Anil Ch — FSTDESK

What oils blend is best suitable for deep fat frying of Indian snacks

What oils blend is best suitable for deep fat frying of Indian snacks frying? What parameters play key role in oil blending. Please suggest…
Chilli powder manufacturing

I need Chilli powder industrial manufacturing process and spices fumigation process. Please help me.
What all are the latest new products in beverages

Can anybody share latest technologies and new products in beverage industry.
Mixed fruit jam

My mixed fruit jam Is forming foam while cooking and same remaining in cups also after filling. How to avoid the foam in jam. Please suggest
Juice viscosity

Dear all, I would like to know about the analysis of Ford bs4 cup juice viscosity analysis with calculation. Kindly help me
Closure inner ring damage

Dear all, My Mango juice is filled in the PET bottle and the closure inner seal intigrity bore plug damaging and allowing the product to le…
Hot fill closure bore inner plug damage

Dear all, My Mango juice is filled in the PET bottle and the closure inner seal intigrity bore plug damaging and allowing the product to le…
Mango juice filling in bottle

Mango juice not filled up to brimful. Is it going to affect my product with rapid oxidisation or any other issues.
Idli dosa batter

I would like to make Indian idli and dosa batter using insitu fermentation technique in poly packs. After attaining required fermentation s…
Looking for food R&D

We are launching a functional food brand. I am looking to work with people into food research and quality analysis. We are based from Hyder…
Mango Juice issue

Dear all, My Mango juice with 12% Mango pulp and pectin as stabilizer has been separated with in 5 months as clear liquid and formed a kind…
Fungus growth

We had kept few pulp drums in 8 deg cent. Temperature for a month and suddenly changed temperature to 25 deg cent. Then after 2 days we fou…
Effect of vacuum frying process on some physico- chemical properties of jack fruit chips

Jackfruit (Artocarpus heterophyllus L.) is nutritious, poor man’s fruit, rich in vitamins and minerals, mostly consumed as a fresh fruit. T…
Mango juice Oxidation Problem

Six months shelf life Mango juice with 12% Mango pulp is getting oxidised note with in 4 months after adding Ascorbic acid also. Please hel…
Role of %RH in product shelf life studies

What is the role of %RH in accelerated shelf life studies. Anybody can explain please me.
Prevent crystallization in frozen food

I'm working on a high sugar and fat formula for frozen desserts. I've already had crystallization problems. I tried to improve the formula…
Sodium Citrate

I know that the tri sodium citrate is a buffering agent and it helps in maintaining stable pH. But on what basis its quantity will be calcu…
Sedimentation issue in mango juice

How to avoid Sunset yellow and Tartrazine colours sedimentation issue in mango juice. Please help me out on the above subject please.
Drying Techniques

Which is the best drying technique suitable for the pulses and dry fruits on a industrial basis for reducing the moisture content without c…