Food Science and Engineering

Introduction

Fish is a highly perishable food which needs proper handling and preservation if it is to have long shelf life and retain a desirable quality and nutritional value. The center concern of fish processing is to prevent fish from …

Introduction

Yoghurt whose name come from the Turkish word ,Yoghurt is mostly made from natural milk i.e milk sourced from natural sources like a cow ,goat or a sheep ,after which milk is collected from a cow in a neat …

Introduction

Tomato puree is a thick red paste or concentrate made from crushed tomato pulp that has been cooked and reduced. It is widely produced and used in Mediterranean countries, where it is added to dishes to give a bright …

Introduction

The locally made ‘ogi’ or ogi powder can be produced from maize, millet or sorghum or rice. Maize is a staple food across the world because of its high nutritional value. It has high level of starch and also …

Introduction

Plantains are a member of the banana family. They are starchy, low in sugar variety that is cooked before serving as it is unsuitable raw. Plantains are rich in sources of complex carbohydrates, vitamins and minerals, and are easily …

Introduction

Beans popularly known as cowpea is a major source of protein in an average home, and due to this, the consumption of bean has taken different forms. Bean can be milled to give us a variety of products like …

Introduction

Soybean is a species of legume. It grows in pods, and these pods contains edible seeds which has numerous uses. Because of this, soybeans is considered one of the most useful legumes. The plant is classed as an oilseed …

Introduction

Food processing is basically the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and …

Introduction

Moisture is more or less water which serves as a medium for microbial activities. Food moisture analysis involves the whole coverage of the food items in the world because foods comprise a considerable amount of water relative to other …

Introduction

Moisture content of food substances is an important test to check for the quality of the food.

Click Here for General Moisture Content Test

Objective of the Experiment

This experiment is carried out to determine the moisture content of …