M.Tech 1st Semester Bio-Chemical Engineering Syllabus

Download MTech Bio-Chemical Engineering Syllabus

PROCESS AUTOMATION-14BCE11
Subject Code : 14BCE11

IA Marks : 50
No of Lecture Hrs/Week : 04 Exam hours : 03
Total No.of Lecture Hours : 52 Exam Marks : 100

Module 1
REVIEW OF SYSTEMS:
Review of first and higher order systems, closed and open loop response. Response to step, impulse and sinusoidal disturbances. Control valve types- linear, equal percentage and quick opening valves. Transient response. Block diagrams.

Module 2
STABILITY ANALYSIS:
Routh Hurwitz method, Root locus method, Frequency response, design of control system, controller tuning and process identification. Zigler-Nichols and Cohen-Coon tuning methods, Bode-Nyquist Plots-Process modeling.

Module 3
SPECIAL CONTROL TECHNIQUES:
Advanced control techniques, cascade, ratio, feed forward, adaptive control, selective controls, computing relays, simple alarms, Smith predictor, internal model control, theoretical analysis of complex processes.

Module 4
MULTIVARIABLE CONTROL:
Analysis of multivariable systems, Interaction, examples of storage tanks. Review of matrix algebra, Bristol arrays, Niederlinski index – Tuning of multivariable controllers.

Module 5
SAMPLE DATA CONTROLLERS:
Basic review of Z transforms, Response of discrete systems to various inputs. Open and closed loop response to step, impulse and sinusoidal inputs, closed loop response of discrete systems.

TEXT BOOKS:
1. Coughnour D R, “Process system analysis and control”- 2nd Edn., McGraw Hill, New York, 1991.
2. George Stephanopoules, “Chemical process control, An Introduction to Theory and Practical” – Prentice Hall, New Delhi, 1998.

REFERENCES:
1. Smith C A and Corripio A B “Principles and practice of automotive process control”- John Wiley, New York, 1976.
2. Luyben “Process Modelling, Simulation and Control for chemical Engineers”- 2nd edn„ McGraw Hill, 1990.

ENZYME TECHNOLOGY – 14BCE154
Subject Code : 14BCE154

IA Marks : 50
No of Lecture Hrs/Week : 04 Exam hours : 03
Total No.of Lecture Hours : 52 Exam Marks : 100

Module 1
STRUCTURES AND FUNCTIONS OF PROTEINS:
Enzyme classification, based on structure classification of amino acids, classifications of proteins, specificities of enzyme action, biosynthesis and properties of proteins.

Module 2
KINETICS:
Chemical mechanisms of enzyme catalysed reactions, introduction to bioenergetics and kinetics, kinetics of multi-substrate bioreactions, investigations of active sites structures.

Module 3
CHEMICAL NATURE OF ENZYME CATALYSIS:
Sigmoidal kinetics and allosteric enzymes, co-enzymes, significance of sigmoidal behaviour.

Module 4
APPLICATIONS:
Investigation of enzymes in biological preparation, extraction and purification, enzymes as analytical reagents

Module 5
INSTRUMENTAL TECHNIQUES:
Instrumental techniques available for using enzymatic analysis, applications in medicine, industries, and biotechnological applications

TEXT BOOKS:
1. Trevor Palmer, “Understanding Enzymes”-4th edition, Prentice Hall, 1991.

REFERENCES
1. Bailey J.E and Ollis, D.F, Biochemical Engineering fundamentals, McGraw Hill, 2005.
2. John R. Whitaker, Alphons G J Voragen, and DWS Wong, Handbook of Food Enzymology, Marcel Dekker, NewYork, 2003.
3. Nicholas C. Price and Lewis Steven, Fundamentals of Enzymology Oxford University Press. Third edition.1999

BIOSEPARATION AND DOWNSTREAM PROCESSING- 14BCE13
Subject Code : 14BCE13

IA Marks : 50
No of Lecture Hrs/Week : 04 Exam hours : 03
Total No.of Lecture Hours : 52 Exam Marks : 100

Module 1
INTRODUCTION
Role and importance of downstream processing in biotechnological processes. Problems and requirements of byproduct purification. Economics of downstream processing in
Biotechnology. Cost cutting strategies, Characteristics of biological mixtures, Process design criteria for various classes of byproducts (high volume, low value products and low volume, high value products), Physico-chemical basis of different bio-separation processes.

