Food Science & Technology

Nanostructured colloids are materials with at least one dimension in the nanometer range (<100 nm). Such materials find multiple and exciting applications in various areas of food science, and can lead to development of new and innovative food products and ingredients. Nanostructured colloids can be naturally present in food or they can be synthetically manufactured and added during different stages of food production and packaging. The building blocks of nanostructures in food consist of organic molecules (proteins, lipids, saccharides), inorganics (metal and metal oxides, carbon-based materials, clays) and combined organic and inorganic compounds. Some examples of nanostructured colloids naturally occurring in food include fat globules in homogenized milk, casein micelles, β-lactoglobulin fibers in milk. Synthetically manufactured colloids (artificial and engineered) include nanoemulsions, nanomicelles, nanocapsules, nanofoams, nanoliposomes, nanogels, nanofibers, metal and met

Dears Greeting Is there any one have an experiement in producing peanut butter. I wonder to know what additives must be add to protect the butter from deterioration and what the proper method and material that must use to do CIP for the equipments? Regards 1 post - 1 participant Read full topic https://fstdesk.com/t/cip-in-peanut-butter-manufacturing/5172

Dear FSTDESK Android APP users; we had some problems about updating the our app so we published a new app for FSTDESK. Please download the our new app via below link and after downloaded delete old one. It would be very appreciated if you give us a 5 stars rating on Google Play Store Thank you. play.google.com FSTDESK - FOOD SCIENCE & TECHNOLOGY FSTDESK is a community board focused on food science and technology. This is an android application which you can browse FSTDESK community and can keep update about new topics and posts. FSTDESK is an unique community forum / forum focused only food science and technology. All members of this forum are food professionals as food engineers, food scientists, food technologists, food technicians, food safety experts, haccp experts . You can join the forum freely and ask any question related with... Free 1 post - 1 participant Read full topic https://fstdesk.com/t/

determining residual chlorine by iodometric method using acetic acid ,potassium iodide,starch indicator and than titrate with sodium thiosulphate but the problem is some time yellow color not appear after adding potassium iodide and also in every trials blue color not appear after adding starch indicator please provide me solution by finding gaps/problem during this test. 1 post - 1 participant Read full topic https://fstdesk.com/t/water-testing-method/5147

Hello fellow food scientist. I am producing a wine locally using mango fruit. The wine is undergoing production process I.e fermentation. I use yeast (saccharomyces cerevisae) as the fermentation agent. I do take the pH on daily basis. I need your suggestions and opinions on the production. Is there anyone who knows how the alcohol content can be determined. Thanks in anticipation 5 posts - 3 participants Read full topic https://fstdesk.com/t/traditional-wine-production/5137

Please help me research topic on food biotechnology or food microbiology for my masters 9 posts - 2 participants Read full topic https://fstdesk.com/t/food-biotechnology/5136

How can we increase the shelf life of dried fish? Thank you 5 posts - 2 participants Read full topic https://fstdesk.com/t/how-can-we-increase-shelf-life-of-dried-fish-for-commercialisation/5135

I have to solve problem related fruit yogurt formation with no added sugar. Information about the product is in pictures. Ingredients: pasteurized and homogenized whole milk, strawberry, sugar, carrageenan, yogurt cultures (S. thermophilus ve L. bulgaricus), citric acid and flavor A) If use aspartame as a single sweetener, how much aspartame should it be used? What are some important points to consider when aspartame is used in this type of product? B) How about if a blend of aspartame and saccharin is used? How much of each should be used? I am not getting what is use of R here and how can i get S, please help me Screenshot_20200615_172723 720×477 49.1 KB Screenshot_20200615_172741 720×299 44.1 KB 4 posts - 2 participants Read full topic https://fstdesk.com/t/use-of-stevens-law-in-product-formation/5119

Category for topics related food technology. 1 post - 1 participant Read full topic https://fstdesk.com/t/about-the-technology-category/5115

