Personal Information
Organization / Workplace
Mandi Adampur, India
Occupation
Lecturer
Industry
Education
Tags
food
notes
storage and thawing of frozen food. preservation
intermediate moisture food (imf) like jam
physical and their effects on food quality. princi
chemical
bio-chemical
different types of food spoilage viz. microbiologi
origin
ph
food science
status of indian food industry with emphasis on st
technology
tcp
d-value-z-value-f-value-12-d-c
food processing
food engg
preparation of egg powder 5. fish and fish produc
spoilage of eggs and preservation of whole egg and
chemical composition and nutritive value
factors affecting the quality 4. egg and egg prod
dressing and preparation of ready to cook poultry
meat pickles 3. handling and dressing
and canned meat
processing steps
sausage products – classification
pre-blending) cured and smoked meats
emulsification
basic preparatory procedures (culmination
abattoir – definition and construction
antimortam and post-mortem inspection of animal/sl
different types of meatents
different types of slaughtering methods
fish and poultry industry (02 hrs) 2
introduction to indian meat
fish and poultry products
technology of meat
food preservation and food engineering – basic con
chemical preservation
che
dehyration
principles of food processing and preservation
inspection and quality control 6. non-carbonated b
filling
carbonation
containers and closures. cleaning
syrup preparation
water treatment
water and their quality 4. mineral water and its
stabilizers
flavoring agents
coloring agents
emulsitifiers
sweeteners
treatment 3. ingredients of food beverages
quality
scope and status of beverage industry in india 2.
1. introduction-definition
technology of non-alcoholic beverage
transportation and storage of foods
handling
bakery notes
bakery and confectionery technology
bacteria
food microbiology
environmental education
principles and methods for food preservation
laboratory manual quality control of milk: quality
preserve carrot
advantages and disadvantages. moisture removal
method
canning: their definition
sterilization
types of freezer advantages and disadvantages of f
freezing process
slow and fast freezing
refrigeration systems
jelly and marmalade. techniques of pickling. pre
food preservation and food engineering basic cons
equipment and process for dehydration of plums
spoilage of canned foods 7. a) dehydration of frui
types of containers and their selection
various techniques of thermal processing and their
definition
processing and aseptic packaging 6. thermal proces
classification
extraction
puree and paste. 5. juices (0
sauce
process for the manufacture of tomato ketchup
(ii) pickles and chutneys b) defects and factors
preserves
marmalade
jellies
peeling and blanching methods 3. a) ingre
grading
sorting
composition and nutritive value of fruits and vege
status and scope of fruits and vegetables industry
crystallization and distillation and equipment use
sedimentation
homogenization and related equipment 4. sep
blending
kneading
agitating
effectiveness of screens 3. mixing mixi
types of screens
effects of size reduction on sensory characteristi
dry and liquid foods
size reduction of fibrous
size reduction equipment
calculation of energy required during size reducti
methods and applications 2. size reduction and
sorting & grading - aims
. preliminary unit operation cleaning
unit operation in food processing
psychrometry
boilers etc
driers
evaporators
heat exchangers
autoclave
operation and periodical maintenance of equipments
selection
manometer
engineer
wheat kernel
rice notes
corn
wheat milling
diploma in food
class notes
cereals and pulses
training report bikaner wala
lab meat
calculation of haugh unit of egg
See more
Presentations
(4)Documents
(20)Personal Information
Organization / Workplace
Mandi Adampur, India
Occupation
Lecturer
Industry
Education
Tags
food
notes
storage and thawing of frozen food. preservation
intermediate moisture food (imf) like jam
physical and their effects on food quality. princi
chemical
bio-chemical
different types of food spoilage viz. microbiologi
origin
ph
food science
status of indian food industry with emphasis on st
technology
tcp
d-value-z-value-f-value-12-d-c
food processing
food engg
preparation of egg powder 5. fish and fish produc
spoilage of eggs and preservation of whole egg and
chemical composition and nutritive value
factors affecting the quality 4. egg and egg prod
dressing and preparation of ready to cook poultry
meat pickles 3. handling and dressing
and canned meat
processing steps
sausage products – classification
pre-blending) cured and smoked meats
emulsification
basic preparatory procedures (culmination
abattoir – definition and construction
antimortam and post-mortem inspection of animal/sl
different types of meatents
different types of slaughtering methods
fish and poultry industry (02 hrs) 2
introduction to indian meat
fish and poultry products
technology of meat
food preservation and food engineering – basic con
chemical preservation
che
dehyration
principles of food processing and preservation
inspection and quality control 6. non-carbonated b
filling
carbonation
containers and closures. cleaning
syrup preparation
water treatment
water and their quality 4. mineral water and its
stabilizers
flavoring agents
coloring agents
emulsitifiers
sweeteners
treatment 3. ingredients of food beverages
quality
scope and status of beverage industry in india 2.
1. introduction-definition
technology of non-alcoholic beverage
transportation and storage of foods
handling
bakery notes
bakery and confectionery technology
bacteria
food microbiology
environmental education
principles and methods for food preservation
laboratory manual quality control of milk: quality
preserve carrot
advantages and disadvantages. moisture removal
method
canning: their definition
sterilization
types of freezer advantages and disadvantages of f
freezing process
slow and fast freezing
refrigeration systems
jelly and marmalade. techniques of pickling. pre
food preservation and food engineering basic cons
equipment and process for dehydration of plums
spoilage of canned foods 7. a) dehydration of frui
types of containers and their selection
various techniques of thermal processing and their
definition
processing and aseptic packaging 6. thermal proces
classification
extraction
puree and paste. 5. juices (0
sauce
process for the manufacture of tomato ketchup
(ii) pickles and chutneys b) defects and factors
preserves
marmalade
jellies
peeling and blanching methods 3. a) ingre
grading
sorting
composition and nutritive value of fruits and vege
status and scope of fruits and vegetables industry
crystallization and distillation and equipment use
sedimentation
homogenization and related equipment 4. sep
blending
kneading
agitating
effectiveness of screens 3. mixing mixi
types of screens
effects of size reduction on sensory characteristi
dry and liquid foods
size reduction of fibrous
size reduction equipment
calculation of energy required during size reducti
methods and applications 2. size reduction and
sorting & grading - aims
. preliminary unit operation cleaning
unit operation in food processing
psychrometry
boilers etc
driers
evaporators
heat exchangers
autoclave
operation and periodical maintenance of equipments
selection
manometer
engineer
wheat kernel
rice notes
corn
wheat milling
diploma in food
class notes
cereals and pulses
training report bikaner wala
lab meat
calculation of haugh unit of egg
See more