Procedure to make vegan vitamin gummies with pectin you should read the book of Sugar confectionery and chocolate msnufacture by Lees and Jackson they have recipes for pectin gimm8es thst yiu use for yilour project As well as Confectionery Science and Technology by Richard Hartel to familiarize yourself with that Technology. https://ift.tt/46oXeP0
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
Yorumlar
Yorum Gönder