Freeze drying

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  • Analysis Of Freeze Drying

    Freeze-drying well known and developed technology for preserving food and retaining its properties such as flavor, and taste. In this study, the objectives to investigate the difference between fresh, treated, and controlled freeze-dried samples and see the effects on those samples. Browning of the samples was one of the concerns to monitor and observe. The outcomes of this study suggested that the freeze-drying is great technique in preserving the food with its properties remain intact. This was obtained by the water activity reduction from 0.96 to 0.22. Also, the structure remain undamaged that was observed from the water activity sorption isotherm where similar results were obtained in tray drying. The color change in frozen apple samples…

    Words: 892 - Pages: 4
  • The 4 P's Analysis Of Marketing Mix

    Success in the hospitality industry, in particular the restaurant area, depends on some very important criteria for success such as product, place/location, pricing, and promotional aspects. These four components constitute the marketing mix, and these elements comprise the 4 P’s of this marketing mix. As a student in a hospitality class, one becomes very familiar and knowledgeable of the application of these components. Thus, the owner of an ice cream establishment known as The Sweet Spot…

    Words: 824 - Pages: 4
  • Solanum Tuberosum Case Study

    Table 1, freeze-drying process causes the highest percentage of moisture loss (83.19%) in the potatoes followed by vacuum drying process (83.22%) and hot air drying process (82.77%). The percentage of moisture loss in freeze-dried potatoes are the highest because larger ice crystals form during the process of freezing which leads to larger pores formation…

    Words: 1213 - Pages: 5
  • Mushroom Soup Case Study

    4.5.3 Texture Acceptability of Mushroom Soup In term of texture, the acceptance of particle in soups was determined (Table 4.3). Generally, soup prepared from freeze dried powders had higher scores for acceptability of 4.47 ± 1.10 than oven dried and vacuum dried powder that varies between 3.80± 1.06 and 4.47± 1.43. However, there was no significant difference (p> 0.05) among the soups prepared with fresh mushroom and powders in the respect of texture. The lower texture acceptability of oven…

    Words: 823 - Pages: 4
  • Apple Juice Case Study

    R. P., Crandall, P. G., & Morris, J. R. (2001). Principles and practices of small- and medium-scale fruit juice processing. Rome: FAO. Manufacturing Process [Powder products] | Nikken Foods. (n.d.). Retrieved February 22, 2018, from http://www.nikkenfoods.co.jp/en/overview/flow.html Phisut, N./IFRJ 19(4):1297-1306 Raj Process Equipments And Systems Pvt. Ltd & Raj Process Equipments And Systems Private Limited. (n.d.). Custom Equipments | Process Equipment | Customised Solutions in India.…

    Words: 1407 - Pages: 6
  • Five Food Innovations

    There are many food technologies that are used to make foods a lot safer. Five food innovations used to make food safer are canning, freezing, drying, pasteurization, and irradiation. There are many methods, but these are five of some of the most common and known methods. Canning is a simple process where you preserve food by heating or cooking foods at a high temperature in a sealed and/or can or jar destroying any organisms that would cause them to spoil. Canning can also reduce the…

    Words: 619 - Pages: 3
  • Spacer Lab Report

    Pro6 Spacer (10) (30 mg, 0.036 mmol) and 18 (36 mg, 0.087 mmol) were dissolved in 778 µL DMF. Copper sulfate (1.62 mg, 0.006 mmol) and sodium-L- ascorbate (2.57 mg, 0.013 mmol) were dissolved in 86 µL H2O. The two solutions were combined in a microwave tube and put in the microwave for 30 minutes at 80oC. The solvent was evaporated under reduced pressure. The product was purified by preparative HPLC on a C18 column. The product was freeze dried and analyzed using LCMS and analytical HPLC. 19…

    Words: 393 - Pages: 2
  • H. Sabdariffa Calyx Case Study

    3.1 The effect of H. sabdariffa calyx extract on the antioxidant property. Due to different parts of H. sabdariffa and extract in different ways, have different antioxidant activity. In some study, H. sabdariffa extracts from different parts were detected with some antioxidant capacity assays and determined that H. sabdariffa calyx has the high content of phenolic compounds associating to antioxidant, and have the significant effect on β-carotene bleaching. In freeze-drying, extract in cold…

    Words: 817 - Pages: 4
  • What Is The Selection Of Excipients Of Tamoxifen Citrate?

    The disadvantages of SLN are lack of physical stability such as agglomeration and fusion of particles and chemical stability such as oxidation of lipids during long-term storage. Freeze drying is a process of water removal from frozen samples by sublimation under vacuum. Freezing and drying generate stress on nanoparticles which can destabilize them. Cryoprotectants have been used to decrease SLN aggregations due to the stress during the process of freeze-drying. In this study, four different…

    Words: 1156 - Pages: 5
  • Old And New Food Technology Essay

    Two earliest methods of treating food to help them being fresh and improve the food flavors are Salting and drying. Early methods of food preservation: Food preservation techniques have been known to man since antiquity. • The use of fire to cook, heat and dry foods may be described as the earliest form of food processing. • Foods may be processed by exposure to dry heat (e.g. roasting) or wet heat (e.g. boiling) or cooked in oil (e.g. frying) Until the 19th century, all methods of food…

    Words: 961 - Pages: 4
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