leavening agents
Food preservatives - classification - different types and their mode of action in foods -
permissible limits in processed foods.Leavening agents - classification - role andmode of action
in processed foods.
.UNIT - IV: Sweeteners, enzymes and antioxidants
Sweeteners- Nutritional and non nutritional sweeteners. Importance and its applications.
Enzymes - production and its application in food industry.Antioxidants - natural and synthetic -
mode of action in foods.
UNIT - V: Other type of food additives
Role and mode of action in food processing - emulsifier, stabilizers, thickeners, humectants,
acidulants, chelating agents, salts,anti caking agents, fat substitutes, firming agents, flour
bleaching and maturing agents.
PRACTICAL
Evaluation of GRAS aspect of food additives. Estimation of chemical preservatives by
TLC. Identification of food colour by TLC - Quantitative estimation of added dyes - Isolation and
identification of naturally occurring food pigments by paper and TLC. Role and mode of action
ofchelating agent in fruit juice. Role and mode of action of stabilizer and thickener in frozen dairy
products. Role and mode of clarifying agent in fruit juice.Role and mode of antioxidant in frozen
fis. Role of leaving agent in baked food product. Preservation of coconut shreds using
humectants.
LECTURE SCHEDULE
1. Food additives- definition, classification, functions and usage of TB 1 : 1-2
food additives.
2. Intentional and non-intentional food additives - Side effects of TB 2 : 7-35
food additives - food allergy.
3. Natural food additives - classification - role in food processing – TB 3 : 452-
health effects. 453
4. Colours – natural, synthetic and microbial colours – types, TB 2 : 105-
properties – Recommended levels in individual products 114
5. Food dyes and lakes – CFR certified and exempted food colours TB 2: 115-121
– usage.
6. Extraction and purification of colorants from natural sources – TB 1 :105-121
usage of colorants in food product industries
7. Food preservatives – types – natural, chemical, bio preservatives TB 1 :3-52
– chemical reaction of food and its preservatives – effect of food
preservatives.
8. Acidulants, chelating agents, antioxidants, - types – functions TB2: 229-244
and mechanism – application in food industries.
9. Mid-semester Examination
10. Stabilizers, thickeners, emulsifier – functions and mechanism – TB 2 : 208-228
use in food industries.
11. Humectants, anti caking agents, firming agents – role and mode TB 3 : 459-461
of action – application in food industries.
12. Flour bleaching and maturing agents – leavening agents – role TB 3 : 458,460
and mode of action - uses.
13. Nutritive sweeteners – monosaccharide, disaccharide and TB 2 : 53-104
polysaccharide polyols – role and application. Non nutritive
sweeteners – role and applications with examples.
14. Enzymes – production – use and application in food products. TB 5 : 21-23
15. Natural and synthetic falvourants – sources, properties – level of TB3 : 457
addition of individual flavor enhancers. Application of TB4: 364-368
falavourants in food products.
16. Toxicology and safety evaluation of food additives – food TB 3 : 466-468
additives generally recognized as safe (GRAS) – tolerance level
& Toxic levels in foods – LD 50 Values of food additives.
17. Nutritive sweeteners – monosaccharide, disaccharide and TB 2 :39-102
polysaccharide polyols – role and application. Non nutritive
sweeteners – role and applications with examples.
PRACTICAL SCHEDULE
1. Evaluation of GRAS aspect of food additives
2. Estimation of organic preservative by chromatography method
3. Estimation of inorganic preservative by TLC.
4. Identification of organic food colour by TLC.
5. Identification of inorganic food colour by TLC
6. Quantitative estimation of organic dyes
7. Isolation and identification of naturally occurring food pigments by paper chromatography
method
8. Isolation and identification of naturally occurring food pigments by TLC method
9. Role and mode of action of chelating agent in fruit juice
10. Role and mode of action of stabilizer in frozen dairy products
11. Role and mode of action of thickener in frozen dairy products
12. Role and mode of action of clarifying agent in fruit juices
13. Role and mode of action of antioxidant in frozen fish
14. Role and mode of action of biological leavening agent in baked food product
15. Role and mode of action of chemical leavening agent in baked food product
16. Preservation of coconut shreds using humectants.
17. Final practical Examination.
TEXT BOOK
1. Mahindru (2009). Food Science and Technology,Vol.5, APH Publishing Corporation, New
Delhi.
2. FAO & WHO (2002).Evaluation of certain food additives, Geneva.
3. Manay N.S and Shadaksharaswamy, M.(2001). Foods facts and principles. Wiley Eastern
Ltd. New Delhi, Bangalore, Bombay, Calcutta , Hyderabad
4. Srilakshmi, B. 1997. Food Science. New Age International (P) Ltd. Publishers.
New Delhi.
5. R.P. Srivastava and Sanjeev Kumar. 2002. Fruit and Vegetable Preservation: Principles and
Practices, 3rd Ed. International Book Distribution Co., Delhi.

