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Lec 16 Ohmic heating

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Lessons List | 32 Lesson
Thermal Processing of Foods Introduction Video
00:06:37

Thermal Processing of Foods Introduction Video
Lec 1 Food Microbiology Microbial Growth and Concerns in Various Foods
00:54:36

Lec 1 Food Microbiology Microbial Growth and Concerns in Various Foods
Lec 2 Blanching Pasteurization Ultra pasteurization Hot fill and UHT
01:02:38

Lec 2 Blanching Pasteurization Ultra pasteurization Hot fill and UHT
Lec 3 Thermal processing equipment
00:57:43

Lec 3 Thermal processing equipment
Lec 4 Milk pasteurization
00:58:39

Lec 4 Milk pasteurization
Lec 5 Canning operations
00:51:03

Lec 5 Canning operations
Lec 6 Temperature distribution and heat penetration
00:52:50

Lec 6 Temperature distribution and heat penetration
Lec 7 Kinetics of reactions
00:50:00

Lec 7 Kinetics of reactions
Lec 8 F value and process requirements
00:51:05

Lec 8 F value and process requirements
Lec 9 Quality considerations and process optimization
00:47:13

Lec 9 Quality considerations and process optimization
Lec 10 Shelf life studies
00:53:15

Lec 10 Shelf life studies
Lec 11 Validation of heat processes
00:56:54

Lec 11 Validation of heat processes
Lec 12 Fundamentals of aseptic processing
00:47:03

Lec 12 Fundamentals of aseptic processing
Lec 13 Aseptic equipment design
00:44:50

Lec 13 Aseptic equipment design
Lec 14 Aseptic process design
00:46:40

Lec 14 Aseptic process design
Lec 15 Microwave and radio frequency heating
00:51:31

Lec 15 Microwave and radio frequency heating
Lec 16 Ohmic heating
00:54:05

Lec 16 Ohmic heating
Lec 17 Overview of non thermal processing technologies
00:57:46

Lec 17 Overview of non thermal processing technologies
Lec 18 Advanced separation processes
00:55:10

Lec 18 Advanced separation processes
Lec 19 High pressure dialysis ultrafiltration and reverse osmosis
00:51:18

Lec 19 High pressure dialysis ultrafiltration and reverse osmosis
Lec 20 Nanofiltration electrodialysis and membrane separation
00:53:53

Lec 20 Nanofiltration electrodialysis and membrane separation
Lec 21 Various types of heat exchangers for food process engineering
00:46:25

Lec 21 Various types of heat exchangers for food process engineering
Lec 22 Various types of driers for food process engineering
01:16:02

Lec 22 Various types of driers for food process engineering
Lec 23 Importance and applications of extrusion technology in food processing
00:57:28

Lec 23 Importance and applications of extrusion technology in food processing
Lec 24 Changes of properties and functional components of extruded foods
01:01:43

Lec 24 Changes of properties and functional components of extruded foods
Lec 25 Food biosensors
01:08:35

Lec 25 Food biosensors
Lec 26 Types of functional foods Probiotics and nutraceuticals
00:58:52

Lec 26 Types of functional foods Probiotics and nutraceuticals
Lec 27 Packaging considerations Barrier and mechanical properties of food packaging materials
01:17:59

Lec 27 Packaging considerations Barrier and mechanical properties of food packaging materials
Lec 28 Biocomposite bionanocomposite materials for food packaging applications
00:55:37

Lec 28 Biocomposite bionanocomposite materials for food packaging applications
Lec 29 Sanitary components and requirements
00:56:22

Lec 29 Sanitary components and requirements
Lec 30 Regulatory considerations
00:59:28

Lec 30 Regulatory considerations
Lec 31 Special Lecture Membrane Seperation
00:43:14

Lec 31 Special Lecture Membrane Seperation

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Course Description

Thermal processing equipment course in hindi, in this course we'll explore various equipment used for thermal processing, including ovens, furnaces, and heat exchangers.
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