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Fundamentals of Food Process Engineering
broucher Course Brochure
Fundamentals of Food Process Engineering
by Prof. Jayeeta Mitra

Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter....

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level English
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Program Fee
FREE
About This Course

Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter....


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Course Curriculum
12 Sections | 59 Lecture | 32h 07min total length
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Fundamentals of Food Process Engineering

Module 1

| 02h 39min total length
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    Lecture 1:IMPORTANCE OF RHEOLOGY IN FOOD

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    Lecture 2: FOOD RHEOLOGY

    37m <?php echo $alt; ?>
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    Lecture 3:FOOD RHEOLOGY (Contd.)

    34m <?php echo $alt; ?>
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    Lecture 4:FOOD RHEOLOGY (Contd.)

    18m <?php echo $alt; ?>
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    Lecture 5:FOOD RHEOLOGY (Contd.)

    37m <?php echo $alt; ?>
Fundamentals of Food Process Engineering

Module 2

| 02h 38min total length
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    Lecture 6:MEASUREMENTS OF RHEOLOGICAL PROPERTIES

    35m <?php echo $alt; ?>
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    Lecture 7:MEASUREMENTS OF RHEOLOGICAL PROPERTIES

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    Lecture 8:RHEOLOGICAL PROPERTIES OF VISCOELASTIC FOOD

    16m <?php echo $alt; ?>
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    Lecture 9 : RHEOLOGICAL PROPERTIES OF VISCOELASTIC FOOD

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    Lecture 10 : RHEOLOGICAL PROPERTIES OF VISCOELASTIC FOOD

    33m <?php echo $alt; ?>
Fundamentals of Food Process Engineering

Module 3

| 02h 40min total length
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    Lecture 11: THERMAL PROCESSING AND MICROBIAL DEATH KINETICS

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    Lecture 12: Thermal processing and microbial death kinetics

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    Lecture 13: Thermal processing and microbial death kinetics (Contd.)

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    Lecture 14: Thermal processing and microbial death kinetics (Contd.)

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    Lecture 15: Thermal processing and microbial death kinetics (Contd.)

    29m <?php echo $alt; ?>
Fundamentals of Food Process Engineering

Module 4

| 02h 52min total length
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    Lecture 16: Evaporation and concentration

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    Lecture 17: Evaporation and concentration

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    Lecture 18: Evaporation and concentration

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    Lecture 19: Evaporation and concentration

    38m <?php echo $alt; ?>
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    Lecture 20: Evaporation and concentration

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Fundamentals of Food Process Engineering

Module 5

| 02h 37min total length
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    Lecture 21: Heat Exchangers

    32m <?php echo $alt; ?>
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    Lecture 22: Heat Exchangers

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    Lecture 23: Heat Exchangers

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    Lecture 24: Heat Exchangers

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    Lecture 25: Heat Exchangers

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Fundamentals of Food Process Engineering

Module 6

| 03h 10min total length
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    Lecture 26: Drying Technology

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    Lecture 27: Drying Technology

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    Lecture 28: Drying Technology

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    Lecture 29: Drying Technology

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    Lecture 30: Drying Technology

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Fundamentals of Food Process Engineering

Module 7

| 02h 26min total length
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    Lecture 31: Freezing and Freeze Drying

    33m <?php echo $alt; ?>
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    Lecture 32: Freezing and Freeze Drying

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    Lecture 33: Freezing and Freeze Drying

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    Lecture 34: Freezing and Freeze Drying

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    Lecture 35: Freezing and Freeze Drying

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Fundamentals of Food Process Engineering

Module 8

| 02h 38min total length
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    Lecture 36 : Size Reduction

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    Lecture 37: Size Reduction (Contd.)

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    Lecture 38: Size Reduction (Contd.)

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    Lecture 39: Size Reduction (Contd.)

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    Lecture 40: Size Reduction (Contd.)

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Fundamentals of Food Process Engineering

Module 9

| 02h 50min total length
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    Lecture 41: Mechanical Separation Techniques

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    Lecture 42: Mechanical Separation Techniques

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    Lecture 43: Mechanical Separation Techniques

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    Lecture 44: Mechanical Separation Techniques

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    Lecture 45: Mechanical Separation Techniques

    40m <?php echo $alt; ?>
Fundamentals of Food Process Engineering

Module 10

| 02h 01min total length
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    Lecture 46: Mixing and agitation

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    Lecture 47: Mixing and agitation(Contd.)

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    Lecture 48: Mixing and agitation(Contd.)

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    Lecture 49: Mixing and agitation(Contd.)

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Fundamentals of Food Process Engineering

Module 11

| 03h 05min total length
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    Lecture 50: Leaching and Extraction

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    Lecture 51: Leaching and Extraction (Contd.)

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    Lecture 52: Leaching and Extraction (Contd.)

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    Lecture 53: Leaching and Extraction (Contd.)

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    Lecture 54: Leaching and Extraction (Contd.)

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Fundamentals of Food Process Engineering

Module 12

| 02h 27min total length
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    Lecture 55 : Non Thermal Processing

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    Lecture 56 : Non Thermal Processing(Contd.)

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    Lecture 57 : Non Thermal Processing(Contd.)

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    Lecture 58 : Non Thermal Processing(Contd.)

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    Lecture 69 : Non Thermal Processing(Contd.)

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show 9 more sections