DIU-BLC
Unit Processing in Food Industries (Summer 2022)
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Course data
Course Introduction & Introductory Video
Announcements
Meet code
Introduction
Chapter - 1
Introduction to unit processing
1. The Fundamentals of Food Engineering; Charm SE; 1963, AVI Pub.
Bakery Technology & Engineering; Matz SA; 1960, AVI Pub.
Discussion Forum
FAQ
MIXING
MIXER
Discussion Forum
FAQ
QUIZ 1
PASTEURIZATION
Pasteurization
FAQ
Discussion Forum
HOMOGENIZATION
Homogenization
Book
Discussion Forum
FAQ
QUIZ 2
CANNING PROCESSS
Canning process
FAQ
Discussion Forum
MIDTERM EXAMINATION
DRYER
Lecture PPT
Discussion Forum
FAQ
Supporting Video
QUIZ 3
3rd Quiz
Class Records
Crystallization and Extraction
Class Material
Discussion Forum
FAQ
Extrusion Technology
Extrusion technology
FAQ
Advance separation process
Membrane Filtration
FAQ
Discussion Forum
Final presentation
Assignment
Presentation
Final Examination
FREEZING
Freezing
Discussion forum
Math
EVAPORATION PROCESS
HEAT EXCHENGER
HEAT TREATMENT
MID TERM IMPROVEMENT
Midterm Presentation
Quiz 3
QUIZ 4
Heat Transfer
Lecture PPT
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NFE 133 (HN-222)
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Faculty of Health and Life Sciences
Nutrition and Food Engineering
NFE Summer 2022
NFE 133 (HN-222)
Summary
Unit Processing in Food Industries (Summer 2022)
Teacher:
Humyra Nowshin
Skill Level
:
Beginner