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