Learn · Thermal Processing of Foods
Lecture 17 of 31Week 6 : Microwave and radio frequency heating, Ohmic heating, Overview of non-thermal processing technologies
Lec 3: Overview of non-thermal processing technologies
Prof. R. Anandalakshmi · IIT Guwahati
Credits and licence
- From
- Thermal Processing of Foods, IIT Guwahati (at NPTEL)
- Licence
- CC BY-NC-SA, as NPTEL states it. Non-commercial use only.
- Attribution
- NPTEL states: "Distributed under Creative Commons Attribution-ShareAlike / CC BY - NC - SA", beside a BY-NC-SA badge.
- Who can watch
- Tweens profiles and older. How courses are placed
All the lectures
- Lec 1: Food microbiology: microbial growth and concerns in various foods
- Lec 2: Blanching, Pasteurization, Ultra-pasteurization, Hot fill and UHT
- Lec 1: Thermal processing equipment
- Lec 2: Milk pasteurization
- Lec 3: Canning operations
- Lec 1: Temperature distribution and heat penetration
- Lec 2: Kinetics of reactions
- Lec 3: F value and process requirements
- Lec 1: Quality considerations and process optimization
- Lec 2: Shelf life studies
- Lec 3: Validation of heat processes
- Lec 1: Fundamentals of aseptic processing
- Lec 2 : Aseptic equipment design
- Lec 3 : Aseptic process design
- Lec 1: Microwave and radio frequency heating
- Lec 2: Ohmic heating
- Lec 3: Overview of non-thermal processing technologies
- Lec 1: Advanced separation processes
- Lec 2: High pressure dialysis, ultrafiltration and reverse osmosis
- Lec 3: Nanofiltration, electrodialysis and membrane separation
- Lec 1: Various types of heat exchangers for food process engineering
- Lec 2: Various types of driers for food process engineering
- Lec 1: Importance and applications of extrusion technology in food processing
- Lec 2: Changes of properties and functional components of extruded foods
- Lec 1: Food biosensors
- Lec 2: Types of functional foods: Probiotics and nutraceuticals
- Lec 1: Packaging considerations: Barrier and mechanical properties of food packaging materials
- Lec 2: Biocomposite/bionanocomposite materials for food packaging applications
- Lec 1: Sanitary components and requirements
- Lec 2: Regulatory considerations
- Special Lecture: Membrane Seperation