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Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-1849500785708855771.post-22400319795432831132018-11-04T01:02:00.000-07:002020-08-30T07:16:06.697-07:00How to make Besan ki Barfi at home in hindi | Step by Step | Full Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">How to make Besan ki Barfi at home in hindi</span></h3>
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<span style="font-size: large;">Hello Dosto Apka humarey site per swagat hai aj hum sekhay gayy that How to make Besan ki Barfi at home in hindi , Isey app kai din tak store krkey rakh sakhtey hai jb dill karey kha saktey hai toh chlo aj sekhtey hai ke besan ki barfi kessey banti hai. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">How to make Besan ki Barfi at home in hindi</span></td></tr>
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<span style="font-size: large;"><b>INGREDIENTS REQUIRED</b></span><br />
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<span style="font-size: large;">1. 1 Cup Besan flour</span><br />
<span style="font-size: large;">2. Desi ghee</span><br />
<span style="font-size: large;">3. 1 Cup Sugar</span><br />
<span style="font-size: large;">4. 1 Cup Water </span><br />
<span style="font-size: large;">5. Kesar optional</span><br />
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<span style="font-size: large;"><b>PROCEDURE :- Follow Step by step that How to make Besan ki Barfi at home in hindi</b></span><br />
<span style="font-size: large;">1. 1 cup besan ley and pan per bina ghee ke 4-5 minute tak buney medium Flame per jab tak yeh halka brown na ho jayee.</span><br />
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<span style="font-size: large;">2. And Besan ko badh mei ek alag bowl me rakhey and 1/2 Cup melt kiya hua Ghee daal dhey besan mei and achay se mix kr ley and issey alag side per rakh dhey.</span><br />
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<span style="font-size: large;">3. And Abh hum bnatey hai Chashni , ek bowl mei 1 cup Sugar and 1 cup water ley and high flame per heat karey 4-5 minute tak taki yeh thora sa chip chipa ho jaye and ismei app ilaichi power and kesar bhi daal saktey hai thora alag flavour laaney ke leye weseey yeh kesar optional hai.</span><br />
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<span style="font-size: large;">4. Now abh yeh Chashni alag karahhi mei daal ley and 3 steps mei jo humney ghee mei besan mix krkey rakha hua tha usey app iss chashni mei mix kr ley and achey sey helaaye taki achey se mix ho jaye chashni ke sath and then ismey hum 1-2 tbsp ghee dalley gay taki yeh soft ho jayee. Agar app ghee nahi daaley gay toh yeh hard ho jayega.</span><br />
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<span style="font-size: large;">5. Abh app issey ek thali mei daal dhey , thali mei daalney se pehlay thali par butter paper lga ley taki yeh chipkey na and 5 minute ke leye room temperature per rakh le. Jayada time na rakhey nhi toh yeh jayada hard ho jayega.</span><br />
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<span style="font-size: large;"><br /></span><span style="font-size: large;">6. After 5 minute app issey kaat le aur air tight container mei rakh ley aur jbh dill diey kha ley isey app Diwali sweets or besan pak kehtey hai. Toh aj apney sikha How to make Besan ki Barfi at home in hindi</span><br />
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<span style="font-size: large;">YEH POST ACHI LAGGI TOH SHARE KAREY π</span><br />
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<span style="font-size: large;"><b>How to make Besan ki Barfi at home in hindi</b></span></h3>
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Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com3tag:blogger.com,1999:blog-1849500785708855771.post-2715814304827780282017-07-18T06:43:00.000-07:002020-08-30T07:15:11.073-07:00What is Malting ? 5 Main Steps for Malting of Cereals<div dir="ltr" style="text-align: left;" trbidi="on">
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Malting is define as the controlled gemination of cereals / barley to ensure a given Physical & Biochemical changes with in the grain which is then stabilized by dryingπ.<br />
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Barley is commonly used for malting in many countries. Other Grains such as wheat, sorghum and Ravi have also been used to a limited extent in the preparation of malting of cereals grains consists of the following steps π:-<br />
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1. SELECTION OF THE GRAIN AND CLEANING<br />
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2. STEEPING OF THE GRAIN IN WATER.<br />
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3. GERMINATION OF THE STEEPED GRAIN IN TRAYS OR DRUMS.<br />
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4. CONTROLLED SLOW DRYING OF THE GERMINATED GRAIN ( KILNING ).<br />
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5. REMOVAL OF ROOTLETS BY CLEANING ON WIRE MESH.<br />
