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Food Engineering ICAR e course PDF Book Download E Krishi Shiksha

Food Engineering ICAR e course PDF Book Download E Krishi Shiksha
Food Engineering ICAR e course PDF Book Download E Krishi Shiksha
Food Engineering ICAR E course PDF Book was developed by ICAR e Krishi Shiksha and TNAU. You Can easily  Download it from our website IARI Toppers by clicking on the below given link.We have provided the latest version of Food Engineering ICAR Ecourse PDF Book but some mistakes can be found. If you found  any mistake,  error in this PDF book than feel free to comment below.


Course Content of Food Engineering ICAR E course Free PDF Book Download e krishi shiksha:

  1. Module 1. Rheology of Foods
  2. Lesson 1. Rheological Properties of Foods
  3. Lesson 2. Rheology of Processed Foods
  4. Lesson 3. Rheological Methods
  5. Lesson 4. Measurement of Rheological Parameters
  6. Lesson 5. Rheological Properties of Fluid Foods
  7. Lesson 6. Rheological Properties of Granular Foods and Powders
  8. Lesson 7. Properties of Solid Foods
  9. Lesson 8. Viscoelastic Models
  10. Lesson 9. Measurement of Food Texture
  11. Lesson 10. Instruments for Rheological Measurement
  12. Lesson 11. Thermal Properties of Frozen Foods
  13. Lesson 12. Prediction of Freezing Rates
  14. Lesson 13. Planck’s Equation and related Problems
  15. Lesson 14. Problems on Planck’s Equation
  16. Lesson 15. Neumann’s Problems and Tao solution
  17. Lesson 16. Design of Food Freezing Equipment
  18. Lesson 17. Study of Batch Ice cream Freezer
  19. Lesson 18. Study of Continuous Ice cream Freezer
  20. Lesson 19. Care and Maintenance of Ice Cream Freezers and Hardening Cabinets:
  21. Lesson 20. Design Problems on Batch Freezers
  22. Lesson 21. Design Problems on Continuous Freezers
  23. Lesson 22. Air Blast Freezers
  24. Lesson 23. Plate Freezers and Immersion Freezers
  25. Lesson 24. Storage of Frozen Foods
  26. Lesson 25. Water activity and mass transfer
  27. Lesson 26. The Stages of Drying
  28. Lesson 27. Estimation of Drying Time for Food Products
  29. Lesson 28. Constant rate period and falling rate period dehydration
  30. Lesson 29. Diffusion Controlled Falling Rate Period
  31. Lesson 30. Heat and Mass Balance of Continuous Dryers
  32. Lesson 31. Fixed Tray Dehydration
  33. Lesson 32. Cabinet drying
  34. Lesson 33. Tunnel Drying
  35. Lesson 34. Problems on Drying
  36. Module 4. Freeze Dehydration
  37. Lesson 35. Principle of Freeze Drying
  38. Lesson 36. Heat And Mass Transfer In Freeze Dehydration
  39. Lesson 37. Industrial Freeze Dryers
  40. Lesson 38. Calculation of Freeze Drying Time
  41. Lesson 39. Equipment for pulping
  42. Lesson 40. Fruit Juice Extraction
  43. Lesson 41. Blanching
  44. Lesson 42. Dehulling
  45. Lesson 43. Size reduction
  46. Lesson 44. Distillation
  47. Lesson 45. Microwave Processing
  48. Lesson 46. Irradiation, Pulsed Electric Field, Ultrasound Processing, Nano technology
  49. Lesson 47. High pressure processing
  50. Lesson 48. Microfluidization
  51. Module 2. Food Freezing
  52. Module 3. Food Dehydration
  53. Module 5. Food Processing Equipments and Unit Operations
  54. Module 6. Recent Trends in Food Processing



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