Канал: Food Technologist Gaurab Luitel

Fermented Milk Products Lecture

Fermented Milk Products Lecture

Ghee Lecture

Ghee Lecture

Cream Lecture

Cream Lecture

Butter lecture

Butter lecture

Ice Cream Lecture

Ice Cream Lecture

Rotary Vacuum Evaporator

Rotary Vacuum Evaporator

Box Compression Testing

Box Compression Testing

Tensile Strength Testing

Tensile Strength Testing

Cost Volume Analysis Theory

Cost Volume Analysis Theory

Inventory Management Numerical

Inventory Management Numerical

Inventory Management Theory

Inventory Management Theory

Sensory Quality Of Meat and Tenderization of Meat Lecture

Sensory Quality Of Meat and Tenderization of Meat Lecture

Canned Meat Product Lecture

Canned Meat Product Lecture

Irradiation use in meat preservation Lecture

Irradiation use in meat preservation Lecture

Liquid Smoke Lecture

Liquid Smoke Lecture

Dried Meat Product Lecture

Dried Meat Product Lecture

Curing of Meat Lecture

Curing of Meat Lecture

Egg Lecture

Egg Lecture

Meat byproduct Lecture

Meat byproduct Lecture

Sausage Lecture

Sausage Lecture

4th year tour part 1

4th year tour part 1

4th Year Tour Part 2

4th Year Tour Part 2

Gaurab seminar presentation

Gaurab seminar presentation

Prekshya seminar presentation

Prekshya seminar presentation

How to make natural sausage casings

How to make natural sausage casings

How To Make Sausage: Step-by-Step Tutorial

How To Make Sausage: Step-by-Step Tutorial

Food Standards

Food Standards

Analysis of Pasteurized Milk

Analysis of Pasteurized Milk

Proximate Analysis

Proximate Analysis

Food analysis unit 1

Food analysis unit 1

Fruit Beverage

Fruit Beverage

Fruit and Beverage part 2

Fruit and Beverage part 2

Introduction to Fruits and Vegetable and it's physiology

Introduction to Fruits and Vegetable and it's physiology

Preservers , candied , glaced and crystallized fruits

Preservers , candied , glaced and crystallized fruits

Chocolate confectionary

Chocolate confectionary

Sugar Confectionary

Sugar Confectionary

Common Spice Of Nepal

Common Spice Of Nepal

Turmeric (common spice of nepal)

Turmeric (common spice of nepal)

Ginger (common spice of nepal)

Ginger (common spice of nepal)