E-BOOKS
• Jim Smith and Hong Shum, 2011. “Food additives data book”. 2nd edition, Wiley - Black well
publishers.
WEB RESOURCES:
1. http://www.fssai.gov.in/home/food-testing/food-testing-manual.html
2. https://www.fda.gov/food/IngredientspackagingLabaling/FoodAdditivesIngredients/ucm0942
11.html
3. https://www.faia.org.uk/
4. http://www.ift.org

FMP 112 BASIC ELECTRICAL ENGINEERING (2+1)

THEORY
Unit I : Fundamentals of Electric circuits
Basic electrical quantities, Laws of Resistance, specific resistance, Resistance in series
and Parallel, Ohm’s law, electrical units - Electrical networks - Kirchoff’s laws – Thevenin and
Superposition theorems.
Unit II : D.C. Machines
D.C. Machine - Generator - Types, Construction and Operation - EMF equation,
armature reaction - commutation of D.C. generator and their characteristics - D.C. Motors, their
starting, speed controls and characteristics.
Unit III : A.C. Circuits
Definitions of cycle - frequency, time period, amplitude, Peak value, RMS value, Average
value etc,- laws of magnetic circuits - AC through resistance, inductance and capacitance - A.C.
series and parallel circuits - Simple R-L, R-C and R-L-C circuits. Phase relations and vector
representation- Star and Delta connections - Relationship between line and phase voltages and
currents in Star and Delta connections - various methods of single and three phase power
measurement.
Unit IV : A.C. Machines
Single phase induction motor - double field revolving theory - equivalent circuit,
characteristics, shaded pole motors. Poly-phase induction motor - Construction, operation,
equivalent circuit, phasor diagram, effect of rotor reactance, torque equation, starting and speed
control methods.
Transformer - Principle of working - construction of single phase transformer- EMF
equation, and characteristics.
Unit V : Electrical Installations
Electric power economics - Maximum demand charge, Load factor, power factor and
power factor improvement - Measuring Equipment’s- Classification, Characteristics of different
electrical measuring systems and equipment’s - Electrical Wiring, system of wiring, domestic
wiring installation, industrial electrification, protection devices, Earthing - use of Multimeter,
Circuit protection devices, fuses, MCB, ELCB & relays.
PRACTICAL
Study of voltage resonance in L.C.R. circuits at constant frequency: (a) Star connection
study of voltage and current relation. (b) Delta connection study of voltage and current relation.
Measurement of Power in 3 phase circuit by wattmeter and energy meter: (a) for balanced
loads, (b) for unbalanced loads. Polarity test, no-load test, efficiency and regulation test of
single-phase transformer, Starting of induction motors by; (a) D.O.L. (b) Manual star delta (c)
Automatic star delta starts. Starting of slip ring induction motors by normal and automatic rotor
resistance starters. Test on 3 phase induction motor- determination of efficiency, line current,
speed slip and power factor at various outputs.
 Determination of relation between the induced armature voltage and speed of separately
excited D.C. generator. Magnetization characteristics of D.C. generator. Study the starter
connection and starting reversing and adjusting speed of a D.C. motor. Problems on Industrial
Electrification. Study of various circuit protection devices. Study of various measuring
instruments.
LECTURE SCHEDULE
1. Basic electrical quantities, Ohm’s law, specific resistance, TB-1: 4-5, 10,18-20
Resistance in series and Parallel, electrical units
2. Electrical network - Kirchoff’s laws - Solution TB-1: 52-54, 59
3. Thevenin, Superposition theorems – Solution TB-1: 100 -101, 113
- 115
4. Magnetic fields and circuits, Principle and definition TB-1: 258 – 261,
263, 272 – 273
5. Electromagnetic induction - Self and mutual inductance, Faraday’s TB-1: 298 – 299,
Laws of electromagnetic induction- Lenz’s Law and magnetic circuits 301, 304, 307
6. DC machine – Generator – Construction and operation – Motor TB-2: 888 – 895,
principle 899, 996
7. Characteristics of generators - separately exited and self exited TB-2 : 968 – 970,
shunt, Generator Types, Shunt, series and compound generators 911
8. Armature reaction – commutation - EMF equation, losses and TB-2: 938 – 940,
efficiency in DC machines 946 – 947, 914-915,
924 - 927
9. Critic al resistance and speed, voltage build up, voltage regulation TB-2: 970, 972, 979,
982 - 983
10. Characteristics of series and compound generators, uses of DC TB-2: 984 – 985,
generators 989
11. DC motors - Back emf and voltage equation of shunt motor – Torque TB-2: 998 – 999,
equation 1001 - 1002
12. Speed characteristics of shunt, series and compound motor TB-2: 1008-1009,
1015- 1017, 1019 -
1022
