- Food Processing at a Crossroad.
- The Splendor of English Gothic Architecture (Temporis Collection);
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- Food Processing: Objectives and Preservation Processes.
- e-Learning/An-Najah National University;
This subject helps a student to understand the importance of processing of various kinds of food products. This course is all about developing an ability to apply knowledge of mathematics, science, and engineering in food industry. A student learns how to work as an individual or in a team. It is a course that covers both practical and theoretical aspects of food industry. For more info you can simply log on to collegedunia.
Food Processing at a Crossroad
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Tech Bachelor of Technology [B. Tech] Chemical Eng Tech] Civil Engine Tech 4 Yrs 8. Tech 4 Yrs 6. Tech 4 Yrs. Tech - Masters Technology B. Sc - Bachelors Science M. Arch - Bachelor Architecture B.
Des - Bachelor Design B. Ed - Bachelor Education B. Pharm - Bachelor Pharmacy B. Sc Agriculture - Bachelor Agriculture B. Sc Aviation - Bachelor Aviation B. Sc Medicine - Bachelor Medical B. Ed - Masters Education M. Com - Masters Commerce M. Ch - Masters Medical M. Phil in Agriculture - Masters Agriculture M.
Food Processing: Objectives and Preservation Processes
Planning - Masters Architecture M. Sc Agriculture - Masters Agriculture M. Sc Aviation - Masters Aviation M. Sc Medicine - Masters Medical M. Pharm - Masters Pharmacy M.
Des - Masters Design M. D in Management - Doctorate Management M.
D in Law - Doctorate Law M. D in Medicine - Doctorate Medical M. D in Paramedical - Doctorate Paramedical M. Preservation by heat pasteurisation, sterilization — principles, methods and equipments. Chilling processes and equipments: mass and energetic balances, cooling media, design of chilling equipments.
Food Preservation Processes - PBF
Preservation in controlled atmosphere. Preservation by freezing — principle, mechanism of ice formation, methods, equipments. Changes during freezing and frozen storage. Concentration by freezing. Membrane processes. Drying — principle, methods, equipments. Multiphase drying.
Specific methods of drying: liophylization, osmodehydration.. Food preparation for drying. Changes during drying process. Rehydration and stability of dehydrated products. Biological methods of preservation.