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🇮🇳 CFTRI M.Sc. (Food Technology) · subject
CFTRI M.Sc. (Food Technology) Food Engineering Syllabus
Every chapter and topic of Food Engineering examined in CFTRI M.Sc. (Food Technology) — 7 chapters, 5 topics and 3 sub-topics, plus 51 flashcards written against it.
Food Engineering syllabus — full chapter and topic list
Expand any chapter to see its topics and sub-topics. This is the whole examinable outline for Food Engineering in CFTRI M.Sc. (Food Technology), not a summary of it.
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Units, dimensions and conservations
1 topic- Fundamental of fluid flow
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Pressure, energy and head relationships and their measurements
overviewExamined as a single unit within Food Engineering — no further topic split in the official outline.
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Emulsions – basics and examples
overviewExamined as a single unit within Food Engineering — no further topic split in the official outline.
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Unit operations
4 topics- Basics of mixing
- Equipment and applications
- Separation processes
- Centrifugation
- Filtration
- Mechanical operations
- Size reduction and sieve analysis
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Power and steam generators
overviewExamined as a single unit within Food Engineering — no further topic split in the official outline.
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Strength of materials – Basics
overviewExamined as a single unit within Food Engineering — no further topic split in the official outline.
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Heat exchangers
overviewExamined as a single unit within Food Engineering — no further topic split in the official outline.
Food Engineering flashcards for CFTRI M.Sc. (Food Technology)
25 of 51 cards from the Food Engineering deck — real questions with worked answers.
What is a fluid in fluid mechanics?
A substance (liquid or gas) that continuously deforms (flows) under an applied shear stress, no matter how small the stress.
Define viscosity.
The internal resistance of a fluid to flow (shear), arising from cohesion between molecules; it is the ratio of shear stress to shear rate.
State Newton's law of viscosity.
Shear stress (τ) = μ × (du/dy), where μ is dynamic viscosity and du/dy is the velocity gradient (shear rate).
What distinguishes a Newtonian from a non-Newtonian fluid?
A Newtonian fluid has constant viscosity independent of shear rate (e.g., water, milk); a non-Newtonian fluid's apparent viscosity changes with shear rate (e.g., ketchup, starch paste).
Give examples of pseudoplastic (shear-thinning) and dilatant (shear-thickening) foods.
Pseudoplastic: fruit purees, tomato concentrate, mayonnaise. Dilatant: concentrated starch suspensions, some honey-sugar mixtures.
What is a Bingham plastic fluid?
A fluid that behaves as a solid until a yield stress is exceeded, then flows like a Newtonian fluid (e.g., toothpaste, tomato ketchup).
Define the Reynolds number and give its formula.
A dimensionless number indicating flow regime: Re = ρvD/μ, where ρ=density, v=velocity, D=pipe diameter, μ=viscosity.
What are the Reynolds number ranges for laminar, transitional, and turbulent flow in a pipe?
Laminar Re < 2100; transitional 2100–4000; turbulent Re > 4000.
State the continuity equation for incompressible flow.
A₁v₁ = A₂v₂ (the volumetric flow rate Q = Av is constant); mass flow rate ρAv is conserved.
State Bernoulli's equation for ideal fluid flow.
P/ρg + v²/2g + z = constant, representing the sum of pressure head, velocity head, and elevation head along a streamline.
What does the Hagen–Poiseuille equation describe?
Pressure drop for laminar flow in a pipe: ΔP = 32μLv/D², relating pressure loss to viscosity, length, velocity, and diameter.
What is the Fanning friction factor used for?
To calculate frictional pressure loss in pipes; ΔP = 4f(L/D)(ρv²/2). For laminar flow f = 16/Re.
Differentiate laminar and turbulent flow.
Laminar flow: smooth, orderly, parallel streamlines, low velocity, parabolic velocity profile. Turbulent flow: chaotic eddies, mixing, higher velocity, flatter velocity profile.