13. DC motor starters-three point starters-speed control and TB-2: 1032, 1074 -
characteristics 1077
14. AC fundamentals - Definitions of cycle frequency, time period, TB-1: 454 – 455,
amplitude, Peak value, RMS value, Average value 457- 458, 463 – 464,
15. Phase relations and vector representation single phase AC circuits TB-1: 459 – 461,
478 – 481
16. A.C. through resistance, inductance and capacitance separately and TB-1: 488 – 490,
characteristics 492
17. Mid semester Examination
18. A.C. series circuits - Simple R-L, R-C and R-L-C circuits – Vectorial TB-1: 508 – 511,
solutions – Symbolic notation 525 – 526, 532 –
533, 498 - 499
19. A.C. parallel circuits – characteristics and solutions. TB-1: 558 - 560
20. Transformer – Working principle - Construction of a single phase TB-2: 1116 – 1117,
transformer - EMF equation - Phasor diagrams 1122 – 1123,
21. Transformer on no load, Transformer on load - Equivalent circuits - TB-2: 1125 – 1126,
Transformer losses, efficiency, Open and short circuit test. 1129, 1142-1143,
1146, 1150 -1051,
1168 -1169
22. Poly phase fundamentals, three phase generation, principle - Three TB-1 : 666 – 669
phase AC circuits, reasons for use of three phase systems
23. Interconnection of three phase generation - Relationship between TB-1 : 671 - 674
line and phase voltages and currents in Star and Delta connections
24. Load currents in star and Delta loads TB-1 : 679, 689, 694
25. Power measurement in single and three phase circuit- one, two and TB-1 : 700 – 702,
three watt meter methods 706
26. Classification of AC motors - Poly-phase induction motor – Principle TB-2: 1244 – 1248
and Construction – Revolving field of three phase Induction motor -
Operation of working of Induction motor
27. Effect of rotor reactance - Equivalent circuit, Slip – torque equationTB-2: 1261, 1302,
for starting and running- speed control methods 1254 – 1255, 1257 -
1258, 1264
28. Single phase Induction motor, construction – double field revolving TB-2: 1368 – 1371,
theory - equivalent circuit 1373 – 1374
29. Repulsion and shaded pole motors TB-2: 1383 - 1387
30. Electric power economics - Maximum demand charge, Load factor
31. Power factor, disadvantages of low power factor and power factor TB-1 : 510, 689 -
improvement 691
32. Electrical measurement and instruments – Classification, TB-1: 376 – 377,
Characteristics of different electrical measuring systems - ammeters, 380- 381, 388, 410
volt meters, watt meter, operating principle
33. Electrical Wiring, system of wiring, domestic wiring installation
34. Industrial electrification, protection devices, Earthing, Circuit
protection devices, fuses, MCB, ELCB & relays.
PRACTICAL SCHEDULE
I Cycle of experiments
1. Determination of power factor of a load by using energy meter
2. Determination of performance characteristics of DC shunt motor
3. Determination of performance characteristics of DC series motor
4. Determination of performance characteristics of DC compound motor
5. Determination of performance characteristics of a DC shunt generator
6. No load and load characteristics of a single phase transformer
7. Study of DOL starter and its connection to a 3 phase motor
II Cycle of experiments
8. Determination of performance characteristics of a DC compound generator
9. Practice of staircase and hostel wiring
10. Practice on house/ industrial wiring
11. Practice on signal wiring
12. Determination of characteristics of 3-phase induction motor
13. Study of Star delta starter and its connection to a 3 phase motor
14. Characteristics of an AC general series circuit
Whole class exercises
15. Preparing a wiring plan for an installation
16. Determination of electrical load for a plant
17. Final practical examination.
18. Final practical examination
TEXT BOOKS
1. Theraja, B. L. and A.K Theraja, 2012. A text book of Electrical Technology. Vol. I S.Chand &
Company Ltd., Ram Nagar, New Delhi-110 055.
2. Theraja, B. L. and A.K Theraja, 2012. A text book of Electrical Technology. Vol. II S.Chand
& Company Ltd., Ram Nagar, New Delhi-110 055.
3. Vincent Del Toro. 2000. Electrical Engineering Fundamentals. Prentice-Hall India Private
Ltd., New Delhi.
4. Mehta.V.K.,Rohit Mehta. Principles of Electrical Engineering. S.Chand & Company Ltd.,
Ram Nagar, New Delhi-110 055.
REFERENCE
1. Samuel, L. Oppenheimer. 1984. Fundamentals of electrical circuits. Prentice Hall inc., New
Delhi.
2. Uppal, S.L. 1992. Electrical power. Khanna publishers, New Delhi.
3. Cotton.H. 1999. Advanced Electrical Technology. Wheeler Publishing, A Division of A.H.
Wheeler & Co. Ltd., New Delhi.
e REFERENCES
• www.docnmail.com/learnmore/engineering.htm
• http://en.wikipedia.org/wiki/Electrical_generator
• http://hyperphysics.phy-astr.gsu.edu/Hbase/magnetic/motdc.html
• http://sound.westhost.com/xfmr.htm