Am getting annoyed each time people stick around and speak about Food safety being each one’s BUSINESS!. It is never everyone’s’ “BUSINESS” please!!! -The slogan makes food safety sounds as if it is a discipline begging to be commercialized! -Rather, food safety should be regarded as everyone’s’ RESPONSIBILITY because we all have different roles to play to ensure it is continually achieved. What is your opinion??? 2 posts - 2 participants Read full topic https://fstdesk.com/t/food-safety-change-of-thought/5110

Most of the time, I wonder why potato chips are designed as curve one? Later, I found out this technical terminology behind their secret called as chip curvature. Is it there any design preference used in certain food products?! 3 posts - 3 participants Read full topic https://fstdesk.com/t/chip-curvature-designing/5109

What is function of carbohydrate in tahini halva? Tahini is paste of sesame seeds 4 posts - 2 participants Read full topic https://fstdesk.com/t/tahini-halva/5100

Hey food technicians! I recently found myself with allergic reaction because of coloring agents. Later, I found that in my residental area, people are used cloths dyes for food products with non permitted limits. However, I got slightly allergic reaction so I decided to write article about it. If you are interested Let's make it simple – 13 Jun 20 what is food coloring and how harmful to your health? - Let's make it simple What is food coloring? Food coloring or color additives is a color pigment/ dye. They have used to impart color to the substance or food products. 2 posts - 2 participants Read full topic https://fstdesk.com/t/what-is-food-coloring-agent/5099

How does micro wave work to bring a heating effect on food 2 posts - 2 participants Read full topic https://fstdesk.com/t/microwave-principle/5089

Hi is there any way to write research paper in Food technology field without using laboratory, as now a days students haven’t access of laboratories so how they should write research paper, is this possible (question is not about review articles) kindly give suggestions Regards 5 posts - 3 participants Read full topic https://fstdesk.com/t/research-paper/5062

Dears i am working on high protein and sugar free industrial cake , can anyone advice or share his experinces ? 6 posts - 3 participants Read full topic https://fstdesk.com/t/high-protein-sugar-less-cake-study/5056

Hello everyone, for my thesis, I need to install an ohmic heating device, but there should be no gap between the electrodes and the test cell when creating the device. Would it be appropriate for me to use latch-type tortures for this? Or what kind of torture should I use? Or is it possible for me to do this with another tool other than torture? 16 posts - 4 participants Read full topic https://fstdesk.com/t/ohmic-heating/5047

any one can guide us how seasoning is applied for microwavable popcorn before packing the ration of corn kernel, oil, and seasoning both powder and liquid 2 posts - 2 participants Read full topic https://fstdesk.com/t/seasoning-for-microwavable-popcorn/5032

Last weekend I went to kolachi do dariya l saw a restaurant management being a food technologist its my duty to observed and check quality of food, packaging and management and how they treat their customers. a) The package made from paper and cardboard box. b) Minimum two layers of packaging were used for each food items. c) Servers provide the utensils, condiments and napkin the were packaged in paper bags  I sat 30 minutes and saw 6 people come in 30 minutes  People threw away bags, wrapping paper from cheese burger and used napkins as well as condiments  Estimate the total number of customers per day as following  6 Multiply by 2 and then its multiple it by the number of hours per day the restaurants is open 6 2 = 12. 12 30 = 360  Multiple this result by the number of trash cans per restaurants. 360* 5 = 1800  Finally multiple by 2 obtain the total to obtain. The total number of customers per day. 1800 2 2 = 7200  Based of this estimated following item woul

calculate food content of product when using a concentrated food preparation And What kind of problem arised for the use of fruits in soft drinks 4 posts - 3 participants Read full topic https://fstdesk.com/t/fruits-usage-in-soft-drinks/5016