What is the no-slip condition in fluid flow?
The assumption that fluid velocity at a solid boundary equals the boundary's velocity (zero at a stationary wall).
How does a Venturi meter measure flow rate?
It uses a converging-diverging tube; the pressure difference between the throat and inlet (from Bernoulli) is related to flow velocity/rate.
How does an orifice meter measure flow?
Flow passes through a plate with a hole; the measured pressure drop across the orifice gives the flow rate. It is cheaper but causes higher permanent pressure loss than a Venturi.
What is a rotameter?
A variable-area flow meter where a float rises in a tapered vertical tube to a height proportional to the flow rate.
What is the purpose of mixing (agitation) in food processing?
To achieve uniform composition, blend ingredients, promote heat/mass transfer, dissolve solids, suspend particles, and create emulsions or dispersions.
Name the main types of impellers used for liquid mixing.
Propellers (axial flow), turbines (radial/mixed flow), and paddles (low-speed, viscous mixing).
What flow pattern does a propeller impeller produce versus a flat-blade turbine?
A propeller produces axial flow (along the shaft axis); a flat-blade (Rushton) turbine produces radial flow (outward toward the walls).
What is the function of baffles in a mixing tank?
Baffles prevent swirling and vortex formation, convert rotational flow into top-to-bottom turbulence, and improve mixing efficiency.
What is the Power number (Np) in mixing?
A dimensionless number relating impeller power to fluid properties: Np = P/(ρN³D⁵), where N=impeller speed and D=impeller diameter.
How is the impeller Reynolds number defined for mixing?
Re = ρND²/μ, where N is rotational speed (rev/s) and D is impeller diameter.
What is the difference between mixing of low-viscosity liquids and high-viscosity/pastes?
Low-viscosity liquids use high-speed turbines/propellers relying on turbulence; high-viscosity pastes use low-speed, large close-clearance mixers (ribbon, planetary, kneaders) relying on shear and folding.
Name common equipment for mixing dry powders/solids.
Ribbon blender, tumbling (V-cone, double-cone) mixers, fluidized-bed mixers, and screw/sigma-blade mixers.
Planning Food Engineering for CFTRI M.Sc. (Food Technology)
Food Engineering is about 7% of the CFTRI M.Sc. (Food Technology) syllabus by topic count — 5 of 76 topics, spread over 7 chapters. At roughly 45 minutes per topic plus 12 minutes per sub-topic, a first pass runs to about 4 hours.
The heaviest chapters are Unit operations (4 topics), Units, dimensions and conservations (1 topics), Pressure, energy and head relationships and their measurements (0 topics) . Front-load those while your energy is high; the short chapters are better revision filler later.
Work top-down: read the chapter, then tick topics off individually rather than marking the whole chapter done. Sub-topics are where silent gaps hide.
Food Engineering (CFTRI M.Sc. (Food Technology)) FAQ
What is in the CFTRI M.Sc. (Food Technology) Food Engineering syllabus?
Food Engineering is split into 7 chapters — Units, dimensions and conservations, Pressure, energy and head relationships and their measurements, Emulsions – basics and examples, Unit operations, Power and steam generators and Strength of materials – Basics, and 1 more, containing 5 topics and 3 sub-topics in total.
How is Food Engineering structured in the CFTRI M.Sc. (Food Technology) syllabus?
7 chapters. Food Engineering accounts for about 7% of the topics in the whole CFTRI M.Sc. (Food Technology) syllabus (5 of 76).
How long should I spend on Food Engineering for CFTRI M.Sc. (Food Technology)?
Budget around 4 hours for a first pass through Food Engineering — about 45 minutes per topic plus 12 minutes per sub-topic across its 5 topics. Add revision cycles on top.
Are there flashcards for CFTRI M.Sc. (Food Technology) Food Engineering?
Yes — a 51-card Food Engineering deck. Sample cards are printed on this page, and the full deck is free in the Examius app with spaced repetition scheduling.