FMP 113 THERMODYNAMICS (2+1)

THEORY
Unit I: Basic concepts
Basic concepts: definitions, approaches, thermodynamic systems, thermodynamic
properties and equilibrium, state of a system, state diagram, path and process, different modes
of work, Zeroth law of thermodynamics, concept of temperature, heat; First law of
thermodynamics: Energy, enthalpy, specific heats, applications of first law, steady and unsteady
flow analysis;
Unit II : Second Law of Thermodynamics
Second law of thermodynamics: Kelvin-Planck and Clausius statements, reversible and
irreversible processes, thermodynamic temperature scale, entropy, availability and irreversibility
Unit III: Properties of Pure substances Properties of Pure Substances: Thermodynamic
properties of pure substances in solid, liquid and vapor phases, P-V-T behaviour of simple
compressible substances, phase rule;
Unit IV : Thermodynamic Air and Vapour Cycles
Thermodynamic cycles: Carnot vapor power cycle, ideal Rankine cycle, Rankine Reheat
cycle, air standard Otto cycle, air standard Diesel cycle, air-standard Brayton cycle, vapor-
compression
refrigeration cycle;
Unit V : Psychrometry:
Thermodynamic properties of moist air, perfect gas relationship, absolute humidity, relative
humidity, percentage humidity, humid volume, total heat, enthalpy, dry bulb temperature, wet
bulb temperature, dew point temperature, adiabatic processes, wet bulb depression, humid
heat, specific volume, heating, cooling, dehumidifying, sorption isotherms Three stages of
water, phase diagram for water, vapor pressure-temperature curve for water, heat requirement
for vaporization, measurement of humidity, Properties of steam: Wet, dry saturated,
superheated steam, use of steam tables.
PRACTICALS
Determination of dryness fraction of steam and solving problems using steam tables
and Molliar chart, entropy of steam. Determination of state of air using psychometric chart and
hygrometer; Use of psychometric chart during drying process/ humidification process;
Demonstration of equilibrium sorption isotherms; Solving problems on first law of
thermodynamics, perfect gas non-flow and flow processes. Second law of thermodynamics-
entropy- solving problems. solving problems on air standard cycles and vapor cycles. Visit to
food plant with steam utilization.
LECTURE SCHEDULE
1. Basic concepts, definitions, approaches, thermodynamic systems. TB1:1-8
2. Thermodynamic Properties and equilibrium–thermodynamic TB1:8-10
equilibrium
3. state of a system state diagram Cycle- Path and point function TB1:10-13
Zeroth law of thermodynamics – concept of temperature
4. Energy-heat and thermal capacity –heat and work TB:13-19
5. First law of thermodynamics – energy- application of first law to a TB 1:19-20
process- energy of an isolated system
6. The perfect gas- laws- characteristic equation of gas- gas TB 1:30-36
constant-Problems
7. Specific heat of gas-enthalpy-Regnault’s Law-relationship between TB 1:37-47
two specific heats-ratio of two specific heats-Problems
8. Thermodynamic process- classification-work done and application TB 1:50-54
of first law to a non-flow or closed system
9. Work done and heat transferred during constant volume, constant TB 1:54-63
pressure and isothermal processes-problems-Problems
10. Work done and heat transferred during adiabatic process- TB 1:64-72
Problems
11. Work done and heat transferred during polytropic process-free TB 1:72-86
expansion process-Problems
12. Application of First law of Thermodynamics to steady flow process TB1:86-90
and work done for constant volume, constant pressure and
constant temperature processes-Problems
13. work done for steady flow process-adiabatic and polytropic TB 1:90-98
processes- Engineering applications of steady flow energy
equation-turbine, pump and compressor
14. Engineering applications of steady flow energy equation-boiler, TB 1:90-98
condenser and nozzle-Throttling process-Problems
15. Limitation of first law-Second law of thermodynamics: Kelvin- TB 1:20-27
Planck and Clausius statements, reversible and irreversible
processes-thermodynamic temperature-clausius inequality-COP of
refrigerator and heat pump-Problems
16. Entropy- availability and irreversibility- change in entropy of TB1:103-107
universe-Problems
17. Midsemester examination
18. Temperature-entropy diagram-entropy changes for a closed TB1:111-128
system-heating of gas at constant volume, constant pressure,
isothermal, adiabatic and polytropic process-Problems
19. Properties of pure substances: thermodynamic properties of pure TB 2:63-68
substances in solid, liquid and vapour phases-p-v-T surfaces-
Problems
20. Formation of steam - temperature vs total heat graph- Important TB1:199-203
terms of steam – wet, dry and super heated steam – dryness
fraction-Sensible heat, latent heat and total heat – specific volume
 of steam-Problems
21. thermodynamic properties of steam and steam tables-phase rule- TB-1: 171-180
entropy, enthalpy-entropy diagram-Problems
22. Thermodynamic processes of vapour-constant volume-Problems TB-1: 231 -235
23. Thermodynamic processes of vapour-, Constant Pressure, TB-1: 236-243
Isothermal-Problems
24. Thermodynamic processes of vapour-, Hyperbolic, Isentropic, TB-1: 244-255
Polytrophic-Problems
25. Thermodynamic cycles – ideal and real cycle –carnot cycle – TB-1: 153-157
derivation of efficiency -Problems
26. Derivation of efficiency of a air standard Otto and Diesel cycle-air TB-1: 171-180
standard Brayton cycle-Problems
27. Derivation of efficiency of a air standard Dual and -air standard TB 1:188-192
Brayton cycle-Problems
28. Derivation of efficiency of Carnot vapour power cycle, ideal TB-1: 264-270
Rankine vapour cycle-Rankine Reheat cycle-Problems
29. Refrigeration cycle-vapour compression refrigeration cycle- TB-1:771-776
Problems
30. Psychrometry- thermodynamic properties of moist air-Problems TB-1:798-808

