TOMATO AND TOMATO PRODUCTS. FOOD SAFETY OFFICER CRASH COURSE DAY-19

[@BindhuS-ly9nr]

Thnks

[@BIOLOGYTUTORdrvimaldrsreena]

All the best Where there is a will, there is a way.

[@colorsoflife2533]

Sir..questionsil black neck formationil ferrous tannate aanu ans.il kandittullath..ferric tannate undenkilum..ferrous aano ferric aano ezhuthuka

[@nishthajain2998]

Sir, not able to understand the language, please make the video in English

[@BIOLOGYTUTORdrvimaldrsreena]

Thank You for your valuable feedback. I will do the needful.

[@ashnaaaaaa-n7j]

Vit c can be easily losses during heat..so in hot pulping method how can they be maintained..i didnt understand that point

[@BIOLOGYTUTORdrvimaldrsreena]

Thank You for your query. What you said is correct. Increase in temperature will affect vitamin C content. Here also a little loss of Vitamin C will be there. But here optimum temperature and processing conditions are maintained to prevent the loss of nutrients during processing. The time taken for 90% reduction of the vitamin C content at 88°C is 276 minutes. Here in hot pulping 82°C is used for very less time and further increasing of temperature is also for very less time. These methods are optimised method to keep the nutrients with minimum loss during processing. If the temperature is increased upto 90°C for 30 min, 44 % loss of vit c happens.

[@ashnaaaaaa-n7j]

@@BIOLOGYTUTORdrvimaldrsreena
Highly appreciable...prompt and clear reply for the query ..thank u sir

[@jebinabuparavakkal3616]

@@BIOLOGYTUTORdrvimaldrsreena me too ..ascorbic acid thannayalle sir,vit c

[@BIOLOGYTUTORdrvimaldrsreena]

Athe

[@naveengnelson2966]

@@BIOLOGYTUTORdrvimaldrsreena 👏👏👏

[@savithasunil14sunil18]

Informative

[@BIOLOGYTUTORdrvimaldrsreena]

Thanks. All the best

[@bakaraliparbadiya9899]

Sir pls reply difarant of tometo ketchup ane source .

[@arathykrishna6671]

Thanks a lot for ur effort sir

[@BIOLOGYTUTORdrvimaldrsreena]

Welcome. All the best

[@kiranks9312]

Thank you sir

[@BIOLOGYTUTORdrvimaldrsreena]

Welcome

[@aswathyashish4847]

Sir good class well explained

[@BIOLOGYTUTORdrvimaldrsreena]

Thanks

[@jishaajit6584]

Good class.thank you

[@BIOLOGYTUTORdrvimaldrsreena]

Thank You. All the best

[@athirad2373]

Good class sir.. Thanku..

[@BIOLOGYTUTORdrvimaldrsreena]

Welcome.

[@BIOLOGYTUTORdrvimaldrsreena]

Prepare well

[@samshamish]

Good class👍

[@BIOLOGYTUTORdrvimaldrsreena]

All the best

[@BIOLOGYTUTORdrvimaldrsreena]

Thanks

[@karnasworld6039]

Thank u sir..

[@BIOLOGYTUTORdrvimaldrsreena]

Welcome. Prepare well

[@ramyavineeth2995]

Super sir

[@BIOLOGYTUTORdrvimaldrsreena]

Thank You. All the best

[@ramyavineeth2995]

@@BIOLOGYTUTORdrvimaldrsreena expecting vedios with mcq quistions

[@BIOLOGYTUTORdrvimaldrsreena]

Please watch our foodules and Manipur psc qp discussion

[@BIOLOGYTUTORdrvimaldrsreena]

I am preparing more mcqs

[@ramyavineeth2995]

@@BIOLOGYTUTORdrvimaldrsreena thankuu sir...fso syllabus full cover cheyumo..

[@silpa5631]

👍

[@BIOLOGYTUTORdrvimaldrsreena]

Thanks

[@libinarasheed1410]

Sir notes vayikkan budhimuttu undu, clear aakatha pole

[@BIOLOGYTUTORdrvimaldrsreena]

I will check and do the needful at the earliest

[@libinarasheed1410]

Website address please

[@BIOLOGYTUTORdrvimaldrsreena]

www.microbiologytutor.com

[@VedaVidyalankar]

Thank you sir

[@BIOLOGYTUTORdrvimaldrsreena]

All the best