good explanation

thank you, really like this video, it gives me a lot of wonderful insights🤩

She is so sweet and her grandfather is a great scientist

Yummy.. MaShaAllah..

Mashaallah

Thank you 😊 if I define it as the hurdles that the microorganism needs to overcome to survive, how much is it correct 😊

Nice lecture

Could you please do vedio serious about gmp, haccp, fssc22000, iso 9001 like things Specially how to implement to company and also the documentation, verification ,auditing parts And how to conduct an audit in a food company😊

MashaAllah

MashaAllah

Very nice idea

Very nice idea

Very nice

Great work abbu!

Wow, delicious 😋😋

Well Explained Sir

Nice!

Congratulations,I have learn

Love and respect

Very nice to understand basics of ohmic heating. I am doing research on related concepts but not successful yet. Let me know if you can help me more. You deserve more subscribers brother.

Sir how did you used density 1050kg/m^3 in place of mass?

Very nicely

Very nicely

Thank you. Pleased to know that you have found this video interesting

Thanks for sharing this novel food technology with🖤 us

I find this video very useful for anyone wanting to explain the application of Ohmic Principles to food processing

Nice talk on food safety... Just wondering what aspects of date fruit product safety were covered in this ppt..?

So adorable MashAllah 😍

Excellent

Mashallah!

Excellent! Thank you.

Excellent

very goog

Please make vedio about standard

Thank you so much, your is the best video Sir.🎉

Thanks!

Thank you, sir, for your nice explanation of this important topic.

I had a problem to understand supercooling phase..Alhamdulillah now it becomes overcome after watching this video.. Thank you Dr.

very nice, how can we connect to sir for any questions?

Impressive

Very nicely and simply explained Sir.

Hi

really helping my research, thank you!

Thanks for sharing, wish you good

What a tremendous technology for the assessment of fish spoilage Sir...Hope it will be commercially applicable in near future in the all corner of the world Ing-Sha-Allah

Nicely described Sir

Looks great Mah’sha’Allah. Great to see you sharing your secrets for a fantastic kacchi biryani. Encourage you to experiment and through trial and error perfect your technique. Here are a few tips. -slice the onion thinly and deep fry in oil till crispy and drain. Fry it in small batches at a time if necessary. Do not sauté the onion. - For the oil use the flavoured deep fried onion oil left over from frying the onions. Use only a small amount of this oil used earlier to fry the onion and save the rest for future use. - For the authentic biryani aroma don’t forget to use the genuine saffron strands not the imitation saffron colour which has no flavour. -For your meat take bone-in lamb. We used shoulder. You can also use whole lamb or young goat if you prefer or even beef. Ask the butcher to cut the meat into medium size curry pieces (about 100 grams or 8 to 10 pieces per kilo). Avoid cutting the pieces too small. - meat to rice ratio is about 2.2 kg of meat for every kg of dry rice - For the rice use a good quality long grain fragrant Basmati rice. Preferably reserve rice not new season rice. If you prefer you can use sella (parboiled) variety. Grains are firmer and less likely to become mushy however they are a bit more chewy. - wash and pre soak the rice for 30 mins to an hour or two before parboiling for better results - when parboiling the rice, use plenty of water (about 1 part of rice to 3 parts of water) don’t overcook it. Add the soaked and drained rice to the vigorously boiling water to parboil. If you need to add one or two cups of water at the bottom of the pot (see more on this below), the first few spoons of rice are taken out as soon as the water starts to boil again and added on top of the marinated meat and lightly fried potatoes. The lower layers (the first layers over the meat) are less cooked, say only 50% to 60%. The final layers will be nearly fully cooked (90%). - don’t forget to salt the water when you are parboiling the rice - note each electric pressure cooker is different. You may need to add a cup or two of water at the bottom of the pot to allow the cooker to pressurize and seal and start cooking. Without this some models may go into an error mode or burn mode if it cannot produce enough steam to seal the pot. To compensate for this extra water you need to add the first few spoons of par boiling rice a bit less cooked. See above. - Note quantities above are the max you can use for a 8 lt size pressure cooker. Reduce proportionally if your pot is 6 liters which is the more commonly available size. - serve with borhani (savory yogurt and mint drink) salad and pickles of your choice. -Note above recipe was dairy free, gluten free and nut free except for Almond slivers in the rice. You can omit the almonds if you require it to be nut free as well. Add a few table spoons of sour (Greek) yogurt if you prefer especially if your meat is not as tender. However then it is no longer dairy free. Good luck and happy entertaining

Great video Prof. Keep going 😍😍