31. Psychrometer-psychrometric chart--Problems TB-1:809-812

32. Psychrometric processes-mixing of air streams, sensible heating, TB 1:814-821

sensible cooling-Problems
33. Cooling and dehumidification, cooling and humidification,heating TB 1:814-821
and dehumidification, heating and humidification-Problems
34. Adsorption-Sorption isotherms-equilibrium sorption isotherms -
Measurement of humidity-Problems

PRACTICAL SCHEDULE
1 Problems on heat and work in non-flow quasi static process
2 Problems on first law of thermodynamics
3 Problems on perfect gas non-flow processes – constant volume, pressure and
isothermal
4 Problems on perfect gas non-flow processes – adiabatic and polytropic and combination
of processes
5 Problems on steady flow processes
6 application of steady flow equation to boiler, condenser, evaporator, nozzle, turbine,
rotary and reciprocating compressor
7 Problems on second law of thermodynamics
8 Problems on entropy of perfect gas
9 Problems on air cycles – Carnot, Otto, Diesel, dual and Brayton
10 Problems on air cycles – Dual and Brayton
11 Problems on vapour cycles – Carnot and ideal Rankine cycle, Modified Rankine and
Reheat cycle
12 Problems using steam tables and Molliar chart
13 Determination of dryness fraction of steam
14 Determination of state of air using psychometric chart and hygrometer
13 Use of psychometric chart during drying process
14 Use of psychometric chart during humidification process
15 Demonstration of equilibrium sorption isotherms
16 Study of food plant with steam utilization

TEXT BOOK
1. Khurmi.R.S. 2007. A Text book of Thermal Engineering, S. Chand and Co.
2. Rajput. R.K. 2007. Engineering Thermodynamics, 3rd Ed. Laxmi Publications (P) Ltd.,
Bangalore
REFERENCES
1. Ballaney, P.L. 1991. Thermal engineering, Khanna Publishers
2. Michael.J. Moran, and Howard N Shapiro 2000. Fundamentals of Engineering
Thermodynamics, John Wiley & Sons. USA. J.M. Smith, H.C. Van Ness and M.M. Abbott.
2005. Introduction to Chemical Engineering Thermodynamics, 7th Ed. McGraw-Hill, Inc.,
NY, USA.
3. Warren L. McCabe, Julian Smith, Peter Harriott. 2004. Unit Operations of Chemical
Engineering, 7th Ed. McGraw-Hill, Inc., NY, USA.
4. Christie John Geankoplis. 2003. Transport Processes and Separation Process Principles
(Includes Unit Operations), 4th Ed. Prentice-Hall, NY, USA.
5. Donald B. Brooker, Fred W. Bakker-Arkema and Carl W. Hall. 1976. Drying Cereal Grains.
The AVI Publishing Company, Inc., Connecticut, MA, USA.
E-REFERENCES
1. www. https://nptel.ac.in/courses/112105123/
2. www. ncert.nic.in/ncerts/l/kech106.pdf
3. https://www.engineeringtoolbox.com/psychrometric-terms-d_239.html
4. www.thermopedia.com

MAT 102 ENGINEERING MATHEMATICS - II (1+1)

