Define and discuss the rheological properties of common food products like sauces, dough and emulsions in context of food engineering. How do these properties affect to choose processing methods?
Created: 3 months ago |
Updated: 3 months ago
Please, contribute to add answer.
Answer
ফুড ইঞ্জিনিয়ারিং
Please, contribute to add content.
Content
Related Question
View More
1.
Describe the principles and methods of food preservation.
Created: 3 months ago |
Updated: 3 months ago
Please, contribute to add answer.
Answer
2.
Explain thermophysical properties of foods with examples. A wet food product contain 70% water. After drying, it is found that 80% of original water is removed. Determine (i) mass of water removed per kg of wet food and (ii) composition of dried food.
Created: 3 months ago |
Updated: 3 months ago
Please, contribute to add answer.
Answer
Please, contribute to add answer.
Answer
4.
Explain the principles and factors of drying process. "Drying involves both heat and mass transfer processes simultaneously"-Justify the statement.
Created: 3 months ago |
Updated: 3 months ago
Please, contribute to add answer.
Answer
5.
What are the general principles of food packaging? Discuss the different types of packaging materials commonly used in food industry and their specific properties and applications.
Created: 3 months ago |
Updated: 3 months ago
Please, contribute to add answer.
Answer
Promotion
Download Our Mobile Apps
