introduction thermal processing has a huge impact on the textural attribute of the final food product and texture is a major factor contributing the overall quality of food. ohmic heating is an advanced thermal processing method in which heat is internally generated within foods by passing an alternating electric current through them. ohmic heating can volumetrically heat the entire mass of a f...

Conventional methods often impose difficulties when measuring viscosity of fluids containing particles or fibres, e.g. tomato paste or fruit preparations, mainly due to the small gaps of the viscometer. In order to solve these problems different geometries have been developed, e.g. different mixer systems and wide gap double concentric cylinders. These, however, can not be evaluated assuming co...

After potato, tomato (Solanum lycopersicum) is the world?s second-largest vegetable crop. More than 80% of consumption comes from processed products such as ketchup, juice, pickled tomatoes, sauces, paste, pur?e. Samples mild ketchup two different manufacturers (A and B) were selected for analysis content natural food colors E160a E160d. Using a UV-Vis spectrophotometric method Lambert-Beer law...

Teaching Factory is a concept of production-based teaching process that refers to the standards and procedures applicable in industry, which carried out an atmosphere like what happens industry. One Jember State Polytechnic majoring Agricultural Technology Canning (Canning Factory). The fish canning product produced at Canning, lemuru. raw material for lemuru obtained directly from collectors P...