Food Science and Technology | NPTEL Week 2
Автор: Shikha Sharma
Загружено: 2026-02-01
Просмотров: 125
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This is a live interaction session for the NPTEL course "Food Science and Technology" offered by IIT Kharagpur. This session is a discussion regarding Food Quality Characteristics: Food quality attributes, Chemical composition and physical structure of foods, Desirable and undesirable changes in quality attributes, Measurement of major quality attributes; Physical Properties of Foods: porosity, color, boiling point, surface tension; Textural and Rheological Properties of Foods: Physical basis of textural properties in food, Viscosity and food rheology, Effect of shear on food structure and rheology, Texture profile analysis; Thermal Properties Relationships: Thermal parameters – conductivity, diffusivity, etc.; Heat and mass transfer in foods; Food Structure and Quality Relationships: Food structures and its property linkage, Food composition and structure linkage.
#nptelcourse #nptel #foodscienceandtechnology #agriculture
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