FOOD MATH

Math of Food

All Questions (1405)

6

Alternative drying technology for freeze drying

Dear All, I am working on crispy sweet corn snacks (corn kernels). Currently it is freeze dried. Although the product is of great taste and texture, it isn't cost effective. Could anyone please sugge...

4 Answers •Asked by @bonitaaranha • 8/2/2023
8

Food anti-caking agent

Hi all! Tell me, please, maybe someone understands anti-caking agents. I need an anti-caking agent that will prevent clumping and caking of the powder. The powder consists of several components (glu...

4 Answers •Asked by @inchcape • 8/1/2023
16

What can we do about hard candies that moistured?

Hello Everyone! I would like to ask a question. I work in a factory that produces hard candies and Turkish delights varitery. In summer season, these hard candies gain moisture and start to stick eac...

10 Answers •Asked by @neslihan • 7/31/2023
11

Jelly like cocoa butter

![Jelly like cocoa butter|690x360](upload://6r4478AnUzUft2EgJpfBsqbTUkE.png) Hi, would like to know what causes the cocoa butter to turn cloudy and have a jelly like appearance. They jelly remains e...

3 Answers •Asked by @constance • 7/19/2023
4

Idea for New Food Development

Hi Everyone, I am a final year university student I need help from you all to give me ideas for developing a new food product for my project using technology like non-thermal

2 Answers •Asked by @beenisha.iqbal • 7/16/2023
8

Fermentation is the food quality or food safety parameter

Is fermentation quality parameter or food safety parameter?

4 Answers •Asked by @malt.s • 7/15/2023