Food Science & Technology

Fish and Fishery Products Hazards and Controls Guidance - Fourth Edition This guidance is intended to assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. https://ift.tt/3HfmSV8

Sodium citrate from starch @Morris Technically you can’t produce sodium citrate directly from starch .This is an organic/ Industrial chemistry system. You first have to make citric acid which is derived mostly by fermentation process. https://ift.tt/3ppfXmh

Packaging Grammage method your formula is true. use a precision scale (analytical ) use mm not inch be careful. https://ift.tt/3Fr9Fbq

Need help on product development for bhel puri Its is a set mix of dry bhel puri material. If you understand bhel puri and its ingredients specifications, you can examine those premixes you have to use dried puffed rice, ,dried potatoes ( flakes), spices,dried chili,dried cilantro, etc. https://ift.tt/3e83Qnn

Titanium dioxide Food compliance news and solutions for the South African food industry... https://ift.tt/3FnwLjm

Extraction of enzymes That question is more of an academic relevance than a practical importance Generally fruits contains enzymes like amylase that convert starch in green fruit to sugars in ripened fruits,i. https://ift.tt/327nwW7

Durain Ice cream The Product Development Centre of the company comes up with a new Durian ice cream. The sensory panelists test the product and discovered that the texture of the ice cream is gritty and not smooth. Explain why this happens and suggest a new ingredient to overcome the problem. https://ift.tt/3DxoVBU

Is use of yeast or other starter culture in Idli/Dosa fermentation is considered as use of preservatives? If we plan to use yeast or any other starter culture to ferment the dosa/idli batter, is that considered has use of preservatives and not 100% Natural? Will use of these culture affect the shelf life of batter for better or worse ? or will this affect the taste of the final product? https://ift.tt/3J44f8x

If we plan to use yeast or any other starter culture to ferment the dosa/idli batter, is that considered has use of preservatives and not 100% Natural? Will use of these culture affect the shelf life of batter for better or worse ? or will this affect the taste of the final product? 1 post - 1 participant Read full topic

Can I sterilize a salami, what conditions would it be? Could you give us more details? What are your product and process details? https://ift.tt/3yEyqOE

Technical sales job after B.tech food technology is it a good option please suggest Practically in this pandemic times in a country overpopulated of similarly qualified candidates, you can’t afford to be choosy ,especially if you lack work experience yet. https://ift.tt/3dZi4Xl

Food can Packaging Where are you located? https://ift.tt/3s7TMTk

Development black seed oil functional food biscuit Demand of nutrition based functional food biscuit increasing rapidly due to the increasing awareness about the health, avoiding unhealthy backing foods and sufficient amount of nutraceuticals activities . https://ift.tt/3pX82M1

Why does the shellac peel off after it has dried on dragees? You shoukd try using different shellac source or glazing agents Never had problems before with CAPOL products… https://ift.tt/3pH09Mr

Tulum Cheese Cheese is the most diverse dairy product in the world. It is likely that Asian nomads were the first to discover cheese. The nomads, who received almost all of their livelihoods from the animals they fed, used the animal’s tripe or untanned leather bags to store food. https://ift.tt/354pNPA

What is SOP for determining the Moisture content of Dates and Nuts based energy bar? It depends of the kind of equipment that you use to make the determination, usually if you use a moisture content analyser, you can have your result in minutes, but they are not cheap If you apply something like 100 °C for 3 hours is because you have an oven, and after the 3 hours you have to place https://ift.tt/3F0YaXU

COVID-19 RESTAURANTS GUIDANCE AND BEST PRACTICES - Master DEC- 2021 - 16 VERSIONS This Best Practices Guidance contains an international directory of guidelines and best practices recommendations for the care and prevention management of COVID19 risk during the preparation and administration of food and drinks by the restaurant sector. https://ift.tt/3EY82Sk

New application of Pulsed Electric Field in olive oil production New application of Pulsed Electric Field in olive oil production https://ift.tt/3m50l5v

Food Grade Silver Coating We want to do silver coating on baked product surface. Please suggest for spray based food grade silver coating (product and technology) that can be done on the product as a continuous process. https://ift.tt/3lW4g4A

We want to do silver coating on baked product surface. Please suggest for spray based food grade silver coating (product and technology) that can be done on the product as a continuous process. 1 post - 1 participant Read full topic

The Product Development Centre of the company comes up with a new Durian ice cream. The sensory panelists test the product and discovered that the texture of the ice cream is gritty and not smooth. Explain why this happens and suggest a new ingredient to overcome the problem. Appreciate your help 1 post - 1 participant Read full topic

