UNIT 1:
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Thermistor-Hotwire anemometer- Piezo resistive sensor
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Introduction to measurement system- Resistive Transducers, strain gauges
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LVTD-Induction potentiometer
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Electromagnetic sensors-Capacitive Transducers
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Variable air gap type-Variable permititive type
UNIT 2:
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ICP,Polarometry,Refractometry,micr oscopic techiques in food analysis
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Calibration and standardization of different instruments
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Water activity- its measurements and significance in food quality
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Fluorescence,IR,FTIR,NIR,NMR,At omic absorbtion
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Fluorescence,IR,FTIR,NIR,NMR,At omic absorbtion
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ICP,Polarometry,Refractometry,micr oscopic techiques in food analysis
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Colour measurements in raw and processed foods.
UNIT 3:
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Adsorption,column,partition,affinity, ion exchange,size exclusion
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GC,GLC,HPLC,HPTLC,GCMC,LC MS
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GC,GLC,HPLC,HPTLC,GCMC,LC MS
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Gelfiltration,dialysis,electrophoresis, sedimentation,ultrafiltration
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Ultracentrifugation,solid phase extraction
UNIT 4:
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Immunoassay techniques, osotopic,non isotopic and enzyme immunoasays
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Surface tension and its significance in food analysis
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Enzymatic methods on food analysis
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Thermal methods in food analysis- differential scanning colorimetry
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Texture analysis of food
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Viscosity measurement and its significance in food quality
UNIT 5:
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Practical consideration for implementing online measurements
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Optical inspection system, computer vision system,colour sorter
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Principles of measurement- Calibrations applications in food industry
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Radiation thermometers- Principles of measurements and applications
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Introduction to automation in food processing.Biosensors-equipment-e nos,NIR
