Dear friends, what the food that can be vacuum packed and pls tell me about the packaging materials that can be used for the same...
4664
Sivaji A
annavarapu_s...
Jun 2, 2012 5:49 pm
Hi, All, * * *We are looking for the following Executive level candidates for Snack Foods/ Noodles/ Biscuits/ Confectionery divisions*. The open position...
4665
mvidetto20
Jun 2, 2012 5:50 pm
Internationally renowned food safety attorney Bill Marler to present webinar. ...
4666
patwari gautam
gjpatwari
Jun 3, 2012 2:51 am
Do you know which companies supplies to vaccum pack 2KG/1KG pouches? Also, how much those equipment costs? Gautam ... Do you know which companies supplies to...
4667
manjunagpal12@...
coollibran3
Jun 3, 2012 11:07 pm
Sealed air and cryovac are the suppliers. Sent on my BlackBerry® from Vodafone ... From: patwari gautam <gjpatwari@...> Sender: foodees@yahoogroups.com ...
4668
adil shah
adilshahfst
Jun 3, 2012 11:07 pm
Hi, Anant do u know how v can replace fat in ice creams. If any 1 know ,plz share Regards, Muhammad Adil Shah...
4669
pankaj jha
pankaj_cftri
Jun 4, 2012 6:05 am
Vacuum packing or vacuum packaging is a method of packaging that removes air from the package prior to sealing. It can involve both rigid and flexible types of...
4670
yashi shrivastava
yashi_foodtech
Jun 4, 2012 9:18 am
For Vacuum packaging, Coextruded 5 layer film provide best MVTR and OTR, PA6 (nylon grade) sandwiched between 2 LDPE layer can be used as  LDPE + TIE Layer +...
4671
kEyUr.....
reachkeyur
Jun 6, 2012 4:41 am
Dear All, While mfg cup dahi (curd), i am observing that in some of the lots mfd, body of the curd is leaving sides of the cup & also does not appear to be as...
4672
Rashmi Ramesh
rashu_iyer
Jun 6, 2012 5:26 am
Your culture/starter could be aged. Try using fresh ones. Rashmi ________________________________ From: kEyUr..... <reachkeyur@...> To:...
4673
kEyUr.....
reachkeyur
Jun 6, 2012 5:30 am
Dear Madam, Thanks for your suggestion. We are using DVS cultures for making dahi & are of recent dates. Regards Sent from my BlackBerry® smartphone on...
4674
humeera tazeen
humeerat
Jun 6, 2012 9:17 am
hi, check out the incubation temperature and the time of exposure (holding time) it should be 3 to 5 h maximum... if it is varying then definitely the curd...
4675
kEyUr.....
reachkeyur
Jun 6, 2012 11:24 am
Hi, Thanks for replying. We keep 5 lots at a time in the same conditions of incubation (temp: 40-41 DegC), then fast cooling (4-5 Deg C with draft cooling) &...
4676
manojthomas777
Jun 7, 2012 6:06 pm
Wanted to know the details & things to be taken care of while dismantling a pasteurizer plant for manual cleaning of plates,followed by assembling afterwards....
4677
manojthomas777
Jun 7, 2012 6:06 pm
Dear, Try pectin,cure for all problems with curd. Go for 0.05 prcentage. This will prevent wheying off ( as you have said) & also thickness to the body. ...
4678
kEyUr.....
reachkeyur
Jun 8, 2012 4:25 am
Sir, is addition of pectin in dahi making allowed? I think not. Regarding type of milk, we use toned milk for making dahi. Thanks for the reply. Warm regards, ...
4679
humeera tazeen
humeerat
Jun 8, 2012 10:16 am
hi, i tried to find out what may be the reason for this problem of yours from one of the senior chemists in curd section working in our company. his answer...
4680
kEyUr.....
reachkeyur
Jun 9, 2012 8:32 am
Hey, thanks for the valuable inputs. In our case, lot of 1 MT is prepared, cultured & packed, thus avoiding long delays in pkg. Yes, temp could be one of the...
4681
Manzar Hossain
manzarhossai...
Jun 13, 2012 8:21 am
Dear Foodees, Please suggest me few research topic on fruit and vegetable processing, which are grown in north east india fruit like peach, plum, pineapple and...
4682
mvidetto20
Jun 13, 2012 8:21 am
"The Legal Consequences of Poor Food Safety" A webinar given by famed attorney, Bill Marler. See link with 20% OFF pricing only for this webinar. ...
4683
Megala
mani_meku1987
Jun 13, 2012 8:21 am
Hello all, Does any know why pouring the cooking oil disrupts the foam when cooking dhal? Thanks...
4684
Vivek Chaughule
vivek_chaughule
Jun 13, 2012 11:00 am
Dear Manzar, I recommend you to have a detail literature survey prior putting your research hypothesis. I think you must choose fruits or veg native to north...
4685
Ash Tank
tankcftri
Jun 13, 2012 4:21 pm
Extraction of pectinase enzyme or isolation / Scale up then with the processing of it...!!! Go from ground level to the commercial level...!!! Regards, Tank...
4686
Bhasker Jyoti
bhasker.jyoti7
Jun 14, 2012 6:54 am
Dear Manzar, there is a wide variety you can explore, but what i knew best and have worked, and what is new as per the requirement of present time, that i have...
4687
Manzar Hossain
manzarhossai...
Jun 14, 2012 12:47 pm
Dear Foodees, Thanks to all foodees, who has suggested me various topics and also for quick response! ________________________________ From: Vivek Chaughule...
4688
Manzar Hossain
manzarhossai...
Jun 15, 2012 2:43 pm
Dear foodees, Thanks to all, our CIH director selected my research proposal on Naga chili powder............once again thank you to all foodees specially Dr....
4689
Rajesh garg
garg_rk30
Jun 18, 2012 4:58 am
 GARG AQUA-TECH (Domestic/Commercial/IndustrialReverse Osmosis system, DM / DI plants, RO for Dialysis, Water Treatment, Mineral water plant,swimming...
4690
Vivek Chaughule
vivek_chaughule
Jun 18, 2012 4:59 am
All the Best..! ... -- Vivek Chaughule Ph.D. Tech | Research Scientist (Product Development R & D) Global Business Solutions| General Mills India Private...
4691
humeera tazeen
humeerat
Jun 20, 2012 10:33 am
hi there, i have a doubt.. we at out company are planning to launch gulab jamun mix. i tried with the 'n' number of compositions n ratios. i always land up...
4692
kEyUr.....
reachkeyur
Jun 25, 2012 6:35 am
Dear, Unless you specify ingredients being used, processing conditions/parameters, suggesting anything would be mere speculation. So kindly say anything about...
