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Objective To compare the gel property of starch and xanthan gum at room temperature        Background Food ingredients can have unique behavior during processing based on their physical and chemical properties. This behavior is referred to as their functional property. Examples of functional properties are shown in the figure below. The physical property we will […]

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Objective To determine cleanliness of food contact surface    Background A food contact surface is a surface in a food processing facility that normally comes into contact with food during its preparation. These surfaces may include processing equipment, cutting boards, utensils, sinks, counters and tabletops. They must be properly cleaned before use in food production. […]

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Infection with pathogens may take several routes. Common routes that are discussed below include irrigation water, soil, animals, insects, the processing environment, air and fomites. Often a pathogen is transferred with one of these being the primary means of transmission, but in some cases, multiple transmission routes are involved. Irrigation water Waterborne pathogens may live […]

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