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Lec 9 Quality considerations and process optimization

Thermal Processing of Foods Introduction Video

Lec 1 Food Microbiology Microbial Growth and Concerns in Various Foods

Lec 2 Blanching Pasteurization Ultra pasteurization Hot fill and UHT

Lec 3 Thermal processing equipment

Lec 4 Milk pasteurization

Lec 5 Canning operations

Lec 6 Temperature distribution and heat penetration

Lec 7 Kinetics of reactions

Lec 8 F value and process requirements

Lec 9 Quality considerations and process optimization

Lec 10 Shelf life studies

Lec 11 Validation of heat processes

Lec 12 Fundamentals of aseptic processing

Lec 13 Aseptic equipment design

Lec 14 Aseptic process design

Lec 15 Microwave and radio frequency heating

Lec 16 Ohmic heating

Lec 17 Overview of non thermal processing technologies

Lec 18 Advanced separation processes

Lec 19 High pressure dialysis ultrafiltration and reverse osmosis

Lec 20 Nanofiltration electrodialysis and membrane separation

Lec 21 Various types of heat exchangers for food process engineering

Lec 22 Various types of driers for food process engineering

Lec 23 Importance and applications of extrusion technology in food processing

Lec 24 Changes of properties and functional components of extruded foods

Lec 25 Food biosensors

Lec 26 Types of functional foods Probiotics and nutraceuticals

Lec 27 Packaging considerations Barrier and mechanical properties of food packaging materials

Lec 28 Biocomposite bionanocomposite materials for food packaging applications

Lec 29 Sanitary components and requirements

Lec 30 Regulatory considerations

Lec 31 Special Lecture Membrane Seperation

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Data Science In 5 Minutes