कृषि अभियांत्रिकी महाविद्यालय, जि. परभणी - ४३१ ४०२ (महाराष्ट्र)

College of Agricultural Engineering & Technology Dist. Parbhani - 431 402 (Maharashtra)

Courses

Home Agricultural Process Engineering (APE) Courses

Departments

Courses Offered: B. Tech. (Agril. Engg.)

Compulsory Courses
As per VIth Dean Committee Syllabus:
Sr. No. Semester Credit Course Title
1 I 3+1 Introduction to Agricultural Engineering
2. III 2+1 Engineering Properties of Agricultural Produce and Food Science
3. IV 2+1 Post-harvest Engineering of Cereals, Pulses and Oilseeds
4 V 3+1 Food and Dairy Engineering
5 VI 2+1 Refrigeration and Air-conditioning
6 VI 2+1 Post-harvest Engineering of Horticultural Crops
7 VII 2+1 Food Quality and Safety

Compulsory Courses: As per Vth Dean Committee Syllabus:

Sr. No. Semester Course No. Credit Course Title
1 I PFE 111 2(1+1) Thermodynamics
2 II PFE 122 2(1+1) Heat and Mass Transfer
3 III PFE 233 2(1+1) Engineering Properties of Agricultural Produce
4 IV PFE 244 3(2+1) Post Harvest Engineering of Cereals, Pulses and Oil seeds
5 V PFE 355 3(2+1) Dairy and Food Engineering
6 VI PFE 366 2(1+1) Post Harvest Engineering of Horticultural Crops
7 VI PFE 367 2(1+1) Refrigeration & Air Conditioning
8 VII GAE 473/474 20(0+20) Industrial attachment/ In-Plant Training/ELP
9 VIII ELE PFE 483 2(1+1) Food Packaging

M.Tech.(Processing and Food Engineering)

Sr. No. Course Title Course Code Credits
1 Transport Phenomena in Food Processing *PFE 501/td> 2+1
2 Unit Operations in Food Process Engineering *PFE 502 2+1
3 Field Crops Process Engineering *PFE 503 2+1
4 Horticultural Crops Process Engineering *PFE 504 2+1
5 Storage Engineering and Handling of Agricultural Produce PFE 505 2+1
6 Food Package Engineering PFE 506 2+1
7 Instrumentation and Sensors in Food Processing PFE 507 2+1
8 Application of Engineering Properties in Food Processing PFE 508/td> 2+1
9 Food Quality and Safety PFE 509 2+1
10 Food Processing Technologies PFE 510 2+1
11 Food Processing Equipment and Plant Design PFE 511 1+1
12 Seed Process Engineering PFE 512 1+1
13 Agri-Project Planning and Management PFE 513 2+1
14 Farm Structures and Environmental Control PFE 514 2+1
15 Dairy Product Processing PFE 515 2+1
16 Processing of Meat, Poultry and Fish PFE 516 2+1
17 Design of Aquacultural Structures PFE 517 2+1
18 Thermal Environmental Engineering for Agricultural Processing PFE 518 2+1
19 Special problem PFE 521 0+1
20 Internship PFE 522 0+1
Total 33+20

Suggested Disciplines for offering Minor Courses

Faculty Department
Agril. Engg. FMPE / REE / CE / ME / CSE / BSCT
Agriculture Economics / Horticulture / Food Science / STAT
Dairy Science & Technology Dairy Technology, Dairy Engineering, Dairy Chemistry, Dairy Microbiology
Food Technology Processing Technology / Process Engineering / Safety and Quality
Community Science Food & Nutrition

Supporting courses (Requirement: 06 Credits)

S.No. Course Title Course Code Credits
1 Statistical Methods for Research Works *STAT501 2+1
2 Courses from subject matter fields (other than Major and Minor) relating to area of special interest and research problem can be taken as per recommendations of the student’s advisory committee.

