Mass-Producing Ice Cream with Food Engineering: Crash Course Engineering #39
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Date: 2022-04-04
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Comments and reviews: 9
Bosgek0
As a food engineer I really liked how you've condensed down a very wide field. You've touched on the physics, chemistry, microbiology parts and noted the importance of food safety and taste. Other important subject are keeping prices low and making consistent products from raw materials whoes properties can vary a lot. Overall a really good job. I'll share it with colleagues.
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As a food engineer I really liked how you've condensed down a very wide field. You've touched on the physics, chemistry, microbiology parts and noted the importance of food safety and taste. Other important subject are keeping prices low and making consistent products from raw materials whoes properties can vary a lot. Overall a really good job. I'll share it with colleagues.
reply
Zhu
One of the worst parts of food engineering is that many foods as liquids have complex fluid mechanics. Unlike say water, many are non-homogenous mixtures, colloids, and have non-newtonian shear natures. The perfect example is ketchup. -Shake, shake the ketchup bottle / First none'll come, and then a lot'll- So keeping things flowing at the right speeds can get complicated.
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One of the worst parts of food engineering is that many foods as liquids have complex fluid mechanics. Unlike say water, many are non-homogenous mixtures, colloids, and have non-newtonian shear natures. The perfect example is ketchup. -Shake, shake the ketchup bottle / First none'll come, and then a lot'll- So keeping things flowing at the right speeds can get complicated.
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Lee
I used to be so worrying about all this stuff
I couldn't imagine not keeping my food in the fridge, etc
But then I moved to Vietnam.
And now I know that it's not necessary even to store meat in the fridge (for a short period -)
It's not even about milk, especially sterilized milk
Eggs? Outside of the fridge
Almost everything is outside
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I used to be so worrying about all this stuff
I couldn't imagine not keeping my food in the fridge, etc
But then I moved to Vietnam.
And now I know that it's not necessary even to store meat in the fridge (for a short period -)
It's not even about milk, especially sterilized milk
Eggs? Outside of the fridge
Almost everything is outside
reply
Dustin
At 3: 32 you state everything needs to be -sterile-. That-s not an accurate statement. The food industry sanitizes, which means they reduce the amount of micro organisms to a significantly lower level. Sterilize means to remove all micro organisms, which isn-t practical or necessary for a safe food process.
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At 3: 32 you state everything needs to be -sterile-. That-s not an accurate statement. The food industry sanitizes, which means they reduce the amount of micro organisms to a significantly lower level. Sterilize means to remove all micro organisms, which isn-t practical or necessary for a safe food process.
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Aelwyn
You mentioned transportation in the intro, but didn't even give a nod to the tens of thousands of truck drivers who actually do that transportation with refrigerated trailers. My husband is one of those drivers! If you are also, thank you!
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You mentioned transportation in the intro, but didn't even give a nod to the tens of thousands of truck drivers who actually do that transportation with refrigerated trailers. My husband is one of those drivers! If you are also, thank you!
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Shawn
Cream is lighter than milk, and would thus go to the center of the centrifuge (or the top when settled, as is the traditional way, and why homegenization is used. I think you got that fact wrong.
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Cream is lighter than milk, and would thus go to the center of the centrifuge (or the top when settled, as is the traditional way, and why homegenization is used. I think you got that fact wrong.
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Charles
Since I'm assuming Crash Course is made for a global audience, I think it would be helpful to specify which degree unit (C or F) the lecture uses.
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Since I'm assuming Crash Course is made for a global audience, I think it would be helpful to specify which degree unit (C or F) the lecture uses.
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TheRWS96
I am wondering whether the book on the shelf besides the lamp is deforming due to the lamp.
(It was less misformed at the first episode)
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I am wondering whether the book on the shelf besides the lamp is deforming due to the lamp.
(It was less misformed at the first episode)
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Milo-
Unbelievable, all that talk about food freezing and temperature, and not a word about influence of freezing speed on food quality!
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Unbelievable, all that talk about food freezing and temperature, and not a word about influence of freezing speed on food quality!
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