Course12610501160 lectures
Fundamentals of Food Process Engineering
Prof. Jayeeta Mitra · IIT Kharagpur
About
Food Process engineering has become an important branch of applied engineering. Since post harvest processing is gaining impetus in our country, concepts ofbasic food structures and their processing are essential. Enormity of foodswith their diverse as well as specific unique characteristics demands special processing treatments. At the same time being biological commodities, their processing needs to meet the safety requirements as well. This course has been designed to impart the fundamental concepts of Food rheology, as well as thermal/non-thermal processing of foods. Drying being the most common technique followed for food preservation, a detailed discussion on drying has been incorporated. Food freezing has been covered and finally few important unit operationsof food engineering are discussed. A glimpse of non-thermal processing (High pressure processing, Pulsed electric field etc.) has also been included in the courses.
Intended audience: Agricultural Engineering, Dairy Process Engineering, Food Process Engineering
Lectures
Week 1 :
- Lecture 1 : IMPORTANCE OF RHEOLOGY IN FOOD
- Lecture 2 : FOOD RHEOLOGY
- Lecture 3 : FOOD RHEOLOGY ( Contd.)
- Lecture 4 : FOOD RHEOLOGY ( Contd.)
- Lecture 5 : FOOD RHEOLOGY ( Contd.)
Week 2 :
- Lecture 6 : MEASUREMENTS OF RHEOLOGICAL PROPERTIES
- Lecture 7 : MEASUREMENTS OF RHEOLOGICAL PROPERTIES
- Lecture 8 : MEASUREMENTS OF RHEOLOGICAL PROPERTIES
- Lecture 9 : RHEOLOGICAL PROPERTIES OF VISCOELASTIC FOOD
- Lecture 10 : RHEOLOGICAL PROPERTIES OF VISCOELASTIC FOOD
Week 3 :
- Lecture 11 : Thermal processing and microbial death kinetics
- Lecture 12 : Thermal processing and microbial death kinetics ( Contd.)
- Lecture 13 : Thermal processing and microbial death kinetics (Contd.)
- Lecture 14 : Thermal processing and microbial death kinetics (Contd.)
- Lecture 15 : Thermal processing and microbial death kinetics (Contd.)
Week 4 :
- Lecture 16 : Evaporation and concentration
- Lecture 17 : Evaporation and concentration ( Contd.)
- Lecture 18 : Evaporation and concentration (Contd.)
- Lecture 19 : Evaporation and concentration (Contd.)
- Lecture 20 : Evaporation and concentration (Contd.)
Week 5 :
- Lecture 21 : Heat Exchangers
- Lecture 22 : Heat Exchangers (Contd.)
- Lecture 23 : Heat Exchangers (Contd.)
- Lecture 24 : Heat Exchangers (Contd.)
- Lecture 25 : Heat Exchangers (Contd.)
Week 6 :
- Lecture 26 : Drying Technology
- Lecture 27 : Drying Technology
- Lecture 28 : Drying Technology
- Lecture 29 : Drying Technology
- Lecture 30 : Drying Technology
Week 7 :
- Lecture 31 : Freezing and Freeze Drying
- Lecture 32 : Freezing and Freeze Drying (Contd.)
- Lecture 33 : Freezing and Freeze Drying (Contd.)
- Lecture 34 : Freezing and Freeze Drying (Contd.)
- Lecture 35 : Freezing and Freeze Drying (Contd.)
Week 8 :
- Lecture 36 : Size Reduction
- Lecture 37 : Size Reduction (Contd.)
- Lecture 38 : Size Reduction (Contd.)
- Lecture 39 : Size Reduction (Contd.)
- Lecture 40 : Size Reduction (Contd.)
Week 9 :
- 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
Week 10 :
- Lecture 46 : Mixing and agitation
- Lecture 47 : Mixing and agitation(Contd.)
- Lecture 48 : Mixing and agitation(Contd.)
- Lecture 49 : Mixing and agitation(Contd.)
- Lecture 50 : Mixing and agitation(Contd.)
Week 11 :
- Lecture 51 : Leaching and Extraction
- Lecture 52 : Leaching and Extraction (Contd.)
- Lecture 53 : Leaching and Extraction (Contd.)
- Lecture 54 : Leaching and Extraction (Contd.)
- Lecture 55 : Leaching and Extraction (Contd.)
Week 12 :
Syllabus and materials
At NPTEL, as the course publishes them.
Credits and licence
- Institution
- IIT Kharagpur
- Department
- Agriculture
- Teacher
- Prof. Jayeeta Mitra
- Level
- Undergraduate
- Language
- English
- Subjects
- Biology
- Source
- NPTEL
- Licence
- CC BY-NC-SA, as NPTEL states it. Non-commercial use only. NPTEL's terms
- Attribution
- NPTEL states: "Distributed under Creative Commons Attribution-ShareAlike / CC BY - NC - SA", beside a BY-NC-SA badge.
- Who can watch
- NPTEL gives no rating. Invisible Network shows it to Teens profiles and older, judged from what the source says about it. How courses are placed