OBJECTIVE
This course consists of Matrix theory, Eigen value problems, Analytic functions, Fourier
series and the partial differential equations. The course aims is to developing mathematical
skills of engineering students and the effective understanding of the engineering subjects.
Unit-I Matrices:
Elementary Transformations - Rank of a matrix-Normal form of a matrix– Gauss-Jordon
method to find inverse of a matrix- Consistency and solution of linear equations -Eigen value
and Eigen vectors - Characteristic equation – Properties of eigen values and eigen vectors –
Cayley – Hamilton theorem (without proof)- Find inverse of the matrix using Cayley Hamilton
Theorem.
Unit II Orthogonal transformation and Quadratic form:
Diagonalisation of matrices- Linear transformation- orthogonal transformations-
Orthogonal transformation of a symmetric matrix to diagonal form -quadratic forms- Reduction
of quadratic form to canonical form by orthogonal transformation.
UNIT III Complex Analysis:
Limit, continuity and analytic function, Cauchy-Riemann equations in cartesian form,
Harmonic functions. Infinite series and its convergence.
UNIT IV Fourier Series:
Fourier series expansion - periodic functions, Euler‘s formulae, Dirichlet‘s conditions,
functions having arbitrary period, even and odd functions, half range series, Fourier Sine and
Cosine Series for function having period 2L.
UNIT V Partial Differential Equations:
Formation of partial differential equations, Elimination of arbitrary constants and the
arbitrary functions, Solution of non-linear partial differential equations of first order.
Homogeneous - Higher order linear partial differential equations with constant coefficients –
F(x,y) = eax + by and F(x,y) = sin(mx + ny) or cos(mx + ny). Application of partial differential
equations – Method of separation of variables for one dimensional wave equation, one
dimensional heat flow equation, and one dimensional Laplace Equation.
PRACTICAL
Problems on rank of a matrix, reduction to normal form, consistency and solution of
linear equations, eigen values and eigen vectors, Cayley-Hamilton theorem, diagonalization of
matrices, Orthogonal transformation of a symmetric matrix to diagonal form -quadratic forms-
Reduction of quadratic form to canonical form by orthogonal transformation. Limit, continuity
and analytic function Cauchey-Riemann equations in cartesian form only, harmonic functions,
Fourier series expansion, even and odd functions, Fourier Sine and Cosine Series, half range
series. Elimination of arbitrary constants and the arbitrary functions. Solution of non-linear
partial differential equations of the first order, Homogeneous - Higher order linear partial
differential equations with constant coefficients. Application of partial differential equations -
Method of separation of variables for one dimensional wave equation, one dimensional heat
flow equation, and one dimensional Laplace Equation.
LECTURE SCHEDULE
1 Matrices - Elementary transformations- Rank of a matrix, TB: 35–36
[section 6.12 –
(1a & 1b) only]
2 Reduction to normal form, Gauss-Jordon method to find inverse of a TB: 37–38
matrix.
3 Consistency and solution of linear equations. TB: 46–50
4 Eigen values and Eigen vectors - Cayley-Hamilton theorem also find TB: 54–60
inverse of A.
5 Linear transformation- orthogonal transformations. TB: 51–53
6 Quadratic forms- Reduction of quadratic form to canonical form by TB: 64–66
orthogonal transformation.
7 Functions of a complex variable: limit, continuity and analytic function. TB: 672–674
8 Cauchy-Riemann equations in cartesian form only, Harmonic functions. TB: 674–676
9 Mid semester Examination
10 Infinite series and its convergence, Periodic functions. TB: 365-366
[section 9.2 and
9.3 only]
11 Fourier series- Euler‘s formulae Dirichlet‘s conditions. TB: 395-401
[section 10.1 –
10.3 only]
12 Even and odd functions, Half range series. TB: 408-415
13 Fourier cosine series and Fourier sine series for function having period TB: 408-415
2L.
14 Formation of partial differential equations. Elimination of arbitrary TB: 577-579
constants and the arbitrary functions.
15 Solution of non-linear partial differential equations of the first order. TB: 584-587
16 Homogeneous - Higher order linear partial differential equations with TB: 590–587
constant coefficients. [section 17.10 –
Case I and
Case II only]
17 Method of separation of variables for one dimensional wave equation, TB: 602
one dimensional heat flow equation, and one dimensional Laplace [section 18.3,
Equation. 18.4 only]
 TB: 611
[section 18.5
only] and TB:
618 [section
18.6 and 18.7
only]
PRACTICAL SCHEDULE
1. Rank of a matrix, reduction to normal form
2. Gauss-Jordon method to find inverse of a matrix - Consistency and solution of linear
equations
3. Eigen values and Eigen vectors
4. Cayley-Hamilton theorem - Cayley-Hamilton theorem to find inverse of A- Diagonalisation
of matrices
5. Quadratic forms - Reduction of quadratic form to canonical form by orthogonal
transformation
6. Cauchy-Riemann equations, Harmonic functions
7. Infinite series and its convergence
8. Periodic functions - Fourier series expansion for the functions
9. Fourier series - even and odd functions - half range series
10. Fourier series for function having period 2L
11. Formation of partial differential equations. Elimination of arbitrary constants and the
arbitrary functions
12. Non-linear partial differential equations of the first order
13. Homogeneous - Higher order linear partial differential equations with constant coefficients
14. Method of separation of variables for one dimensional wave equation
15. Method of separation of variables for one dimensional heat flow equation
16. Method of separation of variables for one dimensional Laplace Equation.
17. Final Practical examination
TEXT BOOK
1. Grewal B S. Higher Engineering Mathematics. 42nd Edition - Khanna Publishers - Delhi.
REFERENCE BOOKS
1. Shanti Narayan 2004. A Textbook of Matrices. S. Chand and Co. Ltd., New Delhi.
2. B.V. Ramana. 2008. Engineering Mathematics. Tata McGraw-Hill Book Co., New Delhi.
3. Singaravelu, A., Engineering Mathematics, 7th ed., Meenakshi Publication, Chennai, 2001.

