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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

Water activity and Reaction Rates

I have three products with the following water activity & moisture content. Can you tell which reaction should I be more concerned with for each product? Please base all answers solely on this graph and disregard the possible effects of product formulation, etc. Blue - ? Gray - ? Orange - ? image 909×695 103 KB 3 posts - 3 participants Read full topic https://fstdesk.com/t/water-activity-and-reaction-rates/4648