#food-engineering

Forum discussions tagged food-engineering. Browse 8 related threads.

1. 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?

2. 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.…

3. 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…

4. 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…

5. 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…

6. 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 y…

7. 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…

8. 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…