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It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures. A molecular gastronomy dessert served with liquid nitrogen. Nicholas Kurti, Hungarian physicist, and Hervé This, at the INRA in France, coined "Molecular and Physical ...
In laboratory use, the most common desiccators are circular and made of heavy glass. There is usually a removable platform on which the items to be stored are placed. The desiccant, usually an otherwise-inert solid such as silica gel, fills the space under the platform. Colour changing silica may be used to indicate when it should be refreshed.
Laboratory oven. Laboratory ovens are a common piece of equipment that can be found in electronics, materials processing, forensic, and research laboratories. These ovens generally provide pinpoint temperature control and uniform temperatures throughout the heating process. The following applications are some of the common uses for laboratory ...
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
Food rotation is important to preserve freshness. When food is rotated, the food that has been in storage the longest is used first. As food is used, new food is added to the pantry to replace it; the essential rationale is to use the oldest food as soon as possible so that nothing is in storage too long and becomes unsafe to eat. Labelling ...
A laboratory (UK: / ləˈbɒrətəri /; US: / ˈlæbrətɔːri /; colloquially lab) is a facility that provides controlled conditions in which scientific or technological research, experiments, and measurement may be performed. Laboratories are found in a variety of settings such as schools, universities, privately owned research institutions ...
A food science laboratory. Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
Food technology. Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards. [1]
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