Week 1: Fundamentals of food processing and preservation
Week 2: One dimensional conduction heat transfer in Cartesian coordinate
Week 3: One dimensional conduction heat transfer in cylindrical coordinate
Week 4: Transient heat transfer by conduction
Week 5: Drying technology
Week 6: Preservation by high temperature processing
Week 7: Multiple effect evaporators
Week 8: Process time calculations
Week 9: Boiling and condensation
Week 10: Heat Exchangers
Week 11: Convective heat transfer
Week 12: Distillation used in food process industries
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