Food Science

Planning calculators for food science — estimates from industry-style inputs.

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Estimate water activity (aw) from moisture and solute content using Raoult's Law approximation.

Calculate acid dose needed to reach a target pH for food preservation, using buffer capacity and acid type.

Calculate F-value, process time, and lethality for canning and pasteurization using D and z values.

Calculate TPA parameters (hardness, cohesiveness, springiness, gumminess, chewiness) from two-cycle compression test data.

Calculate HLB blend ratios, creaming velocity (Stokes' Law), and emulsion type for food emulsion formulation.

Calculate Delta E color difference between two food samples using CIELAB color space (CIE76 and CIE94 formulae).

Calculate freezing point depression from solute content and estimate ice fraction at storage temperature.

Compute weighted composite sensory score, acceptability index, and panel statistics from hedonic scale evaluations.

Design modified atmosphere packaging gas mixes and estimate shelf life extension for food products.

Calculate calories, macronutrient breakdown, and % Daily Values for FDA nutrition labels using Atwater factors.