NOC:Canning Technology, Value Addition of Seafood (Fish Processing)
Media Storage Type : 32 GB USB Stick
NPTEL Subject Matter Expert : Dr. Abhilash Sasidharan, Dr. Maya Raman
NPTEL Co-ordinating Institute : KUFOS Panangad
NPTEL Lecture Count : 31
NPTEL Course Size : 2.1 GB
NPTEL PDF Text Transcription : Available and Included
NPTEL Subtitle Transcription : Available and Included (SRT)
Lecture Titles:
Lecture 1 - Course overview Canning technology and Value addition of sea food
Lecture 2 - Introduction and the concept of canning technology
Lecture 3 - History of canning technology - Part 1
Lecture 4 - History of canning technology - Part 2
Lecture 5 - Canning Technology and Value Addition Containers and their Properties - Part 1
Lecture 6 - Canning Technology and Value Addition Containers and their Properties - Part 2
Lecture 7 - Canning Technology and Value Addition Containers and their Properties - Part 3
Lecture 8 - Canning Technology and Value Addition Containers and their Properties - Part 4
Lecture 9 - Canning Technology and Value Addition - Canning process - Part 1
Lecture 10 - Canning Technology and Value Addition - Canning process - Part 2
Lecture 11 - Canning Technology and Value Addition - Thermal process calculations - Part 1
Lecture 12 - Canning Technology and Value Addition - Thermal process calculations - Part 2
Lecture 13 - Microbiology and spoilage of canned food - Part 1
Lecture 14 - Microbiology and spoilage of canned food - Part 2
Lecture 15 - Process of seafood canning - Part 1
Lecture 16 - Process of seafood canning - Part 2
Lecture 17 - Seafood pre-processing - Part 1
Lecture 18 - Seafood pre-processing - Part 2
Lecture 19 - Additives - Part 1
Lecture 20 - Additives - Part 2
Lecture 21 - SOP for seafood canning - Part 1
Lecture 22 - SOP for seafood canning - Part 2
Lecture 23 - SOP for seafood canning - Part 3
Lecture 24 - Nutritional quality of seafood
Lecture 25 - Muscle structure of seafood
Lecture 26 - Spoilage in seafood
Lecture 27 - Preservation methods
Lecture 28 - Value addition in thermally processed foods
Lecture 29 - Quality standards for seafood value added products - Part 1
Lecture 30 - Quality standards for seafood value added products - Part 2
Lecture 31 - Quality standards for seafood value added products - Part 3