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Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com0tag:blogger.com,1999:blog-1849500785708855771.post-72663574940428810242017-07-17T06:30:00.000-07:002020-08-30T07:15:11.093-07:00( 2nd Method ) Manufacturing of Soy Milk By SOYA TECHNOLOGY SYSTEM <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">SOY TECHNOLOGY SYSTEM PROCESS :-- This is the 2nd Method i.e Soy Technology System ( Flow Chart )for Manufacturing of Soy Milk.</span><br />
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<span style="font-size: large;">1. CLEANING</span><br />
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<span style="font-size: large;">2. DEHULLING</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">3. BLANCHING / ENZYME INACTIVATION</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">4. DECANTING ( FIBRE SEPARATION</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">5. SOYABEAN MILK</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">6. DEODORIZATION</span><br />
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<span style="font-size: large;">7. STANDARDIZATION</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">8. FLAVOURING</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">9. FORTIFICATIONS</span><br />
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10. <span style="font-size: large;">HOMOGENISATION</span><br />
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<span style="font-size: large;">11. WHT- TREATMENT ( PASTEURIZATION</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">12. ASEPTIC PACKAGING</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Readπ <a href="http://foodtechhh.blogspot.in/2017/07/manufacturing-of-soy-milk-by.html?m=1" target="_blank">Manufacturing of SOY MILK By Traditional Process(1st method)</a></span><br />
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Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com2tag:blogger.com,1999:blog-1849500785708855771.post-61856428181606369512017-07-16T04:05:00.000-07:002020-08-30T07:15:11.086-07:00Manufacturing of SOY MILK By Traditional Process(1st method)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;">TRADITIONAL PROCESS :- </span><span style="font-size: large;">This is the First method i.e Traditional Process (Flow chart) for manufacturing Soyabean Milk or Soy Milk.</span><br />
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1. <span style="font-size: large;">SOYBEANS</span><br />
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2. WASHED<br />
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3. SOAKING (12hrs/overnight)<br />
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4. GRINDING (Slurry)<br />
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5. ADD COLD WATER<br />
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6. FILTRATION<br />
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7. PRESSING<br />
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8. SOYABEAN MILK<br />
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9. BOILING<br />
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10. STAINING<br />
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11. FILLING<br />
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Readπ <a href="http://foodtechhh.blogspot.in/2017/07/2nd-method-manufacturing-of-soy-milk-by.html?m=1" target="_blank">( 2nd Method ) Manufacturing of Soy Milk By SOYA TECHNOLOGY SYSTEM</a><br />
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Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com0tag:blogger.com,1999:blog-1849500785708855771.post-19166331179783542452017-07-15T03:24:00.002-07:002020-08-30T07:15:11.070-07:00Physical Dough Testing Instruments<script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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The Instruments used to determine dough rheological properties can broadly be classified into 3 categories<br />
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1. RECORDING DOUGH MIXERS :- It measures the Power needed to mix the dough & measures the resisitance of the dough to mixing blades. It includes, (a) FARINOGRAPH & (b) MIXOGRAPH.<br />
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2. LOAD EXTENSION METER :- It measure the extensability & resistance to extension of dough. It includes, (a) EXTENSOGRAPH & (b) ALVEOGRAPH.<br />
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3. VISCOMETER :- It measures viscosity of suspension under standard condition of heating and cooling. It includes, (a) VISCOAMYLOGRAPH & (b) RAPID VISCO ANALYSER.<br />
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</div>Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com0tag:blogger.com,1999:blog-1849500785708855771.post-61461683594096407262017-07-06T05:06:00.002-07:002020-08-30T07:15:11.082-07:00Top 5 Factors Affect the FFA in Bran during Storage<div dir="ltr" style="text-align: left;" trbidi="on">
