NUTRIENT FINDER is available Now!
NUTRIENT FINDER is available Now!
This is a tool that you can find nutrients from 8000+ foods. With this tool you can easily find nutrients, create recipes, find energy value and nutrients. You can export the results as a excel file.
Great tool.
You should try it 
3 posts – 2 participants
Effect of freezing
What is the effect of freezing on stir fry meat ?
9 posts – 3 participants
Non Moving Items
Hii all i want to use rancid almonds, where can i use because i have 5tone rancid material and i don’t want to discard there is lots of money invested
3 posts – 3 participants
Serving Size – Whey Protein
Hello group! I have a question about serving size that I would love some feedback on.
Should I account for moisture in a whey protein powder when determining serving size? Product has about 5% moisture.
I think the serving size should be 43 g/0.95 = 45.2 g? Rather that 43 g serving size without considering moisture.
Any thoughts?
4 posts – 2 participants
Bag Seal Inspection
The Q Seal Flow Wrap system checks the seal integrity of food bags packed on a vertical form fill machine. It detects food residue and greases in the seal area. Folded, burnt or missing seals are reliably detected. A top quality seal area does not only prevent food spoilage and prolong shelf life, but also ensures the aesthetics of the product.
1 post – 1 participant
Micro Testing, Physico-Chemical, Sensory for bottled tea beverage
When Is the best time to do all this tests/analysis, before bottling the beverage product or once it’s done as FG?
Your thoughts are highly appreciated. 
1 post – 1 participant
https://fstdesk.com/t/micro-testing-physico-chemical-sensory-for-bottled-tea-beverage/6405
Determination modelling mathematical of drying
We have data on drying food. The data include initial moisture, initial weight of product, final weight product and time of drying.
We can determine drying rate of product, bu t we have problem how to make modelling mathematical. As we know, there are equations modelling mathematical for drying like henderson and pabis, Newton, page II, etc.
Coud you please share the experience how to make modelling mathematical on drying?
2 posts – 2 participants
https://fstdesk.com/t/determination-modelling-mathematical-of-drying/6375
Cold storage
Can anyone brief me about the ZECC( zero energy cool chamber) and CCSR( charcoal cool storage rooms) ?
1 post – 1 participant
Any one send me food recall procedure as per fssai guidelines?
Any one send me food recall procedure as per fssai guidelines ?
3 posts – 2 participants
https://fstdesk.com/t/any-one-send-me-food-recall-procedure-as-per-fssai-guidelines/6338
Suggestion about Almond roasting on salt
Hi, I am trying to roast almond on a pan on salt (no oil added) and found to be cracking at high temperature (above 140oC) though texture found to be good after 20min roasting. If maintain 120oC, it takes an hour to roast though no sign of cracking. Appreciate if anyone guide / suggest me about optimum roasting condition.
Thx, Shameem
2 posts – 2 participants
https://fstdesk.com/t/suggestion-about-almond-roasting-on-salt/6296
Food Science & Technology Desk 