FOOD MATH

Math of Food

All Questions (1405)

10

Brainstorm - daily problems

Hello everyone! I`m Ana, a food engineering from Brazil! Recently I started a course about UX Design, and I thought of mixing this new tool to the food industry. So, I`m here to ask for your help in f...

4 Answers •Asked by @anasetti • 9/9/2020
6

What should smell of liquid pasteurized eggs?

This is fine. Please how the pasteurized eggs smell should be like? I mean what is good smell? characteristic smell? Bad smell? Spoiled eggs smell?

4 Answers •Asked by @zeeshanishaq757 • 9/9/2020
4

Crystallization of glazed puddings

Hi everybody! I have crystalization problems! We use glaze to cover puddings. The glaze´s composition is **86% powdered sugar and 14% albumin**. The product is storaged frozen (-18°C) and shelf life m...

3 Answers •Asked by @vic • 9/9/2020
10

ISO Guidelines in Physico Chem analysis of food products

My company is renewing its ISO certification ISO2200:2018. I am reviewing our work instruction regarding physico chem analysis of our products. Im concerned because our procedures follows both AOAC an...

1 Answer •Asked by @amateur • 9/9/2020
17

Gummy Candy! (Need sugar or not?)

Hi All! What can we put to make Gummy Candy rather than sugar (let's say we want to make sugar-free gummy candy)? And why?

5 Answers •Asked by @cecilia.stp • 9/9/2020
7

Effect of kiwi on meat texture

I want to study the effect of kiwi on the texture of meat. I propose the following method for a one day experiment: -marinate steak chunks in crushed kiwi for 24 hours, 1 hour and 15 minutes. -measu...

4 Answers •Asked by @paulakhaty • 9/8/2020