FPE 102 HEAT AND MASS TRANSFER (2+1)

THEORY
UNIT I: Heat Transfer – Conduction
Basic transfer processes – heat, mass and momentum – heat transfer process -
conductors and insulators - conduction – Fourier’s fundamental equation – thermal conductivity
and thermal resistance - linear heat flow – heat transfer through homogenous wall, composite
walls, radial heat flow through cylinders and spheres – critical thickness of insulation -extended
surfaces – General energy equation for rectangular fin- One-dimensional steady state heat
conduction with heat generationin plane wall, cylinder- solving problems- unsteady conduction
with negligible internal resistance
UNIT II: Heat Transfer - Convection
Newton Rikhman’s law – film coefficient of heat transfer - convection – free and forced
convection - dimensional analysis and its application – factors affecting the heat transfer
coefficient in free and forced convection heat transfer –- empirical equations for heat transfer
coefficient-Boiling heat transfer-solving problems in heat transfer by convection.
UNIT III: Heat Transfer- Radiation
Radiation heat transfer – concept of black and grey body - monochromatic total emissive
power – Kirchoff’s law – Planck’s law - Stefan-Boltzman’slaw – emissivity-absorptivity,
reflectivity and transmissivity-heat exchange through non-absorbing media - solving problems in
heat transfer by radiation.
UNIT IV: Heat Transfer - Heat Exchanger
Heat exchangers – parallel, counter and cross flow – Logarithmic Mean Temperature
Difference – overall coefficient of heat transfer – tube in tube heat exchanger, shell and tube
heat exchanger, plate heat exchanger – fouling factor-applications of heat exchangers - overall
heat transfer coefficient –Effectiveness – NTU method-solving problems in heat exchangers.
UNIT V: Mass Transfer
Mass transfer – introduction – Fick’s law for molecular diffusion - molecular diffusion in
gases – equimolar counter diffusion in gases- diffusion through a varying cross sectional area-
diffusion coefficients of gases - molecular diffusion in liquids-molecular diffusion in biological
solutions and gels- molecular diffusion in solids- solving problems.
PRACTICAL
Measurement of thermal conductivity by composite wall and lagged pipe method -
determination of heat transfer coefficients in free and forced convection – experiments with
parallel and counter flow heat exchangers– determination of emissivity and Stefan-Boltzmann’s
constant- design of shell and tube heat exchanger -Experiment on liquid-liquid diffusion-
diffusivity of vapour in air.

LECTURE SCHEDULE
1. Basic transfer processes – heat, mass and momentum – heat TB 1: 285
transfer process - conductors and insulators - conduction, convection TB 2: 235-238
and radiation - Fourier’s law of heat conduction.
2. General heat conduction equation in cartesian coordinates. TB 2: 214-215
RB 1: 26-31

3. Thermal conductivity and thermal resistance - linear heat flow – heat TB 1: 286-296
transfer through homogenous and composite walls.
4. Heat transfer through hollow and composite cylinders. TB 1: 301 -309

