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Packaging Of Dairy Products ICAR ECourse PDF Book Download

Packaging Of Dairy Products ICAR ECourse PDF Book Download
Packaging Of Dairy Products ICAR ECourse PDF Book Download
Packaging Of Dairy Products 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 Packaging Of Dairy Products 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  Packaging Of Dairy Products ICAR E course Free PDF Book Download e krishi shiksha:

  1. Module 1: Introduction and History of Packaging Development
  2. Lesson1. History of Package Development
  3. Lesson 2. Importance of packaging
  4. Module 2: Packaging Materials
  5. Lesson 3. Selection of Packaging Materials
  6. Lesson 4. Characteristics of Paper, corrugated paper, fiber board and wood
  7. Lesson 5. Characteristics of Glass
  8. Lesson 6. Characteristics of Metals and Metallic Containers
  9. Lesson 7. Characteristics of Plastics
  10. Lesson 8. Sources of different plastic materials and process of manufacture
  11. Lesson 9. Forms of different plastic materials – 1
  12. Lesson 10. Forms of different plastic material-2
  13. Lesson 11. Forms of different plastic materials – 3
  14. Lesson 12. Newer forms with combination of two or more ingredients
  15. Lesson 13. Foils and Laminates – Characteristics and Importance in Food Industry
  16. Lesson 14. Characteristics of Retort Pouches
  17. Module 3: Package Forms
  18. Lesson 15. Forms of packages used for packaging of food and dairy products
  19. Module 4: Legal Requirement
  20. Lesson 16. Safety requirements of packaging materials and product information
  21. Module 5: Packaging of Milk And milk Products
  22. Lesson 17. Pasteurized Milk
  23. Lesson 18. UHT-Sterilized milk
  24. Lesson 19. Aseptic packaging
  25. Lesson 20. Fat Rich Dairy Products – Butter and Ghee
  26. Lesson 21. Coagulated and Desiccated Indigenous Dairy Products and their Sweetmeats
  27. Lesson 22. Concentrated and Dried Milks Including Baby Foods
  28. Module 6: Modern Packaging Techniques
  29. Lesson 23. Vacuum and Modified Atmosphere Packaging (MAP)
  30. Lesson 24. Eco Friendly Packaging
  31. Lesson 25. Active Packaging
  32. Module 7: Principles and Methods of Package Sterilization
  33. Lesson 26. Different Methods of Package Sterilization, Importance of such methods and Principles
  34. Module 8: Coding and Labeling of Food Packagaes
  35. Lesson 27. Different Methods of Coding and Standards of Labeling of food packages
  36. Module 9: Aseptic Packaging
  37. Lesson 28. Scope of Aseptic Packaging and Pre-Requisite Conditions for Aseptic Packaging. Description of Equipments (Including Aseptic Tank) and Machines
  38. Lesson 29. Micro-processor Controlled Systems Employed for Aseptic Packaging- Package Conditions and Quality Assurance Aspects of Aseptic Packaging
  39. Module 10: Microbiological Aspects of Packaging Materials
  40. Lesson 30. Microbial Standards, Packaging material as Sources of Contamination
  41. Module 11: Disposal of Waste Package Materials
  42. Lesson 31. Disposal Methods of Waste Packages
  43. Module 12: Packaging System
  44. Lesson 32. Description of Equipments and Machines of Different Packaging Systems

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