DIU-BLC
Unit Operations in Food Industries Practical (Fall 2024)
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Course data
General
Course Rationale
Course Syllabus
Course Learning Outcomes (CLO)
Program Learning Outcomes (PLO)
Bloom Verbs
Cover page
Introduction to unit and unit measurement of supplied sample
Experiment-1 Manual
Volume Measurement
Student Discussion Forum
Determination of Moisture in Food Products By Hot Air Oven Drying Method
Experiment-2 Manual
Experiment-2 Learning Material
Supporting Video
Student Discussion Forum
DETERMINATION OF ASH CONTENT OF SUPPLIED SAMPLE
Experiment-3 Learning Material
Experiment-3 Manual
Student Discussion Forum
Demonstration of cabinet dryers and its application in food
Experiment-4 Manual
Supporting Video
Student Discussion Forum
Determination of the percentage size reduction of supplied food sample (Potato).
Lab Manual
Q and A Forum
Volumetric measurement of solid food sample
Lab Manual
Q and A Forum
Volumetric Measurement of Liquid Food Sample
Lab Manual
Q and A
Separation of components from a mixer by distillation process
Lab Manual
Supportive Video
Related Video
Q and A
Separation of components from a mixer by centrifugation process
Lab manual
Supportive Video
Q and A
Compare the viscosity of different types of supplied liquid food samples
Lab_Viscosity
Q and A
Preparation of products (papaya candy) by demonstrating different unit operation
Materials balancing in food processing.
Grading of supplied food samples.
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0721-2108 (MSZ-243)
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Courses
DIU
Faculty of Health and Life Sciences
Nutrition and Food Engineering
NFE Fall 2024
0721-2108 (MSZ-243)
Summary
Unit Operations in Food Industries Practical (Fall 2024)
Teacher:
Sabrina Zaman
Skill Level
:
Beginner