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Freezing is a method of preservation. During freezing, the temperature of food is lowered to below the freezing point and …
/en/knowledge/103-freezing/
Dehydration is defined as the application of heat under controlled conditions to remove, by evaporation, water contained in solid foods …
/en/knowledge/100-dehydration-solid-solid/
The objective of soaking (e.g. of legume seeds) is to moisten and soften the seed to reduce the cooking time …
/en/knowledge/114-soaking/
The purpose of melting is to be a phase change from solid to liquid, to organize the material for further …
/en/knowledge/105-melting/
The aim of this group of operations is to obtain a uniform mixture from two or more components or to …
/en/knowledge/91-mixing-conching-homogenisation/
Cutting, slicing, chopping, mincing, pulping, pressing. The objective of cutting, slicing, chopping, mincing and pulping processes is to reduce the …
/en/knowledge/89-slicing/
The aim of carbonatation is to remove impurities from a solution. Field of application Sugar industry. Description of techniques, methods …
/en/knowledge/117-carbonatation/
Cooking is a heating technique that is used in food products to change the tissue structure, color and moisture content …
/en/knowledge/99-cooking-boiling/
Forming/moulding and extruding are operations to achieve a certain shape of solid materials. Field of application Forming/moulding is an operation …
/en/knowledge/90-forming-moulding-extruding/
Objective Crystallisation is the formation of solid crystals from a solution. Crystals solidify in a definite geometric form. The objective …
/en/knowledge/82-crystallisation/