Suggested Disciplines for offering Supporting Courses

Faculty Department
Agril. Engg./ FMPE / REE / CE / ME / CSE / BSCT
Agriculture Economics / Horticulture / Food Science / STAT
Dairy Science & Technology Dairy Technology, Dairy Engineering, Dairy Chemistry, Dairy Microbiology
Food Technology Processing Technology / Process Engineering / Safety and Quality
Community Science Food & Nutrition

COMMON COURSES (Requirement: 05 Credits)

S. No. Course Title Course Code Credits
1 Library and Information Services *PGS 501 0+1
2 Technical Writing and Communications Skills *PGS 502 0+1
3 Intellectual Property and its management in Agriculture *PGS 503 0+1
4 Basic Concepts in Laboratory Techniques *PGS 504 0+1
5 Agricultural Research, Research Ethics and Rural Development Programmes *PGS 505 0+1

LIST OF OTHER ESSENTIAL REQUIREMENTS

Sr. No. Course Title Course Code Credits
1 Seminar PFE 591 0+1
2 Thesis Research PFE 599 0+30

Ph.D. (Processing and Food Engineering)

S. No. Course Title Course Code Credits
1 Advances in Food Process Engineering *PFE 601 2+1
2 Drying and Dehydration of Food Materials *PFE 602 2+1
3 Textural and Rheological Characteristics of Food Materials PFE 603 2+1
4 Agricultural Waste and By-Products Utilization PFE 604 2+1
5 Mathematical Modeling in Food Processing PFE 605 3+0
6 Bioprocess Engineering PFE 606 2+1
7 Special Problem PFE 621 0+1
8 Internship PFE 622 0+1
Total 13+7

Minor courses (Requirement: 06 Credits)

S. No. Course Title Course Code Credits
1 Digital Image Processing CSE 506 2+1
2 Process Control System CSE 507 2+1
3 Renewable Energy for Industrial Application REE 616 2+1
4 Mechatronics and Robotics in Agriculture ME 501 2+0
5 Dimensional Analysis and Similitude CE 501 1+1
6 Any other course(s) of other department other than course(s) from major can be taken as per recommendations of the student’s advisory committee.

Suggested Disciplines for offering Minor Courses

Faculty Department
Agril. Engg./ FMPE/ REE/CE/ME/CSE/BSCT
Agriculture Economics /Horticulture/Food Science/STAT
Dairy Science & Technology Dairy Technology, Dairy Engineering, Dairy Chemistry, Dairy Microbiology
Food Technology Processing Technology /Process Engineering /Safety and Quality
Community Science Food & Nutrition

SUPPORTING COURSES (Requirement: 05 Credits)

S. No. Course Title Course Code Credits
1 Research and Publication Ethics *CPE-RPE 1+1
2 Theory of Designs and Analysis of Experiments STAT 502 1+1
3 Courses from subject matter fields (other than Major and Minor) relating to area of special interest and research problem can be taken as per recommendations of the student’s advisory committee.

*Course has been made compulsory by UGC for PhD students. Course code and its detailed course outline to be adopted in to as recommended by UGC.

Suggested Disciplines for offering Supporting Courses

Faculty Department
Agril. Engg./ FMPE/ REE/CE/ME/CSE/BSCT
Agriculture Economics /Horticulture/Food Science/STAT
Dairy Science & Technology Dairy Technology, Dairy Engineering, Dairy Chemistry, Dairy Microbiology
Food Technology Processing Technology /Process Engineering /Safety and Quality
Community Science Food & Nutrition

List of other essential requirements

S.No. Course Title Course Code Credits
1 Seminar-I PFE691 0+1
2 Seminar-II PFE692 0+1
3 Thesis Research PFE699 0+75

