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