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Fundamentals of Food Process Engineering

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Fundamentals of Food Process Engineering

Validity Unlimited Fundamentals of Food Process Engineering All Level Fundamentals of Food Process Engineering English

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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.

  • Fundamentals of Food Process Engineering Total 12 Modules
  • Fundamentals of Food Process Engineering 59 Videos
  • Fundamentals of Food Process Engineering Downloadable on mobile
  • Fundamentals of Food Process Engineering Published on 14 June, 2019

Course Curriculum

Module 1

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

    Lecture 1:IMPORTANCE OF RHEOLOGY IN FOOD

    30m <?php echo  $alt; ?>
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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; ?>

Module 2

Fundamentals of Food Process Engineering
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    Lecture 6:MEASUREMENTS OF RHEOLOGICAL PROPERTIES

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

    40m <?php echo  $alt; ?>
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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

    32m <?php echo  $alt; ?>
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    Lecture 10 : RHEOLOGICAL PROPERTIES OF VISCOELASTIC FOOD

    33m <?php echo  $alt; ?>

Module 3

Fundamentals of Food Process Engineering
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    Lecture 11: THERMAL PROCESSING AND MICROBIAL DEATH KINETICS

    31m <?php echo  $alt; ?>
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    Lecture 12: Thermal processing and microbial death kinetics

    28m <?php echo  $alt; ?>
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    Lecture 13: Thermal processing and microbial death kinetics (Contd.)

    35m <?php echo  $alt; ?>
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    Lecture 14: Thermal processing and microbial death kinetics (Contd.)

    35m <?php echo  $alt; ?>
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    Lecture 15: Thermal processing and microbial death kinetics (Contd.)

    29m <?php echo  $alt; ?>

Module 4

Fundamentals of Food Process Engineering
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    Lecture 16: Evaporation and concentration

    31m <?php echo  $alt; ?>
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    Lecture 17: Evaporation and concentration

    25m <?php echo  $alt; ?>
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    Lecture 18: Evaporation and concentration

    34m <?php echo  $alt; ?>
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    Lecture 19: Evaporation and concentration

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

    42m <?php echo  $alt; ?>

Module 5

Fundamentals of Food Process Engineering
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    Lecture 21: Heat Exchangers

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

    26m <?php echo  $alt; ?>
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    Lecture 23: Heat Exchangers

    31m <?php echo  $alt; ?>
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    Lecture 24: Heat Exchangers

    33m <?php echo  $alt; ?>
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    Lecture 25: Heat Exchangers

    33m <?php echo  $alt; ?>

Module 6

Fundamentals of Food Process Engineering
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    Lecture 26: Drying Technology

    38m <?php echo  $alt; ?>
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    Lecture 27: Drying Technology

    31m <?php echo  $alt; ?>
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    Lecture 28: Drying Technology

    43m <?php echo  $alt; ?>
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    Lecture 29: Drying Technology

    39m <?php echo  $alt; ?>
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    Lecture 30: Drying Technology

    37m <?php echo  $alt; ?>

Module 7

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

    Lecture 31: Freezing and Freeze Drying

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

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

    25m <?php echo  $alt; ?>
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    Lecture 34: Freezing and Freeze Drying

    24m <?php echo  $alt; ?>
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    Lecture 35: Freezing and Freeze Drying

    30m <?php echo  $alt; ?>

Module 8

Fundamentals of Food Process Engineering
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    Lecture 36 : Size Reduction

    33m <?php echo  $alt; ?>
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    Lecture 37: Size Reduction (Contd.)

    34m <?php echo  $alt; ?>
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    Lecture 38: Size Reduction (Contd.)

    23m <?php echo  $alt; ?>
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    Lecture 39: Size Reduction (Contd.)

    31m <?php echo  $alt; ?>
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    Lecture 40: Size Reduction (Contd.)

    35m <?php echo  $alt; ?>

Module 9

Fundamentals of Food Process Engineering
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    Lecture 41: Mechanical Separation Techniques

    27m <?php echo  $alt; ?>
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    Lecture 42: Mechanical Separation Techniques

    30m <?php echo  $alt; ?>
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    Lecture 43: Mechanical Separation Techniques

    27m <?php echo  $alt; ?>
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    Lecture 44: Mechanical Separation Techniques

    44m <?php echo  $alt; ?>
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    Lecture 45: Mechanical Separation Techniques

    40m <?php echo  $alt; ?>

Module 10

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

    Lecture 46: Mixing and agitation

    33m <?php echo  $alt; ?>
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    Lecture 47: Mixing and agitation(Contd.)

    25m <?php echo  $alt; ?>
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    Lecture 48: Mixing and agitation(Contd.)

    23m <?php echo  $alt; ?>
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    Lecture 49: Mixing and agitation(Contd.)

    38m <?php echo  $alt; ?>

Module 11

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

    Lecture 50: Leaching and Extraction

    39m <?php echo  $alt; ?>
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    Lecture 51: Leaching and Extraction (Contd.)

    35m <?php echo  $alt; ?>
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    Lecture 52: Leaching and Extraction (Contd.)

    36m <?php echo  $alt; ?>
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    Lecture 53: Leaching and Extraction (Contd.)

    36m <?php echo  $alt; ?>
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    Lecture 54: Leaching and Extraction (Contd.)

    37m <?php echo  $alt; ?>

Module 12

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

    Lecture 55 : Non Thermal Processing

    42m <?php echo  $alt; ?>
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    Lecture 56 : Non Thermal Processing(Contd.)

    21m <?php echo  $alt; ?>
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    Lecture 57 : Non Thermal Processing(Contd.)

    21m <?php echo  $alt; ?>
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    Lecture 58 : Non Thermal Processing(Contd.)

    21m <?php echo  $alt; ?>
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    Lecture 69 : Non Thermal Processing(Contd.)

    40m <?php echo  $alt; ?>

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