FOOD MATH

Math of Food

All Questions (1405)

10

Freeze-dried foods: Thicker packaging = thinner packaging with more desiccant & O2 absorbers?

For freeze-dried food products, with long-term storage being the goal, it seems to be all about controlling oxygen and moisture within the packaging. It appears that the industry standard is to use v...

1 Answer •Asked by @beek • 1/10/2023
22

Food Packaging Design and Safety

I welcome suggestions for Intelligent Packages encountered in common life. Meanwhile, I am working on the Intelligent packaging methods for Poultry Meat sector as well.

7 Answers •Asked by @hariram • 1/7/2023
20

Request for Reference Materials: Compound Chocolate Manufacturing

Good day FST Colleagues, Will it be possible if you can please share your reference materials (preferably electronic copy) in relation to Compound Chocolate Manufacturing Thank you in advance!

6 Answers •Asked by @engrpaul • 1/6/2023
10

Consantrated butter

![Consantrated butter|690x388](upload://aKSpynqZHhZSeZ1fDUCN5af64xC.png) Hello to everyone, When we use butter which has 99,8% of fat, should we declare it as butter or concentrated butter? In Dire...

3 Answers •Asked by @yasemin • 1/5/2023
6

Use of dextrose in heat resistant chocolate

Which ingredient other than dextrose should I use in heat resistant chocolate (chocolate drops - chunks )? Why should I not use dextrose?

4 Answers •Asked by @cemile • 12/30/2022
5

When it comes to food safety, never assume

"When it comes to #foodsafety, never assume! Check!" and challenge your #knowledge, with Francois Bourdichon https://youtu.be/W1XRZCTLapY If you like this #video, check the full #interview and leave...

0 Answers •Asked by @cesarevarallo • 12/28/2022