Відео

This video introduces definition and importance of moisture content in food. It also explains the calculation and relationship between wet basis and dry basis moisture content.

This video briefly explains about water soluble vitamins (B7, B9, B12, C) including their names, structures, general properties, biological functions, excess and deficiency, food sources as well as stability. 00:21 Vitamin B7 (Biotin) 03:38 Vitamin B9 (Folate) 07:49 Vitamin B12 (Cobalamin) 11:48 Vitamin C (Ascorbic acid)

This video briefly explains about water soluble vitamins (B1, B2, B3, B5, B6) including their names, structures, general properties, biological functions, excess and deficiency, food sources as well as stability. 00:59 Vitamin B1 (Thiamine) 04:35 Vitamin B2 (Riboflavin) 07:59 Vitamin B3 (Niacin) 11:39 Vitamin B5 (Pantothenic acid) 14:49 Vitamin B6 (Pyridoxine)

This video briefly explains about fat soluble vitamins (A, D, E, K) including their names, structures, general properties, biological functions, excess and deficiency, food sources as well as stability. 0:34 Vitamin A 3:54 Vitamin D 6:45 Vitamin E 9:02 Vitamin K

This video introduces F-value or thermal death time & shows the estimation of spoilage probability and lethality. 0:19 Introducing F-value 1:50 Deriving spoilage probability equation 3:41 Solving problem of spoilage probability 4:35 Introducing lethal rate and lethality 6:16 Estimating lethality using Improved General Method in spreadsheet/excel Reference : R Paul Singh & Dennis Heldman - Intro...

This video introduces D-value, z-value and shows how to determine them by plotting semilog survivor curve and thermal death curve in spreadsheet/excel. 1:10 Determine D-value 6:33 Determine z-value Reference : R Paul Singh & Dennis Heldman - Introduction to Food Engineering 4th Edition