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Q. Development of off-flavours and objectionable taste in fats?
Autoxidation leads to the development of off-flavours and objectionable taste in fats. The initial oxidation products that are formed are hydroperoxides and are measured by iodimetric methods. The peroxide value of the freshly deodorized fat should be nil and a fat received directly from a processor should seldom exceed a peroxide value of 1.0. Most fats are deemed rancid when their peroxide values are between 10 and 20.
This brings us to one thing that uniformly drives students crazy. When anything is measured in the lab, you must keep track of how accurately you can measure it. If you measure you
Q. Colloidal systems in foods? A colloidal system is a heterogeneous system. The material that forms the base of the system is called the dispersion medium or the continuous ph
The number of electrons which can be accommodated in an orbital is: (1) One (2) Two (3) Three (4) Four Ans: Two
Question: (a) (i) What is a Safety Management System? (ii) Outline the 5 basic components of a safety management system, as promoted by the International Labour Organi
how does a atomic absorption spectrometer work?
i) Define a membrane in a process engineering context. Two of the main desired attributes of membranes are high permeability and high selectivity. Define permeability and select
what is oxidation state?
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in castner kelnar process sodium metal extract at cathode and calcium also why they do not mix if they extract at same chamber?
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