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Objective To measure moisture content of food samples. Background Effect of Moisture in Foods Rate of spoilage: Spoilage organisms like bacteria need moisture to grow. Therefore, increase moisture content can increase the rate of food spoilage. Texture and palatability: Low-moisture foods may have a dry mouthfeel which may not be desirable by consumers. Price value: […]

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Objective: To determine the effect of different cooling methods on the cooling rate of snap beans Background: Cooling of fruits and vegetables is important after harvest in order to slow down respiration and other metabolic reactions that could lead to spoilage. Air and hydrocooling methods are commonly used to bring temperatures down to safe levels. […]

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