DIU-BLC
Unit Operations in Food Industries Practical (Fall 2024)
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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
Separation of components from a mixer by distillation process
Separation of components from a mixer by centrifugation process
Compare the viscosity of different types of supplied liquid food samples
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