Modules / Lectures
Module NameDownload
noc19_ag02_assessment_id_Week_1noc19_ag02_assessment_id_Week_1
noc19_ag02_assessment_id_Week_10noc19_ag02_assessment_id_Week_10
noc19_ag02_assessment_id_Week_11noc19_ag02_assessment_id_Week_11
noc19_ag02_assessment_id_Week_12noc19_ag02_assessment_id_Week_12
noc19_ag02_assessment_id_Week_2noc19_ag02_assessment_id_Week_2
noc19_ag02_assessment_id_Week_3noc19_ag02_assessment_id_Week_3
noc19_ag02_assessment_id_Week_4noc19_ag02_assessment_id_Week_4
noc19_ag02_assessment_id_Week_5noc19_ag02_assessment_id_Week_5
noc19_ag02_assessment_id_Week_6noc19_ag02_assessment_id_Week_6
noc19_ag02_assessment_id_Week_7noc19_ag02_assessment_id_Week_7
noc19_ag02_assessment_id_Week_8noc19_ag02_assessment_id_Week_8
noc19_ag02_assessment_id_Week_9noc19_ag02_assessment_id_Week_9


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 57 : Non Thermal Processing(Contd.)Download
58Lecture 58 : Non Thermal Processing(Contd.)Download
59Lecture 59 : Non Thermal Processing(Contd.)Download
60Lecture 60 : Non Thermal Processing(Contd.)Download

Sl.No Chapter Name English
1Lecture 1 : IMPORTANCE OF RHEOLOGY IN FOODDownload
Verified
2Lecture 2 : FOOD RHEOLOGYDownload
Verified
3Lecture 3 : FOOD RHEOLOGYDownload
Verified
4Lecture 4 : FOOD RHEOLOGYDownload
Verified
5Lecture 5 : FOOD RHEOLOGYDownload
Verified
6Lecture 6 : MEASUREMENTS OF RHEOLOGICAL PROPERTIESDownload
Verified
7Lecture 7 : MEASUREMENTS OF RHEOLOGICAL PROPERTIESDownload
Verified
8Lecture 8 : RHEOLOGICAL PROPERTIES OF VISCOELASTIC FOODDownload
Verified
9Lecture 9 : RHEOLOGICAL PROPERTIES OF VISCOELASTIC FOODDownload
Verified
10Lecture 10 : RHEOLOGICAL PROPERTIES OF VISCOELASTIC FOODDownload
Verified
11Lecture 11: THERMAL PROCESSING AND MICROBIAL DEATH KINETICSDownload
Verified
12Lecture 12: Thermal processing and microbial death kineticsDownload
Verified
13Lecture 13: Thermal processing and microbial death kinetics (Contd.)Download
Verified
14Lecture 14: Thermal processing and microbial death kinetics (Contd.)Download
Verified
15Lecture 15: Thermal processing and microbial death kinetics (Contd.)Download
Verified
16Lecture 16: Evaporation and concentrationDownload
Verified
17Lecture 17: Evaporation and concentrationDownload
Verified
18Lecture 18: Evaporation and concentrationDownload
Verified
19Lecture 19: Evaporation and concentrationDownload
Verified
20Lecture 20: Evaporation and concentrationDownload
Verified
21Lecture 21: Heat ExchangersDownload
Verified
22Lecture 22: Heat ExchangersDownload
Verified
23Lecture 23: Heat ExchangersDownload
Verified
24Lecture 24: Heat ExchangersDownload
Verified
25Lecture 25: Heat ExchangersDownload
Verified
26Lecture 26: Drying TechnologyDownload
Verified
27Lecture 27: Drying TechnologyDownload
Verified
28Lecture 28: Drying TechnologyDownload
Verified
29Lecture 29: Drying TechnologyDownload
Verified
30Lecture 30: Drying TechnologyDownload
Verified
31Lecture 31: Freezing and Freeze DryingDownload
Verified
32Lecture 32: Freezing and Freeze DryingDownload
Verified
33Lecture 33: Freezing and Freeze DryingDownload
Verified
34Lecture 34: Freezing and Freeze DryingDownload
Verified
35Lecture 35: Freezing and Freeze DryingDownload
Verified
36Lecture 36 : Size ReductionDownload
Verified
37Lecture 37: Size Reduction (Contd.)Download
Verified
38Lecture 38: Size Reduction (Contd.)Download
Verified
39Lecture 39: Size Reduction (Contd.)Download
Verified
40Lecture 40: Size Reduction (Contd.)Download
Verified
41Lecture 41: Mechanical Separation TechniquesDownload
Verified
42Lecture 42: Mechanical Separation TechniquesDownload
Verified
43Lecture 43: Mechanical Separation TechniquesDownload
Verified
44Lecture 44: Mechanical Separation TechniquesDownload
Verified
45Lecture 45: Mechanical Separation TechniquesDownload
Verified
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 57 : Non Thermal Processing(Contd.)PDF unavailable
58Lecture 58 : Non Thermal Processing(Contd.)PDF unavailable
59Lecture 59 : Non Thermal Processing(Contd.)PDF unavailable
60Lecture 60 : Non Thermal Processing(Contd.)PDF unavailable


Sl.No Language Book link
1EnglishNot Available
2BengaliNot Available
3GujaratiNot Available
4HindiNot Available
5KannadaNot Available
6MalayalamNot Available
7MarathiNot Available
8TamilNot Available
9TeluguNot Available