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Various factor which affect the Free Fatty Acid content in bran during storage are:--<br />
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1. STORAGE TEMPERATURE :- More is the storage temperature ,more is the formation of FFA( free fatty acid).<br />
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2. STORAGE MOISTURE :- More the moisture, more will be the hydrolysis of fat thus more is FFA.<br />
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3. RELATIVE HUMIDITY( RH ) :- More is the RH more is the FFA.<br />
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4. PARTICAL SIZE :- smaller the particle size ,more is the FFA.<br />
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5. INSECT INFESTATION :- Some insects and infestation contribute lipase to bran ,so results in more formation of FFA.<br />
Read π<a href="http://foodtechhh.blogspot.in/2017/06/what-is-rice-bran.html?m=1" target="_blank">What is Rice Bran</a><br />
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Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com0tag:blogger.com,1999:blog-1849500785708855771.post-65165114056592973832017-06-17T01:36:00.000-07:002020-08-30T07:15:11.090-07:00Composition of Egg<div dir="ltr" style="text-align: left;" trbidi="on">
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<li><span style="background-color: white; color: #464646; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: x-large;">The shell of the egg contributes 8 - 11% of its weight & contain about 56 - 61% Egg White, 27 - 32% egg Yolk. </span></span></li>
<li><span style="background-color: white; color: #464646; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: x-large;">The whole egg contains about 65% Water, 12- 14& Protein, 10 - 12% Fat & 1% Minerals. </span></span></li>
<li><span style="background-color: white; color: #464646; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: x-large;">The composition of the Egg White & the Egg Yolk are differs from each other. </span></span></li>
<li><span style="background-color: white; color: #464646; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: x-large;">The Lipid content in Albumin is negligible as compared to Egg Yolk. The Carbohydrates in Albumin is present in combined and free state. Free state is mostly Glucose. </span></span></li>
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<li><span style="background-color: white; color: #464646; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: x-large;">Proteins & Lipids are major in Yolk with minor amount of Carbohydrates. The amount of Yolk Lipids varies from 32 - 36% . It's constitutes approximately includes 68% Triglycerides, 2.8% Phospholipid, 5% Cholesterol & minor amount of other lipids. The yolk is rich in fat soluble vitamins ( A, D, E, K ). Also Read π <a href="http://foodtechhh.blogspot.in/2017/06/nutritive-value-of-egg.html?m=1" target="_blank">Nutritive value of Egg</a></span></span></li>
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Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com0tag:blogger.com,1999:blog-1849500785708855771.post-11794309093342387182017-06-16T06:38:00.002-07:002020-08-30T07:15:11.059-07:00Nutritive value of Egg<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Egg contain about 74% of water. They are rich source of such high quality</span><br />
<a name='more'></a>protein that experimental nutritionist used them as a standard for measuring the quality of other Products. Eggs are also an important source of unsaturated fatty acids mainly oelic acids , also it contains minerals like Iron & Phosphorous and the vitamins included are A,D,E,K along with Vitamin B12. As a natural source of VitD egg ranks 2nd to fish liver oil. Egg contains little or no Vit C.<br />
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<span style="font-size: large;">Egg provides a well balanced source of nutrients for all aged groups.Before designing the present day baby foods, egg yolk particularly hard Cooked act as a major supplement source of Iron,during rapid growth & development in young baby. Their high nutrients content, low calorie value and ease of digestibility makes egg valuable in therapeutic adults</span><br />
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Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com0tag:blogger.com,1999:blog-1849500785708855771.post-80815108603192620412017-06-13T05:35:00.000-07:002020-08-30T07:15:11.101-07:00What is Bran Stabilization<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;">Instability of Rice Bran :-- Rice bran contains oil in i</span><span style="font-size: x-large;">t ,It also contains lypase Enzyme which is oil splitting enzyme. Lypase convert the fat into FFA(free fatty acids) which is undesirable because it deteriorate the quality of the product as it gives soapy flavour,FFA increases the acidity.</span><br />
<span style="font-size: x-large;"> Lypase ia also present in intact grain but in this case lypase and oil are present separately and lypase remains same untill the vran surface injured.</span><br />
