✅ Quality of food
The quality of a food product i.e,the characterstics properties that determine the degree of excellence,is a sum of the attributes contributing to the satsisfaction.
A food total quality reflects at least the following attributes
• Compatibility with the local or international food laws,regulations,and standards.
• Nutritional aspects
• Sensory attributes i.e color,size,form flavor and taste and rheological properties.
• Shelf life at specific storage condition
For many foods one of the most important quality criterion is freshness.
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Use our bot @foodengbot
The quality of a food product i.e,the characterstics properties that determine the degree of excellence,is a sum of the attributes contributing to the satsisfaction.
A food total quality reflects at least the following attributes
• Compatibility with the local or international food laws,regulations,and standards.
• Nutritional aspects
• Sensory attributes i.e color,size,form flavor and taste and rheological properties.
• Shelf life at specific storage condition
For many foods one of the most important quality criterion is freshness.
for more food related join us
👉 @foodengineeringworld👈
👉 @foodengineeringworld👈
comment and suggestion
Use our bot @foodengbot
👍1
✅ Food component
Foods are drived from plant material,carcasses of animals and single cell organisms. they are composed mainly of
👉Water
👉Carbohydrates
👉Lipids
👉Proteins and minerals are the main components that form the structure of and are responsible for the sensory and nutritional properties of foods. These main components serve as nutrients by supplying the human body with the necessary building materials and source of energy.
Other constituents present in lower quantities especially colorants,flavor compounds,vitamins,probiotics and additives also contribute to differnet aspects of food quality.
Join us 👉 @foodengineeringworld👈
👉 @foodengineeringworld👈
Foods are drived from plant material,carcasses of animals and single cell organisms. they are composed mainly of
👉Water
👉Carbohydrates
👉Lipids
👉Proteins and minerals are the main components that form the structure of and are responsible for the sensory and nutritional properties of foods. These main components serve as nutrients by supplying the human body with the necessary building materials and source of energy.
Other constituents present in lower quantities especially colorants,flavor compounds,vitamins,probiotics and additives also contribute to differnet aspects of food quality.
Join us 👉 @foodengineeringworld👈
👉 @foodengineeringworld👈
✅Fruit beverages
@foodengineeringworld
We will see each of this #process in details
Comment and suggestion @foodengbot
@foodengineeringworld
We will see each of this #process in details
Comment and suggestion @foodengbot
Hello Everyone🙏🏼
Johns Hopkins University, sent this excellent summary to avoid contagion
share it with you because it is very clear:
* The virus is not a living organism, but a protein molecule (DNA) covered by a protective layer of lipid (fat), which, when absorbed by the cells of the ocular, nasal or buccal mucosa, changes their genetic code. (mutation) and convert them into aggressor and multiplier cells.
* Since the virus is not a living organism but a protein molecule, it is not killed, but decays on its own. The disintegration time depends on the temperature, humidity and type of material where it lies.
* The virus is very fragile; the only thing that protects it is a thin outer layer of fat. That is why any soap or detergent is the best remedy, because the foam CUTS the FAT (that is why you have to rub so much: for 20 seconds or more, to make a lot of foam). By dissolving the fat layer, the protein molecule disperses and breaks down on its own.
* HEAT melts fat; this is why it is so good to use water above 25 degrees Celsius for washing hands, clothes and everything. In addition, hot water makes more foam and that makes it even more useful.
* Alcohol or any mixture with alcohol over 65% DISSOLVES ANY FAT, especially the external lipid layer of the virus.
* Any mix with 1 part bleach and 5 parts water directly dissolves the protein, breaks it down from the inside.
* Oxygenated water helps long after soap, alcohol and chlorine, because peroxide dissolves the virus protein, but you have to use it pure and it hurts your skin.
* NO BACTERICIDE SERVES. The virus is not a living organism like bacteria; they cannot kill what is not alive with anthobiotics, but quickly disintegrate its structure with everything said.
