'Water activity' presentation slideshows

Leah A. Guzman Environmental Program Specialist Drinking Water Program

750 views • 58 slides

FOOD MICROBIOLOGY

FOOD MICROBIOLOGY. Prof. Jackson N. Ombui Department of Public Health, Pharmacology and Toxicology, University of Nairobi. Introduction. Food production occurs at specific areas and at certain periods of the year due to variation in weather conditions.

1.17k views • 56 slides

FOOD SPOILAGE AND PRESERVATION

13.85k views • 51 slides

Applied Microbiology

Applied Microbiology. Applied Microbiology . applied microbiology is the interaction of the microbial world and the rest of the world genetic variances microbial effect on soil, water, our food microorganisms are present in most every aspect of our lives

1.11k views • 46 slides

Formulating Foods for Microbiological Safety

553 views • 42 slides

The Extraordinary Properties of Water

770 views • 37 slides

376 views • 28 slides

Biocatalysis in organic solvents

Enzymes do not notice all water molecules in solution, just the ones that are ... Filter off enzyme, evaporate the solvent and separate product from remaining ...

1.5k views • 24 slides

Food Chemistry Lab FSTC 313

Food Chemistry Lab FSTC 313. Teaching Instructors. Eric Casteneda : efrankiec@tamu.edu Helen Sarbazi : zahra74@tamu.edu Mehdi Hashemi : mehdihashemi666@tamu.edu Emma Link (lab coordinator): e.link@tamu.edu. Rules and Regs.

528 views • 24 slides

Sodium Reduction Technical Presentation

Teresa Isakson. Sodium Reduction Technical Presentation. Sodium reduction in food background Nu- Tek Salt? Sodium and Flavor Sodium and Functionality Demos Conclusion. Outline. Why Do you Add Salt to foods?. Flavor Preservation Dehydrates bacterial cell Texture Aide

357 views • 22 slides

By Cylver Symphony Carter

CHILE. By Cylver Symphony Carter. Best Hotels In Chile . . Alto Atacama Desert Lodge

270 views • 19 slides

Food microbiology

487 views • 19 slides

Measurement of concentrated chloride brines by water liquid-vapour equilibration

Measurement of concentrated chloride brines by water liquid-vapour equilibration. Geoff Koehler Environment Canada, University of Saskatchewan Saskatoon, SK . Brines. Analytical difficulties with composition methods Must somehow remove dissolved salts

282 views • 15 slides

Food Safety Plan

Food Safety Plan. Active Managerial Control. A comprehensive food safety system. The manager is responsible for monitoring safe food handling practices that contribute to foodborne illness. Managers and workers should be knowledgeable about food safety issues.

3.24k views • 14 slides

Food Safety Plan

Food Safety Plan. Active Managerial Control. A comprehensive food safety system. The manager is responsible for monitoring safe food handling practices that contribute to foodborne illness. Managers and workers knowledgeable about food safety issues. Elements of Active Managerial Control:

1.03k views • 14 slides

442 views • 12 slides

Motivation

206 views • 11 slides

Exercise 2 week 2 Production of Milk-powder Presented by Veronika, Helle & Linnea

Exercise 2 week 2 Production of Milk-powder Presented by Veronika, Helle & Linnea. The experiment Concentration of maillard reactions products measured at different levels of water activity (3 levels) and temperature (4 levels) = 12 combinations 9 out of 12 combinations tested

211 views • 9 slides

Equilibrium temperature

Equilibrium temperature. You can use Rxn to calculate the temperature at which a reaction is in equilibrium. Reaction for the dehydration of gypsum. Constrain the activity of species in the reaction. Do not set temperature. Run ? Go c alculates the equilibrium temperature.

178 views • 5 slides

Sticky Molecule Article

Water Activity. Sticky Molecule Article. Directions: Color All oxygen RED All hydrogen Blue Two Electrons Yellow Cut all circles Glue Oxygen nucleus over center of O Hydrogen nuclei over H Glue oxygen and Hydrogen to paper Place electrons ask teacher confirmation. Glue Electrons

393 views • 2 slides