Retort control of food engineering
Hello I have a project about Retort control of food engineering are there any specific references that I can search through?
#food-engineering
Discussions tagged food-engineering on FSTDESK. Browse 8 related threads.
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Determine drying kinetic
Can everyone teach us to determine drying kinetic of product? We have weight of product versus time and also Moisture content versus time.…
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Thickness of a souffle
How do you calculate the thickness of a "Souffle" knowing that it is cooked in a convection over at 180 degrees celcius for 35 minutes? (as…
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Determination modelling mathematical of drying
We have data on drying food. The data include initial moisture, initial weight of product, final weight product and time of drying. We can…
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GAB Equation | Moisture Sorption Isotherm Modeling
Get to know how to use the Guggenheim-Anderson-de Boer (GAB) Equation for modeling of moisture sorption isotherms! The GAB Equation is suit…
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Moisture Sorption Isotherm Modelling - Brunauer-Emmet-Teller (BET) Equation
Hi Everyone! I hope everyone is safe and sound!:) We have a new how-to video for you and it's about how to calculate monolayer values in yo…
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Food processing Industry automation
Suggestions are required for food processing industrial automation.If someone wants to make a general model of beverage Industry so on what…
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Food Engineering Basic Tools
I am making a Food Engineering app that combines the basic tools for a Food Engineer. I am adding a: Temperature Convertor (°C °F °K), a D…
Best discussions tagged food-engineering
High-signal #food-engineering discussions selected from replies, views and recent activity.
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GAB Equation | Moisture Sorption Isotherm Modeling
Get to know how to use the Guggenheim-Anderson-de Boer (GAB) Equation for modeling of moisture sorption isotherms! The GAB Equation is suitable for modeling many food materials in…
-
Determine drying kinetic
Can everyone teach us to determine drying kinetic of product? We have weight of product versus time and also Moisture content versus time. How to determine mathematical modelling…
-
Food Engineering Basic Tools
I am making a Food Engineering app that combines the basic tools for a Food Engineer. I am adding a: Temperature Convertor (°C °F °K), a D and Z value graph plotter, a Moisture co…
-
Determination modelling mathematical of drying
We have data on drying food. The data include initial moisture, initial weight of product, final weight product and time of drying. We can determine drying rate of product, bu t w…
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Moisture Sorption Isotherm Modelling - Brunauer-Emmet-Teller (BET) Equation
Hi Everyone! I hope everyone is safe and sound!:) We have a new how-to video for you and it's about how to calculate monolayer values in your moisture sorption isotherm using the…
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Food processing Industry automation
Suggestions are required for food processing industrial automation.If someone wants to make a general model of beverage Industry so on what field areas we can apply the automation…
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Thickness of a souffle
How do you calculate the thickness of a "Souffle" knowing that it is cooked in a convection over at 180 degrees celcius for 35 minutes? (assumptions can be made)
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Retort control of food engineering
Hello I have a project about Retort control of food engineering are there any specific references that I can search through?