Tech behind Food
Welcome to my channel! I’m a passionate food technology expert with a Master's degree in Food Engineering and a GATE qualification. On this channel, I dive deep into the fascinating world of food technology and explore the science and engineering behind the food we consume every day.
What You’ll Find Here
1.Detailed explanations of food processing technologies
2.Insights into the latest innovations in food science
3.Tips and study material for students of food technology and engineering
4.Real-world applications of food engineering concepts
Whether you're a student, a professional in the field, or just curious about how food technology works, this channel will give you an in-depth understanding of the science behind food. If you're preparing for exams like GATE or pursuing a degree in food technology, I also share study resources and insights from my own experiences.
Subscribe to stay updated with the latest in food tech!
THANKS FOR VISIT TO THE CHANNEL
Follow on Instagram 😊
Fruit and vegetable Preservation Review by Parneet Kaur.
What is food technology Subjects of food Technology Know more about food technology
How to calculate freezing time. Simple explanation with the help of numerical Gate 2025
Gate food Technology books. How to prepare for GATE food Technology.
Tin Containers Explained: Acid Resistant vs Sulphur Resistant Llacquers.
Browning reactions Maillard reaction vs caramelization Enzymatic browning vs non enzymatic browning
Antimicrobial packaging system
Evaporation Single-effect and multiple-effect evaporators
Understanding Packaging Films | Types of Packaging Films Explained
Viscometer Types of viscometer
Rice milling . Milling of rice. Detail explanation with diagrams
Pulse processing. Process to make dhal in mill. Milling technology
cheating agents or sequestrants. Chelation. chelating agents in food . Food technology
Rheology of foods .Viscosity. Newtonian and non Newtonian fluids , thixotropic and rheopectic fluids
Central food safety officer study material , free study material for FSO, How to prepare for FSO
Size reduction and mixing,Kicks,bond's and rittinger's law , critical speed of ball in ball mill,
Freezing time . Plank's equation How to calculate freezing time.GATE food technology topics
Coffee processing. How coffee is processed. Green coffee . Roasted coffee. Unroasted coffee.
Vinegar production.How vinegar is produced.Orlean slow process.Quick german or Generator process
HACCP. 7 principles of haccp How HACCP plan is made. How critical control point is established.
Tea processing How instant tea is made .Types of tea fermented tea non fermented tea.
Malting of Barley Beer production Ale vs lager beer Malting
Wheat milling. How flour is milled. break roller reduction roller.Machinery used in wheat milling
Rice milling. Machinery used in rice milling. Brown rice and white rice. Paddy separation process.
Why bread Become stale!? Retrogradation of starch Why bread Become hard!!? weeping of water
How cookies are baked. Chemistry in cookies making.Chemical reactions of cookies. Maillard reaction
Colour of meat. why the colour of meat Changes,Why meat is red ,What happens when meat turn brown.
Food additives. Their role in food products E numbers, stabilizer vs emulsifier, anticaking agent,
Fight against COVID-19 ,with Turmeric milk 💪Verka Haldi dudh.Golden milk IMMUNITY Booster💪Benefits
Corn starch production. How corn starch is made Wet milling of corn starch Milling steps explained