Research Papers Published

Sr. No. Research Article Published Year Journal Name Authors
1 Moisture Article dependent physical properties of sorghum (cv. Parbhani Moti). 2018 Contemporary Res. In India, Sp. Issue Vol. 18(1): 316-319 R.V. Jaybhaye, N.M. Jadhav & S.B. Jadhav
2 Sensory Evaluation of Pearl Millet based Snack Food (Khamang) using Fuzzy Logic. 2018 Int. J. Current Microbiology & Appl. Sci., 7 (4): 2144–2154 S.B. Solanke, R.V. Jaybhaye & S.B. Jadhav
3 Effect of percent perforations in LDPE packaging on quality of peeled garlic cloves during storage. 2018 Multilogic in Science, 8 (22): 250–252 V.S. Wakodkar, P.G. More & R.V. Jaybhaye
4 Optimization of Machine Parameters for Grading of Sapota through Trapezoidal Screen Grader 2018 Indian Journal of Ecology (2018) 45(1): 205–209 Ankit Kumar, Smita U. Khodke, Gurdeep Lal and Asmohi Islam
5 Effect of packaging materials and sealing method on properties of foam mat dried mango leather during storage. 2018 Multilogic in Science, Vol.VIII, Issue XXV, April,159–162, 2018 Sukumar Housmani, Swita Khodke
6 Quality assessment of microwave blanched sweet corn kernels 2018 International Journal of Agricultural Engineering, Vol. 11, No.1, April 2018 P.G. More, S.M. Jhakre, S.U. Khodke
7 Shelf Life Assessment Of Minimally Processed Garlic Cloves At Refrigerated Condition 2018 Multilogic in Science, VIII(XXV) S.H. Sawade, P.G. More and S.S. Housmani
8 Effect of Percent Perforation in LDPE Packaging Material on Quality of Peeled Garlic Cloves During Storage 2018 Multilogic in Science, VIII(XXVI) V.S. Wakodkar, P.G. More & R.V. Jaybhaye
9 Optimization of Hurdle speed for sorghum flavoured extractions and ready-to-eat product 2018 International Journal of Chemical Studies SD Bhosale, V.N. Mate, and AS Jadhav
10 Optimization of process parameters of ready-to-eat pearl millet snack food using RSM 2018 Int. J. Chemical Studies (7): 262–267 R.B. Sabale, R.V. Jaybhaye & S.B. Jadhav
11 Entrepreneurship in rural sector through traditional ready-to-eat sorghum snack (Khamang) 2019 Multilogic in Sci., 8 (Spec. Issue B) S.B. Solanke, R.V. Jaybhaye & R.J. Gawan
12 Entrepreneurship Development Through Cottage Level Production of Squash. 2019 Multilogic in Science, Vol.VIII, Special Issue, April, 2019 Swita Khodke, Anusaya Kakade, and Nitin Aras
13 Techno-economic feasibility for cottage level production of Osmo convective dried orange slices. 2019 International Journal of Chemical Studies, (2019), Vol 7(4): pp. 2814-2818 Shubhangi Dhake, Swita Khodke, Madhuvi Gajabe, Nilza Ohzea
13 Effect of slice thickness on overall acceptability of osmo-convectively dried carrot slices. 2019 International Journal of Chemical Studies, (2019), Vol. 7(6),1357-1360 More P.G. and Khodke S.U.
14 Effect of different osmotic agents on quality of osmo-convective dried orange slices with peel. 2019 Multilogic in Science, Vol.VIII, Special Issue, April, 2019 Madhuvi Gajabe, Swita Khodke and Shubhangi Dhake
15 Mass transfer phenomena during osmotic dehydration of orange slices. 2019 Multilogic in Science, Vol.VIII, Special Issue, April, 2019 Shubhangi Dhake, Swita Khodke and Sukumar Housamani
16 Assessment of texture and colour of tomatoes by subjective and objective methods during storage. 2019 Multilogic in Science, Vol. VIII, Special Issue, April, 2019 P.G. More, S.U. Khodke, S.M. Dhake
17 Performance evaluation of different cutter blades for shelling fresh sweet corn. 2019 Multilogic in Science, VIII, Special Issue B Handejas Ashwini and More Pramodini
18 Technological, Nutritional Approach, Processing and Storage of Custard Apple (Annona squamosa) - A Review 2019 International Journal of Current Microbiology and Applied Sciences S.B. Solanke, P.H. Bakare and A.B. Gawande
