Learn · Fundamentals of Food Process Engineering
Lecture 25 of 60Week 5 :
Lecture 25 : Heat Exchangers (Contd.)
Prof. Jayeeta Mitra · IIT Kharagpur
Credits and licence
- From
- Fundamentals of Food Process Engineering, IIT Kharagpur (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
- Teens profiles and older. How courses are placed
All the lectures
- 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.)
- 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
- 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.)
- 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.)
- Lecture 21 : Heat Exchangers
- Lecture 22 : Heat Exchangers (Contd.)
- Lecture 23 : Heat Exchangers (Contd.)
- Lecture 24 : Heat Exchangers (Contd.)
- Lecture 25 : Heat Exchangers (Contd.)
- 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 (Contd.)
- Lecture 33 : Freezing and Freeze Drying (Contd.)
- Lecture 34 : Freezing and Freeze Drying (Contd.)
- Lecture 35 : Freezing and Freeze Drying (Contd.)
- Lecture 36 : Size Reduction
- Lecture 37 : Size Reduction (Contd.)
- Lecture 38 : Size Reduction (Contd.)
- Lecture 39 : Size Reduction (Contd.)
- Lecture 40 : Size Reduction (Contd.)
- 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(Contd.)
- Lecture 48 : Mixing and agitation(Contd.)
- Lecture 49 : Mixing and agitation(Contd.)
- Lecture 50 : Mixing and agitation(Contd.)
- 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.)
- Lecture 56 : Non Thermal Processing
- Lecture 57 : Non Thermal Processing(Contd.)
- Lecture 58 : Non Thermal Processing(Contd.)
- Lecture 59 : Non Thermal Processing(Contd.)
- Lecture 60 : Non Thermal Processing(Contd.)