NOC:Fundamentals of Food Process Engineering (USB)

Media Storage Type : 32 GB USB Stick

NPTEL Subject Matter Expert : Prof. Jayeeta Mitra

NPTEL Co-ordinating Institute : IIT Kharagpur

NPTEL Lecture Count : 60

NPTEL Course Size : 17 GB

NPTEL PDF Text Transcription : Available and Included

NPTEL Subtitle Transcription : Available and Included (SRT)

Lecture Titles:

Lecture 1 - Importance Of Rheology In Food
Lecture 2 - Food Rheology
Lecture 3 - Food Rheology
Lecture 4 - Food Rheology
Lecture 5 - Food Rheology
Lecture 6 - Measurements of Rheological Properties
Lecture 7 - Measurements of Rheological Properties
Lecture 8 - Rheological Properties of Viscoelastic Food
Lecture 9 - Rheological Properties of Viscoelastic Food
Lecture 10 - Rheological Properties of Viscoelastic Food
Lecture 11 - Thermal Processing And Microbial Death Kinetics
Lecture 12 - Thermal processing and microbial death kinetics
Lecture 13 - Thermal processing and microbial death kinetics (Continued...)
Lecture 14 - Thermal processing and microbial death kinetics (Continued...)
Lecture 15 - Thermal processing and microbial death kinetics (Continued...)
Lecture 16 - Evaporation and concentration
Lecture 17 - Evaporation and concentration
Lecture 18 - Evaporation and concentration
Lecture 19 - Evaporation and concentration
Lecture 20 - Evaporation and concentration
Lecture 21 - Heat Exchangers
Lecture 22 - Heat Exchangers
Lecture 23 - Heat Exchangers
Lecture 24 - Heat Exchangers
Lecture 25 - Heat Exchangers
Lecture 26 - Drying Technology
Lecture 27 - Drying Technology
Lecture 28 - Drying Technology
Lecture 29 - Drying Technology
Lecture 30 - Drying Technology
Lecture 31 - Freezing and Freeze Drying
Lecture 32 - Freezing and Freeze Drying
Lecture 33 - Freezing and Freeze Drying
Lecture 34 - Freezing and Freeze Drying
Lecture 35 - Freezing and Freeze Drying
Lecture 36 - Size Reduction
Lecture 37 - Size Reduction (Continued...)
Lecture 38 - Size Reduction (Continued...)
Lecture 39 - Size Reduction (Continued...)
Lecture 40 - Size Reduction (Continued...)
Lecture 41 - Mechanical Separation Techniques
Lecture 42 - Mechanical Separation Techniques
Lecture 43 - Mechanical Separation Techniques
Lecture 44 - Mechanical Separation Techniques
Lecture 45 - Mechanical Separation Techniques
Lecture 46 - Mixing and agitation
Lecture 47 - Mixing and agitation (Continued...)
Lecture 48 - Mixing and agitation (Continued...)
Lecture 49 - Mixing and agitation (Continued...)
Lecture 50 - Mixing and agitation (Continued...)
Lecture 51 - Leaching and Extraction
Lecture 52 - Leaching and Extraction (Continued...)
Lecture 53 - Leaching and Extraction (Continued...)
Lecture 54 - Leaching and Extraction (Continued...)
Lecture 55 - Leaching and Extraction (Continued...)
Lecture 56 - Non Thermal Processing
Lecture 57 - Non Thermal Processing (Continued...)
Lecture 58 - Non Thermal Processing (Continued...)
Lecture 59 - Non Thermal Processing (Continued...)
Lecture 60 - Non Thermal Processing (Continued...)