Ultrases technology is a new technology in food processing. Ultrases technology is used in raw material disinfection of fresh cut products, direct processing of fresh fruit juices, drying, microorganism and enzyme inactivation, peeling, reducing the size of particles, etc. It is widely used in applications. At the same time, it has been determined with the studies that Ultrases technology performed in a shorter time and caused less quality loss in the final product. 1 post - 1 participant Read full topic https://fstdesk.com/t/ultrasound-technology-in-food-processing/5008

Dear All, If you would like to support FSTDESK please share below invite link with your colleagues via social media, whatsapp, telegram etc. Thank you in advance. Invite link. You can copy and this link where you want. https://fstdesk.com/invites/153e6fa53eee961cfe375096af6afd34 2 posts - 1 participant Read full topic https://fstdesk.com/t/support-fstdesk-invite-your-colleagues-to-fstdesk/5005

Do you think fast food chains pose hypocracy in terms of the ‘environmentally-conscious’ food packaging that they use just like in the case of their to-go soft drinks packaging they use paper-based cups but with plastic lid? 2 posts - 2 participants Read full topic https://fstdesk.com/t/food-packaging/4996

Ohmic heating is one of the new food processing technologies developed using the electrical properties of foods.The basic principle of ohmic heating is the heating of the food by converting the electrical energy into heat energy with the resistance of the food against the electrical current by passing alternating current through the electrodes in contact with the food with electrical feature.ohmic heating has found the opportunity to use in many areas such as heating, cooking, boiling, evaporation, thawing of frozen products in the food industry. 1 post - 1 participant Read full topic https://fstdesk.com/t/ohmic-heating-in-the-food-industry/4969

Recently I brought an organic nutritional supplements. Later I fought it as non organic products by referencing nutritional facts and ingredients lists. So, I decided to write a blog about it to make awareness among people about organic fraudulent. Let's make it simple – 7 Jun 20 How to pick the right Vitamin-supplements? - Let's make it simple Can vitamin supplements really help you to be healthier? Or Some brands sell their fake supplement to make a profit for it? How to find the right supplements in the... 2 posts - 2 participants Read full topic https://fstdesk.com/t/food-fraud/4955

Random non scientific/academic question regarding saving the water rinse from rice washing. I was told saving that water would assist with seed starting and propagating like a fertilizer. So I washed multiple types of rice - jasmine, basmati - saving the rinse water and bottling it in some repurposed liter sized water bottles. A day later I noticed the bottles were losing shape, filing with bubbles and showing signs of growth similar to a mother at the bottom of vinegar. The liquid inside had become gaseous and opening them released this smelly trapped air temporarily relinquishing the shape of the repurposed bottle. However, later on even with a slightly open cap the air in that liquid was rapidly expanding. This all happened within 48 hours. So instead I poured all the liquid into my outdoor compost hoping it would have some starter effect. But I have wondered exactly what was happening and wanted clarity how this resource in the kitchen, garden and for many in beauty … like a fortif

Can anybody help me to solve this problem. Thanks in advance How to make a no sugar added, fruit flavored beverage which is at the same level of sweetness as a beverage with 8% sucrose. Saccharin and cyclamate should be used in combination.Binary blends derive 50% of their sweetness from cyclamate and 50% from saccharin. How many mg of saccharin and cyclamate should be used per liter? Screenshot_20200608_083805 550×772 42.7 KB 12 posts - 6 participants Read full topic https://fstdesk.com/t/product-development-with-artifical-sweetners/4941

They was famous saying human eat the food, by their eyes at first. I want to known what type of color packing material will be the best to attrack customer. Specially for process meat product. 2 posts - 2 participants Read full topic https://fstdesk.com/t/human-eat-the-food-first-by-its-eyes/4937

Food labels are a legal requirement that every manufacturer need to provide information to their consumer. They provide a piece of brief information about the product, whether they are safe or not. It also helps to communicate to consumers about the product. Usually, Food label contains information about, They are Nutritional quantity Manufacturing and Contact information Ingredients list and Allergen Caution How to calculate and read nutrition facts in food label 1 post - 1 participant Read full topic https://fstdesk.com/t/how-to-read-nutrition-facts-in-food-labelling/4935

