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What are Antifoaming Agents
In food industries, undesirable foams may be formed such as in concentration of fruit juices, coffee extracts, vegetable oils and syrups or in fermentative processes. This leads to loss of a product and reduced rate of processing. Antifoaming agents such as silicon oils (water insoluble dimenthy, polysiloxames) are used in the food industry. They spread as a monolayer and displaces the stabilizing foam film, resulting in the thinning of the bubble walls and can cause bursting.
It is defined as the total amount of heat produced, when unit mass/volume of the fuel has been burnt completely and the products have been cooled to room temperature (~ 15 0 C).
The pH of a solution of 1 M HCl is: Select one: a. 0 b. 0.1 c. 1 d. 10 e. negative 1
Define Non-Digestible Oligosaccharides (NDO) Among the various food components, the best prebiotic effects seen to be exerted by the NDOs. They are oligomeric carbohydrates, wh
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