General Introduction to Spice Technology

General Introduction to Spice Technology

antibiotics production

antibiotics production

Microbial polysaccharides

Microbial polysaccharides

Microbial fats and oil

Microbial fats and oil

Microbial flavors and fragrance

Microbial flavors and fragrance

Fermented food and beverages

Fermented food and beverages

Fermented food and beverage _ Lecture 1

Fermented food and beverage _ Lecture 1

Yeast Enzyme

Yeast Enzyme

Microbial production of amino acid _ lecture 2

Microbial production of amino acid _ lecture 2

Microbial Production of amino acid _ Lecture 1

Microbial Production of amino acid _ Lecture 1

Yeast Technology

Yeast Technology

Ethanol Production

Ethanol Production

Brandy and whisky

Brandy and whisky

Wine Technology _ Lecture 2

Wine Technology _ Lecture 2

Wine Technology _ Lecture 1

Wine Technology _ Lecture 1

Brewing Technology _Lecture 2

Brewing Technology _Lecture 2

Brewing technology_Lecture 1

Brewing technology_Lecture 1

Preservation and Maintenance of industrial culture

Preservation and Maintenance of industrial culture

Strain Improvement

Strain Improvement

General methods of isolation of microorganism

General methods of isolation of microorganism

Screening of microorganism

Screening of microorganism

Desirable properties of industrial microorganism

Desirable properties of industrial microorganism

कोदोको जाड कसरी बनाउने / kodo (millet) ko jaad making process

कोदोको जाड कसरी बनाउने / kodo (millet) ko jaad making process

How to Butcher a Pig / Pig Slaughtering

How to Butcher a Pig / Pig Slaughtering

How to Butcher a Pig / Pig Slaughtering part 1

How to Butcher a Pig / Pig Slaughtering part 1

Control Charts

Control Charts

Statical Quality Control

Statical Quality Control

Consumer Risk and Producer Risk

Consumer Risk and Producer Risk

Organizational structure of the Codex Alimentarius commission

Organizational structure of the Codex Alimentarius commission

Main objectives of the codex Alimentarius commission

Main objectives of the codex Alimentarius commission

Codex Alimentarius commission

Codex Alimentarius commission

Prerequisites Program needed for success of ISO 22000

Prerequisites Program needed for success of ISO 22000

Benefits of Implementation of ISO 22000 For Different Stakeholders

Benefits of Implementation of ISO 22000 For Different Stakeholders

ISO 22000

ISO 22000

Advantage of applying HACCP in food industries

Advantage of applying HACCP in food industries

Prerequisites Program in Maintaining a HACCP

Prerequisites Program in Maintaining a HACCP

Protocol for implementing HACCP in food industries

Protocol for implementing HACCP in food industries

HACCP and it's Principles

HACCP and it's Principles

Critical Control Point in HACCP

Critical Control Point in HACCP

ISO 14000 and it's significances

ISO 14000 and it's significances

Protocol for implementing ISO 9000 in a company

Protocol for implementing ISO 9000 in a company

Benefits of implementing ISO 9000 in a company

Benefits of implementing ISO 9000 in a company

ISO 9000 series

ISO 9000 series

Technique for color measurement of food

Technique for color measurement of food

External Quality Attributes of Food

External Quality Attributes of Food

Quality Attributes of Food

Quality Attributes of Food

Hidden Quality Attributes of Food and it's significances

Hidden Quality Attributes of Food and it's significances

Chemical Method of Enzyme Immobilization

Chemical Method of Enzyme Immobilization

Physical Method of Enzyme Immobilization

Physical Method of Enzyme Immobilization

Factors affecting oxygen Transfer rate (KLA)

Factors affecting oxygen Transfer rate (KLA)

Gassing out technique of KLA determination

Gassing out technique of KLA determination

Sulfite Oxidation Technique

Sulfite Oxidation Technique

Oxygen Transfer Steps from Gas Bubble to Site of Reaction within Cell

Oxygen Transfer Steps from Gas Bubble to Site of Reaction within Cell

Two flim theory/ two resistance theory

Two flim theory/ two resistance theory

Oxidation pond / Lagoons

Oxidation pond / Lagoons

Nitrification and Denitrification in Waste Water Treatment

Nitrification and Denitrification in Waste Water Treatment

Trickling filter / Fixed bio flim system

Trickling filter / Fixed bio flim system

Activated Sludge Process (ASP)

Activated Sludge Process (ASP)

Secondary Waste Water Treatment

Secondary Waste Water Treatment

Primary Waste Water Treatment

Primary Waste Water Treatment

Waste water Treatment basic concept

Waste water Treatment basic concept

Chemical Oxygen Demand (COD)

Chemical Oxygen Demand (COD)

Biochemical Oxygen Demand (BOD)

Biochemical Oxygen Demand (BOD)

oxygen sag curve

oxygen sag curve

Dissolved oxygen (DO) and factors affecting DO

Dissolved oxygen (DO) and factors affecting DO

Scale Up numerical

Scale Up numerical

Continuous and batch fermentation difference

Continuous and batch fermentation difference

Fed batch culture (quasi- steady state)

Fed batch culture (quasi- steady state)

