Learn · NPTEL

Course12710623631 lectures

Canning Technology, Value Addition of Seafood (Fish Processing)

Prof. Abhilash Sasidharan and Prof. Maya Raman · KUFOS Panangad

Start with lecture 1 At NPTEL

About

The course will provide a comprehensive knowledge on the concepts of canning technology, types of cans, machinery, canning process and quality issues. This will also give insights on thermal process calculations. Various value added food products and its quality management will also be covered in this course.

Intended audience: Students, Researchers and Industrialists

Prerequisites: Diploma/ Degree in basic science or Food Science

Lectures

Week 1

  1. Course Overview YouTube
  2. Introduction YouTube
  3. History of Canning Technology P1 YouTube
  4. History of Canning Technology P2 YouTube

Week 2

  1. Containers and their Properties P1 YouTube
  2. Containers and their Properties P2 YouTube
  3. Containers and their Properties P3 YouTube
  4. Containers and their Properties P4 YouTube

Week 3

  1. Canning Technology and Value Addition- Canning process P1 YouTube
  2. Canning Technology and Value Addition- Canning process P2 YouTube
  3. Canning Technology and Value Addition - Thermal process calculations P1 YouTube
  4. Canning Technology and Value Addition - Thermal process calculations P2 YouTube

Week 4

  1. Canning Technology and Value Addition - Microbiology and spoilage of canned food P1 YouTube
  2. Canning Technology and Value Addition - Microbiology and spoilage of canned food P2 YouTube

Week 5

  1. Canning Technology and Value Addition - Process of seafood canning P1 YouTube
  2. Canning Technology and Value Addition - Process of seafood canning P2 YouTube
  3. Canning Technology and Value Addition - Seafood pre-processing P1 YouTube
  4. Canning Technology and Value Addition - Seafood pre-processing P2 YouTube
  5. Canning Technology and Value Addition - Additives P1 YouTube
  6. Canning Technology and Value Addition - Additives P2 YouTube

Week 6

  1. Canning Technology and Value Addition - SOP for seafood canning P1 YouTube
  2. Canning Technology and Value Addition - SOP for seafood canning P2 YouTube
  3. Canning Technology and Value Addition - SOP for seafood canning P3 YouTube

Week 7

  1. Canning Technology and Value Addition - Nutritional quality of seafood YouTube
  2. Canning Technology and Value Addition - Muscle structure of seafood YouTube
  3. Canning Technology and Value Addition - Spoilage in seafood YouTube
  4. Canning Technology and Value Addition - Preservation methods YouTube
  5. Canning Technology and Value Addition - Value addition in thermally processed foods YouTube

Week 8

  1. Canning Technology and Value Addition - Quality standards for seafood value added products P1 YouTube
  2. Canning Technology and Value Addition - Quality standards for seafood value added products P2 YouTube
  3. Canning Technology and Value Addition - Quality standards for seafood value added products P3 YouTube

Syllabus and materials

At NPTEL, as the course publishes them.

Credits and licence

Institution
KUFOS Panangad
Department
Multidisciplinary
Taught by
Prof. Abhilash Sasidharan, Prof. Maya Raman
Level
Undergraduate
Language
English
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. Coordinated by IIT Madras.
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