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IIT Kharagpur Syllabus Crop Production technology 2021
CAD and Simulation of Agricultural Machinery
Computer Representation: Representation of two and three dimensional
objects. Scaling, translation and rotation. Clipping. Rendering. Animation.
Machine Vision: Digital image analysis. Automated thinning and pruning of
plants. Site specific spray application.
Analysis and Design: Force analysis and design of tillage implements, soil
moving equipments and harvesting equipments.
Crop Production Technology Lab
0 – 0 – 3 : 2 Credits
Identification of crops; Seed quality, germination, viability and vigor;
Estimation of agro-input requirement and their field application; Plantation
techniques and raising of field crops; Biometrics Observations: growth, leaf
area index, yield and yield attributes, and yield estimation; Chemical
analysis of plant for macro and micronutrients; Crop quality testing.
Field experimental design; Field visit; Calibration and evaluation of crop
model.
Thermal Operations in Food Processing
3 – 0 – 0 : 3 Credits Prerequsites: None
Overview of thermal operations carried out in dairy and food processing.
Pasteurization and Sterilization: microbial destruction in batch and
continuous sterilization; kinetics of loss of nutrients in sterilization; UHT
processing; action of chemicals on death kinetics of microbes; aseptic
packaging; irradiation and microwave processing of foods; Effects of heat,
acid and short wave electromagnetic radiation on kinetics of enzyme
inactivation.
Crystallization and Freezing: Plank’s law and estimation of freezing time of
foods; equipment used for freezing water in food for production of crystalline
foods, e.g. sucrose and lactose; freeze concentration of liquid food.
Concentration and Evaporation: Concentration of liquid foods in batch and
continuous type evaporators; heat and energy balance in multiple effect
evaporators; design of calendria in the evaporators, falling and rising film
evaporators; mechanical and thermal vapour recompression systems. Water Relation to Foods: roles of water and activity in foods; control of
water activity by addition of solute and moisture removal; measurement of
water activity; different models of sorption isotherms, their limitations and
applicability, prediction and moderation of water activity of foods.
Drying of Foods: various mechanisms of moisture removal in solid and liquid
foods during drying; properties of air-water vapour mixture; drying
operations based on conduction, convection and radiation heat transfer;
spray, freeze, roller, tray and through-flow drying operations.
Dairy Process Engineering
3 – 0 – 0 : 3 Credits Prerequsites: None
Fundamentals of Dairy Chemistry: Roles of lipids, proteins, carbohydrates,
minerals, vitamins and enzymes.
Dairy Microbiology: Importance of psychrophilic, mesophilic and thermophilic
spoilage organisms in storage, pasteurization and sterilization.
Cream Separation: Principles of separation, equipment, effectiveness, cut-off
diameter and energy requirement.
Homogenization: Principle of operation, design calculation for laminar and
turbulent regimes. Concentration and Evaporation: Water and solid balance: Boiling point
elevation- pressure/temperature relationship; Falling and rising film
evaporators, thermocompressors, steam economy.
Pasteurization and Sterilization: Decimal reduction time, Z value, activation
energy, sterilizing value, nutrient destruction; Equipment for pasteurization,
direct and indirect sterilization; Ultra – High – Temperature (UHT)
sterilization.
Spray Drying: Efficiency and energy consumption in spray drying: Cyclone
separation principle; Instantization – fluidized bed drying.
Dairy Products Manufacturing: Buttermaking; Ice-cream manufacture;
Cheese making; Malted milk drinks; Indigenous dairy products
manufacturing.
Chlorination of Water: Chlorination principle for microbiological safety.
Plant Sanitation: Sanitation chemistry, CIP cleaning, equipment.
Effluent Treatment: Pollution control in dairy plant: BOD, COD, enzyme
kinetics, continuous stirred tank reactor, activated sludge system, trickle
filter.
Industrial Processing of Foods and Beverages
3 – 0 – 0 : 3 Credits Prerequsites: None
Fundamentals of Food Processing: Food processing equipment, its operation,
maintenance, cleaning and sanitizing.
Industrial Manufacture of Selected Foods and Beverages: Process and
material flow diagrams and identification and control of critical operations.
Product ingredients, formulation, composition and characteristics;
Processing, factors affecting product characteristics and measurement of
quality attributes; Packaging and quality control.
Food Products: Bakery products – bread, biscuit, cakes and quick breads;
Convenience foods – macaroni and pasta products, noodles and vermicelli.
Breakfast and RTE cereals; Condiments and confections. Energy and health
foods; Infant and baby foods; Food premixes. Structured and textured protein products. Beverages: Alcoholic- beer, wine and distilled spirits; Nonalcoholic – soft drinks, soda/mineral water and fruit beverages; Essence and flavours: tea, coffee, cocoa and energy drinks. System control in beverage industry.
Food Handling, Packaging and Storage
3 – 0 – 0 : 3 Credits Prerequsites: None
Material Handling: Solids and granular materials handling – elevators,
conveyors; Pumps – centrifugal and positive displacement; Liquid filling
machines – open vent, closed vent and piston fillers.
Packaging Materials: Polymer Films – Physical, chemical and permeability
properties, manufacturing methods, testing and identification, permeability
modeling, migration of chemicals.
Metal Containers: Strength requirement, seaming and coating properties,
contamination from lacquers.
Flexible Packages: Paperboard, lamination and sealing techniques,
machinery for forming packages.
Special Packing: Gas, vacuum and aseptic packaging.