Dear Food Safety Colleagues I have an inquire related to water storage rooms under ground. What are the required Food Safety Conditions to use the water from these rooms in Food processing? The source of water is the city water and the room is intermediate stage till using it in food processing . filters are used in the point of use and water analysis is in place annually. is there any additional requirement regarding the room constructions, paint and cleaning method? 6 posts - 2 participants Read full topic https://fstdesk.com/t/water-storage-rooms/4920

Hi Everyone, I would like to know if you are including in your HACCP as Biological critical control point the COVID-19 taking in account that you have some probabilities to contract it if you do not carry out or your disinfection protocol is not controlled as for example in the finished product outlet the exposure time of the disinfectant was insufficient. Or it is not necessary to do it because you previously controlled that there are no positive workers and taking into account that there is no basis for transmission by food, well if only in packaging. 3 posts - 2 participants Read full topic https://fstdesk.com/t/haccp-covid-19/4899

Dear all, Can someone explain what is the best practice for Buffet style during COVID-19? 2 posts - 2 participants Read full topic https://fstdesk.com/t/buffet-best-practice/4879

Due to the increasing scarcity of water, wastewater treatment and water conditioning are one of the major future issues. Together with the need to apply highly accessible abundant materials and the demand to replace fossil-based chemicals with sustainable compounds from renewable resources, chitosan (CS) provides some of the solutions to obtain these goals and combines both, abundance and sustainability. Hence, the focus of this review is on the application of CS in wastewater treatment providing advantages and drawbacks in using CS in contrast to chitin. We herewith present the application of CS for coagulation/flocculation purposes, whether as native compound, as functionalized molecule or as blend, respectively, composite. The heavy metal, respectively, dye removal is an additional theme to be addressed in the body of the text. The third topic of this review contains the application of CS blends or composites in order to prepare membrane materials for water purification or conditio

High-intensity ultrasound offers an alternative to traditional methods of food preservation and is regarded as a green, versatile, popular, and promising emerging technology. Ultrasound generates acoustic cavitation in a liquid medium, developing physical forces that are considered the main mechanism responsible for the observed changes in exposed materials. In meat, ultrasound has been successfully used to improve processes such as mass transfer and marination, tenderization of meat ,and inactivation of microorganisms. It is also an alternative to traditional meat aging methods for improving the quality properties of meat. Moreover, the combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods. This review describes recent potential applications of ultrasound in meat systems, as well as physical and chemical effects of ultrasound treatments on the conservation and modification of processed meat foods. Evolution of food processes i

High-intensity ultrasound offers an alternative to traditional methods of food preservation and is regarded as a green, versatile, popular, and promising emerging technology. Ultrasound generates acoustic cavitation in a liquid medium, developing physical forces that are considered the main mechanism responsible for the observed changes in exposed materials. In meat, ultrasound has been successfully used to improve processes such as mass transfer and marination, tenderization of meat ,and inactivation of microorganisms. It is also an alternative to traditional meat aging methods for improving the quality properties of meat. Moreover, the combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods. This review describes recent potential applications of ultrasound in meat systems, as well as physical and chemical effects of ultrasound treatments on the conservation and modification of processed meat foods. Evolution of food processes i

High-intensity ultrasound offers an alternative to traditional methods of food preservation and is regarded as a green, versatile, popular, and promising emerging technology. Ultrasound generates acoustic cavitation in a liquid medium, developing physical forces that are considered the main mechanism responsible for the observed changes in exposed materials. In meat, ultrasound has been successfully used to improve processes such as mass transfer and marination, tenderization of meat ,and inactivation of microorganisms. It is also an alternative to traditional meat aging methods for improving the quality properties of meat. Moreover, the combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods. This review describes recent potential applications of ultrasound in meat systems, as well as physical and chemical effects of ultrasound treatments on the conservation and modification of processed meat foods. Evolution of food processes i

