A Study Of Multi-Domains Food Systems - Research Paper Example

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A Study Of Multi-Domains Food Systems

The coating material can be applied by means of any coating process commonly used in food technology, such as sugar coating, i.e. rolling in a fluidized bed, immersion, spraying or stirring, at a temperature so that the fat is in the molten state and also solidifies rapidly after application. Again, immersion of particles in a coating fluid is another technique widely used in the frozen and dry food industry and no special equipment is necessary. The layer thickness depends on the viscosity of the coating material and also on the rate of solidification of the molten chocolate upon application. However, spraying, another method for coating with chocolate in the fluid state can also be applied. But, since cocoa powder is hygroscopic, filling with such a method is not permanent protection and may not fully recommend. While there are several methods of regulating moisture migration in heterogeneous foods, the specific nature of ice- cream mixes, the need to retain or enhance newer flavors, need to cater to altering tastes, prevent color or flavor losses and also the essential need to retain the textures of the food may mean adoption of either the trehalose method as stabilizer in the ice cream mix itself or by applying a chocolate coating to the cone of the ice-cream. While both methods have their benefits and limitations, the use of trehalose due to the qualitative change experienced by such use and also due to the high value of the product produced by use of trehalose may mean that the former method is preferable. ...
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The paper " A study of multi-domains food systems" describes the existing literature on moisture migration, tries to understand the causes and effects of the same in the case of multi-domain foods or food composed of components having different water content or water activity…
Author : opalgreenfelder

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