CHAITANYA BHARATHI INSTITUTE OF TECHNOLOGY (A)
  • CHEM-Food Technology(CE-IV)-VI-2020-21
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  • Course data
    General
    Announcements
    MID-1 Food Technology Examination Answer key
    Food Technology Consolidated Marks
    MID-2 Food Technology Examination Answer key
    Assignment
    Assignment 1
    Assignment 2
    Slip Test
    Slip Test 1
    Slip Test 2
    Notes and PPT
    Unit 1 PPT
    Unit 1 Notes
    FT ebook
    Unit 2 Notes and ppt
    Unit 3 PPT and Notes
    Unit 3 Irradiation process
    Unit 4
    Unit 5
    Online class videos
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210216-1-Introduction:General aspects of food industry (Unit 1)
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210217-2-World food demand and Indian scenario
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210219-3-Constituents of food, Quality and nutritive aspects
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210223-4-Product and Process development
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210224-5-Product and Process development (Contd.)
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210226-6-Engineering Challenges in the food processing industries
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210302-7-Basic principles: properties of food and processing theory (Unit 2)
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210309-10-Material transfer, fluid flow, heat transfer - Unsteady sate and steady state
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210310-11-sources of heat and methods of applications of foods - Direct and indirect methods, effect of heat on microorganisms
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210312-12-Effcet of heat on microrganisms (Contd.), effect of heat on nutritional and sensory characteristics
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210316-13-Food constituents, Food Fortification, Water activity, Assignment 1 given
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210317-14-Effects of processing on sensory charaterstics of food, Slip test 1 conducted
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210319-15-Effects of processing on sensory charaterstics of food (Contd.), effects of processing on nutritional properties
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210323-16-Food safety, good manufacturing practice and quality assurance
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210324-17-Food safety, good manufacturing practice and quality assurance (Contd.), HACCP
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210326-18-Food safety, good manufacturing practice and quality assurance (Contd.): Hurdle Technology
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210330-19-Ambient Temperature Processing: Raw material preparation - Cleaning, Sorting, Grading (Unit 3)
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210331-20-Ambient-temperature processing: Raw material preparation - Peeling, Size reduction- Size reduction of solid foods
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210406-21-size reduction: equipment for fibrous foods, dry and liquid food
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210407-22-Mixing: theory of solid and liquid mixing
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210409-23-Mixing equipment and Forming
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210416-24-Revised Unit 1 and Unit 2 for mid 1
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210423-25-Separation and concentration of food components
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210427-26-Fermentation and Enzyme Technology
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210428-27-Irradiation, Processing using electric fields, high hydrostatic pressure, light or ultrasound
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210430-28-Blanching, Pasteurization (Unit 4)
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210504-29-Heat Sterilisation, Evaporation
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210505-30-Evaporation (contd), Distillation, Extrusion
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210507-31-Dehydration, Baking and Roasting
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210511-32-Dielectric heating, Ohmic heating and Infrared Heating
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210512-33-Packaging: Coating, Enrobing (Unit 5)
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210512-34-Dusting and pan coating or panning
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210518-35-Packaging and theory
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210519-36-types of packaging: Textile, wood, metals
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210521-37-types of packaging: Glass and flexible films
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210525-38-types of packaging: flexible films (Contd.) and Paper and Board
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210526-39-types of printing
    AY2021-UG-SEM-6-CHEM-18CHE12-FT-HKN-20210528-40-Interactions between packaging and foods, Environmental considerations
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    CHEM-Food Technology(CE-IV)-VI-2020-21
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    1. Home
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    3. Chemical Engineering
    4. AY 2020-21
    5. VI Semester
    6. CHEM-Food Technology(CE-IV)-VI-2020-21
    7. Summary

    CHEM-Food Technology(CE-IV)-VI-2020-21

    • Teacher: Dr. Harikrishnan N Assistant Professor
    Skill Level: Beginner

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