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<span style="font-size: x-large;">During milling ,the bran surface is ruptured and separated from brown rice. The lipase comes in contact with oil bearing layers and causes hydrolysis of fats to FFA. The process os called HYDROLYTIC RANCIDITY.</span><br />
<span style="font-size: x-large;"> The FFA get oxidised in the presence of oxygen & other oxidative agents which further results in oxidative rancidity with the production of unpleasant odours & flavors.</span><br />
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<span style="font-size: x-large;">To Prevent the Formation of FFA bran get stabilize by different methods for long storage period without damage. This is known as BRAN STABILIZATION. Which includes the inactivation of lypase enzyme by different methods, Parboiling is also contributed Bran stabilization.</span><br />
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<span style="font-size: x-large;">Also Read </span><br />
<span style="font-size: x-large;">π <a href="http://foodtechhh.blogspot.in/2017/06/what-is-rice-bran.html?m=1" target="_blank">What is Rice Bran</a> </span><br />
<span style="font-size: x-large;">π <a href="http://foodtechhh.blogspot.in/2017/06/categories-of-rice-bran.html?m=1" target="_blank">Catagories of Rice Bran</a> </span><br />
<span style="font-size: x-large;">π <a href="http://foodtechhh.blogspot.in/2017/06/top-7-uses-of-bran.html" target="_blank">Top 7 Uses of Rice Bran</a></span><br />
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Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com0tag:blogger.com,1999:blog-1849500785708855771.post-89105055771899047372017-06-11T07:15:00.001-07:002020-08-30T07:15:11.105-07:00Top 7 Uses of BRAN<div dir="ltr" style="text-align: left;" trbidi="on">
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Various Uses of Rice Bran are as Discussed Below :--</div>
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<span style="font-size: x-large;">Bran</span><br />
<span style="font-size: x-large;">OR PRODUCTION OF EDIBLE RICE BRAN OIL :-- Rice bran is used for the extraction of oil & bran oil with low free fatty acid %age ,can be used for manufacture of edible grade oil, In case of Rice bran oil,Lenoleic acid is very low & Tocopherols are high, So rice bran oil can be used for salad oil,cooking oil, and as shortening by refining, It is suitable for Hydrogenation.</span><br />
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<span style="font-size: x-large;">2. FOR PRODUCTION OF SOAP :-- Rice Bran oil with high FFA (free fatty acid) content is suitable for manufacture of Soap.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">3. FFA MANUFACTURE :-- Various free fatty acids like stearic acid & oleic acid can be obtained by hydrolysis of industrial grade crude bran oil</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">4. BRAN AS FOOD & FEED :-- Deffated bran can be used as cattle & poultry feed beacuse it contain high protein and low fat content, Defatted bran is also used in bakery products like bread ,cake ,biscuits where it is added to flour upto 20%.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">5. AS FERTILIZER :-- Defatted bran can be used as fertilizer</span><br />
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<span style="font-size: x-large;">6. MEDICINAL USE :-- Rice bran contain valuable Vitamin B complex, amino acids, phosphoric acids, so it is used in feild of medicine.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">7. INDUSTRIAL USE :-- Inrice bran oil,Tocopherols and waxes are present which are valueable by product of various industrial purposes like in form of protective coatinv of alkyol, & raisin based paints, enamel, lacquers, & varnishes.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Read π <a href="http://foodtechhh.blogspot.in/2017/06/what-is-rice-bran.html?m=1" target="_blank">What is Rice Bran</a> , </span><br />
<span style="font-size: x-large;">Read π <a href="http://foodtechhh.blogspot.in/2017/06/categories-of-rice-bran.html?m=1" target="_blank">Categories of Rice Bran</a></span><br />
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Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com0tag:blogger.com,1999:blog-1849500785708855771.post-15652530808091581812017-06-10T04:10:00.000-07:002020-08-30T07:15:11.066-07:00Categories of Rice Bran<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;">Rice Bran is Categories into 3 Groups which are fully discussed below:-</span><br />
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<span style="font-size: x-large;">1. FULL FAT RAW BRAN:-- It is light </span><br />
<span style="font-size: x-large;">colored ,oily bran obtained from milling of raw Paddy, It contains 12% - 18% oil.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">2. FULL FAT PARBOILED BRAN:-- It is obtained from parboiled paddy & it contains about 20% - 28% oil. It is relative Darker in color & oily.</span><br />
