Food Technology

30/08/2024

18/01/2024

26/12/2023

24/12/2023

01/10/2023

Why acid to water not water to acid?

When water is added to a concentrated acid the reaction is exothermic and the amount of heat generated may cause the mixture to splash out and cause burns. On the other hand when the acid is added to water slowly with constant stirring, the mixture will not splash out as the amount of heat generated is less.

19/09/2023

Free book: Small scale Aquaponic food production. Integrated fish and plant farming -By: Food and Agriculture Organization of the United Nations

https://www.fao.org/3/i4021e/i4021e.pdf

26/08/2023

Certain cheeses, such as cottage cheese and feta, maintain their white appearance due to their higher acidity levels. These cheeses possess dense protein structures. This denser protein network prevents the absorption or retention of colorants or pigments that might be present in the milk. For this reason, they maintain their original white appearance.

Full read: https://thefooduntold.com/featured/food-science-why-is-cheese-yellow/

30/09/2022

12/05/2022

Fermented tofu