Introduction to Food Extrusion and Hurdle Technology Concepts
This Free Course teaches about freeze drying, food extrusion technology, textured vegetable protein, hurdle technology.
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This free online course will begin with the basic engineering and technological principles of food extrusion, the different types of extruders and the effect of extrusion on food characteristics, food components, raw ingredients suitable for extrusion and the product characteristics. Next we will discuss different methods for the manufacture of textured vegetable proteins as well as their applications and the product quality characteristics.
Next you will study aseptic processing and packaging, hurdle technology and its use in stabilization of high moisture or intermediate moisture foods, food antimicrobials which are chemicals, which when added to or are present in food retard microbial growth or kill microorganisms.
Finally, you will learn about the food lipids, the nature and occurrence of lipids in various biological materials. Lipids are heterogeneous groups of naturally occurring substances which are insoluble in water, but soluble in organic solvents such as chloroform, ether, benzene, hexane, etc.Start Course Now
Freeze Drying and Food Extrusion Technology
Freeze Drying and Food Extrusion Technology - Learning Outcomes
Freeze Drying Part 1
Freeze Drying Part 2
Food Extrusion Technology Part 1
Food Extrusion Technology Part 2
Textured Vegetable Protein(TVP)
Freeze Drying and Food Extrusion Technology - Lesson Summary
Hurdle Technology Concept, Natural Antimicrobials, bacteriocins and freeze drying
Hurdle Technology Concept, Natural Antimicrobials, bacteriocins and freeze drying - Learning Outcomes
Aseptic Processing & Packaging
Food Lipids: Nature & Occurrence
Hurdle Technology Concept, Natural Antimicrobials, bacteriocins and freeze drying - Lesson Summary
Having completed this course you will be able to:
- Identify the fundamental aspects of freeze drying and the systems.
- Different the different types of extruders.
- Identify the textured vegetable proteins and different methods for manufacturing.
- Discuss aseptic processing and packaging and basic methods used to obtain commercial sterility in foods.
- Explain the functions of food antimicrobials.
- Discuss the nature and occurrence of lipids in various biological materials.
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