Scribd Logo
Hochladen

Willkommen bei Scribd!

  • Pamphlet Festasi

    Hochgeladen von

    hasifah
    8 Ansichten2 Seiten
    Food Science Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere.

    Copyright

    © © All Rights Reserved

    Verfügbare Formate

    PDF, TXT oder online auf Scribd lesen

    Stufen Sie dieses Dokument als nützlich ein?

    Sind diese Inhalte unangemessen?

    Dieses Dokument melden
    Food Science Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere.

    Copyright:

    © All Rights Reserved
    Als PDF, TXT herunterladen oder online auf Scribd lesen
    Markieren Sie unangemessene Inhalte
    8 Ansichten2 Seiten

    Pamphlet Festasi

    Hochgeladen von

    hasifah
    Food Science Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere.

    Copyright:

    © All Rights Reserved
    Als PDF, TXT herunterladen oder online auf Scribd lesen
    Markieren Sie unangemessene Inhalte
    von 2

    Q&A

    1.WhywehavetomaintainpHat3.0to3.2?
    ApHrangeof3.0to3.2isneededtosetthe
    geldependingonthenatureofthepectin.
    Themostcommoncauseofgelfailureis
    insufficientacid
    2.Whypectinisused?
    Roughly1%ofmostfruitsispectin.Other
    fruits,suchasstrawberryandpineapple,
    havepoorqualitypectinsopectinmustbe
    addedtoobtainasatisfactorygel.
    3.Isitsafetoconsumedriedice?
    Itwillnotpoisonyoutodrinkaliquidthatis
    directlycooledbydryice.Atnormal
    pressurestheremaybesomegaseousCO2
    dissolvedintheliquidgivingitamild
    carbonation.However,dryicecanbe
    dangeroustobareskin,mouth,orGItissueif
    someoneswallowsamediumtolargepieces
    ofdryice.

    FAKULTI SAINS GUNAAN, FSG


    PERSATUANTEKNOLOGI
    MAKANAN

    Venue : Institut Pengurusan


    Peladang, Tanjung Karang
    Date : 14 November 2016

    4.Whydriediceisusedtomakeicecream?
    Theextremecoldtemperatureofdryice
    allowsyoutobringdownthetemperatureof
    youricecreambaseveryfastwhilestirit.So,
    thefasteryoufreezeicecream,thesmaller
    theicecrystalsformedandthecreamierthe
    resultingicecream.Becausedryice
    sublimatesatsuchalowtemperature,itwill
    completelytransitionfromsolidintogas
    withoutleavingresidueandleavingyouwith
    delicious,instantlyfrozenicecream.

    Experiments:
    1. Dried ice ice cream
    2. Pineapple jam

    TEAMMEMBERS:
    1.MUHDFIRDAUSBINNORZAILING
    2.NURFARAHHAZWANIBINTIRAZALI
    3.HASIFAHBTABDAZIZ
    4.SITIAISHAHBINTIRAHMAN
    5.SITIATIKAHBTABDULLAH

    preservation of food
    through sugaring
    (pineapple jam)

    What Is Food Science & Technology?

    FoodScience
    Foodsciencedrawsfrommanydisciplinessuchas
    biology,chemicalengineering,andbiochemistryin
    anattempttobetterunderstandfoodprocessesand
    ultimatelyimprovefoodproductsforthegeneral
    public.Asthestewardsofthefield,foodscientists
    studythephysical,microbiological,andchemical
    makeupoffood.Byapplyingtheirfindings,theyare
    responsiblefordevelopingthesafe,nutritiousfoods
    andinnovativepackagingthatlinesupermarket
    shelveseverywhere.

    Materials:

    Materials:

    Pineapple,pHmeter,citricacidsolution,
    aceticacid,pectin,sugar,jambottles

    Dryice,heavymilk,vanillaextract,choc.

    Procedure:

    Procedure:

    1.Thepineapplewaspreparedbypeeled,
    cutandwashed

    1.Fill2cupsofheavymilkinbowl

    2.Thepulpwasboiledinwater

    2.Add1tspvanillaextract
    3.Pourcupofpowdersugar

    3.Thepulpwasblendedusingfood
    processorandweighedit.

    4.Finally,crushthedryiceintothebowl.

    4.pHandTSSwasmeasured.

    5.Stirrapidly.

    5.Amountofsugarandpectinrequired
    werecalculatedandweighed.

    Wecanmakeanicecreamin5minutes!

    6.pHwasadjustedinbetween(3.03.2)
    using50%ofcitricacidsolution.
    FoodTechnology
    Thefoodyouconsumeonadailybasisistheresult
    ofextensivefoodresearch,asystematic
    investigationintoavarietyoffoodspropertiesand
    compositions.Aftertheinitialstagesofresearchand
    developmentcomesthemassproductionoffood
    productsusingprinciplesoffoodtechnology.

    dried ice cream

    7.Sugarproteinmixturewasaddedslowly
    andheatit.
    8.Itwasstirredrapidlyandtheremaining
    sugarwasadded.

    Enjoythejam!

    Enjoy!

    Das könnte Ihnen auch gefallen