Pomegranate syrup Hello, We produce natural pomegranate syrup. but as the product is natural without additives, yeast has developed. Even though the brix value is min 68 . and low acidity. How can I prevent this corruption? thanks https://ift.tt/332OBd3

Vitamin C lyposome Liposomes as how I understand it are sort of a nano if not submicron"protective pouch" of hydrophobic layers made up of phospholipid substance surrounding a nutrients needed by the living organism as its travels around the cell to provide sustenance . https://ift.tt/3Eso72x

Creep recovery Among the creep recovery curve of three hydrocolloids which one can be used to improve the loaf volume of gluten-free bread? https://ift.tt/3lwoKR9

Post Harvest challenges of Ginger Fresh Ginger washed in clean water & stored/transported at 12-13deg C & 65-75 RH for exports purpose. However, there are many rejections at the time of receipt, due to Fungus attack, poor skin structure, decay & shrinkage. https://ift.tt/3DoO6Xd

Fruit concentrate Actual fruit juice content of a fruit juice concentrate can only be given by the manufacturer . Typically such information is recorded in COA and product specification of the manufacturer. Different fruit products are mandated to have differing fruit content as per fssai standard formulations. https://ift.tt/3Es8V5g

Biological Importance of Essential Oils Let us expand this learning on essential oils. Essential oils (EOs) have been traditionally used by people from ancient times, mainly due to its aroma, and antimicrobial effect. They possess anti-bacterial, anti-inflammatory, anti-fungal properties. https://ift.tt/2TH7jSE

HACCP canned tuna Hi everyone! I’m writing a HACCP plan for canned tuna production, as exercise for my exam (not real…). But I’m a bit confused. https://ift.tt/3Dptmyr

Potato Thins Manufacturing Compound potato chips baking production line uses potato flakes as the raw material through mixing, pressing, forming, baking, spraying, seasoning, cooling and packing process. With high automation, simple & stable operation and lower cost, this... https://ift.tt/3hkoaTI

Instead of sunflower oil which oil could be used as emulsifier depending on need and requirement, you can use most of oil to make emulsifiers such as palm based, non palm based https://ift.tt/3GfWfPI

Pasta problem I have seen the specification ,often they are company standards for their particular flour for a specific customer, or flour application. From experience what the customer received when verified by in house chemical analysis is many times different from what is supplied by the flour Miller. https://ift.tt/3xQHYpo

Food Safety – Problems and Solutions When certain disease-causing bacteria, viruses or parasite contaminate food, they can cause food-related diseases. Another word for such a bacterium, virus, or parasite is “pathogen”. https://ift.tt/3rvwu9P

Gluten-free biscuits WHAT IS GLUTEN? The definition of gluten made by the Codex according to the special dietary standard for the use of people with gluten intolerance is ‘a fraction of protein insoluble in water and 0. https://ift.tt/3DnwI5c

I need Chilli powder industrial manufacturing process and spices fumigation process. Please help me. 1 post - 1 participant Read full topic

Terahertz Non-Contact Monitoring of Cocoa Butter in Chocolate Chocolate is widely enjoyed in many sweets and foods all over the world. In cocoa butter, fatty acids combine together and give cocoa butter 6 different types of crystals: γ, α, β’(III), β’(IV), β(V) and β(VI). https://ift.tt/3A2dDFa

Cocoa Shell: A By-Product with Great Potential for Wide Application Solving the problem of large quantities of organic waste, which represents an enormous ecological and financial burden for all aspects of the process industry, is a necessity. https://ift.tt/3cygKe0

Need HACCP Plan for cheddar cheese Hello, I suppose that you mean a HACCP plan for cheddar cheese. In that case, you would need to comply with basic GMPs first, risk identification, risk assessment, and have a plan that allows you to control most of the food safety risks affecting your product. https://ift.tt/3rwy7ny

Legal regulations on plant-based dairy products The increasing trend of vegan nutrition and the acceleration of scientific studies on the subject have pushed states to various legal regulations. Protecting the consumer rights and preventing unfair competition are the basis of the regulations and policies. https://ift.tt/3cXAhVd

Food label regulation - sugar I have a formula with a small amount of sugar. I listed it on the ingredients list, but the issue is when I calculate the amount in the final formula, it comes out to be <0.5g. https://fstdesk.com/t/food-label-regulation-sugar/11646

Hello senior members. I am the student of MSc. FST. from Pakistan. I am in trouble in choosing research topic. Can you please suggest me a research topic related to Product development? in bakery, milk, beverage, etc. 1 post - 1 participant Read full topic