Introduction to Processing Technologies
This Food Technology Course starts with major food processing technologies like food irradiation, microwave heating etc.Publisher: NPTEL
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This free online course will begin with novel food processing technologies. Food processing is the conversion of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer.
Next you will study emerging technologies which have already found in the food industry like high pressure processing of food, membrane technology, food irradiation will be extensively studied.
Next you will cover novel and emerging technology in food
processing and preservation that is microwave heating is generated by the absorption of microwave by a dielectric material and then a brief overview of dielectric heating which is radio frequency heating.
Finally super critical fluid extraction and the principles of the process and technological aspects including the systems available for supercritical fluid extraction and application aspects of this process in food industry will be studied.Start Course Now
Processing Technologies: High Pressure Processing of Food and Membrane Technology
Processing Technologies: High Pressure Processing of Food and Membrane Technology - Learning Outcomes
High Pressure Processing of Food - Part 1
High Pressure Processing of Food - Part 2
Membrane Technology - Part 1
Membrane Technology - Part 2
Processing Technologies: High Pressure Processing of Food and Membrane Technology - Lesson Summary
Processing Technologies: Irradiation, Radio Frequency and Microwave Heating
Processing Technologies: Irradiation, Radio Frequency and Microwave Heating - Learning Outcomes
Food Irradiation - Part 1
Food Irradiation - Part 2
Radio Frequency Drying
Super Critical Fluid Extraction - Part 1
Super Critical Fluid Extraction - Part 2
Processing Technologies: Irradiation, Radio Frequency and Microwave Heating - Lesson Summary
Having completed this course you will be able to:
- Discuss the effect of high pressure process parameters on food constituents and its quality.
- Outline the process and technological aspects of high pressure processing.
- Describe membrane technology and its application in food processing.
- Discuss the principle of radio frequency heating.
- Identify the emerging technologies in food processing and preservation.
- Identify the application of supercritical fluid extraction in food processing.
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