Food Engineering - AgriMoon

food Engineering Sunil M. Patel food Engineering Course Developers Sunil M. Patel Department of Dairy Engineering AAU, Anand This Book Download From e-course of ICAR Converted By: Course Outline SN Lesson Page No Module 1. Rheology of Foods 1 Rheological Properties of Foods 1-4 2 Rheology of Processed Foods 5-9 3 Rheological Methods 10-11 4 Measurement of Rheological Parameters 12-14 5 Rheological Properties of Fluid Foods 15-19 6 Rheological Properties of Granular Foods and Powders 20-23 7 Properties of Solid Foods 24-28 8 Viscoelastic Models 29-33 9 Measurement of food Texture 34-37 10 Instruments for Rheological Measurement 38-39 Module 2. food Freezing 11 Thermal Properties of Frozen Foods 40-44 12 Prediction of Freezing Rates 45-46 13 Planck s Equation and related Problems 47-49 14 Problems on Planck s Equation 50-53 15 Neumann s Problems and Tao solution 54 16 Design of food Freezing Equipment 55-61 17 Study of Batch Ice cream Freezer 62-64 18 Study of Continuous Ice cream Freezer 65-68 19 Care and M

22 Air Blast Freezers 77-80 23 Plate Freezers and Immersion Freezers 81-83 24 Storage of Frozen Foods 84-92 Module 3. Food Dehydration 25 Water activity and mass transfer 93-96 26 The Stages of Drying 97-99 27 Estimation of Drying Time for Food Products 100-102 28 Constant rate period and falling rate period dehydration 103-104 29 Diffusion Controlled Falling Rate …

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  Engineering, Food, Food engineering

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