Chemistry of food processes

• Introduction_20250519 (File)
• Announcements (Forum)

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• Module 0 - Introduction (File)
• Module 1 - Water content (File)
• Module 2 - Hygro-Capacity (File)
• Module 3 - Hygro-Sensitivity (File)

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• Module 4 - Hygro-Stability (File)
• Module 5 - State diagram (File)
• Module 6 - Shelf life (File)
• Module 7 - Membranes (File)

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• Module 8 - Drying process (File)
• Module 9 - Roller drying (File)
• Module 10 - Spray drying (File)

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• Module 11 - Thermal inactivation (File)
• Module 12 - Cooling & Freezing (File)
• Module 13 - Coffee technology (File)

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• Module 14 - Extrusion Basics (File)
• Module 15 - Extrusion Applications (File)

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• Module 16 - Emulsions & Foams (File)
• Module 17 - Dispersion applications (File)
• Module 18 - Chocolate technology (File)

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