High-intensity ultrasound offers an alternative to traditional methods of food preservation and is regarded as a green, versatile, popular, and promising emerging technology. Ultrasound generates acoustic cavitation in a liquid medium, developing physical forces that are considered the main mechanism responsible for the observed changes in exposed materials. In meat, ultrasound has been successfully used to improve processes such as mass transfer and marination, tenderization of meat ,and inactivation of microorganisms. It is also an alternative to traditional meat aging methods for improving the quality properties of meat. Moreover, the combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods. This review describes recent potential applications of ultrasound in meat systems, as well as physical and chemical effects of ultrasound treatments on the conservation and modification of processed meat foods. Evolution of food processes i

Most of the time, I wonder why potato chips are designed as curve one? Later, I found out this technical terminology behind their secret called as chip curvature. Is it there any design preference used in certain food products?! 3 posts - 3 participants Read full topic https://fstdesk.com/t/chip-curvature-designing/5109

Most of the time, I wonder why potato chips are designed as curve one? Later, I found out this technical terminology behind their secret called as chip curvature. Is it there any design preference used in certain food products?! 3 posts - 3 participants Read full topic https://fstdesk.com/t/chip-curvature-designing/5109

What is function of carbohydrate in tahini halva? Tahini is paste of sesame seeds 4 posts - 2 participants Read full topic https://fstdesk.com/t/tahini-halva/5100

Dear all, Is there any method to stop or reduce the browning of raw beef patty… we dont want to add any artificial preservatives. The expected life of the product is 3 days. So we need to avoid browning for 3 days. Thanks. 6 posts - 3 participants Read full topic https://fstdesk.com/t/browning-of-chilled-raw-beef-patty/4792

Dear all, Is there any method to stop or reduce the browning of raw beef patty… we dont want to add any artificial preservatives. The expected life of the product is 3 days. So we need to avoid browning for 3 days. Thanks. 6 posts - 3 participants Read full topic https://fstdesk.com/t/browning-of-chilled-raw-beef-patty/4792

Dear all, Is there any method to stop or reduce the browning of raw beef patty… we dont want to add any artificial preservatives. The expected life of the product is 3 days. So we need to avoid browning for 3 days. Thanks. 6 posts - 3 participants Read full topic https://fstdesk.com/t/browning-of-chilled-raw-beef-patty/4792

How to sanitise vegetables and fruits, domestically and commercially? 5 posts - 5 participants Read full topic https://fstdesk.com/t/vegetables-sanitation/4631

How to sanitise vegetables and fruits, domestically and commercially? 5 posts - 5 participants Read full topic https://fstdesk.com/t/vegetables-sanitation/4631

How to sanitise vegetables and fruits, domestically and commercially? 5 posts - 5 participants Read full topic https://fstdesk.com/t/vegetables-sanitation/4631

What will be the change in food business with respect to food safety after Covid 19. 4 posts - 4 participants Read full topic https://fstdesk.com/t/what-will-be-the-change-in-food-business-with-respect-to-food-safety-after-covid-19/4630

What is annealing process and how it is changing the starch property for final product? Kindly explain with one such example of food products I would like to know about annealing process advances in it so far. 2 posts - 2 participants Read full topic https://fstdesk.com/t/what-is-annealing-process-and-how-it-is-changing-the-starch-property-for-final-product/4629

Welcome to Foodnec! A community for Food Industries, Food Engineers, Food Scientists and Food Academicians. For collaboration, mail us at foodnec@gmail.com 5 posts - 2 participants Read full topic https://fstdesk.com/t/foodnec-connects-you-with-food/4628

Hello Food technologists, I would like anyone working in the quality control department to provide me with a sample Sanitation Standard operating Procedure document he/she has used or may be guide me on that?, thanks 4 posts - 2 participants Read full topic https://fstdesk.com/t/standard-operating-procedures/4621

