DIU-BLC
Food Preservation and Engineering (Fall 2024)
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Course data
General
Course Overview
Welcome Message
Assessment Plan
Course Objective
Course Outline
INTRODUCTION
Reference Books
INTRODUCTION TO FOOD PRESERVATION
Lecture_Introduction to Food Preservation
Supporting Video
Student Discussion Forum
Chapter-1: Moisture Content
Lecture_Moisture Content
Supporting Video On Moisture Content
Student Discussion Forum
Material Balance
Lecture_Material Balance
Supporting material_Material Balance
Supporting video
Student Discussion Forum
Drying
Lecture_Drying
Video on drying rate curve
Student Discussion Forum
Chapter 3: Freezing
Lecture_Freezing
Video on Freezing
Supporting Material Freezing Curve
Supporting Video on Plank's Equation
Defects of Freezing
Student Discussion Forum
Extrusion of Food
Lecture_Extrusion
Supporting Learning Material
Supporting Video
Q and A Forum
Assignment and Presentation Topic
Assignment and Presentation Topics
Assignment Submission Box
Presentation Submission Box
Assignment and Presentation Rubrics
Heat Transfer Application
Infrared Radiation
Rice Fortification
novel food processing technologies
Assignment
Presentation
Food Additives
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NFE 413 (MSZ-243)
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Courses
DIU
Faculty of Health and Life Sciences
Nutrition and Food Engineering
NFE Fall 2024
NFE 413 (MSZ-243)
Summary
Food Preservation and Engineering (Fall 2024)
Teacher:
Sabrina Zaman
Skill Level
:
Beginner