Module 2
PRIMARY SEPARATION TECHNIQUES
Cell disruption methods for intracellular products, removal of insolubles, biomass (and particulate debris) separation techniques; flocculation and sedimentation, Centrifugation
(ultra and differential) and filtration methods. Solid-liquid separation with theory of batch filtration, Theories of Centrifugal force, equipments and centrifugal filtrations,

Module 3
ISOLATION AND PRODUCT PURIFICATION:
Extraction: Principles of extraction, batch and staged extraction, differential extraction. Adsorption: Chemistry of adsorption, batch and continuous adsorption. Precipitation:
Precipitation methods with salts, organic solvents, and polymers. Electrophoresis: Principle and Applications of Electrophoresis – their types, Iso-electric focusing

Module 4
MEMBRANE SEPARATION PROCESSES
Membrane – based separations theory; Design and configuration of membrane separation equipment; Applications: Use of membrane diffusion as a tool for separating and
characterizing naturally occurring polymers; enzyme processing using ultra filtration membranes; separation by solvent membranes; reverse osmosis.

Module 5
FINISHING OPERATIONS AND FORMULATIONS
Finishing operations: crystallization: Basic concepts, crystal size distributions, batch and recrystallization. Drying: basic concepts, drying equipments, lyophilization, principle of
lyophilization, working and applications of lyophilization and formulations

TEXT BOOK
1. Belter PA, Cussier E and Wei Shan Hu, Bioseparation –Downstream processing for biotechnology, John Wiley & Sons, New York.1988.
2. Roger G Harrison,Bioseparataions: Science and Engineering, Oxford Publications, 2006.

REFERENCE BOOKS
1. Elliott Goldberg, Handbook of downstream processing, Blackie Academic and Professional, 1997.
2. Verrall, M.S. Downstream processing of natural products: A practical handbook: John Wiley & Sons Ltd., England, UK. 1996.
3. Mulder, M. Basic principles of Membrane Technology: Kluwer Acadamic Publishers, Netherlands. 1996
4. Product Recovery in Bioprocess Technology – BIOTOL Series,VCH,1990.
5. Asenjo J and Dekker M, Separation Process in Biotechnology, Marcell Dekker Publications,1993

BIOREACTORS -14BCE14
Subject Code : 14BCE14

IA Marks : 50
No of Lecture Hrs/Week : 04 Exam hours : 03
Total No.of Lecture Hours : 52 Exam Marks : 100

Module 1
INTRODUCTION TO BIOREACTORS:
Overview of biological reactors: submerged liquid fermentation, solid state fermentation, Understanding of bioreactors: Definition of bioreactor, development of bioreactors, Purpose and importance of bioreactor, Classification of bioreactors, bioreactor for animal cell, plant cell cultivation/culture.

Module 2
TRANSPORT PHENOMENA IN BIOPROCESS SYSTEMS: Gas liquid mass transfer in Cellular Systems. Determination of O2 transfer rates. Mass transfer of freely rising or falling bodies. Forced Convection Mass Transfer: Overall Kla Estimates, and power requirements (review) for sparged and agitated vessels. Other factors affecting Kla, Models, Power Consumption and Mass transfer for Non Newtonian fluids.

Module 3
BIOREACTOR OPERATIONS:
Common operations of bioreactor, selection and identifications of factors for smooth operations of bioreactors, spectrum of basic bioreactor operations, bioreactor operations for immobilizes systems, plant and animal cell bioreactors operation.

Module 4
CONTROLS IN BIOREACTORS
Control task in bioreactor system, instrumentation in bioreactors, control variables and measurement devices, advanced control technique, consistency checks on measurement, adaptive online optimizations. Online and off line measurements and analytical methods.

Module 5
STERLISATION AND SCALE UP OF BIOREACTORS:
Sterilization of Reactors, Batch Sterilization, Continuous Sterilization, filter and air sterilization. Scale up problems in bioreactors, criteria of scale up, similarity criteria; scale up
methods, generalized approaches to scale up.

