SCHOOL OF CHEMICAL ENGINEERING (SCHEME)

Digital Assignment - I, Fall Semester 2020-21

B.Tech (Chemical Engineering)
Course Code : CHE1017
Course Name : Food Process Engineering
Faculty-In-Charge : Prof. Shishir Kumar Behera Slot: F1
Submission deadline: 30th October 2020 Full Mark: 10
Instruction:
1. Each member of the group need to involve in the topic, a maximum of 5 pages report and/or video
(3-5 min) (contribution of each member should be clearly spelt out at the end of the report as per the
format given below) + 1 page for all the references cited.
Contribution
Gr.
Register No Name (report - section
No
no./video)

2. You can consult books, book chapters, journal articles, conference proceedings, and web resources
but your final document should include all these references/acknowledgement.
3. The prepared document by each group should be uploaded in VTOP individually by all the members.
4. Evaluation of report/video clip:
(i) Quantum of literature survey (ii) Quality of document and/or video prepared

Gr. No Register No Name Problem No.

17BCE0324 HANSIE PAUL M
17BCI0130 M V PRASANNA
17BME0044 DESHMUKH SIDDHARTH SANTOSH
17BME0107 UKSHAY SHARMA
18BBT0203 PRIYANKA SINGH
1 18BBT0300 BETHELIHEM ZELEKE ETICHA 1
18BCI0209 MAHADEVUNI VENKATA LOKESH VARMA
18BCL0004 ANSHUL SINGH
18BCM0001 SPARSH SAMIR MODI
18BEC0707 SHIVAJI CHOWDARY MOPARTHY
18BEC0716 SHUBHANKAR GAUTAM
18BCM0002 NEERAJ WARRIER
18BCM0003 GUNJATE RAHUL KIRAN
2
18BCM0004 RAMASWAMY VAIKUNT RAJESH
18BCM0006 ABHIMANYU MILAN 2

1
 18BCM0007 SPARSH SAXENA
18BCM0015 V ADHITYAN
18BCM0023 DEVASHISH SHRIVASTAVA
18BCM0024 ATHARVA GAVHANE
18BCM0025 KONDUSKAR RITIK RAVINDRA
18BCM0034 JAI PERIWAL
18BCM0037 ANNLYN MARY JOSEPH
18BCM0047 PARTH AGARWAL
18BCM0049 SAMRIDDHA GHOSH
18BCM0052 RUBY SUSAN RAJU
18BCM0057 ELEENA BANERJEE
3 3
18BCM0064 SHAURYA KHANNA
18BCM0065 AYUSH MAHESHWARI
18BCM0066 SATVIK VERMA
18BCM0067 DAKSH MORE
18BCM0069 VAGISHA RASTOGI
18BCM0070 KADAM SAMRUDDHI RAJESH
18BCM0076 TULASI YESWANTH
18BCM0077 ABHISHEK S CHAUDHARY
18BCM0079 YADAV ABHAY ANNASAHEB
18BCM0080 MRIDULA SARAVANAN
4 4
18BCM0082 HAILE THEKKUMVILAYIL JOSE
18BCM0083 PRIYOJIT SARKAR
18BCM0084 ANURAG DESHPANDE
18BCM0086 DEBALEENA MUKHERJEE
18BCM0091 M KEERTHIVASAN
18BCM0097 SINGH AYUSH
18BCM0098 YASHVARDHAN SARAOGI
18BCM0106 JOSHI VAISHNAVI VAIBHAV
18BCM0108 RIYA CHOUDHURY
18BCM0109 R S NAVEEN
5 7
18BCM0110 SHALINI MANTRI
18BCM0112 JAI MEHTA
18BCM0114 SRUSTI SHREYA MISHRA
18BCM0117 SUBHAM SANJAY JHA
18BCM0118 SONALI SINGH
18BCM0119 HUSSAIN MUSTAFA LAL
18BCM0124 RIBHAV KHANNA
6 18BCM0125 R RISHI VARDHAN 5
18BCM0127 ANANYO SENGUPTA
18BCM0132 SHREYASH SURYAVANSHI

