Understanding Enzymatic Browning in Food Chemistry
Enzymatic browning is a chemical reaction that causes fruits and vegetables to turn brown when exposed to oxygen. This process, driven by enzymes like polyphenol oxidase (PPO), leads to the formation of brown pigments called melanins. Discover how enzymatic browning happens, its impact on various fo
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Understanding Blanching: A Key Step in Food Preservation
Blanching is a crucial pre-treatment process for vegetables and fruits in food preservation methods like canning, freezing, and dehydration. By rapidly heating the food and then cooling it, blanching helps inactivating enzymes, removing gases, brightening colors, and improving texture. This process
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Essential Cooking Terms and Techniques Explained
Discover key cooking terms like Al Dente, Basting, Blanching, and more with their definitions and explanations. Enhance your culinary skills by understanding techniques such as creaming, filleting, garnishing, and marinating. This comprehensive guide will help you navigate the world of cooking jargo
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Food Processing and Leftovers: Understanding Preservation Techniques
Food processing plays a crucial role in preserving and extending the shelf life of foods. This chapter explores the advantages and disadvantages of food processing, the conditions microorganisms need to grow, various methods of food preservation, guidelines for freezing food, the significance of bla
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Understanding Heat Exchangers in Food Operations and Equipment
Explore the world of heat exchangers used in food operations, including pasteurization, blanching, evaporation, drying, sterilization, freezing, and extrusion. Learn about different types of heat exchange equipment such as double tube heat exchangers, shell and tube heat exchangers, and plate heat e
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