GATE Examination Syllabus- Agricultural Engineering

Farm Machinery and Power: Sources of power on the farm-human, animal, mechanical, electrical, wind, solar and biomass; design and selection of machine elements – gears, pulleys, chains and sprockets and belts; overload safety devices used in farm machinery; measurement of force, torque, speed, displacement and acceleration on machine elements.

Soil tillage; forces acting on a tillage tool; hitch systems and hitching of tillage implements; functional requirements, principles of working, construction and operation of manual, animal and power operated equipment for tillage, sowing, planting, fertilizer application, inter-cultivation, spraying, mowing, chaff cutting, harvesting, threshing and transport; testing of agricultural machinery and equipment; calculation of performance parameters -field capacity, efficiency, application rate and losses; cost analysis of implements and tractors.

Thermodynamic principles of I.C. engines; I.C. engine cycles; engine components; fuels and combustion; lubricants and their properties; I.C. engine systems – fuel, cooling, lubrication, ignition, electrical, intake and exhaust; selection, operation, maintenance and repair of I.C. engines; power efficiencies and measurement; calculation of power, torque, fuel consumption, heat load and power losses.

Tractors and power tillers – type, selection, maintenance and repair; tractor clutches and brakes; power transmission systems – gear trains, differential, final drives and power take-off; mechanics of tractor chassis; traction theory; three point hitches- free link and restrained link operations; mechanical steering and hydraulic control systems used in tractors; human engineering and safety in tractor design; tractor tests and performance.

Soil and Water Conservation Engineering: Ideal and real fluids, properties of fluids; hydrostatic pressure and its measurement; hydrostatic forces on plane and curved surface; continuity equation; Bernoulli’s theorem; laminar and turbulent flow in pipes, Darcy-Weisbach and Hazen-Williams equations, Moody’s diagram; flow through orifices and notches; flow in open channels.

Engineering properties of soils, fundamental definitions and relationships; index properties of soils; permeability and seepage analysis; shear strength, Mohr’s circle of stresses; active and passive earth pressures; stability of slopes.

Hydrological cycle; precipitation measurement, analysis of precipitation data; abstraction from precipitation; runoff; hydrograph analysis, unit hydrograph theory and application; stream flow measurement; flood routing, hydrological reservoir and channel routing.

Mechanics of soil erosion, factors affecting erosion; soil loss estimation; biological and engineering measures to control erosion, terraces and bunds; vegetative waterways; gully control structures, drop, drop inlet and chute spillways; farm ponds; earthen dams; principles of watershed management.

Water requirement of crops; consumptive use and evapo-transpiration; irrigation scheduling; irrigation efficiencies; design of prismatic and silt loaded channels; methods of irrigation water application; design and evaluation of irrigation methods; drainage coefficient; surface and subsurface drainage systems; leaching requirement and salinity control; irrigation and drainage water quality; classification of pumps; pump characteristics; pump selection; types of aquifer; evaluation of aquifer properties; well hydraulics; ground water recharge.

Agricultural Processing and Food Engineering: Steady state heat transfer in conduction, convection and radiation; transient heat transfer in simple geometry; condensation and boiling heat transfer; working principles of heat exchangers; diffusive and convective mass transfer; simultaneous heat and mass transfer in agricultural processing operations.

Material and energy balances in food processing systems; water activity, sorption and desorption isotherms; centrifugal separation of solids, liquids and gases; kinetics of microbial death – pasteurisation and sterilization of liquid foods; preservation of food by cooling and freezing; psychrometry – properties of air-vapour mixture; concentration and dehydration of liquid foods – evaporators, tray, drum and spray dryers.

Mechanics and energy requirement in size reduction of granular solids; particle size analysis for comminuted solids; size separation by screening; fluidisation of granular solids; cleaning and grading efficiency and effectiveness of grain cleaners; conditioning and hydrothermal treatments for grains; dehydration of food grains; processes and machines for processing of cereals, pulses and oilseeds; design considerations for grain silos.

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  1. mahesh says:

    i think the gate structure given by u is an older one from this year biotechnology is a separate branch and where chemistry is not compulsary.

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