By Products Technology (DT-503)

Document 1: Class Notes
Document 2: Practicals
Document 3: Class Notes (Topic: Ghee Residue and Co-precipitates)
Document 4: Notes (Topic: Physico-Chemical Characteristics of Skim Milk)
Document 5: Summary (Please, Study the Manufacturing of Casien and Co-precipitates from Notes)
Document 6: Questions Paper

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WELDING

Welding is a fabrication or sculpturalprocess that joins materials, usually metals or thermoplastics, by causing fusion, which is distinct from lower temperature metal-joining techniques such as brazing and soldering, which do not melt the base metal. In addition to melting the base metal, a filler material is typically added to the joint to form a pool of molten material (the weld pool) that cools to form a joint that is usually stronger than the base material. Pressure may also be used in conjunction with heat, or by itself, to produce a weld. Welding also requires a form of shield to protect the filler metals or melted metals from being contaminated or oxidized. Processes Arc These processes use a welding power supply to create and maintain an electric arc between an electrode and the base material to melt metals at the welding point. They can use either direct(DC) or alternating (AC) current, and consumable or non-consumable electrodes. The welding region is sometimes prot

What is Hurdle Technology?

Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or controlled. This means the food products will be safe for consumption, and their shelf life will be extended. Hurdle technology usually works by combining more than one approach. These approaches can be thought of as "hurdles" the pathogen has to overcome if it is to remain active in the food. The right combination of hurdles can ensure all pathogens are eliminated or rendered harmless in the final product. Hurdle technology has been defined by Leistner (2000) as an intelligent combination of hurdles which secures the microbial safety and stability as well as the organoleptic and nutritional quality and the economic viability of food products. The organoleptic quality of the food refers to its sensory properties, that is its look, taste, smell and texture. Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the

PRESENTATION

A brief Introduction to Presentation The formal presentation of information is divided into two broad categories: ⚫ Presentation Skills, and ⚫ Personal Presentation. These two aspects are interwoven and can be described as the preparation, presentation and practice of verbal and non-verbal communication. What is a Presentation? A presentation is the process of presenting a topic to an audience. It is typically a demonstration, introduction, lecture, or speech meant to inform, persuade, or build good will. The term can also be used for a formal or ritualized introduction or offering, as with the presentation of a debutante. A presentation program is often used to generate the presentation content, some of which also allow presentations to be developed collaboratively, e.g. using the Internet by geographically disparate collaborators. Presentation viewers can be used to combine content from different sources into one presentation. In a Broad Context A presentation is a mean

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