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Microbial Analysis of Food and Isolation

This blog will help you to understand the concepts of Microbial analysis in food also with methods & procedures of doing it with study materials.

Microbial examination of Food Definition of microbial analysis A Microbiological analysis of food products is the use of biological, biochemical, molecular or chemical methods for the detection, identification or enumeration of microorganisms in a Food material Why microbial analysis is done ?To ensure food safety and quality, food samplesrequire certain microbiological tests to analyze…

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#food microbial analysis #Food science and technology #foodtech101.food.blog #inoculation #inoculation methods #isolation techniques #microbiology #plate count method #sampling

Food Fortification

An overview on food fortification in India. It's importance, advantages, regulations, types and technology.

What is food fortification meaning ? Define food fortification Fortification is the addition of nutrient of food to improve the quality of the diet of group community or a population.This includes the process of adding small quantities of nutrients to a food to improve the nutrient intake of a population – (WHO) History of Food Fortification in India In 1953 fortification of hydrogenated…

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#challanges #composition #food fortification #food science #food technology #foodtech101.food.blog #fortification #fortification technology #fssai #needs #objectives and benefits #regulations #types

Determination of Fat content in food by Soxhlet method

What are fats ? Fat is a term used to describe a class of macro nutrients used in metabolism called triglycerides.Fats are nutrients that give you 9 calories/1 gram. Fats help in the absorption of fat-soluble vitamins A, D, E, and K. Fats are either saturated or unsaturated mainly divided in Saturated fats, Trans fat, Monounsaturated fats (MUFA), Polyunsaturated fats (PUFA) etc. Function of…

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#apparatus #experiments of food #fat content #fat determination #fat in food #food science #Food science and technology #food tech experiment #food technology #soxhlet apparatus #soxhlet method

Determination of PROTEIN content

What are proteins ? Proteins are polymers of amino acids. Twenty different types of amino acids occur naturally in proteins. Proteins differ from each other according to the type, number and sequence of amino acids that make up the polypeptide bond. They are a major source of energy, as well as containing essential amino-acids, such as lysine, tryptophan, methionine, leucine, isoleucine &…

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#calculation #food analysis #food science #food tech lab #food technology #kjaldal apparatus #kjaldal method #particle of food #protein determination

How to determine Moisture content in food ?

Determination of moisture is one of the most important experiment in Food Science & Technology, also in food industry. In this blog, you will learn about the importance, methods & various facts about the analysis of moisture in any food sample. Why moisture content is estimated? To determine Microbial stability of food by knowing moisture % & water activity (aw)In order to maintained food…

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#determining moisture content #experiments of food #food enginnering #food science #food technology #hot air oven #karl fischer titration #methods #procedure #rapid moisture analu=yzer #reflux distillation #vacuum drying

Brief classification of Beverages

Beverages are integral part of human diet from ancient times. It can be defined as any fluid which is consumed by drinking. The term beverage is derived from French word ‘Beivre’ which means a drink. Definition — beverage technology is the application of food science to the selection, preservation, processing, packaging, distribution deals with Beverage. Health Benefits of beverages The water…

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#alcoholic beverages #beer #classification #food science #food technology #foodtech101.food.blog #non alcoholic beverages #spirits #types #wines

Sea foods processing & preservation

Fish is found abundantly in all natural waters. It is a valuable source of food and has been used by man from antiquity. About 10 % of the world’s fish catch comes from inland fisheries. The total fish catch of the world is of the order of 90 million tonnes per year. The consumption of fish in India is about 7.7 kg per capita per year, which is perhaps the lowest in the world. Seafood definition…

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#classification #composition #cooking #effects #food science #Food science and technology #food technology #foodtech101.food.blog #methods #preservation #processing #sea food

All about Poultry and Eggs

All about Poultry and Eggs with classification & processing

Poultry The term “poultry” refers to domestic fowl reared for their flesh, eggs or feathers & includes chickens, ducks, geese, turkeys, guineas, and pigeons. Of these, chicken and turkey are most commonly used for their meat. Definition of Poultry — The poultry mean is applied to all domesticated birds used as food and it includes chicken, duck, geese, turkey and pigeon. The poultry birds kept…

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#classification #composition #cooking #eggs #food science #Food science and technology #food technology #foodtech101.food.blog #poultry #processing #structure #zoology