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<span style="font-size: x-large;">3. DEFALTED OR DEOILED BRAN:-- It is obtained from after extraction of oil from raw & parboiled bran. It contains about 1% - 3% oil ,it is light in color & dusty in nature.</span><br />
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<span style="font-size: x-large;">Read π <a href="http://foodtechhh.blogspot.in/2017/06/what-is-rice-bran.html?m=1" target="_blank">What is Rice Bran</a></span><br />
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<span style="font-size: x-large;">For More UPDATES :--</span><br />
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Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com0tag:blogger.com,1999:blog-1849500785708855771.post-75903365870744242832017-06-09T04:54:00.000-07:002020-08-30T07:15:11.097-07:00What is Rice Bran <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Rice Bran is the most valuable or nutritious by product of rice milling industry. It is used as feedstuffs. It consist of pericarp,Aleuron layer, sees coat, & Germ.it is generally contaminated with husk,which lowers its nutrition value. </span><br />
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<span style="font-size: x-large;"> It comprises 4-9% of weight of milled paddy. It is characterized by its high fat and protein content. It contains about 15% Fat and 12% Protein. It also conatin Vitamins & Minerals & many other chemicals. It is comonaly used to obtain oil which is known as Rice Bran Oil</span><br />
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<span style="font-size: x-large;">Read π<a href="http://foodtechhh.blogspot.in/2017/06/categories-of-rice-bran.html?m=1" target="_blank">Categories of Rice Bran</a></span><br />
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Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com0tag:blogger.com,1999:blog-1849500785708855771.post-59303209399716260722017-06-03T06:14:00.000-07:002020-08-30T07:15:11.078-07:00Straight Dough Process<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: x-large;">This is a Straight Dough method ,which is generally uses for preparing a Bread, </span><br />
<span style="font-size: x-large;">Following are the STEPS OF STARIGHT DOUGH PROCESS:-----</span><br />
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<span style="font-size: large;">1. Preparation of Ingredients</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2. Weighing</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">3. Sifting & Blending Flour</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">4. Tempering of Water</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">5. Mixing of Yeast & Dried Milk</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">6. Dough Mixing</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">7. Dough Placed in Trough</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">8. Dough allowed to Rise ,Turned & Folded ( 1st Proofing)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">9. Dough Dividing</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">10. Intermediate Proofing</span><br />
<span style="font-size: large;"><br /></span>
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<span style="font-size: large;">11. Moulding</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">12. Panning</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">13. Pan Proofing</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">14. Baking</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">15. Cooling</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">16. Slicing </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">17. Packaging</span><br />
<span style="font-size: large;"><br /></span>
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Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com0tag:blogger.com,1999:blog-1849500785708855771.post-91222788155095103812017-04-19T04:40:00.001-07:002020-08-30T07:15:11.109-07:00PRESERVATION OF FRUIT JUICE BY CHEMICAL METHOD<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;">PRINCIPLE</span><br />
<span style="font-size: x-large;">Fruit juice can be preserved for long time by </span><br />
<a name='more'></a><span style="font-size: x-large;">Benzoic Acid But it is not readily soluble in water So its Salt SODIUM BENZOATE is used which is 170 times solube in water than Benzoic acid.</span><br />
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<span style="font-size: x-large;"> It is white Powder which is soluble in water and odourless.</span><br />
<span style="font-size: x-large;">600 PPM of Benzoate salt is permitted to preservation of Fruit Juice.</span><br />
<span style="font-size: x-large;">Preservation Action can be increased in the presence of Carbon dioxide. It is effective when PH is low.</span><br />
