Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Q. Show the product formulation?
One should also see the kind of infrastructure available in the laboratory and use the techniques which can be easily standardized for example, if it is not possible to carry out the controlled fermentation process one should avoid doing so. While doing variations in the product formulation, only one variation should be done at one time so as to attribute the results to a single factor. For example, if you are adding soya flour and channa flour to wheat flour at the same time, the resulting hardness or softness of the dough prepared could be because of any of these. Thus, to know the property of each you have to add one at a time and that to in different proportions.
Standardization of a method can be achieved by the use of standard weights and volume of ingredients. These standards for weights and volumes of different ingredients and dishes can be established by use of scales, slicing machines, measuring equipment, standard spoons, scoops and ladles designed to hold a measured amount of weight or volume of the food.
Sensory evaluation should be conducted at each stage of development so as to assess the acceptance of the product on the basis of appearance, taste, texture, consistency or viscosity, mouthfeel etc. Various tests for sensory evaluation can be made use of. These tests have already been described in Practical 6. Look them up once again. Packaging and labeling: The final product should be properly packed and labeled and then only the assessment of shelf life should be carried out. The packaging of the product should be based on the product characteristics and the availability of the packaging material. Also, the study of packaging material of the similar products available in the market as carried out in activity 1 of this practical can be made use of for designing of the packet.
Question (a) Discuss the importance of each phases of the project life cycle (b) Assumptions make estimates more accurate. Do you agree with this statement? (c) Outline s
G raphs The purpose of graphs is to organise, summarise and display data. The different types of graphs are line graphs, bar graphs, and circle graphs. The steps involved in p
Risk Breakdown Structure for a Project Risk Breakdown Structure (RBS) is a hierarchical list of risks, which standardises the department's personnel resources that help in pla
Objectives of Materials Management: 1. Low prices: Obtaining the least possible price for purchased materials is the most obvious purchasing objectives and certai
However proving a design defect can be difficult. Some of the factors used by the jury to asses s whether a product design is defective and unreasonably dangerous are: 1.The utili
What type of relationship and reporting arrangements must the project manager have with the sponsor? The sponsor of a project shows the management of the organisation which com
Value Engineering
Q. Why do projects need planning? A basic of managing projects is first to plan and then to accomplish. Obviously good project management is lots more complex as we shall see s
Management Responsibility a. The quality policy shall be defined documented understood implemented and maintained. b. Responsibilities and authorities for all personn
Discuss the concept of "simultaneous loose?tight" by Peters and Waterman
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +1-415-670-9521
Phone: +1-415-670-9521
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd