April 2011 Blog Posts (12)

R food professionals not real professional?????

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…

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Added by Sanjeev Sharma on April 30, 2011 at 11:30pm — 2 Comments

Importance of vitamins in Health and Disease

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…

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Added by Prashant Kadam on April 30, 2011 at 3:57pm — 2 Comments

what is Rheological modelling of viscous food products.

can any body answer plz.

Added by RAJ NARAYAN SARASWAT on April 24, 2011 at 5:23pm — 1 Comment

Gelatin in food industry

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…

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Added by SHARAD KUMAR on April 23, 2011 at 11:10am — No Comments

Effect of heat on spices and their active component

Spices, an important ingredient of any…

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Added by Sanjeev Sharma on April 22, 2011 at 3:30pm — No Comments

How can a Food Engineer design a transport processing line for fruit Yoghurt if he is having Viscometric data of Yoghurt.

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…

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Added by RAJ NARAYAN SARASWAT on April 18, 2011 at 4:00pm — 5 Comments

can anyone send me the cv format for food technologist? my Email Id is ravindrapatil.gols@gmail.com

can anyone send me the cv format for food technologist?
my Email Id is ravindrapatil.gols@gmail.com Continue

Added by RAVINDRA PATIL on April 16, 2011 at 11:29pm — No Comments

agri eng book

can anyone provide me agriculture engineering book  both beginner and  advanced.

Added by Anusha Ramani on April 14, 2011 at 1:25am — No Comments

anyone have this ebook

Handbook of food processing equipment

Added by Sachin K Sonawane on April 14, 2011 at 12:38am — No Comments

Lactose intolerance

Introduction

 

Added by Sanjeev Sharma on April 11, 2011 at 4:30pm — No Comments

Lactose intolerance

Introduction



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.…

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Added by Sanjeev Sharma on April 11, 2011 at 4:30pm — No Comments

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