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Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com0tag:blogger.com,1999:blog-1849500785708855771.post-6839394383199110872017-04-12T21:48:00.004-07:002020-08-30T07:13:07.825-07:00COMPOSITION OF BUTTER<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;">Butter consists milk fat,non fat,water.the water is dispersed as fine droplets so that it looks dry. Main constituents of butter is milk fat comprising glycerol & fatty acids. Milk fat comprised mostly of triglycerides, mono& diglycerides, lipoproteins, phospholipid & glycolipids. The tryglycerides are of different composition with respect to their components fatty acids,approximately 40% of which are unsaturated.</span><br />
<span style="font-size: x-large;">Butter melts at about 35Β°C and re-solidifies at 23Β°C. The firmness of butterfat varies with proportion of saturated & unsaturated fatty acids, chain length, degree of unsaturation and position of fatty acids on the glycerol molecule. The change in butter softness is due to change in fatty acids and triglycerides structure of the milk fat. </span><br />
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<span style="font-size: x-large;">On an average ,Butter contains about 50.5% saturated fatty acids, 23.5% mono-unsaturated fatty acids,3.0% Polyunsaturated fatty acids & 0.22% Cholesterol. A typical fatty acids composition of butter is depicted.</span><br />
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<script type="text/javascript" src="//s7.addthis.com/js/300/addthis_widget.js#pubid=ra-59081f0718c8484f"></script>Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com0tag:blogger.com,1999:blog-1849500785708855771.post-86525915459793869072017-04-10T10:11:00.001-07:002020-08-30T07:13:07.846-07:00CLASSIFICATION OF BUTTER<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: x-large;">Butter can be classified on the basis of type of cream , Manufacturing Process, and Ripening Process etc, as listed below:-</span><br />
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<span style="font-size: large;">1. SWEET CREAM BUTTER</span><br />
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<span style="font-size: large;">2. SOUR CREAM BUTTER</span><br />
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<span style="font-size: large;">3. MILDLY ACIDIFIED BUTTER</span><br />
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<span style="font-size: large;">4. PASTEURIZED CREAM BUTTER</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">5. RIPENED CREAM BUTTER</span><br />
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<span style="font-size: large;">6. UNRIPENED CREAM BUTTER</span><br />
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<span style="font-size: large;">7. SALTED BUTTER</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">8. UNSALTED BUTTER</span><br />
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<span style="font-size: large;">9. FRESH BUTTER</span><br />
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<span style="font-size: large;">10. COLD STORAGE BUTTER</span><br />
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<span style="font-size: large;">11. DAIRY BUTTER</span><br />
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<span style="font-size: large;">12. CREAMERY BUTTER</span><br />
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<script type="text/javascript" src="//s7.addthis.com/js/300/addthis_widget.js#pubid=ra-59081f0718c8484f"></script>Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com0tag:blogger.com,1999:blog-1849500785708855771.post-68372870446097308832017-04-08T08:41:00.002-07:002020-08-30T07:13:07.821-07:00Procedure, Advantages & Disadvantages of Parboiling of Paddy<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;">PROCEDURE:-</span><br />
<span style="font-size: large;">1. Take the desired amount of Paddy,Clean it & weight it.</span><br />
<span style="font-size: large;">2. Wash the sample Properly.</span><br />
<span style="font-size: large;">3. Soak the sample in water for 3 hours at 80Β°C till the Moisture Content reaches to 35-40% .</span><br />
<span style="font-size: large;">4. Drain the exess water & After Soaking, Steam the sample in a Pressure Cooker for 2-3 minutes.</span><br />
<span style="font-size: large;">5. Sample is then placed in Hot Air Oven at 60Β°C for 24 hours.</span><br />
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<span style="font-size: x-large;">ADVANTAGES</span><br />
<span style="font-size: large;">1. Dehusking of Parboiled Rice is easy and there will be less loss during milling.</span><br />
<span style="font-size: large;">2. Milled Parboiled Rice is high Resistance to Insects & Fungus infection.</span><br />
<span style="font-size: large;">3. The nutritive value of Rice increases beacuse the water content dissolve the Vitamins & Minerals present in hulls and bran coat and carries them into the Endosperm.</span><br />
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<span style="font-size: x-large;">DISADVANTAGES</span><br />
<span style="font-size: large;">1. The Color changes & sometimes unpleasant smell occur which is not acceptable.</span><br />