* NEVER shake used or unused clothing, sheets or cloth. While it is glued to a porous surface, it is very inert and disintegrates only between 3 hours (fabric and porous), 4 hours (copper, because it is naturally antiseptic; and wood, be
cause it removes all the moisture and does not let it peel off and disintegrates). ), 24 hours (cardboard), 42 hours (metal) and 72 hours (plastic). But if you shake it or use a feather duster, the virus molecules float in the air for up to 3 hours, and can lodge in your nose.
* The virus molecules remain very stable in external cold, or artificial as air conditioners in houses and cars. They also need moisture to stay stable, and especially darkness. Therefore, dehumidified, dry, warm and bright environments will degrade it faster.
* UV LIGHT on any object that may contain it breaks down the virus protein. For example, to disinfect and reuse a mask is perfect. Be careful, it also breaks down collagen (which is protein) in the skin, eventually causing wrinkles and skin cancer.
* The virus CANNOT go through healthy skin.
* Vinegar is NOT useful because it does not break down the protective layer of fat.
* NO SPIRITS, NOR VODKA, serve. The strongest vodka is 40% alcohol, and you need 65%.
* LISTERINE IF IT SERVES! It is 65% alcohol.
* The more confined the space, the more concentration of the virus there can be. The more open or naturally ventilated, the less.
* This is super said, but you have to wash your hands before and after touching mucosa, food, locks, knobs, switches, remote control, cell phone, watches, computers, desks, TV, etc. And when using the bathroom.
* You have to HUMIDIFY HANDS DRY from so much washing them, because the molecules can hide in the micro cracks. The thicker the moisturizer, the better. * Also keep your NAILS SHORT so that the virus does not hide there.
@foodengineeringworld
Johns Hopkins University, sent this excellent summary to avoid contagion
share it with you because it is very clear:
* The virus is not a living organism, but a protein molecule (DNA) covered by a protective layer of lipid (fat), which, when absorbed by the cells of the ocular, nasal or buccal mucosa, changes their genetic code. (mutation) and convert them into aggressor and multiplier cells.
* Since the virus is not a living organism but a protein molecule, it is not killed, but decays on its own. The disintegration time depends on the temperature, humidity and type of material where it lies.
* The virus is very fragile; the only thing that protects it is a thin outer layer of fat. That is why any soap or detergent is the best remedy, because the foam CUTS the FAT (that is why you have to rub so much: for 20 seconds or more, to make a lot of foam). By dissolving the fat layer, the protein molecule disperses and breaks down on its own.
* HEAT melts fat; this is why it is so good to use water above 25 degrees Celsius for washing hands, clothes and everything. In addition, hot water makes more foam and that makes it even more useful.
* Alcohol or any mixture with alcohol over 65% DISSOLVES ANY FAT, especially the external lipid layer of the virus.
* Any mix with 1 part bleach and 5 parts water directly dissolves the protein, breaks it down from the inside.
* Oxygenated water helps long after soap, alcohol and chlorine, because peroxide dissolves the virus protein, but you have to use it pure and it hurts your skin.
* NO BACTERICIDE SERVES. The virus is not a living organism like bacteria; they cannot kill what is not alive with anthobiotics, but quickly disintegrate its structure with everything said.
* NEVER shake used or unused clothing, sheets or cloth. While it is glued to a porous surface, it is very inert and disintegrates only between 3 hours (fabric and porous), 4 hours (copper, because it is naturally antiseptic; and wood, be
cause it removes all the moisture and does not let it peel off and disintegrates). ), 24 hours (cardboard), 42 hours (metal) and 72 hours (plastic). But if you shake it or use a feather duster, the virus molecules float in the air for up to 3 hours, and can lodge in your nose.
* The virus molecules remain very stable in external cold, or artificial as air conditioners in houses and cars. They also need moisture to stay stable, and especially darkness. Therefore, dehumidified, dry, warm and bright environments will degrade it faster.
* UV LIGHT on any object that may contain it breaks down the virus protein. For example, to disinfect and reuse a mask is perfect. Be careful, it also breaks down collagen (which is protein) in the skin, eventually causing wrinkles and skin cancer.
* The virus CANNOT go through healthy skin.
* Vinegar is NOT useful because it does not break down the protective layer of fat.
* NO SPIRITS, NOR VODKA, serve. The strongest vodka is 40% alcohol, and you need 65%.
