Introduction to Food Extrusion and Hurdle Technology Concepts
This free course covers freeze drying, food extrusion technology, textured vegetable protein and hurdle technology.Publisher: NPTEL
CertificationView course modules
This free online food extrusion course will begin with the basic engineering and technological principles of food extrusion processing, the different types of extruders and the effect of the extrusion process on food characteristics, food processing components, food microbiology, commonly used raw ingredients suitable for the extrusion process and food products characteristics. Next, we will discuss different methods for the manufacture of textured vegetable proteins as well as their applications and product quality characteristics.
Next, you will study aseptic extrusion processing and packaging, hurdle technology and its use in the 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 food safety lipids, and the nature and occurrence of lipids in various biological materials. Food Lipids are heterogeneous groups of naturally occurring substances that 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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