19 Optimization of process for the production of osmo convective dried guava slices using freeze-thaw convective drying. 2020 Multilogic in Science, Vol.VIII, Special Issue, April, 2019 Madhuvi Gajabe, Swita Khodke
20 Effect of different solutions on water absorption behavior of dehulled soybean dhal. 2020 International Journal of Chemical Studies, (2020), Vol 8(1): pp. 2884-2897 Jadhav S. B., Khodke S.U., More P.G.
21 Optimization of Process Technology for Popping of Sorghum. 2020 International Journal of Current Microbiology and Applied Sciences (2020) 9(1): 180–192 Kaushtubh Nakade, Swita Khodke, Anusaya Kakade and Nilza Ohzea
22 Effect of varying pressing pressure and pressing time on textural qualities of soyapaneer. 2020 The Pharma Innovation Journal, (2020), Vol. 9(9): 547–551 Jadhav, S. B., Khodke S.U.
23 Effect of slice to solution ratio on mass transfer and quality of osmo convectively dehydrated carrot slices. 2020 Multilogic in Science, Vol.IX, Issue XXVII, Jan. 2020 P.G. More, S.U. Khodke and S.B. Jadhav
24 Study on physical properties of different grades of Jamun fruit (Syzygium cumini L.). 2020 International Journal of Agriculture Sciences Gawande A. B., Bakare P.H., and Solanke S.B.
25 Storage study on quality and shelf life of Jamun pulp. 2021 Multilogic in Sciences Ashwini B. Gawande, Pramod H. Bakare, Sweta Solanke, Sonali C. Bhandarakar
26 Optimization of process technology for popping of sorghum of Dabhadi Jyoti variety. 2022 Scientist (2):561–575, 08903760 R.A. Gosavi, S.U. Khodke
27 Identification of variety of soybean for the production of quality puffed soyasnuts. 2022 The Pharma Innovation Journal 11(2): 1192–1197 Nilza Ohzea, Swita Khodke, Madhuvi Gajabe
28 Performance Evaluation of Different Hand Tools for shelling Fresh Sweet Corn Cobs 2022 PKV Research Journal Pramodini More and Ashwini Handibag
29 Effect of freezing time and loss of shrinkage of osmo-convectively dehydrated carrot slices 2022 Scientist T. D. Kuwarpat and P. G. More
30 Effect of blanching time on quality parameter of blanched carrot slices. 2023 The Pharma Innovation Journal, (2023) Vol. 12(1): 1699–1702 P.G. More, S.U. Khodke
31 Shelf life evaluation of fortified soya-milk additives using sucrose. 2023 International Journal of Current Microbiology and Applied Sciences, 12(01): 180–192 Nilza Ohzea, Swita Khodke
32 Evaluation of physical properties of different varieties of sorghum grain. 2023 The Pharma Innovation Journal 12(2):952–956 R.A. Gosavi, S.U. Khodke
33 Optimization of process parameters for the production of RTE puffed garlic slices using HTST technique. 2023 Scientist 3(3) 2023:401-411 M.H. Gajabe, S.U. Khodke, S. P. Bhusari and H.D. Rupwatewar
34 Influence of different Freezing and Thawing condition on Texture, Colour and Sensory Parameters of Osmo-convectively Dehydrated Carrot Slices 2023 Biological Forum – An International Journal T. D. Kuwarpat and P. G. More
35 Microbial and physicochemical quality of chicken decontaminated by UV-C light in comparison with lactic acid and sodium hypochlorite 2024 Journal Food Safety and Food Quality Shridhar Gadewar, Rupesh Waghmare, Sanjay Londhe, Prashant Survasekar, Swita Khodke
36 Fuzzy logic model for sensory evaluation of corrective and osmo-dried RTE pearl millet sticks. 2024 Multilogic in Science, Vol. XIII (CCXXVIII): 135-140. ISSN 2277-7601 SP Muddatak, RV Jadhavane, AA Khiste
37 Influence of size of shreds on quality of osmo-dehydrated carrot shreds 2025 Int Journal of Agricultural Extension and Social Development Manisha Arora, Pramodini More and Anuradha Kuwarbat
38 Comparative studies on osmo-convectively dehydrated carrot shreds prepared from pink and orange carrot 2025 International Journal of Advanced Biochemistry Research Shweta Nilawar, Pramodini More, Vivekan Singh, and Neha Jadhao