Leave for one minute, then test using thumb and forefinger.
Thread 110 - 114°C (230 - 238°F)
The sugar mixture will form a fine thread if pressed together then pulled apart.
Soft Ball 114 - 118°C (238 - 245°F)
The sugar mixture will form a soft ball which can be squashed flat.
Hard Ball 118…Continue
Added by Mohit on December 12, 2013 at 8:52pm — No Comments
Last date for obtaining License/Registration for all existing Food Business Operators is 4th Feb.2014. This date will not be extended any further
Up to 2 Months Period may be required to process License/Registration.
Operating without a license will attract a penalty upto Rs 5 lacs and imprisonment up-to 6 months.
Added by dave devarshi prakashchandra on December 10, 2013 at 9:30pm — No Comments
Texture analysis is primarily concerned with the evaluation of mechanical characteristics where a material is subjected
to a controlled force from which a deformation curve of its response is generated. These mechanical characteristics in
food can be further sub-divided into primary and secondary sensory characteristics which have proven to be correlated…
In addition to Part-II the Catering/ food Service establishment in which food is being handled, processed, manufactured, stored, distributed and ultimately sold to the customers and the persons handling them should conform to the sanitary and hygienic requirement, food safety measures and other standard as specified below. It includes premises where public is admitted for repose or for consumption of any food or drink or any place where cooked food is sold or prepared for…
i am final year student of M.Tech in SLIET, Punjab
for the completion of my Masters i have to work in the field of research but i am not getting any good topic for my research. If any one having any new Idea or just anyone thing that research can be done on this topic then plz inform...
i am new on this site but
lets hope someone among u will help me...
Major changes in the secondary, tertiary, and quaternary structures without cleavage of backbone peptide bonds are regarded as …Continue
Hello friends I have got M.Tech (Food Tech) in MAU Parbhani through ICAR. My friend has said that MAU is reputed as an agriculture university, it is not having good food technology facility and placements. Plz help me? Which college is best MAU or GB Pant?
Assocom-India Pvt. Ltd. New Delhi in association with International Crops Institute for the Semi – Arid Tropics (ICRISAT), Hyderabad is organizing a two day interactive International Symposium on RTE Foods : “Innovations in Ready-to-Eat Products: Drivers, Trends and Emerging Technologies ",Focus Industry: Frozen Convenience Food and Novel Snack Foods,September 24-25 (Wednesday-Thursday) 2013,Mumbai, Maharashtra.…Continue
Added by Bindiya sharma on August 16, 2013 at 12:22pm — No Comments
Before entering exam hall was recollecting all heat transfer and all thermal papers formulas etc etc.. but when i got question paper felt like flying in air.. no calculation related questions mostly biochemistry,microbiology and food process engineering related questions only. a engineering student can crack easily. only 10 engineering mathematics questions which u can solve easily, for example wat is integration of xcosx in limit pi/2. 100 choose it, 10 fill ups, 10 true or false and 10…Continue
ANTIOXIDANTS IN FOOD
Antioxidants are found in certain foods and may prevent some of the damage caused by free radicals by neutralising them. These include the nutrient antioxidants, vitamins A, C and E, and the minerals copper, zinc and selenium.
Other dietary food compounds, such as the phytochemicals in plants, are believed to have greater antioxidant effects than either vitamins or minerals. These are…
Cookies may be defined as small cakes made from dough that is sufficiently viscous to permit the dough pieces to be baked on flat surface.Cookies are often referred to as small cakes. In our country these are commonly known as biscuits. Cookies are classified according to the mixing method and the recipe adopted. These may be divided into categories i.e. Batter type and foam type. Batter type cookies include the drop cookies,…Continue
Added by vartika on August 7, 2013 at 8:30pm — No Comments
American Institute of Bakery is going to organize a two day seminar on “Good Manufacturing Practices and Food Safety in Food Manufacture” at Hotel Hilton, Mumbai on August 22-23.
The key faculties for the workshop are; Dr. Ebbez…Continue
AIBTM is the first bakery institute in India offering 1 year Post Graduate Diploma in Bakery Science and Technology and two years Graduate Diploma in Bakery Technology and Management. There is no higher education facility available in bakery in India. AIBTM main objective is to educate, train and place its students to industry. AIBTM has bond with different industries to provide well trained students…Continue
The nutritive value of yogurt or frozen yogurt is based on the ingredients in the yogurt, so it will be slightly different for frozen yogurt made by different companies. The labels should provide the nutritional information. Yogurts and frozen yogurts can contain live active cultures. Manufacturers might add extra "healthy" bacteria (such as L. acidopihilus, Bifidobacteriumor and others) for their health effects, but not all yogurts have these extra probiotic…Continue
Added by Samadhan R. Jadhav on August 5, 2013 at 2:16pm — No Comments
Food technology: Science of making food last longer
From cereals and yoghurt to instant noodles, pickles and ketchup, discover how packaged foods are created, and the people behind these products
by Rashmi Menon
Programmes: BTech, MTech (Food Technology/Food Engineering); BSc, MSc (Food Technology; MSc (Food and Nutrition)
Added by Sanjeev Sharma on July 26, 2013 at 3:33pm — No Comments
During production of enzymes if the catabolic substrate is accumulated during fermentation then the enzyme production will be inhibited, the popular example is 'Halo Effect' i.e. in the presence of lactose and glucose , E. coli will not produce B- glactosidase because bacteria is already having glucose for consumption , so why it will produce enzyme to break down…
Added by Prashant Sahni on July 21, 2013 at 10:21pm — No Comments
Please can any1 help me regarding the interview of IICPT M.tech food process & engg.
e.g wht type of qustns r askd & abt hw many studnts appear fr the intrvw.
plz any1 knws abt it... do help me.
Added by Jayshree Majumdar on July 16, 2013 at 12:57pm — No Comments
The main objective of canning is to obtain a shelf-stable product that can be stored in suitable containers for a considerable length of time (at least one year) without undergoing food spoilage, while retaining desirable nutritional and sensory qualities.
The Main steps involved in canning of fish are:
Added by Reena M on July 1, 2013 at 4:07pm — No Comments
α, α-diphenyl-β-picrylhydrazyl (DPPH) free radical scavenging method offers the first approach for evaluating the antioxidant potential of a compound, an extract or other biological sources. This is the simplest method, wherein the prospective compound or extract is mixed with DPPH solution and absorbance is recorded after a defined period. However, with the advancement and sophistication in instrumental techniques,…Continue
Added by Anusha Ramani on June 14, 2013 at 7:00pm — No Comments