How To Make Jelly – Complete Production Process With Flow Chart

By | October 4, 2017

The processing of fruits and vegetables will double in next decade as India is the 2nd  largest producer of Fruit and vegetable and market of fruit spreads will grow during 2017-2025. Jam, jelly & marmalade attract consumer due to its high fruit and content and good nutrition value. Fruits such as orange, mango, berries, apple,… Read More »

Beer Brewing Process With Flow Chart

By | October 2, 2017

“Beer is proof that God loves us and wants us to be happy” – Benjamin Frankilin A person can gulp a can of beer in two minutes but it takes twenty years of a brewer to brew a good beer. Beer is a combination of science and art. Beer is like an emotion, you should… Read More »

Largest Collection Of Food Technology Ebooks | Free Download

By | September 29, 2017

Ebooks is something that everyone wants these days. Finding the perfect place for such things is a tedious task but not to worry, discoverfoodtech.com brings you the largest collection of food technology ebooks. Available for Free download. A perfect place for food technologists. Agri Moon | Food technology ebooks A)By-Products Technology – Download B)Cheese Technology  – Download… Read More »

Ruby Chocolate – The Fourth Type Of Chocolate | Pink Chocolate

By | September 27, 2017

It is the ultimate indulgence for the Instagram age, offering the traditional sweet hit of chocolate combined with the rush of a foodstuff that “pops” on camera and matching the colour of lurid yoga leggings. Invented by World’s largest Cocoa Producer company, Barry Callebaut after 13 years of thorough research and development, they gave the… Read More »

Hurdle Technology For Milk Products | Indian Dairy Products

By | September 14, 2017

Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or controlled. This means the food products will be safe for consumption, and their shelf life will be extended. Hurdle technology usually works by combining more than one approach. These approaches can be thought of as “hurdles” the pathogen has to overcome if it is to remain… Read More »

How to prepare for GATE in 5 months? Last Moment Preparation Guide

By | August 31, 2017

We all know that GATE 2018 is being Organized by IIT Guwahati and it’s about 5 months left for the final exam date.Online applications for the same to start from 1st September’17. This article would be truly focussing on How one should prepare in last 5 months to get the maximum score. Important Dates GATE Online Application… Read More »

Central Government Supported Fisheries Loan India

By | August 11, 2017

Indian fisheries and aquaculture is an important sector of food production, providing nutritional security to the food basket, contributing to the agricultural exports and engaging about fourteen million people in different activities. With diverse resources ranging from deep seas to lakes in the mountains and more than 10% of the global biodiversity in terms of… Read More »

Estimation Of Ash Content In Food

By | August 8, 2017

Ash refers to the inorganic residue remaining after either ignition or complete oxidation of organic matter in a foodstuff. A basic knowledge of the characteristics of various ashing procedures and types of equipment is essential to ensure reliable results. Two major types of ashing are used: dry ashing, primarily for proximate composition and for some… Read More »

Jam Production Process With Flow Chart

By | August 5, 2017

India ranks second in terms of fruits and vegetable production in the world, As per National Horticulture Database published by National Horticulture Board, during 2014-15 India produced 86.602 million metric tonnes of fruits.Fruits containing high moisture contents and nutrients are perishable in nature. Due to improper cold chain infrastructure, about 16 percent of fruits of… Read More »

Kjeldahl Method – Estimation Of Protein In Food

By | July 30, 2017

The protein content of foods can be determined by numerous methods. The Kjeldahl method and the nitrogen combustion (Dumas) method for protein analysis are based on nitrogen determination. Both methods are official for the purposes of nutrition labeling of foods. While the Kjeldahl method has been used widely for over a hundred years, the recent… Read More »