Dear members of foodpathshala...
After spending 10 yrs in this field (initially unknown to me) of food technology, for the first time I asked this question to myself "R food professionals not real…Continue
The word ‘ Vitamine’ meaning a vital amine was proposed by a Polish Researcher, Dr. Cacimir
Vitamins are potent organic compounds which are found in small concentrations in foods.
They perform specific and vital functions in the body chemistry. They are like electric sparks which help to run human motors. Except for a few exceptions, they cannot be synthesized by the organism and their absence or improper absorption results in specific deficiency disease. It is not…Continue
Gelatin is a protein substance derived from collagen, a natural protein present in the tendons, ligaments, and tissues of mammals. It is produced by boiling the connective tissues, bones and skins of animals, usually cows and pigs. Gelatin's ability to form strong, transparent gels and flexible films that are easily digested, soluble in hot water, and capable of forming a positive binding action have made it a valuable commodity in food…Continue
Added by SHARAD KUMAR on April 23, 2011 at 11:10am — No Comments
Added by Sanjeev Sharma on April 22, 2011 at 3:30pm — No Comments
Dear sir, in fruit yoghurt processing plant, transporting final product to filling machine, may occur some pressure
drop in the pipe line, how to calculate pressure drop, how to calculate power requirement for mixing, how to calculate pressure required to pump the product from processing vat to filling machine, all engineering parameter, required for design. I am having apparent viscosity data of yoghurt, with shear rate and shear stress, calculated by brookfield…Continue
Added by RAVINDRA PATIL on April 16, 2011 at 11:29pm — No Comments
Added by Anusha Ramani on April 14, 2011 at 1:25am — No Comments
Added by Sachin K Sonawane on April 14, 2011 at 12:38am — No Comments
Lactose (4-O-β-D-galactopyranosyl-D-glucose) is a disaccharide sugar composed of glucose and galactose and is unique component of mammalian milks. About 7 g of lactose is present in 100 mL of mature human milk.…
Added by Sanjeev Sharma on April 11, 2011 at 4:30pm — No Comments