Thermal Processing of Foods
Course Url : https://swayam.gov.in/nd1_noc19_ag07/preview

Concept covered:
Blanching process and comparison amongst various blanchers; Pasteurization and Pasteurization equipment; Various time temperature combinations for Pasteurization; Sterilization and Sterilization equipment; Aseptic processing and packaging; Aseptic processing equipment; UHT and Hot fill.

Playlist link:
https://www.youtube.com/playlist?list=PLwdnzlV3ogoVjMjiPfEA-a-lzKPuU-L29

Dr. R. Anandalakshmi
Dept. of Chemical Engineering
IIT Guwahati