Food-Packaging-Technology.pdf

Fruits and vegetable preservation by RP srivastava
Sanjeev kumar

dairy_handbook.pdf
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Question by one of our memeber: what is the best software for food engineering
Answer : Ansys software

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Production Manager
#abbahawa_trading_plc
#engineering
#industrial_engineering
#production_manager
Alem Gena
MSc or BSc Degree in Industrial Technology, Food Engineering, Food Science or related fields with demonstrated working experience in similar manufacturing industry, of which 3 years in managerial experience
Minimum Years Of Experience: #6_years
Maximum Years Of Experience: #8_years
Deadline: September 27, 2021
How To Apply: In person around Haile Garment Square, on the road to Lebu Mebrat Hail, at Abbahawa Trading PLC Head Office Building.
@hahujobs @hahujobs_bot

Senior Microbiologist
#abbahawa_trading_plc
#natural_science
#microbiology
#microbiologist
Alem Gena
MSc or BSc Degree in Applied Biology, Microbiology or Food Science field of study with relevant experience, of which 1-2 years as a microbiologist
Minimum Years Of Experience: #3_years
Maximum Years Of Experience: #5_years
Deadline: September 27, 2021
How To Apply: In person around Haile Garment Square, on the road to Lebu Mebrat Hail, at Abbahawa Trading PLC Head Office Building.
@hahujobs @hahujobs_bot

Refresh your knowledge with us 👇🏻🧠

⚡️ Interface evaporation, nucleate boiling, and film boiling are the three types of boiling.
⚡️ Effort required detaching the liquid from the unit area of the hard surface?
⚡️ Critical flux || Surface tension

🔖 LEARN SOMETHING EVERYDAY👇🏻

https://kattufoodtech.com/three-types-of-boiling/
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Learn Everyday 🌸🤗


What are Semi perishable food ?
Semi - perishable foods
* Foods that can be kept for couple of weeks / even a month or two.
* They have longer shelf-life than perishable food.
Eg : Potato, Onions, Ginger, biscuits, namkeens, etc.

These food if properly handled and stored, they will remain unspoiled for fairly long period of time

Spoilage in foods may be due to
* Growth & activity of microorganisms.
* Insects
* Action of enzymes
* Purely chemical reactions ie those not catalyzed by enzymes of the tissues or of microorganisms
* Physical changes, such as those caused by freezing, burning, drying, pressure etc

Food which is free from pollutants, contaminants and at right stage of maturity can be said to have assurance of fitness.
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