Recently I brought an organic nutritional supplements. Later I fought it as non organic products by referencing nutritional facts and ingredients lists. So, I decided to write a blog about it to make awareness among people about organic fraudulent. Let's make it simple – 7 Jun 20 How to pick the right Vitamin-supplements? - Let's make it simple Can vitamin supplements really help you to be healthier? or Some brands sell their fake supplement to make a profit for it? How to find the right supplements in the... 1 post - 1 participant Read full topic https://fstdesk.com/t/food-fraud/4955

Random non scientific/academic question regarding saving the water rinse from rice washing. I was told saving that water would assist with seed starting and propagating like a fertilizer. So I washed multiple types of rice - jasmine, basmati - saving the rinse water and bottling it in some repurposed liter sized water bottles. A day later I noticed the bottles were losing shape, filing with bubbles and showing signs of growth similar to a mother at the bottom of vinegar. The liquid inside had become gaseous and opening them released this smelly trapped air temporarily relinquishing the shape of the repurposed bottle. However, later on even with a slightly open cap the air in that liquid was rapidly expanding. This all happened within 48 hours. So instead I poured all the liquid into my outdoor compost hoping it would have some starter effect. But I have wondered exactly what was happening and wanted clarity how this resource in the kitchen, garden and for many in beauty … like a fortif

Can anybody help me to solve this problem. Thanks in advance How to make a no sugar added, fruit flavored beverage which is at the same level of sweetness as a beverage with 8% sucrose. Saccharin and cyclamate should be used in combination.Binary blends derive 50% of their sweetness from cyclamate and 50% from saccharin. How many mg of saccharin and cyclamate should be used per liter? Screenshot_20200608_083805 550×772 42.7 KB 9 posts - 5 participants Read full topic https://fstdesk.com/t/product-development-with-artifical-sweetners/4941

They was famous saying human eat the food, by their eyes at first. I want to known what type of color packing material will be the best to attrack customer. Specially for process meat product. 2 posts - 2 participants Read full topic https://fstdesk.com/t/human-eat-the-food-first-by-its-eyes/4937

They was famous saying human eat the food, by their eyes at first. I want to known what type of color packing material will be the best to attrack customer. Specially for process meat product. 2 posts - 2 participants Read full topic https://fstdesk.com/t/human-eat-the-food-frist-by-its-eyes/4937

Food labels are a legal requirement that every manufacturer need to provide information to their consumer. They provide a piece of brief information about the product, whether they are safe or not. It also helps to communicate to consumers about the product. Usually, Food label contains information about, They are Nutritional quantity Manufacturing and Contact information Ingredients list and Allergen Caution In food labels, They are mostly considered as an essential source in labelling to provide real information about their product. I also explain about how to calculate and paramater needs about it. If you interested, please check my blog where I explained briefly. How to calculate and read nutrition facts in food label 1 post - 1 participant Read full topic https://fstdesk.com/t/how-to-read-nutrition-facts-in-food-labelling/4935

Dear Food Safety Colleagues I have an inquire related to water storage rooms under ground. What are the required Food Safety Conditions to use the water from these rooms in Food processing? The source of water is the city water and the room is intermediate stage till using it in food processing . filters are used in the point of use and water analysis is in place annually. is there any additional requirement regarding the room constructions, paint and cleaning method? 5 posts - 2 participants Read full topic https://fstdesk.com/t/water-storage-rooms/4920

Hi Everyone, I would like to know if you are including in your HACCP as Biological critical control point the COVID-19 taking in account that you have some probabilities to contract it if you do not carry out or your disinfection protocol is not controlled as for example in the finished product outlet the exposure time of the disinfectant was insufficient. Or it is not necessary to do it because you previously controlled that there are no positive workers and taking into account that there is no basis for transmission by food, well if only in packaging. 3 posts - 2 participants Read full topic https://fstdesk.com/t/haccp-covid-19/4899