<span style="font-size: large;">2. Changes during defective steeping.</span><br />
<span style="font-size: large;">3. During Steeping,Fermentative changes takes place resulting in Yellowish color and Off flavor of Rice.</span><br />
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<script type="text/javascript" src="//s7.addthis.com/js/300/addthis_widget.js#pubid=ra-59081f0718c8484f"></script>Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com0tag:blogger.com,1999:blog-1849500785708855771.post-49686821707164668002017-04-08T07:46:00.002-07:002020-08-30T07:13:07.817-07:00Main Theory of PARBOILING of PADDY(Unmilled Rice)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;">Parboiling of Paddy</span><span style="font-size: large;">:-- </span><br />
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<span style="font-size: large;">This is a hydrothermal treatment of Paddy or Unmilled Rice to which husk is attached,Parboiled rice means partially boiled rice, This consist of three Steps:---</span><br />
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<span style="font-size: large;">1. Soaking of rough rice water until no further absorption of water is possible by bran i.e. Saturation stage.</span><br />
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<span style="font-size: large;">2. Draining the excess of water.</span><br />
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<span style="font-size: large;">3. Steaming the rough Soaked rough rice to gelatinize the starch.</span><br />
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Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com0tag:blogger.com,1999:blog-1849500785708855771.post-80529647814771075782017-04-07T07:51:00.002-07:002020-08-30T07:13:07.839-07:00TOP 10 EQUIPMENTS FOR EXTRACTION OF JUICE<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: x-large;">There are various equipments are use for extraction of Fruit juice ,READ the following main Equipments:---------</span><br />
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<span style="font-size: x-large;"><br /></span>
<span style="font-size: large;">1. HALVING MACHINES</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2. BURRING MACHINES</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">3. TAGLITS PRESS</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">4. PLUNJER PRESS</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">5. BASKET PRESS</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">6. RACK & CLOTH PRESS</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">7. BELT PRESS</span><br />
<span style="font-size: large;"><br /></span>
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<span style="font-size: large;">8. SCREW PRESS</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">9. ROLLER PRESS</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">10. TANK PRESS</span><br />
<span style="font-size: large;"><br /></span>
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<script type="text/javascript" src="//s7.addthis.com/js/300/addthis_widget.js#pubid=ra-59081f0718c8484f"></script>Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com0tag:blogger.com,1999:blog-1849500785708855771.post-34337321853449558162017-04-07T04:25:00.001-07:002020-08-30T07:13:07.814-07:00Theory of SOXHLET'S Apparatus<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Soxhlets apparatus is used for extraction of oil from the sample of food by using an appropriate solvent like PETROLEUM ETHER, The oil is extracted at a temperature of 60-70Β°C ,later the combination of oil and solvent is separated to collected the oil.</span><br />
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<span style="font-size: large;">Solvent extraction is an effective method for extraction of oil from the sample containing low amount of oil.</span><br />
<span style="font-size: large;"><br /></span>
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<script type="text/javascript" src="//s7.addthis.com/js/300/addthis_widget.js#pubid=ra-59081f0718c8484f"></script>Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com0tag:blogger.com,1999:blog-1849500785708855771.post-90626721165683014552017-04-05T08:40:00.000-07:002020-08-30T07:13:07.853-07:00Types of EGG PACKAGES<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large; text-align: left;">1. SIMPLE BASKETS</span></div>
<span style="font-size: large;">It is suitable for short distance transport and egg collectant</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">2. FILLER TRAY</span><br />
<span style="font-size: large;">The standard egg tray usually carry 36 eggs</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">ADVANTAGES</span><br />
<span style="font-size: large;"># Reusable and Durable</span><br />
<span style="font-size: large;"># washable</span><br />
<span style="font-size: large;"># Covered with Plastic coverage</span><br />
<span style="font-size: large;"># It can be used as packaging for final sale to buyer</span><br />
<span style="font-size: large;"># Plastic transport filler alloe for the inspection of the egg without handling or touching the egg.</span><br />