* LISTERINE IF IT SERVES! It is 65% alcohol.
* The more confined the space, the more concentration of the virus there can be. The more open or naturally ventilated, the less.
* This is super said, but you have to wash your hands before and after touching mucosa, food, locks, knobs, switches, remote control, cell phone, watches, computers, desks, TV, etc. And when using the bathroom.
* You have to HUMIDIFY HANDS DRY from so much washing them, because the molecules can hide in the micro cracks. The thicker the moisturizer, the better. * Also keep your NAILS SHORT so that the virus does not hide there.
@foodengineeringworld
👍1
✅ please test to create or develop (design) some kind of food that can be used to develop our immunity system as food engineer when you stay _home
@foodengineeringworld
@foodengineeringworld
❤1
✅ Answer for the #quizz
the stimulating effect of coffe is due to Caffeine
➡caffeine is a plant product that is most commonly found in coffee beans, tea, energy drinks, soft drinks, cocoa and chocolate.
➡ caffeine can help people feel less tired and increase engergy.
Join us @foodengineeringworld
Comment and suggestion @foodengbot
the stimulating effect of coffe is due to Caffeine
➡caffeine is a plant product that is most commonly found in coffee beans, tea, energy drinks, soft drinks, cocoa and chocolate.
➡ caffeine can help people feel less tired and increase engergy.
Join us @foodengineeringworld
Comment and suggestion @foodengbot
#fruitbeverage
✅Recipe For Homemade Orange Squash
Use the freshest oranges you can find! use organic oranges, if you can get your hands on them! Use organic or raw sugar instead of plain white sugar.
To Serve as a drink:
To prepare, a glass of refreshing orange squash take 1/4 part of orange squash and add 3-4 part of chilled water. Mix well.
✔ Ingredients
1 Kg of Oranges (Pick the sweetest ones)
500 grams (Organic Sugar or brown sugar or raw sugar)
500 grams Water
1-2 Tablespoon of fresh lemon Juice
A pinch of Saffron
✔Instructions
1. Take a pan and dissolve water and sugar and allow it to boil for 4-5 minutes.
2. Once the sugar syrup starts to boil, add fresh lemon juice to it and stir well.
3. Reduce the flame and allow it to simmer for 4-5 minutes so that the sugar syrup gets thicker. Check for one thread consistency.
4. Allow this solution to cool for a while.
5. It is always advisable to filter the sugar solution so that impurities can be discarded.
6. Allow the sugar solution to cool at room temperature.
7. Gently crush the saffron threads and add it into the warm sugar syrup. You can skip this step, you can also add some edible orange food color.
8. Allow some time, so that sugar syrup get cooled. Meanwhile, start preparing orange juices.
9. Peel and finely chop the oranges, scoop out the seeds. Seeds will give a bitter taste to the juice.
10. Blend the oranges, until the oranges have been crushed very well.
11. Make use of a steel juice strainer to strain all the orange juice.
12. Press the remaining pulp for 2-3 seconds, so that the juices are strained completely.
13. Mix the orange juice and sugar syrup well in a mixing bowl.
14. Orange juice must be immediately added, if you are keeping it for a long time it will give a bitter taste.
15. You can store the orange squash in a glass jar and close the lid tightly.
16. This squash can be refrigerated and used for 3-4 weeks. The flavor gets better after few days.
➡ you can develope this in large scale production around your area!
#Enjoy
Join us for more👇 @foodengineeringworld
For comment and suggestion use our bot👉 @foodengbot
✅Recipe For Homemade Orange Squash
Use the freshest oranges you can find! use organic oranges, if you can get your hands on them! Use organic or raw sugar instead of plain white sugar.
To Serve as a drink:
To prepare, a glass of refreshing orange squash take 1/4 part of orange squash and add 3-4 part of chilled water. Mix well.
✔ Ingredients
1 Kg of Oranges (Pick the sweetest ones)
500 grams (Organic Sugar or brown sugar or raw sugar)
500 grams Water
1-2 Tablespoon of fresh lemon Juice
A pinch of Saffron
✔Instructions
1. Take a pan and dissolve water and sugar and allow it to boil for 4-5 minutes.
2. Once the sugar syrup starts to boil, add fresh lemon juice to it and stir well.
3. Reduce the flame and allow it to simmer for 4-5 minutes so that the sugar syrup gets thicker. Check for one thread consistency.
