HAPPY QUOTES

To be happy........need to do what you prefer?

Comments

Post a Comment

Popular posts from this blog

Dairy Technology-Common defects of Ice-cream & their remedies

Dairy Technology by Abdul Hai Al-Hadi ▼ Common Defects and their Remedy Defects may appear in ice cream due to following reasons:      Use of low quality ingredients      Improper mixing of ingredients      Faulty method of manufacture      Faulty method of storage and transport  Quality of ice cream is judged for its delicate and pleasing flavour, smooth body and texture and attractive colour. The reasons for the development of defects in ice cream and the preventive actions to be taken to remove the defects are discussed in the following paragraphs. i. Colour and appearance Defects and Preventive Measures: i) Un-natural colour in ice cream develop due to following reasons:      Careless-ness in adding colour      Improper use of colour      Use of foreign materials  ii) Uneven colour results if the colour is not adde...
Read more

Formalin & It's Status in Bangladesh

Formalin MD.ABDUL HAI ( BAU) Abstract Formaldehyde is a naturally occurring organic compound with the formula CH 2 O (H-CHO). It is the simplest of the aldehydes (R-CHO) and is also known by its systematic name methanol . Formalin is a colorless strong-smelling chemical substance usually used in industry of textiles, plastics, papers, paint, construction, and well known to preserve human corpse. It is derived from formaldehyde gas dissolved in water. A 37% aqueous (water) solution of formaldehyde, a pungent gas, with the chemical formula HCHO , used as an antiseptic , disinfectant, and especially today as a fixative for histology (the study of tissues under the microscope) is called formalin. The widespread use of formalin, in preservation of fish, fruit and other food items is posing a threat to public health. The chemical used as a solution in water keeps fish fresh and makes fruits like mangoes attractive. This chemical, usually used to stop dead bodies from rott...
Read more

Freezing/Whipping of Ice-cream by Abdul Hai

Freezing/Whipping of Ice Cream Following mix processing, the mix is drawn into a flavour tank where any liquid flavours, fruit purees, or colours are added. The mix then enters the dynamic freezing process which both freezes a portion of the water and whips air into the frozen mix. The "barrel" freezer is a scraped-surface, tubular heat exchanger, which is jacketed with a boiling refrigerant such as ammonia or freon. Mix is pumped through this freezer and is drawn off the other end in a matter of 30 seconds, (or 10 to 15 minutes in the case of batch freezers) with about 50% of its water frozen. There are rotating blades inside the barrel that keep the ice scraped off the surface of the freezer and also dashers inside the machine which help to whip the mix and incorporate air. Diagram of a continuous ice cream (barrel) freezer Ice cream contains a considerable quantity of air, up to half of its volume. This gives the product its characteristic lightness. Without air, i...
Read more