Product Formation Kinetics

Product Formation Kinetics

Substrate utilization kinetics

Substrate utilization kinetics

Culture doubling time / Generation time of microorganisms

Culture doubling time / Generation time of microorganisms

Monod's equation

Monod's equation

Air sterilization numerical

Air sterilization numerical

Derivation of the depth filter

Derivation of the depth filter

Principle of air filter

Principle of air filter

Types of air filter

Types of air filter

The Art of Beer Clarification: Using a Plate and Frame Filter

The Art of Beer Clarification: Using a Plate and Frame Filter

Measurement of CO2 Content in Beverages

Measurement of CO2 Content in Beverages

Determination of acidity of fermented millet

Determination of acidity of fermented millet

Determination of alcohol content in fermented millet

Determination of alcohol content in fermented millet

Btech 3rd year educational tour

Btech 3rd year educational tour

Chicken slaughtering in a humane way step by step guide

Chicken slaughtering in a humane way step by step guide

How to test the Water Holding Capacity of Meat

How to test the Water Holding Capacity of Meat

Determining Cooking Loss in Meat Samples: Practical Techniques

Determining Cooking Loss in Meat Samples: Practical Techniques

Crude Fibre Determination: A Step-by-Step Guide

Crude Fibre Determination: A Step-by-Step Guide

The Ultimate Pickle Recipe: A Complete Guide to Making Your Own Pickles

The Ultimate Pickle Recipe: A Complete Guide to Making Your Own Pickles

Measuring Ascorbic Acid in Lemon: A Practical Guide for Beginners

Measuring Ascorbic Acid in Lemon: A Practical Guide for Beginners

How To Measuring Total Titratable Acidity in Jam: A Practical Guide for Beginners

How To Measuring Total Titratable Acidity in Jam: A Practical Guide for Beginners

How to Measuring Insoluble Solids in Jam

How to Measuring Insoluble Solids in Jam

Reducing Sugar Determination by Lane Eynon Method : jam sample

Reducing Sugar Determination by Lane Eynon Method : jam sample

Determination of Total Sugar of jam_A Complete Procedure (Lane-Eynon Method)

Determination of Total Sugar of jam_A Complete Procedure (Lane-Eynon Method)

How to Make RUM

How to Make RUM

How to Make Apple Butter: A Comprehensive Guide for Beginners

How to Make Apple Butter: A Comprehensive Guide for Beginners

Kjeldahl Method Principle _ Nepali

Kjeldahl Method Principle _ Nepali

Comparison of Baker's Yeast Activity

Comparison of Baker's Yeast Activity

Determination of Free Fatty Acid of Butter

Determination of Free Fatty Acid of Butter

Preparation of Azide-alkaline-KI solution

Preparation of Azide-alkaline-KI solution

Determination of Salt (as NaCl) Present in Butter_A Complete Procedure

Determination of Salt (as NaCl) Present in Butter_A Complete Procedure

Mango Leather preparation

Mango Leather preparation

Dissolved Oxygen Analysis: A Comprehensive Guide to Winkler's Method

Dissolved Oxygen Analysis: A Comprehensive Guide to Winkler's Method

Determination of moisture present in fat

Determination of moisture present in fat

Screening of Amylolytic Molds from Murcha cake

Screening of Amylolytic Molds from Murcha cake

Screening of fermentative yeasts from marcha cake

Screening of fermentative yeasts from marcha cake

Measurement of cell size,cell number using ocular micrometer and stage micrometer

Measurement of cell size,cell number using ocular micrometer and stage micrometer

Protein Determination in Milk by Formal Titration Method

Protein Determination in Milk by Formal Titration Method

Determination of Milk Fat by Volumetric Gerber Method

Determination of Milk Fat by Volumetric Gerber Method

Measurement of Specific Gravity of Milk using Lactometer

Measurement of Specific Gravity of Milk using Lactometer

Immobilization of Yeast Cells using Agar Agar Gel Lattice

Immobilization of Yeast Cells using Agar Agar Gel Lattice

Measuring Viscosity of Liquids:A Step-by-Step Guide to Measuring Viscosity with Ostwald's Viscometer

Measuring Viscosity of Liquids:A Step-by-Step Guide to Measuring Viscosity with Ostwald's Viscometer

