Judging of Dairy Products (DT-504). Assignment 01: Flow diagram for the Preparation of Soymilk

WELDING

Welding is a fabrication or sculpturalprocess that joins materials, usually metals or thermoplastics, by causing fusion, which is distinct from lower temperature metal-joining techniques such as brazing and soldering, which do not melt the base metal. In addition to melting the base metal, a filler material is typically added to the joint to form a pool of molten material (the weld pool) that cools to form a joint that is usually stronger than the base material. Pressure may also be used in conjunction with heat, or by itself, to produce a weld. Welding also requires a form of shield to protect the filler metals or melted metals from being contaminated or oxidized. Processes Arc These processes use a welding power supply to create and maintain an electric arc between an electrode and the base material to melt metals at the welding point. They can use either direct(DC) or alternating (AC) current, and consumable or non-consumable electrodes. The welding region is sometimes prot

What is Hurdle Technology?

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 active in the food. The right combination of hurdles can ensure all pathogens are eliminated or rendered harmless in the final product. Hurdle technology has been defined by Leistner (2000) as an intelligent combination of hurdles which secures the microbial safety and stability as well as the organoleptic and nutritional quality and the economic viability of food products. The organoleptic quality of the food refers to its sensory properties, that is its look, taste, smell and texture. Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the

Assignment on Lipoprotein

Download the Document: Lipoprotein Introduction: Lipoproteins are aggregates, consisting of proteins, polar lipids and triacylglycerols; which are water soluble and can be separated into protein and lipid moieties by an extraction procedure using suitable solvents. This indicates that only non-covalent types of bonds are involved in the formation of lipoproteins. The aggregates are primarily stabilized by hydrophobic interactions between the apolar side chains of hydrophobic regions of the protein and the acyl residues of the lipid. In addition, there is a contribution to stability by ionic forces between charged amino acid residues and charges carried by the phosphatides. Hydrogen bonds play a small role in binding lipids molecules as there are only few sites available for such linkages. In wheat flour, the lipoprotein complex consists of prolamine and glutelin attached to glycolipids by hydrogen bonds and hydrophobic forces. Thus, lipoproteins are held together only by non-covalent

Assignable

Search This Blog