Ts-1 Micro Encapsulation by Spray Drying Influence of Emulsion Size on the Retention of Volatile Compounds
Effect of osmotic agent on osmotic dehydration of
Food Processing and Preservation
Discoloration results from exposure of a fruit’s flesh to the air – Prevention: Coat fruits with some form of ascorbic acid (vitamin C) – Lemon, lime,
Fruits Come in ALL Shapes and Sizes…Flavors too!! Take a look…
Herbs and Spices Objective: Gain some familiarity with the cultivation, preservation, and use of various herbs and spices with emphasis on herbs.
Microwave cooking Enables the cook to heat smaller items and individual portions of food. Not generally used for primary cooking. Microwaves cook rapidly.
Postharvest water loss. Water loss 90 to 95% of the commodity is water. milk has more solids than cucumber (weight basis). water loss resulting in direct.
Concentration
Cooking of Food. Cooking of food is an art which requires thought, care, skill and planning. Whatever method of cooking is employed the following principles.
Herbs and Spices Herbs are from leafy aromatic plants grown in temperate zones. Their leaves, stems, and sometimes flowers can be used to add flavoring.
MICROENCAPSULATION
