Lecture-40/P2

Lecture-39.Practical-1

Lecture-38/Value added products through extrusion

Lecture-37/Puffed Snacks

Lecture-36/Snack food processing

Lecture-35/3G snacks

Lecture-34/Breakfast cereals

lecture-33/TVP. Cont...

lecture-32/TVP. Cont...

lecture-31/TVP

lecture-30/Preconditioners. Cont...

lecture-29/Preconditioners

lecture-28/revision.3

lecture-27/revision.2

lecture-26/revision.1

Lecture-25: Extruders problems/Troubleshooting-III

Lecture-24: Extruders problems/Troubleshooting-II

lectures-23: Extruders problems/ Troubleshooting- I

Lecture-22: Fundamental parameters of heat transfer-II

Lecture-21: Fundamental parameters of heat transfer in extrusion

Lecture-20: Global and local thermal balance

Lecture-19: Heat transfer in extrusion processing

Lecture-18: Post extrusion treatments and raw materials

Lecture-17: Raw materials for extrusion

Lecture-16: Sugar, fiber, protein & salt concentration

Lecture-15: Feed rate, moisture content & fat content

Lecture-14: Screw speed, die design & barrel temperature

Lecture-13: Screw design

Lecture-12: Comparison between single & twin screw extruder

Lecture-11: Applications of twin screw extruder