Food Engineering

Weekly outline

• 
  

  General

  FOOD ENGINEERING
  

  
  

  Course Developer
  Sunil M. Patel

  • COURSE OUTLINES Page
  • REFERENCES Page
  • News forum
• 
  

  20 February - 26 February

  Module 1: Rheology of foods

  • Lesson 1. RHEOLOGOCAL PROPERTIES OF FOODS Page
  • Quiz 1
  • Lesson 2. RHEOLOGY OF PROCESSED FOODS Page
  • Quiz 2
  • Lesson 3. RHEOLOGICAL METHODS Page
  • Quiz 3
  • Lesson 4. MEASUREMENT OF RHEOLOGOCAL PARAMETERS Page
  • Quiz 4
  • Lesson 5. RHEOLOGICAL PROPERTIES OF FLUID FOODS Page
  • Quiz 5
  • Lesson 6. RHEOLOGICAL PROPERTIES OF GRANULAR FOODS AND POWDERS Page
  • Quiz 6
  • Lesson 7. PROPERTIES OF SOLID FOODS Page
  • Quiz 7
  • Lesson 8. VISCOELASTIC MODELS Page
  • Quiz 8
  • Lesson 9. MEASUREMENT OF FOOD TEXTURE Page
  • Quiz 9
  • Lesson 10. INSTRUMENTS FOR RHEOLOGICAL MEASUREMENT Page
  • Quiz 10
• 
  

  27 February - 5 March

  Module 2: Food freezing

  • Lesson 11. THERMAL PROPERTIES OF FROZEN FOODS Page
  • Quiz 11
  • Lesson 12. PREDICTION OF FREEZING RATES Page
  • Quiz 12
  • Lesson 13. PLANCK’S EQUATION AND RELATED PROBLEMS Page
  • Quiz 13
  • Lesson 14. PROBLEMS ON PLANCK’S EQUATION Page
  • Lesson 15. NEUMANN’S PROBLEMS AND TAO SOLUTION Page
  • Quiz 15
  • Lesson 16. DESIGN OF FOOD FREEZING EQUIPMENT Page
  • Quiz 16
  • Lesson 17. STUDY OF BATCH ICE CREAM FREEZER Page
  • Quiz 17
  • Lesson 18. STUDY OF CONTINUOUS ICE CREAM FREEZER Page
  • Quiz 18
  • Lesson 19. CARE AND MAINTENANCE OF ICE CREAM FREEZERS AND HARDENING CABINETS Page
  • Quiz 19
  • Lesson 20. DESIGN PROBLEMS ON BATCH FREEZERS Page
  • Quiz 20
  • Lesson 21. DESIGN PROBLEMS ON CONTINUOUS FREEZERS Page
  • Quiz 21
  • Lesson 22. AIR BLAST FREEZERS Page
  • Quiz 22
  • Lesson 23. PLATE FREEZERS AND IMMERSION FREEZERS Page
  • Quiz 23
  • Lesson 24. STORAGE OF FROZEN FOODS Page
  • Quiz 24
• 
  

  6 March - 12 March

  Module 3: Food dehydration

  • Lesson 25. WATER ACTIVITY AND MASS TRANSFER Page
  • Quiz 25
  • Lesson 26. THE STAGES OF DRYING Page
  • Quiz 26
  • Lesson 27. ESTIMATION OF DRYING TIME FOR FOOD PRODUCTS Page
  • Quiz 27
  • Lesson 28. CONSTANT RATE PERIOD AND FALLING RATE PERIOD DEHYDRATION Page
  • Quiz 28
  • Lesson 29. DIFFUSION CONTROLLED FALLING RATE PERIOD Page
  • Quiz 29
  • Lesson 30. HEAT AND MASS BALANCE OF CONTINUOUS DRYERS Page
  • Quiz 30
  • Lesson 31. FIXED TRAY DEHYDRATION Page
  • Quiz 31
  • Lesson 32. CABINET DRYING Page
  • Quiz 32
  • Lesson 33. TUNNEL DRYING Page
  • Quiz 33
  • Lesson 34. PROBLEMS ON DRYING Page
• 
  

  13 March - 19 March

  Module 4: Freeze dehydration

  • Lesson 35. PRINCIPLE OF FREEZE DRYING Page
  • Quiz 35
  • Lesson 36. HEAT AND MASS TRANSFER IN FREEZE DEHYDRATION Page
  • Quiz 36
  • Lesson 37. INDUSTRIAL FREEZE DRYERS Page
  • Quiz 37
  • Lesson 38. CALCULATION OF FREEZE DRYING TIME Page
• 
  

  20 March - 26 March

  Module 5: Food processing equipments and unit operations

  • Lesson 39. EQUIPMENT FOR PULPING Page
  • Quiz 39
  • Lesson 40. FRUIT JUICE EXTRACTION Page
  • Quiz 40
  • Lesson 41. BLANCHING Page
  • Quiz 41
  • Lesson 42. DEHULLING Page
  • Quiz 42
  • Lesson 43. SIZE REDUCTION Page
  • Quiz 43
  • Lesson 44. DISTILLATION Page
  • Quiz 44
• 
  

  27 March - 2 April

  Module 6: Recent trends in food processing

  • Lesson 45. MICROWAVE PROCESSING Page
  • Quiz 45
  • Lesson 46. IRRADIATION, PULSED ELECTRIC FIELD, ULTRASOUND PROCESSING, NANO TECHNOLOGY Page
  • Quiz 46
  • Lesson 47. HIGH PRESSURE PROCESSING Page
  • Quiz 47
  • Lesson 48. MICROFLUIDIZATION Page
  • Quiz 48
• 
  

  3 April - 9 April

  • ACKNOWLEDGMENTS Page
• 
  

  10 April - 16 April
• 
  

  17 April - 23 April
• 
  

  24 April - 30 April