FOOD MATH

Math of Food

All Questions (1405)

15

Shelf life study

Hello ! Good evening! I need information about how i conduct the shelf life study of confectionery products? which type of equipment will be use for this purpose. Thanks!

11 Answers •Asked by @muhammad.saeed • 4/22/2020
24

Fresh juice preservation methods without any additives

Hi I am planning to make juice by cold press methods so please recommend some preservation techniques so I can preserve that juice for at least 10 - 15 days it should be cost effective.

6 Answers •Asked by @mani.sachan • 4/21/2020
28

Food safety culture

Dear all, Do you have any good practices how to encrease food safety culture on the plant if 40% of the employees are temporary?

16 Answers •Asked by @11110 • 4/21/2020
3

Escherhichia coli O157:H7

Enterohaemorrhagic 𝐸𝑠𝑐ℎ𝑒𝑟𝑖𝑐ℎ𝑖𝑎 𝑐𝑜𝑙𝑖 O157:H7 is an important food-borne pathogen. People who ingest this bacteria usually get sick from Shiga toxin-producing 𝐸. 𝑐𝑜𝑙𝑖 (STEC) 3 to 4 day...

0 Answers •Asked by @scienceoffood • 4/20/2020
8

Iso 22000:2018

Hi all Kindly, can anyone explain to me why the definition of food safety hazard changed in ver.2018 And the phrase ""or condition "" deleted, Why is this word was deleted?? Thank

1 Answer •Asked by @ahmedsultan • 4/19/2020
5

Color adjustment

We use 184 g Allura red colur in 211kg how much colur will be use in 1kg batch?

8 Answers •Asked by @muhammad.saeed • 4/18/2020