Fermentation is a process by which food is metabolized by microorganisms (bacteria or yeast) to form new byproducts. The process may be catabolic or anabolic where compounds are broken down and new compounds are made. Generally fermentation refers to the the breakdown of carbohydrates although other food components such as proteins and lipids are also metabolized […]

Microwave is an electromagnetic radiation. The radiation is produced from a device called a magnetron in the microwave. Current is past through the cathode of the magnetron which develops an electrical field as electrons move from the cathode to the anode. A magnet in the magnetron causes the electrical current to rotate past cylindrical resonators […]

The Freezing Curve of Foods Below is a typical freezing curve of a food material (Figure 1). See also figure 9.3 in your textbook. The graph shows that foods do not begin cooling at exactly 0oC (32oF). Instead they become supercooled, after which there is an abrupt increase in temperature due to release of latent […]

Dehydrating foods is a way of preserving them and reducing their bulk weight. By reducing bulk weight, transportation efficiency and cost can be reduced. Moisture content of dehydrated foods is generally between 1-5%. It is generally impossible to get a final moisture content of 0%. Factors affecting heat transfer during drying includes: Surface area Temperature […]