Top 5 Food Technology Trends for Business Growth in 2023

food technology trends, food business growth

Introduction: In the fast-paced and ever-evolving food industry, staying updated on the latest food technology trends is essential for businesses to remain competitive and drive growth. This article provides valuable insights, free from AI detection, on how to stay informed about emerging trends and implement them effectively into your business strategy for long-term success. Importance … Read more

What is Food technology

food tech

Food technology is an interdisciplinary field that involves the application of scientific and engineering principles to the processing, preservation, packaging, and distribution of food. It aims to improve the quality, safety, and nutritional value of food products while increasing their shelf life and reducing waste. Food technology has revolutionized the way we produce and consume … Read more

Ultrasound processing of food- Ultimate Top 5 Ultrasound Applications

ultrasound in food processing

Ultrasound processing of food has become extremely popular in the food businesses. Compared to conventional processing techniques, ultrasonic technology has many benefits, including In this blog post, we will discuss the benefits, applications, equipment and disadvantages of ultrasound in food processing Introduction Ultrasound processing is a non-thermal food processing technique that uses high-frequency sound waves … Read more

GATE 2023 XE Engineering Sciences- Food Technology Syllabus

gate 2023 xe engineering syllabus cover photo

GA General Aptitude Verbal Aptitude Basic English grammar:  tenses, articles, adjectives, prepositions, conjunctions, verb-noun agreement, and other parts of speech Basic vocabulary: words, idioms, and phrases in context Reading and comprehension Narrative sequencing Quantitative Aptitude GATE XE 2023 Data interpretation: data graphs (bar graphs, pie charts, and other graphs representing data), 2- and 3-dimensional plots, … Read more

Determination of sorbic acid in food products

m determination of sorbic acid in food products

INTRODUCTION Besides extending the shelf life of a food, a chemical preservative should be safe for human consumption, should not impart undesirable organoleptic changes, be economical in use and be capable of being analysed. While the use of chemical preservative to be safe under conditions of use is governed by law, it is considered necessary … Read more

How to Accurately determine Gluten Content in Wheat Flour- 7 steps

Determination of Gluten content

INTRODUCTION The Empowering Core Principle of Unleashing the Magic of Gluten REQUIREMENTS Reagents PROCEDURE CALCULATION Where,W2= weight, in g, of the dish with dry gluten,W1= weight, in g, of the empty dish,W = weight, in g, of the material taken, andM = moisture, % in the sample RESULTS AND INFERENCE During the determination of dry … Read more

Determination of peroxide value of oils and fats

determination of peroxide value of oils and fats

INTRODUCTION The peroxide value is a measure of the peroxides contained in a sample of fat, expressed as milli-equivalents of peroxide per kg of the material. PRINCIPLE The material in an acetic acid-chloroform medium is treated with an aqueous solution of potassium iodide. The liberated iodine is titrated with a standard sodium thiosulphate solution. REQUIREMENTS … Read more

Determination of Reichert Meissl (rm) value and Polenske value (PV) in oils and fats

Reichert Meissl (RM) value and Polenske value (PV)

INTRODUCTION Reichert Meissl value refers to the number of ml of 0.1N NaOH solution required to neutralize the steam volatile, water-soluble fatty acids distilled from oil or fat under precisely specified conditions. It is the measure of water-soluble steam volatile fatty acids chiefly butyric and caproic acids present in oil or fat. Polenske value refers … Read more

Determination of allyl isothiocyanate in mustard oil

Reichert Meissl (RM) value and Polenske value (PV)

INTRODUCTION The oil obtained from mustard seeds and rape seeds contains sinigrin and myrosin (glucosinolates), which are sources of goitrogens. As such they are relatively nontoxic but their hydrolysis products include allyl isothiocyanates and oxazolidinethiones, which are powerful goitrogens, producing varying manifestations of toxicity in nonruminants PRINCIPLE The allyl isothiocyanate in the oil is steam … Read more

Determination of acetyl value and hydroxyl value in oils and fats

Reichert Meissl (RM) value and Polenske value (PV)

INTRODUCTION Acetyl value refers to the number of mg of KOH required to neutralize the acetic acid liberated by the hydrolysis of 1 g of acetylated oil or fat. Hydroxyl value refers to the number of mg of KOH required to neutralize the acetic acid capable of combining by acetylation with 1 g of fat. … Read more

Determine saponification value in oils and fats- 8 best steps

determination of saponification value in oils and fats.

INTRODUCTION The saponification value serves as a crucial measurement, quantifying the quantity of potassium hydroxide (KOH) in milligrams necessary to completely saponify one gram of oil or fat. Saponification is the chemical reaction that occurs when fat undergoes treatment with an excess of alcoholic potassium hydroxide solution through refluxing. This process leads to the hydrolysis … Read more

Iodine Value Test for Oils and Fats:Principle and Procedure

determination of iodine value in oils and fats.

INTRODUCTION In the field of chemistry, the iodine value is a crucial parameter used to determine the degree of unsaturation in glycerides of unsaturated fatty acids. It provides valuable insights into the composition and properties of various oils and fats. By measuring the iodine value, we can gain a deeper understanding of the chemical structure … Read more

Determination of colour of oils and fats by lovibond tintometer

determination of peroxide value of oils and fats

INTRODUCTION Colour measurement on Lovibond scale is useful for determining the quality of oils and in the refining processes. Measurement of colour serves to check the bleaching processes also. PRINCIPLE This method determines the colour of oils by comparison with Lovibond glasses of known colour characteristics. The colour is expressed as the sum total of … Read more