4. Allow this solution to cool for a while.
5. It is always advisable to filter the sugar solution so that impurities can be discarded.
6. Allow the sugar solution to cool at room temperature.
7. Gently crush the saffron threads and add it into the warm sugar syrup. You can skip this step, you can also add some edible orange food color.
8. Allow some time, so that sugar syrup get cooled. Meanwhile, start preparing orange juices.
9. Peel and finely chop the oranges, scoop out the seeds. Seeds will give a bitter taste to the juice.
10. Blend the oranges, until the oranges have been crushed very well.
11. Make use of a steel juice strainer to strain all the orange juice.
12. Press the remaining pulp for 2-3 seconds, so that the juices are strained completely.
13. Mix the orange juice and sugar syrup well in a mixing bowl.
14. Orange juice must be immediately added, if you are keeping it for a long time it will give a bitter taste.
15. You can store the orange squash in a glass jar and close the lid tightly.
16. This squash can be refrigerated and used for 3-4 weeks. The flavor gets better after few days.
➡ you can develope this in large scale production around your area!
#Enjoy
Join us for more👇 @foodengineeringworld
For comment and suggestion use our bot👉 @foodengbot
👍1
✅ #food packaging condition
#expiration date
✅An expiration date is a date after which a consumable product such as food or medicine should not be used because it may be spoiled, damaged, or ineffective.
➡ What is the difference between use by date and best before?
✅Use by dates indicate when a product may no longer be safe to eat. You should not eat, cook, or freeze it after the date displayed, even if it looks or smells fine.
✅Best before dates are an indication of quality rather than safety. You can still eat food after its best before date, but its flavour and texture is most likely not as good as before the date.
✅Use by dates are typically present on meats and dairy products, as well as ready meals like salads. Always follow the storage instructions on the product (usually refrigeration or freezing). Otherwise, it may no longer be good to eat – even before its use by date.
✅Best before dates are usually displayed on products that do not require refrigeration or freezing. For example, dry pasta, bread, tinned products, fruits and vegetables, and uncooked rice.
The way in which you store the product also lengthens its best before life. For example: keeping it in a cool, dry place, and reducing air exposure to the product (by keeping it in its original packaging or food bags). You can even refrigerate some best before products, like fruit and veg, to expand their life.
Join us @foodengineeringworld
Comment and suggestion @foodengbot
#expiration date
✅An expiration date is a date after which a consumable product such as food or medicine should not be used because it may be spoiled, damaged, or ineffective.
➡ What is the difference between use by date and best before?
✅Use by dates indicate when a product may no longer be safe to eat. You should not eat, cook, or freeze it after the date displayed, even if it looks or smells fine.
✅Best before dates are an indication of quality rather than safety. You can still eat food after its best before date, but its flavour and texture is most likely not as good as before the date.
✅Use by dates are typically present on meats and dairy products, as well as ready meals like salads. Always follow the storage instructions on the product (usually refrigeration or freezing). Otherwise, it may no longer be good to eat – even before its use by date.
✅Best before dates are usually displayed on products that do not require refrigeration or freezing. For example, dry pasta, bread, tinned products, fruits and vegetables, and uncooked rice.
The way in which you store the product also lengthens its best before life. For example: keeping it in a cool, dry place, and reducing air exposure to the product (by keeping it in its original packaging or food bags). You can even refrigerate some best before products, like fruit and veg, to expand their life.
Join us @foodengineeringworld
Comment and suggestion @foodengbot
Beverages are consumed for
1.food value
2.thrist quenching
3.stimulating effect
4.all of these
@foodengineeringworld
1.food value
2.thrist quenching
3.stimulating effect
4.all of these
@foodengineeringworld
💡What is the reason for using Aluminium Foil for packaging of Food?
✅It is a good conductor but a very poor radiator and absorber (the two go together) - because it is shiny. The inner surface, where not actually in contact, will not absorb radiated heat well and the outer surface will not radiate heat well. Hence the food will not lose much heat. It is also cheap to produce in suitable sheet form.