Dear all, Can someone explain what is the best practice for Buffet style during COVID-19? 2 posts - 2 participants Read full topic https://fstdesk.com/t/buffet-best-practice/4879

Due to the increasing scarcity of water, wastewater treatment and water conditioning are one of the major future issues. Together with the need to apply highly accessible abundant materials and the demand to replace fossil-based chemicals with sustainable compounds from renewable resources, chitosan (CS) provides some of the solutions to obtain these goals and combines both, abundance and sustainability. Hence, the focus of this review is on the application of CS in wastewater treatment providing advantages and drawbacks in using CS in contrast to chitin. We herewith present the application of CS for coagulation/flocculation purposes, whether as native compound, as functionalized molecule or as blend, respectively, composite. The heavy metal, respectively, dye removal is an additional theme to be addressed in the body of the text. The third topic of this review contains the application of CS blends or composites in order to prepare membrane materials for water purification or conditio

High-intensity ultrasound offers an alternative to traditional methods of food preservation and is regarded as a green, versatile, popular, and promising emerging technology. Ultrasound generates acoustic cavitation in a liquid medium, developing physical forces that are considered the main mechanism responsible for the observed changes in exposed materials. In meat, ultrasound has been successfully used to improve processes such as mass transfer and marination, tenderization of meat ,and inactivation of microorganisms. It is also an alternative to traditional meat aging methods for improving the quality properties of meat. Moreover, the combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods. This review describes recent potential applications of ultrasound in meat systems, as well as physical and chemical effects of ultrasound treatments on the conservation and modification of processed meat foods. Evolution of food processes i

Hi guys… Can any one help me to know major challenges in minimal processing of vegetables and fruits. And solutions for that. 2 posts - 2 participants Read full topic https://fstdesk.com/t/challenges-in-minimal-processing-of-vegetables-and-fruits/4823

Dear all, Is there any method to stop or reduce the browning of raw beef patty… we dont want to add any artificial preservatives. The expected life of the product is 3 days. So we need to avoid browning for 3 days. Thanks. 6 posts - 3 participants Read full topic https://fstdesk.com/t/browning-of-chilled-raw-beef-patty/4792

List the experiments that can be used to check adultration at milk analysis lab and at home level 2 posts - 2 participants Read full topic https://fstdesk.com/t/milk-adultrantion/4731

Get to know how serious honey adulteration is and what tests are available to identify its authenticity. 3 posts - 3 participants Read full topic https://fstdesk.com/t/honey-adulteration-test-methods/4721

How to Extract Colour form nature Source? 8 posts - 4 participants Read full topic https://fstdesk.com/t/how-to-extract-colour-form-nature-source/4714

Hello, can someone help me to create a topic how to make a waste water treatment plant model? 2 posts - 2 participants Read full topic https://fstdesk.com/t/waste-water-treatment-plant-model/4693

Can anyone help me for icing sugar 4 posts - 2 participants Read full topic https://fstdesk.com/t/icing-sugar/4687

Hi Everybody I am trying to develop Honey spread, and I am facing stability issue. I observe that the creamy texture is disturbed after I store it in room temperature, as long as it is in the refrigerator the stability is good. I have been using sucrose ester and citrify in my trials. Thanks in advance for the help. 6 posts - 3 participants Read full topic https://fstdesk.com/t/honey-spread/4664