5. Critical thickness of insulation – cylinders-solving problems. RB 1: 142-144

6. Critical thickness of insulation – spheres-solving problems. RB 1: 145-148

7. Heat transfer through spheres – extended surfaces – fins. TB 1: 309 - 313

8. Extended surfaces – general energy equation for one dimensional TB 2: 303 – 306
heat from rectangular fin. RB 1: 205-206
9. Heat conduction with internal heat generation – plane wall having RB 1: 150-153
both surfaces at same temperature.
10. Heat conduction with internal heat generation in cylinders. RB 1: 171-174
11. Unsteady state heat conduction- system with negligible internal TB 2: 332-334
resistance – solving problems. RB 1: 291-294
12. Newton-Rikhman’s law of heat transfer – film coefficient of heat TB 1: 296-301
transfer-heat transfer by convection – types – free convection and TB 2: 259; 271-
forced convection – principles and examples. 276; 277-283
13. Convection heat transfer – empirical equations for determination of TB 2: 254-258
heat transfer coefficient.
14. Introduction to boiling heat transfer-boiling regimes. TB 2: 259-261

15. Nucleate boiling- film boiling –equations for heat flux– solving TB 2: 261-262
problem RB 1: 545-548
16. Dimensional analysis and its application – buckingham pi theorem- RB 1: 352-356
factors affecting the heat transfer coefficient in free and forced
convection.
17. Mid Semester Examination. -

18. Dimensional analysis applied to free convection heat transfer. TB 1: 326- 327

19. Dimensional analysis applied to forced convection heat transfer. TB 1: 323- 325

20. Radiation heat transfer – concept of black and grey body. TB 1: 327 – 330;
332
21. Monochromatic total emissive power – kirchoff’s law – planck’s law- TB 1: 330-333
stefan-boltzman’slaw – emissivity. RB 1: 628, 631-
632, 641-644
22. Absorptivity, reflectivity and transmissivity – solving problems. RB 1: 675-677

23. Heat exchange between surfaces separated by non-absorbing media TB 1: 332-335

– shape factors- solving problems.
24. Heat exchangers – types – parallel flow, counter flow and cross flow TB 1: 313- 316
– application.
25. Logarithmic mean temperature difference of parallel and counter flow TB 1: 316 – 323
heat exchangers – overall heat transfer coefficient.
26. Tube in tube heat exchanger, shell and tube heat exchanger, plate TB 2: 267-269
heat exchanger – fouling factor. RB 1: 574-576
27. Heat exchangers – effectiveness – NTU method of finding RB 1: 627-630
effectiveness.
28. Applications of heat exchangers - solving problems in heat TB 2: 267-276
exchangers.
29. Mass transfer – introduction – Fick’s law for molecular diffusion. TB 2: 381-382
RB 1: 767
30. Molecular diffusion in gases – equimolar counter diffusion in gases TB 2: 382-384
and diffusion of gas A through non diffusing or stagnant gas B.
31. Diffusion through a varying cross sectional area and diffusion TB 2: 384- 385
coefficients of gases.
32. Molecular diffusion in liquids. TB 2: 385-389
33. Molecular diffusion in biological solutions and gels – solving problem. TB 2 : 403-407
34. Molecular diffusion in solids following ficks law – solving problems. TB 2 : 408-412
PRACTICAL SCHEDULE
Experiments
1. Determination of thermal conductivity in a composite wall
2. Determination of thermal conductivity by lagged pipe method
3. Determination of heat transfer coefficient in forced convection
4. Determination of heat transfer coefficient in free convection
5. Determination of emissivity of the given test surface
6. Determination of Stefan-Boltzmann’s constant in radiation heat transfer
7. Determination of effectiveness of heat transfer in a radiator
8. Determination of heat transfer coefficient in a parallel flow heat exchangers
9. Determination of heat transfer coefficient in a counter flow heat exchanger
10. Determination of effectiveness of heat transfer in a coiled type heat exchanger
11. Determination of effectiveness of a condenser
12. Experiment on liquid-liquid diffusion
13. Experiment on diffusivity of vapour in air
14. Problems on shell and tube heat exchanger
15. Solving problems on heat transfer
16. Solving problems on mass transfer
17. Final Practical Examination

REFERENCES
TEXT BOOKS
1. Bellaney, P.L. 2001. Thermal Engineering. Khanna Publishers, New Delhi.
2. Geankoplis C.J. 1999. Transport Process and Unit Operations. Third Edition Prentice-Hall of
India Private Limited, New Delhi.
REFERENCE BOOKS
1. Rajput, R.K. 2002. Heat and mass transfer. S. Chand and Company, Ram Nagar, NewDelhi.
2. Jacob and Hawkins. 1983. Elements of Heat Transfer. John Willey and Sons Inc., New York.
3. EcKert, E.R.G. 1981. Heat and Mass Transfer. McGraw Hill Book Co., New York.
4. Holman, E.P. 2001. Heat Transfer. McGraw-Hill Publishing Co. New Delhi.
E – BOOKS
1. Yunus A Cengel. 2008. Heat and Mass Transfer. MHHE Ltd, USA
2. Christie J Geonkoplis. 1993. Transport Processes and Unit operations. Simon and Schuster
Company Ltd, USA.