Thermal Processing of Foods (English)

   Saturday, March 23, 2024   

Starting a new Lecture Notes Series on Thermal Processing of Foods

Youtube Lecture Playlist Credits 

Channel Name: NPTEL IIT Guwahati

So Let Us Start to This Journey of Learning 

Thermal Processing of Foods By Lecture Notes together!

Lecture 1: Thermal Processing of Foods

Lecture 2: Lec 1 : Food Microbiology: Microbial Growth and Concerns in Various Foods

Lecture 3: Lec 2 : Blanching, Pasteurization, Ultra-pasteurization, Hot fill and UHT

Lecture 4: Lec 3 : Thermal processing equipment

Lecture 5: Lec 4 : Milk pasteurization

Lecture 6: Lec 5 : Canning operations

Lecture 7: Lec 6: Temperature distribution and heat penetration

Lecture 8: Lec 7: Kinetics of reactions

Lecture 9: Lec 8: F value and process requirements

Lecture 10: Lec 9: Quality considerations and process optimization

Lecture 11: Lec 10: Shelf life studies

Lecture 12: Lec 11: Validation of heat processes

Lecture 13: Lec 12 : Fundamentals of aseptic processing

Lecture 14: Lec 13 : Aseptic equipment design

Lecture 15: Lec 14 : Aseptic process design

Lecture 16: Lec 15: Microwave and radio frequency heating

Lecture 17: Lec 16: Ohmic heating

Lecture 18: Lec 17: Overview of non-thermal processing technologies

Lecture 19: Lec 18: Advanced separation processes

Lecture 20: Lec 19: High pressure dialysis, ultrafiltration and reverse osmosis

Lecture 21: Lec 20: Nanofiltration, electrodialysis and membrane separation

Lecture 22: Lec 21: Various types of heat exchangers for food process engineering

Lecture 23: Lec 22: Various types of driers for food process engineering

Lecture 24: Lec 23: Importance and applications of extrusion technology in food processing

Lecture 25: Lec 24: Changes of properties and functional components of extruded foods

Lecture 26: Lec 25: Food biosensors

Lecture 27: Lec 26: Types of functional foods: Probiotics and nutraceuticals

Lecture 28: Lec 27: Packaging considerations: Barrier and mechanical properties of food packaging materials

Lecture 29: Lec 28: Biocomposite/bionanocomposite materials for food packaging applications

Lecture 30: Lec 29: Sanitary components and requirements

Lecture 31: Lec 30: Regulatory considerations

Lecture 32: Lec 31: Special Lecture: Membrane Seperation