@foodengineeringworld
✅It is a good conductor but a very poor radiator and absorber (the two go together) - because it is shiny. The inner surface, where not actually in contact, will not absorb radiated heat well and the outer surface will not radiate heat well. Hence the food will not lose much heat. It is also cheap to produce in suitable sheet form.
@foodengineeringworld
✅ #Fluidmechanics
Fluid mechanics is a study of fluid either at rest (fluid statics) or in motion (fluid dynamics) and the subsequent effects of the fluid on the boundaries.
✅Common terms in fluid mechanics
Tensile stress -stress that tends to pull things apart
Compressive stress-stress that tends to crush the column
Shear stress-stress that tends to make one surface being 'sliced' or slide parallel to another surface.
Viscosity-fluid property that detrmines the amount of resistance to shear force
Newtonian fluids- a type of fluid that obey newton's law of viscosity
Non-newtonian fluids- that do not obey newton's law of viscosity.
Surface tension- an effect within the surface layer of aliquid that causes that layer to behave as elastic sheet.
Join us👉 @foodengineeringworld
Comment and suggestion👉 @foodengbot
Fluid mechanics is a study of fluid either at rest (fluid statics) or in motion (fluid dynamics) and the subsequent effects of the fluid on the boundaries.
✅Common terms in fluid mechanics
Tensile stress -stress that tends to pull things apart
Compressive stress-stress that tends to crush the column
Shear stress-stress that tends to make one surface being 'sliced' or slide parallel to another surface.
Viscosity-fluid property that detrmines the amount of resistance to shear force
Newtonian fluids- a type of fluid that obey newton's law of viscosity
Non-newtonian fluids- that do not obey newton's law of viscosity.
Surface tension- an effect within the surface layer of aliquid that causes that layer to behave as elastic sheet.
Join us👉 @foodengineeringworld
Comment and suggestion👉 @foodengbot
🥰1
✅edible oil refinery process
@foodengineeringworld
@foodengineeringworld
Forwarded from DU Food Engineering students
#Machine_Element!
one of the basic course in food engineering class!
#Design
is an innovative process: To formulate a plane for the satisfaction of a specified need to solve a problem.
#Machine_Design
Creation of new and better machine and improving the existing one.
#General_consideration _in_machine_design.
1. Types of load and stress
2.selection of material.
3.fractional resistance and lubrication.
4.convenient and economical feature.
5.saftey of opration.
6.Workshop facilities.
7. Number of machined to be manufactured and etc....
Tonight we will discuss about #loads...
static load and
variable load
And #Engineering_material
hold us😊😊😊. Good day!
Join us👇👇👇 @foodengineering1
Any comment suggestiom @dufeng1bot
one of the basic course in food engineering class!
#Design
is an innovative process: To formulate a plane for the satisfaction of a specified need to solve a problem.
#Machine_Design
Creation of new and better machine and improving the existing one.
#General_consideration _in_machine_design.
1. Types of load and stress
2.selection of material.
3.fractional resistance and lubrication.
4.convenient and economical feature.
5.saftey of opration.
6.Workshop facilities.
7. Number of machined to be manufactured and etc....
Tonight we will discuss about #loads...
static load and
variable load
And #Engineering_material
hold us😊😊😊. Good day!
Join us👇👇👇 @foodengineering1
Any comment suggestiom @dufeng1bot
👍2
✅Why Do Some Fruits and Vegetables Have Such Strong Smells?
Fruits and vegetables have evolved to attract the animals that are their primary means of spreading their seeds. Lots of chemical work together to create an aroma. The most important ones in fruits and vegetables are esters, which tend to give off a sweet and fruity smell; sulfur compounds, which you find in pungent vegetables like arugula and broccoli.
@foodengineeringworld
Fruits and vegetables have evolved to attract the animals that are their primary means of spreading their seeds. Lots of chemical work together to create an aroma. The most important ones in fruits and vegetables are esters, which tend to give off a sweet and fruity smell; sulfur compounds, which you find in pungent vegetables like arugula and broccoli.
@foodengineeringworld