2
 18BCM0136 SWAPNIL BANERJEE
18BCM0141 YADAV KSHITIJAA RAJESH
18BCM0151 ERMIAS NIGUSSIE ZEGEYE
18BCM0154 JEBRIL HASSEN KEDIR
18BCM0157 LEMMA LACHORE BONGA
18BCM0158 SARA ADMASU GEDF
18BEC0768 VAIBHAV AGGARWAL
18BEC0793 ABHISHEK KESHARWANI
18BEC0804 SHUBHAM SINGH
18BEC2007 SHAIK SUHIL IRSHAD
18BEE0307 ADIL AHAMED
7 18BEE0342 ABHISHEK RAJ 6
18BEI0043 NARENDHRAN K
18BEI0075 KEVIN GLADIUS
18BME0656 PRAVEENBABU A R
18BME0860 VAIBHAV PRAKASH
16BME0983 MOHIT WADHWANI

Problem 1. (Troubleshooting/Diagnosis Problem)

You attended a big party where they served a wide variety of dishes (appetizers, salads, soups, main
courses (made from meat, fish, seafood, and chicken), desserts, and pastries. During the days after the
party, your friends heard that several of the guests became ill. Some of them mentioned that the
disease was related to food consumption and in particular with the microorganisms including:
Staphylococcus aureus, Listeria monocytogenes, Salmonella, Clostridium perfringens, Escherichia coli
O157:H7, among others). As specialist in Food Engineering, you need to prepare a document (5 pages
maximum) explaining what could have happened? It must contain the details to help your friends
understand what happened:
 How common is this disease?
 Name at least two ideas about what do you think happened in order for the guests to get sick
 Characteristics of the organism
 What are the characteristics of the disease, what are the symptoms?
 Related foods and conditions that promote the presence of the organism, as well as conditions under
which the food was contaminated
 Groups of people who are most affected
 What is your recommendation to avoid this problem?

Problem 2. (Design Problem/Video)

You are requested to make a video explaining the unit operations involved in a dairy industry. As a Food
Engineer you need to prepare a document (5 pages maximum) and a video (3-5 min) that explain and
help your friends to understand the following:
 What are the various unit operations used?
 What are the equipments used and description of each equipment.

3
 What type of foods can be processed / transformed using this particular set of unit operations?
Include as many examples as you can.

Problem 3. (Design Problem/Video)

You are requested to make a video explaining the unit operations involved in any typical non-alcoholic
beverage industry. As Food Engineers you need to prepare a document (3 pages maximum) and a video
(3-5 min) that explain and help your friends to understand the following:
 What are the various unit operations used?
 What are the equipments used and description of each equipment.
 What type of foods can be processed / transformed using this particular set of unit operations?
Include as many examples as you can.

Problem 4. (Design Problem/Video)

You are requested to make a video explaining the unit operations involved in any fruit canning industry.
As Food Engineers you need to prepare a document (5 pages maximum) and a video (3-5 min) that
explain and help your friends to understand the following:
 What are the various unit operations used?
 What are the equipments used and description of each equipment.
 What type of foods can be processed / transformed using this particular set of unit operations?
Include as many examples as you can.

Problem 5. (Design Problem/Video)

You are requested to make a video explaining the unit operations involved in any brewing industry. As
Food Engineers you need to prepare a document (5 pages maximum) and a video (3-5 min) that explain
and help your friends to understand the following:
 What are the various unit operations used?
 What are the equipments used and description of each equipment.
 What type of foods can be processed / transformed using this particular set of unit operations?
Include as many examples as you can.

Problem 6. (Design Problem/Video)

You are requested to make a video explaining a process of food preservation. Some of your friends do
not know about the important steps to transform and preserve food using the technology (a different
technology was assigned to two students, including: freeze drying, drying, cheese-making, canning, and
gum technology). As a specialist in Food Engineering you need to prepare a document (3 pages
maximum) and a video (3-5 min) that explain and help your friends to understand the process:
 In which food process is based this technology?
 What equipment can be used?
 Description of equipment
 How does this technology work?
 Which foods can be processed / transformed with this technology? Include as many examples as you
can.

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Problem 7. (Troubleshooting/Diagnosis Problem)
You need to choose an issue on a food related system or product that needed to be researched and then
propose an experimental design at two levels where the effect of at least three factors on one or more
responses will be investigated. In your report you need to respond to the following: The purpose of the
experimental design - what problem (system/product) will be investigated and why? Explain the
characteristics of the system/product and how should be its desirable properties/attributes. What
would your proposal investigate with regard to the system/product? Provide justification for the
selection of factors/levels. Explain what you will need to be able to carry out your proposal. Conclusions
need to be included. As specialist in Food Engineering you need to prepare a document (5 pages
maximum) explain all the attributes asked for.