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