UNIT 1:
Introduction to measurement system- Resistive Transducers, strain gauges
Thermistor-Hotwire anemometer-Piezo resistive sensor
Humidity sensor- Inductive transducers
Electromagnetic sensors-Capacitive Transducers
UNIT 2:
Calibration and standardization of different instruments
Water activity- its measurements and significance in food quality
Spectroscopic techniques using UVVis
Fluorescence,IR,FTIR,NIR,NMR,Atomic absorbtion
ICP,Polarometry,Refractometry,microscopic techiques in food analysis
UNIT 3:
Adsorption,column,partition,affinity,ion exchange,size exclusion
Supercritical fluid extraction,isoelectric focusing
GC,GLC,HPLC,HPTLC,GCMC,LCMS
UNIT 4:
Immunoassay techniques, osotopic,non isotopic and enzyme immunoasays
Viscosity measurement and its significance in food quality
Thermal methods in food analysis-differential scanning colorimetry
UNIT 5:
Optical inspection system, computer vision system,colour sorter
Food component analysis using NIR ,FTNIR