Drying Time Calculation Numerical

Drying Time Calculation Numerical

Derivation of Drying Time in constant rate region

Derivation of Drying Time in constant rate region

Determination of EMC of product

Determination of EMC of product

Calculation of Mixing index

Calculation of Mixing index

Constant pressure filtration numerical

Constant pressure filtration numerical

Constant Flow Rate Filtration Numerical

Constant Flow Rate Filtration Numerical

Constant Pressure Filtration

Constant Pressure Filtration

Constant rate of filtration

Constant rate of filtration

Theory of filtration

Theory of filtration

Single Effect Evaporator numerical

Single Effect Evaporator numerical

Distillation numerical

Distillation numerical

Q line or Feed line equation

Q line or Feed line equation

Q factor in distillation

Q factor in distillation

Equation of Stripping section

Equation of Stripping section

Equation for enriching section

Equation for enriching section

Size Reduction numerical 2

Size Reduction numerical 2

Size Reduction numerical

Size Reduction numerical

crystallization numerical 2

crystallization numerical 2

crystallization numerical 1

crystallization numerical 1

chips fat absorption analysis part 2

chips fat absorption analysis part 2

Food Preservation by Dehydration Numerical

Food Preservation by Dehydration Numerical

The Art of Biscuit Making: From Dough to Deliciousness

The Art of Biscuit Making: From Dough to Deliciousness

From Scratch: Making Noodles Using the Roll and Cut Technique

From Scratch: Making Noodles Using the Roll and Cut Technique

Gluten Measurement Techniques for Flour: A Comprehensive Guide

Gluten Measurement Techniques for Flour: A Comprehensive Guide

Fat Determination in the Sample: A Comprehensive Guide to Using the Soxhlet Apparatus

Fat Determination in the Sample: A Comprehensive Guide to Using the Soxhlet Apparatus

From Mustard Seeds to Oil: How to Extract Mustard Oil on a Small Scale

From Mustard Seeds to Oil: How to Extract Mustard Oil on a Small Scale

Determination of Total Sugar_A Complete Procedure (Lane-Eynon Method)

Determination of Total Sugar_A Complete Procedure (Lane-Eynon Method)

Rehydrating Dried Samples: Techniques for Study of rehydration of dried sample

Rehydrating Dried Samples: Techniques for Study of rehydration of dried sample

Study of milling of rice and determine it's various property

Study of milling of rice and determine it's various property

Determination of cooking quality of given rice: A Practical Guide for Beginners

Determination of cooking quality of given rice: A Practical Guide for Beginners

tofu preparation

tofu preparation

Determination of spericity of grains

Determination of spericity of grains

To determine the quality of the given grain

To determine the quality of the given grain

Determination of Drying Rate Curve I Rate Relationship

Determination of Drying Rate Curve I Rate Relationship

The Science of Milk Fat Determination: A Practical Guide

The Science of Milk Fat Determination: A Practical Guide

The Art of Potato Chip Making: Tips and Techniques for Perfect Results

The Art of Potato Chip Making: Tips and Techniques for Perfect Results

Measuring Saponification Value of Fat: A Practical Guide for Beginners

Measuring Saponification Value of Fat: A Practical Guide for Beginners

How to Make Jam: A Comprehensive Guide for Beginners

How to Make Jam: A Comprehensive Guide for Beginners

farewell 2078

farewell 2078

Determination of Peroxide Value of Fat/Oil_A Complete Procedure

Determination of Peroxide Value of Fat/Oil_A Complete Procedure

Preparation of orange squash

Preparation of orange squash

Determination Of Percentage Ash Content Of Sample In Muffle Furnace / Dry Ashing Method

Determination Of Percentage Ash Content Of Sample In Muffle Furnace / Dry Ashing Method

Crude Fat Content Determination in Mustard: A Solvent Extraction Method

Crude Fat Content Determination in Mustard: A Solvent Extraction Method

Formal Titration for Milk Protein Determination: A Step-by-Step Guide for Beginner

Formal Titration for Milk Protein Determination: A Step-by-Step Guide for Beginner

Determination of moisture content by immiscible solvent distillation method

Determination of moisture content by immiscible solvent distillation method

Determination of specific heat capacity of sample

Determination of specific heat capacity of sample

The Science of Dehydration: Study of Dehydration Characteristics of Samples for Optimal Results

The Science of Dehydration: Study of Dehydration Characteristics of Samples for Optimal Results

hectolitre test

hectolitre test

Bulk Density Analysis: A Comprehensive Guide to Measuring Bulk Density Using Hectoliter Weight Tube

Bulk Density Analysis: A Comprehensive Guide to Measuring Bulk Density Using Hectoliter Weight Tube

Sieve analysis

Sieve analysis

Micrsoscopic examination of crystals

Micrsoscopic examination of crystals

..