Fundamentals of Food Process Engineering

Week 1 : Concept of Food Rheology and its Measurements
Week 2 : Viscoelastic foods
Week 3 : Thermal processing and microbial death kinetics
Week 4 : Evaporation and concentration
Week 5 : Heat Exchangers
Week 6 : Drying Technology
Week 7 : Freezing and Freeze Drying
Week 8 : Size Reduction
Week 9 : Mechanical Separation Techniques
Week 10 : Mixing and agitation
Week 11 : Leaching and Extraction
Week 12 : Non Thermal Processing