FD25303 Stoichiometry in Food Industries – Semester III – Food

Subject Code & Name: FD25303 – Stoichiometry in Food Industries

Regulation: R-2025

Semester: III (Third Semester)

Branch: B.Tech. Food Technology (Food)

Credits / L-T-P: 3 Credits | L-T-P: 2-1-0

Course Objectives

The course aims.
To develop a fundamental understanding of process calculations,.
To enable students to apply material balance principles state processes in food and allied industries.
To impart knowledge of the basic concepts and laws of Thermodynamics and their application in energy balance and process analysis.

Full Unit-wise Syllabus

Unit I – Introduction

UNITs and dimensions, the mole UNIT, mole fraction (or percent) and mass fraction (or percent), analyses of a mixture, concentrations, basis of calculations, predicting P-V-T properties of gases using the following equations of state: ideal gas law, Van der Waals equation, Redlich-Kwong equation, calculation of density.

Activities: Practical applications of stochiometric calculations

Unit II – Chemical Equation And Material Balances

Basics of chemical equation and stoichiometry, limiting reactant, excess reactant, conversion, selectivity, yield. Basic concepts involved in material balance calculations, material balance problems without chemical reactions: membrane separation, mixing, drying, crystallization. Basic concepts of recycle, bypass and purge streams.

Activities: Application of material balances in food industries

Unit III – Basic Concepts And First Law Of Thermodynamics

Fundamental concepts of thermodynamics– systems, properties, process, functions, UNITs, energy, heat and work– Zeroth law. First law, internal energy, enthalpy, heat capacities CV and CP– steady flow processes with reference to various thermal equipments- nozzle, throat, throttling process and compressors.

Activities: Thermodynamics around us – Observe and discuss

Unit IV – Volumetric properties Of Pure Fluids

PVT behavior of pure substances, virial equations of state, the ideal gas, equations for process calculations(for an ideal gas in any mechanically reversible closed-system process): isothermal process, isobaric process, isochoric process, adiabatic process, and polytropic process. Application of the virial equations, introduction to cubic equations of state: van der Waals equation, Redlich/Kwong equation, theorem of corresponding states; acentric factor.

Activities: Comparative application based study on real gas vs ideal gas

Unit V – Second Law Of Thermodynamics

Statements, heat engines, Carnot's theorem, ideal- gas temperature scale; Carnot's equations, concept of entropy, entropy changes of an ideal gas undergoing a mechanically reversible process in a closed system, mathematical statement of the second law, entropy balance for open systems, statement of the third law.

Activities: Application of 2nd law of thermodynamics in food industries

Course Outcomes (COs)

CO1: Understand the concepts of units, dimensions, and ideal gas laws used in food process engineering calculations.
CO2: Apply fundamental food process calculations involving material quantities, compositions, and process variables. (3) (2).
CO3: Analyze stoichiometric relationships and material balance equations in food processing operations. (3) (2).
CO4: Evaluate energy requirements and energy balance calculations in food processing systems. (3) (1).
CO5: Solve problems involving enthalpy changes and heat effects in food processing operations and thermal systems. (2) (1).

Assessment Pattern (Quick Note)

Weightage: Continuous Assessment 40% | End Semester Examinations 60%
Internal methodology: Quiz (10%), Assignments (10%), Flipped Class (10%), Internal Examinations (70%)

Source: Official Anna University – B.Tech. Food Technology R-2025 Curriculum
Last Updated: September 2026

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