Book Detail: Engineering Properties of Biological Materials and Food Quality
Language: English
Pages: 210
Author: Dr. Debabandya Mohapatra
Price: Free
Outline of Engineering Properties of Biological Materials and Food Quality
Module- 1 Engineering Properties of Biological Materials and Food Quality
Lesson 1. Introduction to engineering properties of biological materials and food quality
Lesson 2. Application of engineering properties of biological materials
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Module- 2 Physical Properties of Biomaterials
Lesson 3. Physical properties of biomaterials like shape, size, volume and surface area
Lesson 4. Physical characteristics of biomaterials: volume, density, specific gravity and surface area
Module- 3 Engineering Properties
Lesson 5. Basics of Thermal properties
Lesson 6. Measurement of thermal properties of biomaterials
Lesson 7. Aerodynamic properties of biomaterials
Lesson 8. Frictional properties of biomaterials
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Module- 4 Rheological Properties of Biomaterials
Lesson 9. Some basic concepts of rheologi
Lesson 10. Fluid flow behavior
Lesson 11. Stress relaxation and Creep behaviour
Lesson 12. Rheological properties measurement and equipment
Module- 5 Food Quality
Lesson 13. Introduction to Food Quality
Lesson 14. Objective Texture measurement
Lesson 15. Concept of colour in food quality
Lesson 16. Colour measurement methods
Lesson 17. Concept of Flavor in food quality
Lesson 18. Flavor extraction and Measurement methods
Module- 6 Food Sampling
Lesson 19. FOOD SAMPLING
Lesson 20. Liquid Food Samples And Extraction Techniques
Module- 7 Sensory quality
Lesson 21. Importance of Sensory Attributes
Lesson 22. Controls for Test Room And Factors Effecting Sensory Evaluation
Lesson 23. Methods of Sensory Evaluation
Lesson 24. Interpretation of Sensory Results And Statistical Analysis
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Module 8. Quality Control and Management
Lesson 25. Total Quality Management
Lesson 26. The 7 Qc Tools For Quality Improvement
Module 9. Food Laws
Lesson 27. FOOD LAWS-I ( FSSAI, Weights & Measures Act, Essential Commodities Act and other Regulatory Agencies)
Lesson 28. NATIONAL FOOD LAWS ( BIS, AGMARK, FPO, Consumer Protection Act)
Module 10. Standards and regulations in food quality management
Lesson 29. HACCP
Lesson 30. Good Manufacturing and Hygienic Practices
Lesson 31. Food Safety Management System-Iso 22000:2005
Lesson 32. Sanitation in food industry
Lesson 33.Cleaning And Sanitizing
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