FOOD MATH

Math of Food

All Questions (1405)

5

Roasted Peanut

HI good afternoon every one, Can I know the Procedure to roast the peanut like tong - garden

2 Answers •Asked by @foody • 2/17/2022
9

How to increase the pH of a salt brine solution?

Hi there, How would I be able to increase the pH of a salt saline solution that has citric acid, lactic acid and ascorbic acid in it? The pH is currently 2.75 and I would like to bring it up to 3.96...

1 Answer •Asked by @chantelle • 2/13/2022
9

Green oils colour retention

Hello, What is the ideal temperature to reach when making green oils to prevent chlorophyll breakdown? Are there any other measures that can be taken to prevent colour degradation?

1 Answer •Asked by @majo.jambor • 2/12/2022
10

Best conditions for shelf life testing of canned olives?

I would like to perform shelf life and stability testing on canned olives. The olives are in a vinegar solution with a two piece can packaging. Using a stability chamber, at what temperature and humid...

1 Answer •Asked by @chantelle • 2/11/2022
9

Strawberry instant favoured powder drink

Hello, fellow food Technologist and scientists. I am working on strawberry instant favoured powder drink, but I am having difficulty with the dilution. In what percentage can I dilute the powder produ...

1 Answer •Asked by @ogunleye.dunsin • 2/7/2022
45

Dragees and its method

Can anyone explain how well could almond dragees and hazelnut dragees are made , and also procedure when to add shiner and quick lac to be precise the method please

11 Answers •Asked by @rakeshkumar • 2/5/2022