TEXT BOOK:
1. Tapabrata Panda, Bioreactors Analysis and Design, Tata McGraw Hill Education Pvt. Ltd, August, 2011
2. James E.Bailey and David F.Ollis Biochemical Engineering Fundamentals by. Mc- Graw Hill International Edition, Sixth edition, 2005

REFERENCE BOOK
1. Michael L. Shuler and FikretKargi, Bioprocess Engineering: Basic concepts, 2nd Edition, Prentice Hall, 2002.
2. Pauline M. Doran Bioprocess Engineering -, 2nd edition, Academic Press, 2012.

Electives -1
TRANSPORT PHENOMENA IN BIOPROCESS SYSTEMS- 14BCE151
Subject Code : 14BCE151

IA Marks : 50
No of Lecture Hrs/Week : 04 Exam hours : 03
Total No.of Lecture Hours : 52 Exam Marks : 100

Module 1
EQUATIONS OF CHANGE: Equation of continuity Equation of motion; Navier – Stokes equation. Application of these equations in solving simple steady state
problems
Gas-Liquid Mass Transfer in Cellular System, Basic Mass- Transfer Concepts, Rates of Metabolic Oxygen Utilization, Determination of Oxygen Transfer Rates, Measurement of kla’ Using Gas-Liquid Reactions, Mass-Transfer for Freely, Rising or Falling Bodies, Mass- Transfer Coefficients for Bubbles and Bubbles Swarms, Estimation of Dispersed Phase Int6erfacial Area and Holdup, Holdup Correlations

Module 2
Forced Convection Mass Transfer, General Concepts Dimensionless Groups, Correlations for Mass-Transfer Coefficients and Interfacial Area, Example: Correlations for Maximum (Dc) or Sauter Mean (Dsm) Bubbles or Droplet Diameters, Overall kla’ Estimates and Power Requir4ement for sparged and Agitated vessels, Mass Transfer Across Free Surfaces Factors Effecting kla’, Estimation of diffusivities, Ionic Strength , Surface active agents, Non-Newtonian Fluids, Models and parameters for Non-Newtonian Fluids, Suspensions, Macromolecular Solutions, Power consumption and mass Transfer in Non-Newtonian Fluids, Scaling of Mass Transfer equipment

Module 3
TEMPERATURE DISTRIBUTION IN SOLIDS AND IN LAMINAR FLOW: Different situations of heat transfer: Heat conduction with internal generation by electrical, nuclear,
viscous energy sources. Numerical problems using the equations derived in the above heat transfer situations. Heat conduction in a cooling fin: Forced and free convection heat transfer
HEAT TRANSFER: Heat Transfer co-relations , Sterilization of gases and liquids by filtration

Module 4
CONCENTRATION DISTRIBUTIONS IN LAMINAR FLOW: Steady state Shell mass balances. General Boundary conditions applicable to mass transport problems of chemical
engineering. Diffusion through stagnant gas and liquid films. Equimolar counter diffusion.Numerical problems.

Module 5
ANALOGIES BETWEEN MOMENTUM, HEAT AND MASS TRANSPORT: Numerical problems using Reynold’s, Prandtl’s and Chilton & Colburn analogies. Momentum Energy
and Mass Transport Newton’s law of viscosity (NLV).Newtonian and Non-Newtonian fluids. Fourier’s law of heat conduction (FLHC).Fick’s law of diffusion (FLD).Effect of
temperature and pressure on transport properties of fluids. Numerical problems on the application of Numerical problems on use of NLV, FLHC and FLD

TEXT BOOK:
1. Bird, BR,, Stewart W.E.and Lightfoot E. N., Transport Phenomena, John Wiely and Sons, Singapore, 2nd Edition 2009.
2. James E.Bailey and David F.Ollis Biochemical Engineering Fundamentals by. Mc- Graw Hill International Edition, Sixth edition, 2005
3. Fruskey, Fan Yuan David F. Katz, Transport Phenomena in Biological Systems (Pearson Prentice Hall Bioengineering) 2nd edition, 2011

REFERENCE BOOKS:
1. Welty, J.R., C.E. Wicks and R.E. Wilson, Fundamental of Momentum, Heat and Mass Transfer, John Wiley and Sons, 1976.
2. Sissom L.E. and D.R.Pitts, Elements of Transport Phenomena, McGraw Hill, New York, 1972.
3. Brodkey R.S. and H.C.Hershey, Transport Phenomena, A United Approach McGraw Hill, 1988.

