What Science Can Do

Certain foods include antioxidants, which may help to reduce some of the damage caused by free radicals by neutralising them. These include antioxidants, vitamins A, C, and E, as well as the minerals copper, zinc,...

Ready-to-drink beverages, or RTDs, are single-use beverages that are packaged and ready to drink immediately after purchase. RTDs are now available in more varieties than ever before, ranging from iced coffees and teas to kefir...

Clarification Unwanted particles can degrade the quality of your downstream product and clog your membrane filter, limiting its efficiency and lifespan. Clarification and prefiltration are essential processes in the process that eliminate impurities early on, improving...

Canning is a process of preserving food from deterioration by keeping it in hermetically sealed vessels subsequently sterilized with heat. Filling cans is done automatically by machines; cans are filled with solid contents and, in many...

Pasteurization is a heat-treatment method for killing harmful bacteria in foods and drinks. It was named after Louis Pasteur, a French chemist who discovered in the 1860s that heating wine and beer to around 57...

Freezing Of Food Freezing is the process of preserving food and beverages by applying and maintaining a freezing temperature (4°C to 40°C). It works because most of the water in the food tissue is converted from...

Blanching is a cooking procedure in which a food item, generally a vegetable or fruit, is scalded in boiling water, withdrawn after a brief, timed interval, and then plunged into frozen water or positioned underneath...

It Makes Meals More Palatable Wheat and corn are examples of grain crops that are not edible in their natural state. Milling and grinding procedures turn them into flour, making bread, cereals, pasta, and other edible...

Canning The dish has been cooked at a high temperature. Pasteurization is the term for this process. The food is then packaged and kept in an airtight can. Under anaerobic circumstances, bacteria, yeasts, and other microorganisms break...

The sterilizing procedure differs based on the PH of the products: Products having a PH lower than 4.6, such as juices, certain vegetables, and so on, have high acidity. Milk, vegetable creams, and other everyday...