Sushil Singh

Lecture_22 - Transfer Processes in Food Engineering

Sushil Singh

Lecture 3 Heat Transfer by Conduction (Steady State) [Contd...]

Sushil Singh

Lecture 11 Basics of tribology Understanding oral processing of food as well as texture

Sushil Singh

Lecture 9 Measurement of texture using sensory methods

Sushil Singh

Lecture 10 Measurement of viscosity using sensory methods

Sushil Singh

Lecture 3 Rheology of food materials – Introduction

Sushil Singh

Lecture 6 Texture and rheology in dairy products

Sushil Singh

Lecture 12 Advanced texture and rheology measuring techniques of different foods

Sushil Singh

Lecture 7 Functional properties (meltability, stretchability, etc.) in dairy products

Sushil Singh

Lecture 8 Measurement techniques in dairy products

Sushil Singh

Lecture 4 Rheology of food materials – Principles and applications

Sushil Singh

Lecture 5 Rheology of food materials – Challenges and recent innovations

Sushil Singh

Lecture 2B Introduction to mechanical properties of food material (Part B)

Sushil Singh

PRACTICAL 1 On Texture Analyzer

Sushil Singh

PRACTICAL 2 On Rheometer

Sushil Singh

Lecture 2A Introduction to mechanical properties of food material (Part A)

Sushil Singh

Lecture 1 Brief introduction about workshop and food texture

Sushil Singh

Lecture_03 - Transfer Processes in Food Engineering

Sushil Singh