staging https://validator.w3.org/feed/docs/rss2.html Food Borne Illness: Infections and Intoxications Home Privacy Policy Notes Buy Adspace Hide Ads for Premium Members Distillation Principle and Types Rault’s Law Henry’s Law Types Of Mixtures (for distillation) Vapor Liquid Equilibrium (VLE) Contaminated Foods and Human Health: Everything You have to know about Salmonella Boiling Point Diagram (TXY Diagram) Balanced Diet Introduction to Terminologies of Food and Nutrition Carbohydrate Chemistry of Fats and Oil Manufacture of edible oil: Screw press method Manufacture of edible oil: Solvent extraction Rendering and Hot Water Extraction Traditional Ghani Technology How to preserve nutrients while preparing food? Diet and Diseases Azeotropes Continuous distillation with reflux (Rectification) Food Hygiene and Food Spoilage Boiling Point Diagram for Ideal Plate Rectification on Ideal Plate Food Contamination and Food Poisoning Protein and Amino-Acids Protein Quality, Sources and Dificiency Modification of Fats and oil: Fractionation Modification of Fats and Oil: Hydrogenation Material Balance for continuous fractionating column Material Balance around Operating Line Effect of Hydrogenation on oil and Isomerization Interesterification of Fats and Oil Water Balance and its Importance for Good Health Why minerals are so important? Reflux Ratio and Boil-up Ratio Total Reflux (minimum no. of plates) Minimum Reflux (infinite no. of plates) Fruits and Vegetables : Introduction Climacteric fruits and Ethylene Control of ripening of fruits and vegetables Optimum Reflux Ratio Why Functional foods are high valued? Vapor and Liquid Stream in Ideal Stages Top Plate and Condenser – McCabe Thiele Graphical Construction Bottom Plate and Reboiler