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<span style="font-size: x-large;">3.POLYSTYRENE PACKAGES</span><br />
<span style="font-size: large;">Packges can carry 2 - 12 eggs.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">ADVANTAGES</span><br />
<span style="font-size: large;"># Superior cushioning</span><br />
<span style="font-size: large;"># Protect against odour and moisture</span><br />
<span style="font-size: large;"># Resistance to Mold and Fungus growth.</span><br />
<span style="font-size: large;"># Protect the Product from damage.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
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<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">There are various functional Properties of egg ,which are as follows:-------</span><br />
<span style="font-size: x-large;"><br /></span>
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<span style="font-size: large;">1. CALCIUM BINDING </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2. ANTIMICROBIAL</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">3. ANTIOXIDANT</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">4. ANTIHYPERTENSIVE</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">5. BINDING AGENT</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">6. THICKENING AGENT</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">7. EMULSIFICATION</span><br />
<span style="font-size: large;"><br /></span>
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<span style="font-size: large;">8. FOAMING PROPERTY</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">9. COLOR APARTMENT</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
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<span style="font-size: x-large;">Eggs can be preserve by polishing with oil or dipped in the bowl of oil for sometime.</span><br />
<span style="font-size: x-large;">Use Mineral Oil instead use of Vegetables oil , Mineral oil should be colurless, odorless, taste less, these type of oil treatment can helps to increase the shelf life of the egg for long time.</span><br />
<span style="font-size: x-large;"><br /></span>
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<span style="font-size: x-large;">When Egg is coated with mineral oil ,there is not connection between with in the egg & the environment ,and hence evaporation reaction stop ,because which spores are present on the egg helps to provide evaporation occurrence. Hence it Protect from spoilage of egg .</span><br />
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Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com0tag:blogger.com,1999:blog-1849500785708855771.post-76888146621709020202017-04-01T02:34:00.000-07:002020-08-30T07:13:07.835-07:00Do you know, which factor affecting the fat loss in skim milk during separation<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;">There are various factor which affect the high fat loss during separationwhich are given below :-</span>-<br />
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<span style="font-size: large;">1. SKIMMING EFFICIENCY OF CREAM</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2. TEMPERATURE OF MILK.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">3. SPEED OF BOWL</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">4. SIZE OF THE FAT GLOBULES</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">5. RATE OF MILK IN FLOW</span><br />
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<span style="font-size: large;">6. ACIDITY OF MILK</span><br />
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<span style="font-size: large;">7. PRESENCE OF AIR IN MILK</span><br />
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<span style="font-size: large;">8. DEGREE AND TEMPERATURE AT WHICH THE MILK IS AGITATED BEFORE SEPARATION.</span><br />
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<script type="text/javascript" src="//s7.addthis.com/js/300/addthis_widget.js#pubid=ra-59081f0718c8484f"></script>Food Techhhhhttp://www.blogger.com/profile/09668268346594405800noreply@blogger.com0tag:blogger.com,1999:blog-1849500785708855771.post-86450478602452248902017-03-31T10:10:00.001-07:002020-08-30T07:13:07.843-07:00Types of CREAM OF SEPARATOR<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">1. COLD MILK SEPARATOR</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2.WARM MILK SEPARATOR</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">3.HAND DRIVRN CREAM SEPARATOR</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">4.POWER DRIVEN CREAM SEPARATOR</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">5.OPEN BOWL CREAM SEPARATOR</span><br />
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<span style="font-size: large;">6.HERMETICALLY SEALED/AIR TIGHT FOAMLESS TRI PROCESS CONTAINER</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">7.DOMESTIC CREAM SEPARATOR</span><br />
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