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Scale up
At this phase, sensory analysis consists of tests that compare the production samples with the optimized product. Depending on the resources available, either consumer panels or descriptive panels can qualify the production samples. Sensory specifications are also determined before the product is taken into full production. This is a time consuming-process, similar to establishment of analytical specifications. The first step consists of screening of samples that represent reasonable extremes in the manufacturing process and also represent different raw material samples.
Descriptive analysis is then used to characterize the products in quantitative terms. Consumer data are used to determine which attributes are critical and to set acceptable limits around the optimum target.
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Q. Major functions of emulsifiers? The major functions of emulsifiers in food systems are as follows. The emulsifier: • modifies the intermolecular forces which stabilize
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The configuration 1s 2 2s 2 2p 5 3s 1 shows: (1) Excited state of O 2 - (2) Excited state of neon (3) Excited state of fluorine (4) Ground state of fluorine ato
Q. In 1982, the International Union of Pure and Applied Chemistry recommended that the value of the standard pressure p o be changed from 1 atm to 1 bar. This change affects the
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200.0 M&Ms mass out at 175 grams. How many tons of M&Ms are there in one mole?
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