Food Packaging: Requirements for cereals, meat, poultry, fish, milk,
vegetables, fruits, plantation crop based products and carbonated
beverages.
Storage Principle and Practice: Storage losses and their estimation: Modified
and control atmosphere storage: Bin and silo storage for cereals and pulses;
Loss in cereal quality – insect and pest control. Design of storage structures
and facilities including cold storage.
Precision Agriculture
3 – 0 – 0 : 3 Credits Prerequsites: None Soil sensors in precision farming; Spectral based sensors; Development of
sensors and controls; Image analysis technology; Crop yield monitors;
Decision support systems. Remote sensing for precision agriculture; Field
plot machines.
Electronics Application in Agriculture
3 – 0 – 0 : 3 Credits Prerequsites: None
Electronic measurement of engine speed, torque, wheel slip and fuel
consumption; Force sensing in upper and lower links of tractors;
Microprocesser based engine monitoring system; Controlled environment for
crop production, soil conductivity and moisture measurement; Electronic
speed counter / monitoring, remote control valves, measurement of nutrient
status of crop and soil; Photovoltaic calls for solar energy utilization;
Electronic safety relay circuits in tractor and farm machines.
Mechanism & Dynamics of Machinery
3 – 0 – 0 : 3 Credits Prerequsites: AG34001 Mechanism: Mechanisms and conversion of motion. Analysis and synthesis
of simple mechanisms.
Farm Machinery Mechanisms: Mechanisms used in crop production and
processing machines.
Friction Devices: Friction. Belt, rope and chain drives. Brakes and
dynamometers.
Common mechanisms: Gearing. Tractor gear trains. Cams. Governors.
Balancing: Balancing of rotating and reciprocating parts. Flywheel.
Introduction to vibration in machines.
Water Quality Management
Water Quality: Terminology, Sources of water pollutants, pollution kinetics
and reaction mechanism.Water Quality Standards: International and Indian
Standards for drinking, irrigation, industrial and aquatic use.Water Quality
Analysis: Methods and Instruments for analysis of all water quality
parameters. Working principles of the Instruments.Water Purification:
Mechanical, biological and membrane filters.Reverse Osmosis: Principle,
application and related instruments.Water Treatment Methods: Aeration,
nitrogen removal, pH control, removal of solids and gases in water,
disinfection and ion-exchange. Use of chlorine, bromine, iodine, KMnO4 etc.
for disinfection.Water Treatment Plant: Components and Working
Principles.Waste Water Treatment: Methods and Instruments.
Water Quality Index: Principle, International and Indian standards,
parameters considered for surface and ground water indexing.
Water Pollution due to Pesticides and Toxic Metals: Sources of pollution and
control
Water Quality Modeling: Use of modeling technique, Study of the available
models for water quality modeling.
Food Science and Technology Laboratory
0 – 0 – 3 : 2 Credits Prerequsites: None
Quantitative analysis of foods for proximate composition; Determination of
acidity and pH in food; Determination of vitamin (vitamin C); Determination
of sugars (reducing and total); (v) Determination of crude fibers; Estimation
of mineral content in foods; Enzyme activity assay; Testing of rancidity in
fats and oils; Detection of adulterants in foods; Staining of microorganisms;
Quantitative estimation of bacteria, yeast and molds; Product manufacture
(Ghee/Butter, Ice cream, Jam/Jelly, Potato chips, Bread/Biscuits/Cake,
Toffee/Chocolate)
IIT Kharagpur crop production technology syllabus: Post Harvest Engineering
3 – 1 – 0 : 4 Credits Prerequsites: None
Principles and machinery involved in cleaning and grading; Separation
efficiency of grain cleaners and graders; Hydrothermal treatment and
conditioning of grains; Principles and equipments for milling of cereals,
pulses and oil seeds; Psychrometry: Humidification and dehumidification
systems and their design; Principles of grain drying: Equilibrium moisture
content and water activity; Constant rate and falling rate period drying;
Simultaneous Heat and Mass Transfer in Single Grain and Grains in Bulk:
Thin layer and deep bed drying; Grain dryers and Mathematical modeling of
crop drying systems; Principles and practices of grain storage: Types and
functional requirements of storage structures, handling and conveying
equipment design.
GIS Principles & Applications
3 – 0 – 0 : 3 Credits Prerequsites: None
GIS: Definition, importance, contributing disciplines, major areas of practical
application.
Map and Map Analysis: Types, characteristics and scale, use of maps,
automated and computer assisted cartography, comparison between maps
and GIS.
Raster GIS: Data model, creating raster, cell values, map layers, examples
of raster GIS, local operations, operations on neighborhood, extended
neighborhood, and zones.
Vector GIS: Data model, database creation, adding attributes, example
analysis using vector GIS, Query, reclassify, merge and dissolve operations,
comparison between raster and vector GIS.
General Coordinate System: Cartesian, polar and global coordinate systems.
Map Projections and Transformation: Distortion properties, geometric
analogy and UTM, scaling, rotation and complex transformations.
Discrete Georeferencing: Introduction and issues.
Spatial Database Development: Fundamental database elements, database
design, and procedure for vector database design.
Spatial Analysis in Vector GIS: Buffering, overlaying, merge, update,
clipping.
Accuracy and Errors: Sources and classification of errors, accuracy
standards. GIS Software: Features of different available software (Arc/Info, ArcView,
IDRISI, GRASS, etc)
Application of GIS: irrigation planning, soil loss estimation, watershed
mangement and hydrological modeling.
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