MATHEMATICAL MODELING IN BIOCHEMICAL ENGINEERING -14BCE152
Subject Code : 14BCE152

IA Marks : 50
No of Lecture Hrs/Week : 04 Exam hours : 03
Total No.of Lecture Hours : 52 Exam Marks : 100

Module 1
Numerical Techniques: Simultaneous linear algebraic equation– Gauss Jordan, Non-linear algebraic equation, Newton Raphson, Ordinary Differential Equation, R-K Method,
Numerical Integration, Simpson’s 1/3rd Rule . Applications: Vapor, Liquid equilibria for binary mixtures, Calculation of Bubble Point Dew point for ideal binary mixture

Module 2
Bioreactor: Operational stages in a Bioprocess industry, biochemical reactor, continuous stirred tank bioreactor-process description, mathematical model, fed-batch bioreactor- model development

Module 3
Design: Double Pipe Heat Exchanger (Area, Length and Pressure drop), Shell & Tube Heat xchanger (Area, Number of tubes, Pressure drop)

Module 4
Modeling: Applications of law of conservation of mass in mixing tank system, equilibrium still and single stage extraction. Heat transfer through multiwall cylinders and spheres, heat transfer in a jacketed vessel, rate expression for series and parallel homogenous first order reactions

Module 5
Mathematical Modeling and Solutions to the Following: Basic tank model – Level V/s time, batch Distillation–Vapour composition with CSTRs in series

TEXT BOOKS:
1. Jenson, V. G. and Jeffreys, F. V.,Mathematical methods in Chemical Engineering,2nd edition, Academic press, Elsevier, India, 2012.
2. Jana, Aimya K., Chemical Process Modelling and Computer Simulation, 2nd edition, PHI Learning Private Limited, New Delhi, India, 2011.
3. William. L Luyben, Process Modeling Simulation and Control for Chemical Engineering 2nd Edition, McGraw Hill, 1990.

REFRENCE BOOKS:
1. Gaikwad, R.W, and Dhirendra, Process Modelling and Simulation, 2nd Edition, Denetted& Co., 2006.
2. Grewal, B. S., Higher Engineering Mathematics, 40th edition, Khanna Publishers, Delhi, India, 2009.

FOOD TECHNOLOGY- 14BCE153
Subject Code : 14BCE153

IA Marks : 50
No of Lecture Hrs/Week : 04 Exam hours : 03
Total No.of Lecture Hours : 52 Exam Marks : 100

Module 1
Introduction and Quality Attributes of Food : Function of foods. Food in relation to health. Aim of food science and technology. Quality attributes – Appearance factors, Textural
factors, Flavour factors. Visual and objectively measurable attributes. Aroma of foods – introductory ideas, formation, chemistry and analysis. Taste – introductory ideas, formation and chemistry. Additional quality; quality standards, quality control. Introduction to sensory evaluation of foods and beverages.
Formation and Chemistry of Food: Carbohydrates. Proteins. Lipids. Vitamins. Minerals. Water. Biotin. Choline. Phytochemicals.

Module 2
Food Processing and Preservation: Food deterioration – Causes. Aims and objectives of preservation and processing. Unit operations in processing. Different methods of food
preservation – low temperature, high temperature, preservatives, osmotic pressure, dehydrations. food irradiation; processing and preservations of milk and dairy, vegetables and fruits, cereals, legumes and nuts, meat and meat products, fats and oils, beverages, sugars, sweeteners, honey and confectionary, salt and spices.

Module 3
Enzymatic and Non-Enzymztic reactions during storages: Introduction to enzymes. Nature and function of enzymes. Classification of enzymes. Hydrolases – Esteraus, amylases, pectic enzymes. Proteases. Oxidoreductases – phenolases, glucose oxidase, catalose, peroxidase, lipoxygenase, xantine oxidase. Immobilized enzymes. Uses and suggested uses of enzyme in food processing. Non-enzymatic reactions.

Module 4
Food Additives: Introduction and need for food additives. Types of additives – antioxidants, chelating agents, coloring agents, curing agents, emulsions, flavors and flavor enhancers, flavor improvers, humectants and anti choking agents, leavening agents, nutrient supplements, non-nutritive sweeteners, pH control agents. Preservatives – types and applications. Stabilizers and thickeners, other additives. Additives and food safety.

