Modules / Lectures
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Sl.No Chapter Name MP4 Download
1Lecture 1 : IMPORTANCE OF RHEOLOGY IN FOODDownload
2Lecture 2 : FOOD RHEOLOGYDownload
3Lecture 3 : FOOD RHEOLOGYDownload
4Lecture 4 : FOOD RHEOLOGYDownload
5Lecture 5 : FOOD RHEOLOGYDownload
6Lecture 6 : MEASUREMENTS OF RHEOLOGICAL PROPERTIESDownload
7Lecture 7 : MEASUREMENTS OF RHEOLOGICAL PROPERTIESDownload
8Lecture 8 : RHEOLOGICAL PROPERTIES OF VISCOELASTIC FOODDownload
9Lecture 9 : RHEOLOGICAL PROPERTIES OF VISCOELASTIC FOODDownload
10Lecture 10 : RHEOLOGICAL PROPERTIES OF VISCOELASTIC FOODDownload
11Lecture 11: THERMAL PROCESSING AND MICROBIAL DEATH KINETICSDownload
12Lecture 12: Thermal processing and microbial death kineticsDownload
13Lecture 13: Thermal processing and microbial death kinetics (Contd.)Download
14Lecture 14: Thermal processing and microbial death kinetics (Contd.)Download
15Lecture 15: Thermal processing and microbial death kinetics (Contd.)Download
16Lecture 16: Evaporation and concentrationDownload
17Lecture 17: Evaporation and concentrationDownload
18Lecture 18: Evaporation and concentrationDownload
19Lecture 19: Evaporation and concentrationDownload
20Lecture 20: Evaporation and concentrationDownload
21Lecture 21: Heat ExchangersDownload
22Lecture 22: Heat ExchangersDownload
23Lecture 23: Heat ExchangersDownload
24Lecture 24: Heat ExchangersDownload
25Lecture 25: Heat ExchangersDownload
26Lecture 26: Drying TechnologyDownload
27Lecture 27: Drying TechnologyDownload
28Lecture 28: Drying TechnologyDownload
29Lecture 29: Drying TechnologyDownload
30Lecture 30: Drying TechnologyDownload
31Lecture 31: Freezing and Freeze DryingDownload
32Lecture 32: Freezing and Freeze DryingDownload
33Lecture 33: Freezing and Freeze DryingDownload
34Lecture 34: Freezing and Freeze DryingDownload
35Lecture 35: Freezing and Freeze DryingDownload
36Lecture 36 : Size ReductionDownload
37Lecture 37: Size Reduction (Contd.)Download
38Lecture 38: Size Reduction (Contd.)Download
39Lecture 39: Size Reduction (Contd.)Download
40Lecture 40: Size Reduction (Contd.)Download
41Lecture 41: Mechanical Separation TechniquesDownload
42Lecture 42: Mechanical Separation TechniquesDownload
43Lecture 43: Mechanical Separation TechniquesDownload
44Lecture 44: Mechanical Separation TechniquesDownload
45Lecture 45: Mechanical Separation TechniquesDownload
46Lecture 46: Mixing and agitationDownload
47Lecture 47: Mixing and agitation(Contd.)Download
48Lecture 48: Mixing and agitation(Contd.)Download
49Lecture 49: Mixing and agitation(Contd.)Download
50Lecture 50: Mixing and agitation(Contd.)Download
51Lecture 51: Leaching and ExtractionDownload
52Lecture 52: Leaching and Extraction (Contd.)Download
53Lecture 53: Leaching and Extraction (Contd.)Download
54Lecture 54: Leaching and Extraction (Contd.)Download
55Lecture 55: Leaching and Extraction (Contd.)Download
56Lecture 56 : Non Thermal ProcessingDownload
57Lecture 56 : Non Thermal ProcessingDownload
58Lecture 57 : Non Thermal Processing(Contd.)Download
59Lecture 57 : Non Thermal Processing(Contd.)Download
60Lecture 58 : Non Thermal Processing(Contd.)Download
61Lecture 58 : Non Thermal Processing(Contd.)Download
62Lecture 59 : Non Thermal Processing(Contd.)Download
63Lecture 59 : Non Thermal Processing(Contd.)Download
64Lecture 60 : Non Thermal Processing(Contd.)Download
65Lecture 60 : Non Thermal Processing(Contd.)Download

Sl.No Chapter Name English
1Lecture 1 : IMPORTANCE OF RHEOLOGY IN FOODPDF unavailable
2Lecture 2 : FOOD RHEOLOGYPDF unavailable
3Lecture 3 : FOOD RHEOLOGYPDF unavailable
4Lecture 4 : FOOD RHEOLOGYPDF unavailable
5Lecture 5 : FOOD RHEOLOGYPDF unavailable
6Lecture 6 : MEASUREMENTS OF RHEOLOGICAL PROPERTIESPDF unavailable
