Syneresis occurs in some fruit jellies. It is probably more common in cranberry jelly than in other fruit jellies. Tarr found that, with a hydrogen-ion concentration greater than pH 3.1, fluid exuded from the jelly. Myers and Baker have reported that syneresis in jellies may be brought about by the hydrogen ion alone, or by the hydrogen ion and cation of an added salt together, but not by the cation of the salt alone. They have also reported that the anion of a salt by acting as a buffering agent may prevent syneresis.
Whether syneresis occurs in a jelly also depends on the source of the pectin. The writer has never seen syneresis occur with gooseberry jelly, even when the pH of the jelly is 2.6 or lower. Some citrus pectins made into jelly show no syneresis at pH 2.0 or lower.
The rate of dehydration or setting and mechanical disturbance after the jelly starts to set may also influence syneresis.
add some thickeners, like agar agar, xanthan gum, lecithin in appropriate concentrations.
syneresis Oozing of liquid from gel when cut and allowed to stand (e.g. from jelly or baked custard).
this phenomenom , which is a characteristic of all gels , is known as syneresis .. by:MCNEIL .. mao nay sakto nga answer , i swear !
Yes
You are processing it so I would go with food processing.
It is about meat processing
The food processing plant
Gold and plant food processing are totally different and they are never run at the same place. Food processing plants are considered to be sensitive since the food is consumed by humans.
As the first term in the acronym states, it is to avoid hazards in an establishment by analyzing each component of the operation from delivery to service
Harsimrat Kaur Bedal is the Minister of Food Processing Industries for India.
Eat fresh food, avoid preserved food
Sanitation and food safety
Prevent contamination of the food.