7.1 Basic Principles of Food Fumigation在线视频

Principles of Food Technology课程列表：

Chapter 1 Cryogenic Processing and Preservation of Food

-Exercise for chapter 1

-1.1 Basic Principles of Cryogenic Treatment

--1.1 Basic Principles of Cryogenic Treatment

--Exercise for 1.1

-1.2 Cooling and Refrigerated-Food Storage

--1.2 Cooling and Refrigerated-Food Storage

--Exercise for 1.2

-1.3 Freezing and frozen-Food Storage

--1.3 Freezing and frozen-Food Storage

--Exercise for 1.3

-1.4 Reheating and Thawing of Food、Cold Chain Logistics of Food

--1.4 Reheating and Thawing of Food、Cold Chain Logistics of Food

--Exercise for 1.4

-Exercise for low temperature treatment technique

-Discussion for chapter1

-Reading for chapter1

Chapter 2 The Thermal Processing of Food

-2.1 Functions, Types and Characteristics of Heat Treatment

--2.1 Functions, Types and Characteristics of Heat Treatment

--Exercise for 2.1

-2.2 The Principles of Heat Treatment Technology

--2.2 The Principles of Heat Treatment Technology

--Exercise for 2.2

-2.3 Food Heat Treatment - Food Heat Transfer

--2.3 Food Heat Treatment - Food Heat Transfer

--Exercise for 2.3

-2.4 Thermal Sterilization

--2.4 Thermal Sterilization

--Exercise for 2.4

-Discussion for chapter 2(1)

-Discussion for chapter 2(2)

Chapter 3 Drying of Food

-3.1 Basic Principles of Food Drying

--3.1 Basic Principles of Food Drying

--Exercise for chapter3.1

-3.2 Food Drying Methods

--3.2 Food Drying Methods

--Exercise for chapter3.2

-Discussion for chapter 3

-Discussion for chapter 3(2)

-Reading for chapter 3

Chapter 4 Food Concentration.

-4.1 The Method and Basic Principle of Food Concentration

--4.1 The Method and Basic Principle of Food Concentration

-Discussion for chapter 4

Chapter 5 The Pickling of Food

-5.1 Basic Principles of Salt and Sugar in Foods

--5.1 Basic Principles of Salt and Sugar in Foods

-5.2 Methods of Making Salt and Sugar for Food

--5.2 Methods of Making Salt and Sugar for Food

-Exercise for chapter5

-Discussion for chapter 5

-Reading for chapter 5

Chapter 6 The Irradiation Preservation of Food

-6.1 Technical Principle of Food Irradiation Preservation

--6.1 Technical Principle of Food Irradiation Preservation

--Exercise for chapter 6

Chapter 7 Food Fumigation

-7.1 Basic Principles of Food Fumigation

--7.1 Basic Principles of Food Fumigation

--Exercise for chapter7

Chapter 8 Chemical Preservation of Food

-8.1 Food Preservatives, Antioxidants and Preservatives

--8.1 Food Preservatives, Antioxidants and Preservatives

--Exercise for chapter 8

-Discussion for chapter 8

-Reading for chapter 8

Chapter 9 Fermentation Technology of Traditional Food

-9.1 Microbial utilization in food fermentation and control of related factors

--9.1 Microbial utilization in food fermentation and control of related factors

--Exercise for chapter 9.1

-9.2 The type of fermented food

--9.2 The type of fermented food

--Exercise for chapter 9.2

-Discussion for chapter 9

© 柠檬大学-慕课导航 课程版权归原始院校所有，
本网站仅通过互联网进行慕课课程索引，不提供在线课程学习和视频，请同学们点击报名到课程提供网站进行学习。