7Lecture 7 : MEASUREMENTS OF RHEOLOGICAL PROPERTIESPDF unavailable
8Lecture 8 : RHEOLOGICAL PROPERTIES OF VISCOELASTIC FOODPDF unavailable
9Lecture 9 : RHEOLOGICAL PROPERTIES OF VISCOELASTIC FOODPDF unavailable
10Lecture 10 : RHEOLOGICAL PROPERTIES OF VISCOELASTIC FOODPDF unavailable
11Lecture 11: THERMAL PROCESSING AND MICROBIAL DEATH KINETICSPDF unavailable
12Lecture 12: Thermal processing and microbial death kineticsPDF unavailable
13Lecture 13: Thermal processing and microbial death kinetics (Contd.)PDF unavailable
14Lecture 14: Thermal processing and microbial death kinetics (Contd.)PDF unavailable
15Lecture 15: Thermal processing and microbial death kinetics (Contd.)PDF unavailable
16Lecture 16: Evaporation and concentrationPDF unavailable
17Lecture 17: Evaporation and concentrationPDF unavailable
18Lecture 18: Evaporation and concentrationPDF unavailable
19Lecture 19: Evaporation and concentrationPDF unavailable
20Lecture 20: Evaporation and concentrationPDF unavailable
21Lecture 21: Heat ExchangersPDF unavailable
22Lecture 22: Heat ExchangersPDF unavailable
23Lecture 23: Heat ExchangersPDF unavailable
24Lecture 24: Heat ExchangersPDF unavailable
25Lecture 25: Heat ExchangersPDF unavailable
26Lecture 26: Drying TechnologyPDF unavailable
27Lecture 27: Drying TechnologyPDF unavailable
28Lecture 28: Drying TechnologyPDF unavailable
29Lecture 29: Drying TechnologyPDF unavailable
30Lecture 30: Drying TechnologyPDF unavailable
31Lecture 31: Freezing and Freeze DryingPDF unavailable
32Lecture 32: Freezing and Freeze DryingPDF unavailable
33Lecture 33: Freezing and Freeze DryingPDF unavailable
34Lecture 34: Freezing and Freeze DryingPDF unavailable
35Lecture 35: Freezing and Freeze DryingPDF unavailable
36Lecture 36 : Size ReductionPDF unavailable
37Lecture 37: Size Reduction (Contd.)PDF unavailable
38Lecture 38: Size Reduction (Contd.)PDF unavailable
39Lecture 39: Size Reduction (Contd.)PDF unavailable
40Lecture 40: Size Reduction (Contd.)PDF unavailable
41Lecture 41: Mechanical Separation TechniquesPDF unavailable
42Lecture 42: Mechanical Separation TechniquesPDF unavailable
43Lecture 43: Mechanical Separation TechniquesPDF unavailable
44Lecture 44: Mechanical Separation TechniquesPDF unavailable
45Lecture 45: Mechanical Separation TechniquesPDF unavailable
46Lecture 46: Mixing and agitationPDF unavailable
47Lecture 47: Mixing and agitation(Contd.)PDF unavailable
48Lecture 48: Mixing and agitation(Contd.)PDF unavailable
49Lecture 49: Mixing and agitation(Contd.)PDF unavailable
50Lecture 50: Mixing and agitation(Contd.)PDF unavailable
51Lecture 51: Leaching and ExtractionPDF unavailable
52Lecture 52: Leaching and Extraction (Contd.)PDF unavailable
53Lecture 53: Leaching and Extraction (Contd.)PDF unavailable
54Lecture 54: Leaching and Extraction (Contd.)PDF unavailable
55Lecture 55: Leaching and Extraction (Contd.)PDF unavailable
56Lecture 56 : Non Thermal ProcessingPDF unavailable
57Lecture 56 : Non Thermal ProcessingPDF unavailable
58Lecture 57 : Non Thermal Processing(Contd.)PDF unavailable
59Lecture 57 : Non Thermal Processing(Contd.)PDF unavailable
60Lecture 58 : Non Thermal Processing(Contd.)PDF unavailable
61Lecture 58 : Non Thermal Processing(Contd.)PDF unavailable
62Lecture 59 : Non Thermal Processing(Contd.)PDF unavailable
63Lecture 59 : Non Thermal Processing(Contd.)PDF unavailable
64Lecture 60 : Non Thermal Processing(Contd.)PDF unavailable
65Lecture 60 : Non Thermal Processing(Contd.)PDF unavailable


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1EnglishNot Available
2BengaliNot Available
3GujaratiNot Available
4HindiNot Available
5KannadaNot Available
6MalayalamNot Available
7MarathiNot Available
8TamilNot Available
9TeluguNot Available