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FOOD PRESERVATION USING PULSED ELECTRIC FIELD

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VAFOOD PRESERVATION USING PULSED ELECTRIC FIELD

INTRODUCTION Preservation of food had always played an important role in civilization of mankind. Nowadays, consumers have a tendency to buy a foods which are fresh, natural, free from chemical preservatives

Nanotechnology in Dairy and Food Processing

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NANOTECHNOLOGY IN DAIRY FOOD PROCESSING

INTRODUCTION Consumers of today’s world are more and more conscious about the very strong relationships between health and nutrition which  has fuelled the interest on the development and commercialization of healthier

COOLING OF MILK

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Cooling of Milk

Milk is the normal mammary secretion derived from complete milking of healthy milch animals. It is an almost complete food. The new born infant is not equipped to ingest and

Best Article Award

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Best Article Award

Article writing Guidelines Article should be in English language. Article should be related to Agriculture, Horticulture, Dairy & Food, and Agricultural Engineering. Article should have good content and based

Dairy and Food Engineering PDF Book

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Dairy and Food Engineering

Dairy and Food Engineering: Physical, chemical and biological methods of food preservation, changes undergone by the food components during processing, evaporation, drying, freezing juice extraction, filtration, membrane separation, thermal processing, plant utilities requirement.   Book Detail: Dairy

Application of Ohmic heating in Dairy Processing

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Application of Ohmic heating in Dairy Processing

Introduction: According to Goullieux & Pain (2005), the most used technique to ensure microbiological safety of processed foods are HTST pasteurization and UHT sterilization. But these processes have several disadvantages likeoverheating,

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