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 COURSE OUTLINES |
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REFERENCES |
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| Topic 1 |
Lesson 1. RHEOLOGOCAL PROPERTIES OF FOODS |
Module 1
| Rheology of Foods
| Lesson-M-I.1
| Rheological Properties of Foods
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Lesson 2. RHEOLOGY OF PROCESSED FOODS |
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Lesson 3. RHEOLOGICAL METHODS |
Module 1
| Rheology of Foods | Lesson-M-I.3
| Rheological Methods
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Lesson 4. MEASUREMENT OF RHEOLOGOCAL PARAMETERS |
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Lesson 5. RHEOLOGICAL PROPERTIES OF FLUID FOODS |
Module 1
| Rheology of Foods
| Lesson-M-I.5
| Rheological Properties of Fluid Foods
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Lesson 6. RHEOLOGICAL PROPERTIES OF GRANULAR FOODS AND POWDERS |
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Lesson 7. PROPERTIES OF SOLID FOODS |
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Lesson 8. VISCOELASTIC MODELS |
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Lesson 9. MEASUREMENT OF FOOD TEXTURE |
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Lesson 10. INSTRUMENTS FOR RHEOLOGICAL MEASUREMENT |
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| Topic 2 |
Lesson 11. THERMAL PROPERTIES OF FROZEN FOODS |
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Lesson 12. PREDICTION OF FREEZING RATES |
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Lesson 13. PLANCK’S EQUATION AND RELATED PROBLEMS |
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Lesson 14. PROBLEMS ON PLANCK’S EQUATION |
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Lesson 15. NEUMANN’S PROBLEMS AND TAO SOLUTION |
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Lesson 16. DESIGN OF FOOD FREEZING EQUIPMENT |
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Lesson 17. STUDY OF BATCH ICE CREAM FREEZER |
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Lesson 18. STUDY OF CONTINUOUS ICE CREAM FREEZER |
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Lesson 19. CARE AND MAINTENANCE OF ICE CREAM FREEZERS AND HARDENING CABINETS |
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Lesson 20. DESIGN PROBLEMS ON BATCH FREEZERS |
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Lesson 21. DESIGN PROBLEMS ON CONTINUOUS FREEZERS |
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Lesson 22. AIR BLAST FREEZERS |
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Lesson 23. PLATE FREEZERS AND IMMERSION FREEZERS |
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Lesson 24. STORAGE OF FROZEN FOODS |
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| Topic 3 |
Lesson 25. WATER ACTIVITY AND MASS TRANSFER |
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Lesson 26. THE STAGES OF DRYING |
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Lesson 27. ESTIMATION OF DRYING TIME FOR FOOD PRODUCTS |
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Lesson 28. CONSTANT RATE PERIOD AND FALLING RATE PERIOD DEHYDRATION |
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Lesson 29. DIFFUSION CONTROLLED FALLING RATE PERIOD |
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Lesson 30. HEAT AND MASS BALANCE OF CONTINUOUS DRYERS |
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Lesson 31. FIXED TRAY DEHYDRATION |
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Lesson 32. CABINET DRYING |
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Lesson 33. TUNNEL DRYING |
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Lesson 34. PROBLEMS ON DRYING |
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| Topic 4 |
Lesson 35. PRINCIPLE OF FREEZE DRYING |
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Lesson 36. HEAT AND MASS TRANSFER IN FREEZE DEHYDRATION |
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Lesson 37. INDUSTRIAL FREEZE DRYERS |
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Lesson 38. CALCULATION OF FREEZE DRYING TIME |
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| Topic 5 |
Lesson 39. EQUIPMENT FOR PULPING |
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Lesson 40. FRUIT JUICE EXTRACTION |
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Lesson 41. BLANCHING |
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Lesson 42. DEHULLING |
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Lesson 43. SIZE REDUCTION |
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Lesson 44. DISTILLATION |
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| Topic 6 |
Lesson 45. MICROWAVE PROCESSING |
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Lesson 46. IRRADIATION, PULSED ELECTRIC FIELD, ULTRASOUND PROCESSING, NANO TECHNOLOGY |
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Lesson 47. HIGH PRESSURE PROCESSING |
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Lesson 48. MICROFLUIDIZATION |
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| Topic 7 |
ACKNOWLEDGMENTS |
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