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Food Science and Technology

Welcome to FSTDESK, the most unique forum on food science and technology. Do you know what the initial letters FST mean? Food Science and Technology.
Food science and food technology is about the composition of food. For example, we can give examples for enhancing the taste, making it last longer, making sure it’s safe, or increasing its nutritional content.
FSTDESK is a unique forum based on Food Science and Technology as the name suggests. There are a number of useful and well-written articles that are based on Food Science and Technology. For example, there are articles from the seeds of apricot whether being toxic to the secret of making perfect chocolates. From food scientists, food engineers, food safety professionals, food technology professionals to food lovers, this forum presents a great resource. Also, you won’t have any difficulty finding a specific article. You can easily track the views and replies to the articles. Furthermore, you can publish an article about your topic. If you have any questions, ideas etc., you can get professional help from a lot of specialists on the forum.
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GAB Equation | Moisture Sorption Isotherm Modeling

Get to know how to use the Guggenheim-Anderson-de Boer (GAB) Equation for modeling of moisture sorption isotherms! The GAB Equation is suitable for modeling many food materials in a wide water activity range. Unlike BET, the workable range for the GAB model is from zero to 0.9. This is recommended by the European Project Group COST90 for the mathematical estimation of moisture content. I personally studied this lesson in my graduate class and I had a hard time learning this. I created this video so that you can easily learn how to calculate this equation. We’ll have a sample computation in this video. I’ve included the .xlsx file that I used in this video so that you can also learn this quickly. 3 posts - 2 participants Read full topic https://fstdesk.com/t/gab-equation-moisture-sorption-isotherm-modeling/4568
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Phytochemistry of guava fruit

Guava ( Psidium guajava ) Fruit Phytochemistry and Nutritional Significance Economic Importance The fruit of guava is very rich in Vitamin C, which is substantially higher than what is found in citrus. It is also a good source of Vitamin A and other important elements. The fruit contains a large amount of citric, lactic, malic, oxalic and acetic acids and a trace amount of formic acid. The ripe fruit is usually eaten as a dessert. It can also be utilized in many ways for making jellies, jam, paste, juice, baby foods, puree, beverage base, syrup, wine and other processed products. It may be eaten sliced with cream and sugar and as ingredient in cakes and pies. It is also used in dishes like “sinigang”. Some parts of guava tree have medicinal and commercial usefulness. The bark and leaves are used in childbirth to expel the placenta. The leaves can be made into tea and astringent decoction can cure stomachache and act as vermifuge. When crushed or chewed, it is used for toothache t...
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