Is it true that milk does bone disruption? 8 posts - 3 participants Read full topic https://fstdesk.com/t/disruption-of-bone-and-milk/4662

can any one share detail note onRapid detection of fat adulteration in bakery products using Raman and near- infrared spectroscopies 3 posts - 2 participants Read full topic https://fstdesk.com/t/oil-and-fats-adulteration/4652

image 617×514 84.4 KB Pulsed electric fields PEF is a non-thermal method of food preservation that uses short pulses of electricity for microbial inactivation and causes minimal detrimental effect on food quality attributes. PEF technology aims to offer consumers high-quality foods. For food quality attributes, PEF technology is considered superior to traditional thermal processing methods because it avoids or greatly reduces detrimental changes in the sensory and physical properties of foods. PEF technology aims to offer consumers high-quality foods. For food quality attributes, PEF technology is considered superior to traditional thermal processing methods because it avoids or greatly reduces detrimental changes in the sensory and physical properties of foods . PEF technology has been presented as advantageous in comparison to, for instance, heat treatments, because it kills microorganisms while better maintaining the original color, flavor, texture, and nutritional value of the un

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

I need to use a shortening source with 0 transfat and healthy for children 3 years and above. Butter has Atleast 1 unit trans fat can’t use that. Can you suggest which I should use? 2 posts - 2 participants Read full topic https://fstdesk.com/t/shortening-alternative/4642

Are food scientists/technologists great cooks/chefs as believed? Discuss? 6 posts - 5 participants Read full topic https://fstdesk.com/t/open-ended-question/4639

Hi Everyone! Can you share a few food items and their index of failure? I’m doing research about shelf-life determination and would like to hear from you. I’ll give a few examples: Chips Fat rancidity Loss of desired texture (Crispy or crunchy Loss of flavor Bread Staling Microbial load (mold growth) Can you guys please share some more? 3 posts - 3 participants Read full topic https://fstdesk.com/t/food-products-and-their-indices-of-failure/4632

How to sanitise vegetables and fruits, domestically and commercially? 5 posts - 5 participants Read full topic https://fstdesk.com/t/vegetables-sanitation/4631

What will be the change in food business with respect to food safety after Covid 19. 2 posts - 2 participants Read full topic https://fstdesk.com/t/what-will-be-the-change-in-food-business-with-respect-to-food-safety-after-covid-19/4630

What is annealing process and how it is changing the starch property for final product? Kindly explain with one such example of food products I would like to know about annealing process advances in it so far. 2 posts - 2 participants Read full topic https://fstdesk.com/t/what-is-annealing-process-and-how-it-is-changing-the-starch-property-for-final-product/4629

Welcome to Foodnec! A community for Food Industries, Food Engineers, Food Scientists and Food Academicians. For collaboration, mail us at foodnec@gmail.com 5 posts - 2 participants Read full topic https://fstdesk.com/t/foodnec-connects-you-with-food/4628

Hello Food technologists, I would like anyone working in the quality control department to provide me with a sample Sanitation Standard operating Procedure document he/she has used or may be guide me on that?, thanks 4 posts - 2 participants Read full topic https://fstdesk.com/t/standard-operating-procedures/4621

Day by day food adulteration becomes a great threat to us. Here are some basics of adulteration and adulterants Most importantly Here I discuss DART method to detect adulterants in food at your own in kitchen!!! Is it possible !!! just check​:slightly_smiling_face: FOOD ADULTERATION - A RISING PROBLEM.pdf (312.5 KB) 1 post - 1 participant Read full topic https://fstdesk.com/t/food-adulteration-a-rising-problem/4620

Hi Everyone, I’m developing an ice cream with treacle ribbon within the product and I want to keep the treacle ribbon stabilized, without freezing and without settling to the bottom during storage. The shelf life of the product is one year. What are the properties that should have in the treacle ? Could someone help me Thank you 9 posts - 2 participants Read full topic https://fstdesk.com/t/ice-cream-with-treacle-ribbon/4611

Dear All, I know that everyone has not a using forum habit. So i want to point ; 1- In this forum members are trying to help to others without get any benefit. So we should be very polite while asking something. 2- If we get an answer and read it, we should type a reply or give a like within the meaning of thank you . That is very important . 1 post - 1 participant Read full topic https://fstdesk.com/t/some-important-points-about-the-forum-culture/4602

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