Gıda mühendisliğinde retort kontrolü
Hello I have a project about Gıda mühendisliğinde retort kontrolü are there any specific references that I can search through?
#food-engineering
Discussions tagged food-engineering on FSTDESK. Browse 8 related konu.
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Kurutma kinetiğinin belirlenmesi
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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Suflenin Kalınlığı
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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Kurutmanın matematiksel modelinin belirlenmesi
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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Nem sorpsiyon izotermi modellemesi: Brunauer–Emmett–Teller (BET) denklemi
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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Gıda işleme endüstrisinde otomasyon
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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Gıda mühendisliği temel araçları
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…
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Kurutma kinetiğinin belirlenmesi
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…
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Gıda mühendisliği temel araçları
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…
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Kurutmanın matematiksel modelinin belirlenmesi
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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Nem sorpsiyon izotermi modellemesi: Brunauer–Emmett–Teller (BET) denklemi
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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Gıda işleme endüstrisinde otomasyon
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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Suflenin Kalınlığı
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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Gıda mühendisliğinde retort kontrolü
Hello I have a project about Gıda mühendisliğinde retort kontrolü are there any specific references that I can search through?