Module 5
Food Contamination and Adulteration: Types of adulterants and contaminants. Intentional adulterants. Metallic contamination. Incidental adulterants. Nature and effects. Food laws and standards.
Modern Trends in Food Science: Biotechnology in food. Biofortification. Nutraceuticals. Organic foods. Low cost nutrient supplements. Packaging of foods and nutrition labelin.
Careers in food science and food industries.

TEXT BOOKS:
1. Rick Parker, Introduction to Food Science, Delmar Thomson Learning, 2001.
2. Norman N. Potter and Joseph H. Hotchkin, Food Science, 3rd Edition, Springer, 1999.

REFERENCE BOOKS:
1. Subbulakshmi G. and Shobha A. Udupi, Food Processing and Preservation, New Age International Pvt. Ltd., 2001.
2. John M deMan, Principles of Food Chemistry, 3rd Edition, Aspen Publication, 1999.

BIOPROCESS ENGINEERING -14BCE12
Subject Code : 14BCE12

IA Marks : 50
No of Lecture Hrs/Week : 04 Exam hours : 03
Total No.of Lecture Hours : 52 Exam Marks : 100

Module 1
INTRODUCTION: Bioprocess development an interdisciplinary challenge, introduction to engineering calculations, presentation of analysis of data, regulatory constraints for
bioprocess engineering. Bioprocess engineering and technology. Role of a Chemical engineer in a bioprocess industry. Classification of micro-organisms, Taxonomy, Environmental and Industrial microbiology.

Module 2
ENZYMES: Introduction, definition and enzyme classification, enzyme kinetics, various models, Experimentally determining rate parameters for MM Kinetics, complex enzyme
kinetics, effect of pH and temperatures, insoluble substrates, IMMOBILISED ENZYME SYSTEMS: methods and limitation of immobilization, Effects of diffusion and reaction on kinetics of immobilized enzymes, Effect of other environmental parameters like pH and temperature.

Module 3
GROWTH KINETICS OF MICROORGANISMS:
Growth Kinetics of Microorganisms: Transient growth kinetics (Different phases of batch cultivation). Quantification of growth kinetics: Substrate limited growth, Models with growth inhibitors, Logistic equation, Filamentous cell growth model. Continuous culture: optimum dilution rate in an ideal Chemostat. Introduction to fed-batch reactors. Immobilized Cells: Formulations, Characterization and Applications

Module 4
MIXED CULTURES: Introduction to mixed cultures, Major Classes of Interactions: Simple Models, Competition between two species, Prey-Predator system, Lotka-Volterra Model Web Interaction, Population dynamics in models of mass action form.

Module 5
INDUSTRIAL BIOPROCESS: Anaerobic process: Ethanol, lactic acid, acetone-butanol production. Aerobic Processes: Citric Acid, Baker’s Yeast, Penicillin, High fructose corn
syrup production.

TEXT BOOK:
1. Shuler M. L. and Kargi F Bioprocess Engineering-., 2nd Edition, Prentice Hall,2002.
2. Pauline M. Doran Bioprocess Engineering -, 2nd edition, Academic Press, 2012.

REFERENCE BOOKS:
1. James E.Bailey and David F.Ollis Biochemical Engineering Fundamentals by. Mc- Graw Hill International Edition, Sixth edition, 2005
2. James Lee, Biochemical Engineering –Prentice Hall – 1992.
3. Pelczar Microbiology Concept and Application -,5th Edition, McGraw Hill, 2001

LABORATORY COMPONENT: 14BCE16
Subject Code : 14BCE16

IA Marks : 25
Exam hours : 02 Final Exam Marks : 50

Note: Any five experiments

List of Experiments

1. Single Tank – Step response
2. Interacting tanks- Impulse & Pulse Response
3. Non-Interacting tanks- Step Response
4. P, PI and PID controller for valve characteristics
5. Electrophoresis
6. Aqueous two phase extraction
7. Leaf filter
8. Plate and frame filter

SEMINAR-I-14BCE17
Subject Code : 14BCE17

IA Marks : 25

The students are required to give a presentation on any topic in related field in the form of seminar. The seminar shall be evaluated as internal assessment by a committee
constituted by the HoD

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