4- Name the heat transfer technique (s)/ machine(s) involved in processing of this food product. List its/their advantages and disadvantages. * Your answer 5- What are the macronutrients and micronutrients present in the food product? * Your answer 6- What are the best techniques/ machines used to analyze these nutrients? (Proximate Analysis). Explain their principle briefly. * Your answer
4- Name the heat transfer technique (s)/ machine(s) involved in processing of this food product. List its/their advantages and disadvantages. * Your answer 5- What are the macronutrients and micronutrients present in the food product? * Your answer 6- What are the best techniques/ machines used to analyze these nutrients? (Proximate Analysis). Explain their principle briefly. * Your answer
Biomedical Instrumentation Systems
1st Edition
ISBN:9781133478294
Author:Chatterjee
Publisher:Chatterjee
Chapter19: Biomedical Laboratory Instrumentation
Section: Chapter Questions
Problem 2RT
Related questions
Question
![23:26 A
A . l 51%&
4- Name the heat transfer technique (s)/
machine(s) involved in processing of this
food product. List its/their advantages and
disadvantages.
Your answer
5- What are the macronutrients and
micronutrients present in the food
product? *
Your answer
6- What are the best techniques/ machines
used to analyze these nutrients? (Proximate
Analysis). Explain their principle briefly. *
Your answer
Submit
Never submit passwords through Google Forms.
This form was created inside of Lebanese International
University. Report Abuse
Google Forms](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2F1cb66af4-560b-43fd-9034-f4469197f823%2Fde5372a7-87e2-49ae-be89-31f446d4a402%2F7poaub8_processed.jpeg&w=3840&q=75)
Transcribed Image Text:23:26 A
A . l 51%&
4- Name the heat transfer technique (s)/
machine(s) involved in processing of this
food product. List its/their advantages and
disadvantages.
Your answer
5- What are the macronutrients and
micronutrients present in the food
product? *
Your answer
6- What are the best techniques/ machines
used to analyze these nutrients? (Proximate
Analysis). Explain their principle briefly. *
Your answer
Submit
Never submit passwords through Google Forms.
This form was created inside of Lebanese International
University. Report Abuse
Google Forms
![23:26
A ll 51%A
Your answer
2- Describe briefly the factors to be
considered before accepting raw materials
of the food product from producer.
Quality aspects, problems during sampling, safety,
storage conditions, package, etc...
Your answer
3- List in proper order the processing steps
to produce the food product.
Instead of drawing the flowchart of unit operations, write
the processing steps in proper order from raw materials
to final product
Your answer
4- Name the heat transfer technique (s)/
machine(s) involved in processing of this
food product. List its/their advantages and
disadvantages.
Your answer](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2F1cb66af4-560b-43fd-9034-f4469197f823%2Fde5372a7-87e2-49ae-be89-31f446d4a402%2Fl846oy_processed.jpeg&w=3840&q=75)
Transcribed Image Text:23:26
A ll 51%A
Your answer
2- Describe briefly the factors to be
considered before accepting raw materials
of the food product from producer.
Quality aspects, problems during sampling, safety,
storage conditions, package, etc...
Your answer
3- List in proper order the processing steps
to produce the food product.
Instead of drawing the flowchart of unit operations, write
the processing steps in proper order from raw materials
to final product
Your answer
4- Name the heat transfer technique (s)/
machine(s) involved in processing of this
food product. List its/their advantages and
disadvantages.
Your answer
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