Batch Culture Definition In batch culture, all the medium components are placed in the reactor at the start of cultivation except for atmospheric gases, acid or base for pH control, and antifoaming agents. There is a continuous change in the … Read more
Introduction Fish is one of the most consumed seafood and it is a highly perishable food product. Fish and fish products are widely consumed as it is a good nutrition source due to their high protein content, unsaturated fatty acids, … Read more
Continuous Culture Definition Continuous culture is a continuous process where nutrients are continually added to the bioreactor and the culture broth (containing cells and metabolites) is removed at the same time. The volume of the culture broth is constant due … Read more
Fed-batch culture Definition In simple words, fed-batch culture is a modification to batch fermentation. In fed-batch cultivation, nutrients are added aseptically; it is a semi-open system, and the volume of liquid culture in the bioreactor increases as the culture is … Read more
Batch Culture Definition In batch fermentation, all the medium components are placed in the reactor at the start of cultivation except for atmospheric gases, acid or base for pH control, and antifoaming agents. There is a continuous change in the nutrient concentrations over time, and the system … Read more
Bioreactor Definition A bioreactor is a type of fermentation vessel that is used for the production of various chemicals and biological reactions. It is a closed container with adequate arrangement for aeration, agitation, temperature and pH control, and drain or … Read more
Introduction Fermentation is one of the ancient food processing technologies. Fermentation is defined as a process in which chemical changes occur in an organic substrate through the action of enzymes produced by microorganisms. For example, yeast enzymes convert sugars and … Read more
Cereal grains, such as wheat, corn, rye, oat, rice, etc., are important nutrients and energy sources for humans. Cereal grains are the most commonly consumed food group worldwide and they are grown on about 60% of the cultivated land in … Read more
Introduction Beverages can be defined as any drinkable liquid other than water. Commercially, there are mainly four types of beverage (hot drinks, milk drinks, soft drinks, and alcoholic drinks). However, beverages are classified into two groups: alcoholic and non-alcoholic drinks. … Read more
What is a Chocolate? Chocolate originates from the processing of cacao beans. Cocoa beans are the seeds of the tree Theobroma cacao and they are in pods surrounded by sterile pulp. The beans must be removed from the pods, fermented, … Read more
Sugar is the widely used sugar in the food industry as a food product as well as a food preservative. Sucrose is the widely used sugar and is easily available in nature however, dextrose, lactose, and fructose are also used … Read more
Introduction Eggs are a highly nutritious food that contains proteins, minerals, fats, iron, phosphorus vitamins (A, B, D, E, and K) needed by human beings. The fully mixed egg contains about 65% water, 12% proteins, and 11% fat. These various … Read more
Introduction Eggs are a highly nutritious food that contains proteins, minerals, fats, iron, phosphorus vitamins (A, B, D, E, and K). The eggs most commonly consumed by humans are the eggs are of hens, ducks, and quails. The chicken’s egg, … Read more
Meat and its products consist of numerous nutrient content, it serves as an excellent growth medium for all of the microorganisms. Thus, various preservation methods are used to eliminate the growth of spoilage-causing microorganisms and maintaining the nutritional properties of meat. Several techniques … Read more
Introduction Meat and its product are highly nutritious food that is widely consumed by people all over the world. Meat can be obtained from various birds (chicken, turkey, ducks, etc.) or mammals (pork, mutton, buffalo, sheep), and after slaughtering, carcasses … Read more
Classification of the food based on pH The microbial spoilage of food depends upon the pH of food therefore based on pH canned food can be divided as Low-acid canned food (pH > 5.2) includes meat products, milk, dairy products, … Read more
Milk and its products consist of numerous nutrient content, it serves as an excellent growth medium for all of the microorganisms. Thus, various preservation methods are used to eliminate the growth of spoilage-causing microorganisms and maintaining the nutritional properties of milk. … Read more
Introduction Milk is known to be balanced food as well as highly nutritious food as it is rich in proteins, fats, carbohydrates, vitamins, minerals, essential amino acids, etc. Milk and its products consist of numerous nutrient content, it serves as … Read more
Introduction Foods of plant and animal origin play an important role in microbial growth. The ability of microorganisms to grow or multiply in such food depends on the food environment. The intrinsic, extrinsic factors, implicit factors of food, and various … Read more
What is Food Spoilage? Food spoilage is a metabolic process that causes foods to be undesirable or unacceptable for human consumption due to changes in sensory characteristics. Spoilage of food is identified by off-colors, off-odors, softening of vegetables, fruits, and … Read more