Path Catalog
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正在从 AllPath API 加载 Path Catalog…
Path Catalog
列表数据实时取自 GET /api/v1/paths，仅包含存在已发布版本的 Path。
共 7800 条 Path · 第 114 / 780 页
This advanced learning path provides a systematic understanding of food irradiation, covering the physics of ionizing radiation, radiation interactions with matter, dosimetry, effects on food components and microorganisms, safety, regulatory frameworks, and practical applications. Designed for food science and nuclear science students, it integrates foundational physics with applied food science and safety considerations.
This advanced learning path for food science and engineering students covers the principles, applications, and engineering aspects of high pressure processing, pulsed electric fields, ultrasound, and cold plasma. It builds from food engineering and microbiology fundamentals to process-specific mechanisms, equipment design, and product quality considerations, culminating in an integrated comparison of these emerging technologies.
This learning path explores the critical relationship between food processing and packaging. It begins with the basics of food processing and packaging materials, then dives into advanced topics like modified atmosphere and aseptic packaging. By the end, learners will understand how packaging and processing work together to ensure food safety, quality, and shelf life.
This learning path covers the principles and practices of size reduction in food processing, including cutting, grinding, milling, homogenization, and particle size analysis. It integrates essential mechanical engineering basics to provide a systematic understanding for food science and engineering students.
This learning path provides a systematic understanding of mixing and forming operations in food processing, grounded in rheology. It covers mixer types, mixing efficiency, molding, and extrusion, emphasizing the underlying principles and practical applications for food science and engineering students.
This learning path covers the fundamentals of food extrusion, including extruder types, process parameters, and their effects on product quality. It focuses on snack food applications, providing a systematic understanding for food science and engineering students.
This learning path provides a systematic understanding of separation processes in food processing, covering filtration, centrifugation, extraction, distillation, and membrane processes. It builds on foundational fluid mechanics and thermodynamics, emphasizing principles, equipment, and applications in food industry.
This learning path provides a systematic understanding of concentration methods used in food processing, including evaporation, membrane concentration, and freeze concentration. It covers the underlying principles, process calculations, equipment, and quality considerations, building from thermal processing basics to advanced applications.
This learning path introduces food science and engineering students to the fundamental concepts and common methods of food drying. Starting with the basics of moisture in foods and mass transfer, the path systematically covers air drying, freeze drying, spray drying, drum drying, and osmotic dehydration, highlighting their principles, applications, and quality considerations.
A systematic learning path for food science and engineering students covering the principles of refrigeration and freezing for food preservation. It begins with thermodynamics basics, explores the science of low temperatures, and details refrigeration, freezing, cryogenic freezing, and frozen storage.