Meat : Structure, Composition & Classification

The term “meat” refers to the muscles of warm-blooded terrestrial four-legged animals, the chief ones being cattle, sheep and pigs. Meat also includes the glands and organs of these animals. Meat is rich in most of the nutrients required by man. The world demand for meat is growing steadily, because of preference based on payability. Definition of meat — meat may be defined as ‘the muscles of…

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#All about food #beef #classification #composition #cooking #effects #food #food science #Food science and technology #food technology #foodtech101.food.blog #meat #meat products #mutton #organ #pork #structure #types

Milk Processing, Composition and Products

Milk Processing, Composition, Effects and Products

Milk and milk products form an essential part of diet. They are excellent source of fat, protein, minerals (calcium, phosphorus) and vitamin (riboflavin). Cow is the principal sources of milk for human consumption in many parts of the world. Important sources of animal milk are buffalo, goat, sheep, camel etc. India is the largest producer of milk. Definition of milk — Milk is the biological…

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#composition #difference #drying #effects #food science #Food science and technology #food technology #foodtech101.food.blog #homogenization #milk #pasteurization #processing #products #types

Nano Technology and Functional Foods

Nano Technology Nanotechnology definition — Nanotechnology is the science, engineering and technology conducted at nano-scale which is about 1 nanometer to 100 nanometer in size. Applications of nanotechnology in Food industry 1. Food security Nanotechnology provides better food security by application to all compontent of food chain from farm to fork. 2. Protection against spoilage Shelf…

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#applications #classification #definition #examples #food science #Food science and technology #food technology #foodtech101.food.blog #functional foods #health benifits #nano #nanotechnology #prebiotics #probiotics #technology

Food Packaging Technology

Food packaging plays an increasingly important role in the whole food chain from the field to the consumer’s table. Packaging industry in India is growing as fast as food processing industry as a vital part. Food packaging has developed strongly during recent years, mainly due to increased demands on product safety, shelf-life extension, cost-efficiency, environmental issues and consumer…

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#development #food engennering #food packaging #food science #Food science and technology #food technology #foodtech101.food.blog #history #materials #packaging #principles #requirement #science and technology #types

Sugar and Sugar products

Sugars are simple carbohydrates which are classified as monosaccharides namely glucose,fructose, galactose and disaccharides namely sucrose, maltose and lactose. Sugar plays very important role in any cuisine. It provides energy to the body as it is form of carbohydrate. In this blog, we go through the types, sources, properties, uses and effect of heat on sugar ans its products, Caramelisation…

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#All about food #caramelisation #characteristics #crystallization #factors affecting #food science #Food science and technology #food technology #foodtech101.food.blog #processing #production #products #properties #sugar #sugar products #types #uses #uses and effect of heat on sugar ans its products

Tea , Coffee and Cocoa Processing

Water keeps the body hydrated, helps in digestion and absorption of our food and transport throughout the body. Therefore it is very important to replace this water otherwise it will disturb the body balance. Beverage is any kind of liquid intended for human consumption. In addition to their basic function of quenching thirst,These include tea, coffee cocoa and soft drinks beverages Tea Tea is…

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#classification #cocoa #coffee #difference #food #food science #Food science and technology #food technology #foodtech101.food.blog #images #manufacturing #methods #processing #production #tea #Tea processing #the tea harvest #types

Spices and condiments - classification, importance, use

Spices and condiments – classification, importance, use

India is considered to be the ‘Home of spices’. ‘Spices and Condiments’ are the substances like any part of plant or their mixture in whole form, which adds flavors and aroma to the food products. According to the International Organization for Standardization (ISO) report, there are about 109 spices grown in different parts of the world.India grows more than 60 spices.The term ‘Spices and…

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Cereals Pulses and Oil-seeds

India has reached to a level of self-sufficiency in the production of cereals, pulses and oil-seeds after the ‘Green Revolution’ lead by Dr. Norman Borlaug. Cereals, Pulses, Oil-seeds have become an increasingly important agriculture commodity, with a steady increase in annual production worldwide. CEREALS Cereals are obtained mainly from ‘Grass Family’. They classified into following two…

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#All about food #cereals #classification #composition #cooking #food science #Food science and technology #food technology #foodtech101.food.blog #legumes #methods of cooking #principles #pulses #types #uses

Post Harvest Technology for Vegetables

Vegetables are those plants or parts of plants that are served either raw or cooked as part of main course of meal. Vegetables are called protective food as they are rich in Vitamin and Mineral. Vegetables are very important part of our diet since our existence. It is Important to study Post Harvest Technology for Vegetables. In this blog, we are going to study about vegetables by every aspect…

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