(MPOB Transfer of Technology)
Efficient harvesting of fresh fruit bunches (FFB) plays a vital role towards improving the quality of harvested FFB. Harvesting of short palms (>3-metres in height) is relatively simple operation. A chisel attached to a short steel pole is normalyy used. However, harvesting of tall palms (>3-metres in height) requires a different method and technique. A … Read more
The choice of a suitable treatment system for palm oil refinery wastewater is made difficult by complexities in both the flow and the composition of this effluent. The typical characteristics of the three types of wastewaters from three different types of refining process used in Malaysia are shown in Table 1. Compared to physical-chemical or … Read more
Noodles are staple food in many Asian countries and account for more than 12% of global wheat production each year (Euromonitor, 2013). The world market size for noodle products had reached a total value of USD 2300 million in year 2013. Market players are aware of health concerns and some have initiated moves to provide healthier options (Euromonitor, 2013). Many functional ingredients have been … Read more
Ice cream is a complex combination of partially frozen foam of emulsion held together by emulsified fat. Ice cream is made by freezing and aerating pasteurised mix with agitation to incorporate air for a smooth and good consistency. Dairy fats are commonly used in the production of ice cream. They are primarily derived from milk, cream, butter and anhydrous milk fat. Milk fat … Read more
In culinary arts, the word fondant can refer to one or two types of sugar-based pastes used in preparing and decorating cakes, pastries and confectioneries. There are two types of fondant: 1) poured fondant, and 2) rolled fondant. Poured fondant is a sweet, creamy paste that can be used as a filling or icing for pastries. Rolled fondant is almost like very sweet … Read more