Chemical treatment - Disinfestation of food commodity
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Elimination of insect, disease ,vermin, and similar unwanted plagues of pests by chemical inputs. • Fungi and Bacteria – main cause. • Parasite (on living matter) / saprophytes (dead produce). • fungi - pH (2.5 – 6) ; bacteria - neutral • Chlorine & sulfur dioxide • Chlorine –sanitizer ; 50 to 200 ppm in water to reduce the number of microorganisms present on the surface of the fruit
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Scientific Name : Abelmoschus esculentus
Family : Malvaceae,
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Similar to Chemical treatment - Disinfestation of food commodity
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Food preservation involves preventing spoilage using various methods like preventing microbial growth through asepsis, low temperatures, drying, chemicals like sulfur dioxide and benzoic acid, or high temperatures through pasteurization or sterilization. Proper post-harvest management of fruits and vegetables is important to reduce significant losses between production and availability in India through operations like washing, sorting, grading, packaging and storage.
waste water treatment
This document discusses wastewater treatment. The objectives of wastewater treatment are to reduce organic content, remove nutrients like nitrogen and phosphorus, and remove pathogenic microbes. It describes the different types of contaminants found in wastewater and the various treatment processes used, including primary, secondary and tertiary treatment. Primary treatment involves screening and sedimentation. Secondary treatment uses biological and chemical processes like activated sludge to further reduce organic content. Tertiary treatment can include additional steps like filtration, disinfection, and nutrient removal. The byproduct of treatment is sludge, which also requires processing and disposal.
Pesticide residues
Pesticide residues can remain in crops after harvesting if the crops were treated with pesticides. Processing foods can help reduce pesticide residues. Washing, peeling, cooking, and other processing methods can lower pesticide levels by removing outer layers of foods and breaking down pesticides through actions like heating. Processed foods may have lower pesticide levels than fresh foods due to processing reducing residues and growers and processors aiming to minimize residues for consumer safety and demand.
arya-ppt-141210223424-conversion-gate01.pdf
N-fixation ability limited to few bacteria, either as free-living organisms or in symbiosis with higher
arya-ppt-141210223424-conversion-gate01 (4).pdf
The document discusses various physical and chemical methods for controlling microbial growth, including sterilization, disinfection, and sanitation. It describes several sterilization techniques such as heat, filtration, radiation, and various chemical disinfectants including phenols, halogens, alcohols, heavy metals, and quaternary ammonium compounds. The methods discussed aim to kill microbes or inhibit their growth on surfaces and in materials like foods and medical supplies.
Food toxicology presentation 26 march 2019 [autosaved]
This document discusses pesticide residues in the food supply. It defines pesticides and pesticide residues, and explains how pesticides are used in food production. It then describes various methods that can be used to remove pesticide residues from foods, such as washing, peeling, cooking, freezing, drying, and chemical treatments. These processing methods can significantly reduce pesticide levels in foods. The document emphasizes the importance of reducing human exposure to pesticide residues in order to protect health.
7 control of microbial growth
This document discusses various methods for controlling microbial growth, including physical and chemical approaches. Physical methods include heat (e.g. boiling, pasteurization, autoclaving), filtration, radiation (e.g. UV, gamma rays), and removal. Chemical methods use antimicrobial agents like alcohols, aldehydes, biguanides, halogens, and metal compounds. Selection of a control method depends on the microbe, extent of contamination, environment, and risk level. Both approaches aim to sterilize, disinfect, or preserve items by destroying microbes or inhibiting their growth.
Agniva pradhan seminar on disinfectant
The document discusses disinfectants, which are chemical substances used to destroy microorganisms living on surfaces of objects. Disinfectants are applied to non-living surfaces and kill most germs, though not always bacterial spores. The document provides details on the history of disinfectants and their commercial use. It describes the properties of effective disinfectants and how they work. Various types of disinfectants are classified and examples in different categories are given. Factors impacting the disinfection process and hazards of commonly used disinfectants like chlorine and ammonia are also summarized.
Fruits and vegetables
Pre-storage treatments are used to reduce postharvest losses and extend the storage life of fruits and vegetables. Some common pre-storage treatments include cleaning, sorting, grading, waxing, pre-cooling, and chemical treatments. Cleaning removes dirt and pathogens from produce surfaces. Sorting and grading separate produce based on attributes like size, color and quality. Waxing forms a protective coating to reduce moisture loss. Pre-cooling promptly cools produce after harvesting to remove field heat. Chemical treatments use dips, sprays or fumigation to control postharvest diseases and pests.
Disinfectants a ppt
1. The document discusses various methods for disinfecting and controlling microbial growth, including physical methods like heat and radiation, and chemical methods like disinfectants, antiseptics, and other antimicrobial agents.
2. It describes the mechanisms of action for different antimicrobial agents like phenolics, iodophores, alcohols, aldehydes, and oxidizing agents which act by damaging cell membranes, proteins, and nucleic acids.
3. The effectiveness of disinfection depends on factors like concentration and contact time of the antimicrobial agent, amount of organic matter present, and characteristics of the microbes being targeted.
Hospital Disinfection Methods
This document discusses various disinfectants and their properties. It begins by defining disinfection and antisepsis. It then discusses ideal properties of disinfectants and introduces the Spaulding classification system for categorizing disinfectants based on their level of activity. The document goes on to examine specific disinfectants like alcohols, hypochlorites, formaldehyde, glutaraldehyde, ortho-phthalaldehyde and hydrogen peroxide; describing their modes of action, uses, advantages and disadvantages. It concludes by discussing factors that affect the efficacy of disinfection.
Enhancement of Food Production
The document discusses various ways that microbes are used to enhance food production. It describes how plant and animal breeding can increase food quantity and quality. It also explains bi fortification, where crops are bred to have higher vitamin, mineral, and fat levels to overcome malnutrition. Microbes are used in fermenting foods like dosa, curd, and cheese. They also produce important molecules like antibiotics, organic acids, vitamins, and enzymes. Microbes break down sewage in treatment plants and generate renewable energy in the form of biogas. They act as biocontrol agents against agricultural pests.
Grain quality and preservation
This document discusses methods for preserving grain quality and extending shelf life. It begins by outlining the major factors that affect grain quality, including moisture content, temperature, insects, fungi, and more. Next, it describes various preventative treatments for grain storage such as cleaning, drying, cooling, fumigation with chemicals like phosphine, and controlled atmosphere storage. It provides details on common grain pests and recommended dosages for fumigating different types of grains. The document emphasizes the importance of careful fumigation to eliminate pests while maintaining grain quality.
a.abarna-food ppt.pptx
Food spoilage is caused by changes in texture, smell, taste or appearance that make food undesirable for human consumption. The two most influential factors for stored grain spoilage are moisture and temperature. High moisture levels above 12% promote fungal and bacterial growth, while temperatures between 15-35°C allow insects to develop. Direct spoilage damages food through biological consumption, chemical reactions, or microbiological growth, while indirect damages result from inadequate storage facilities, transportation, or processing systems. Various control measures can be implemented including maintaining proper hygiene, stacking, disinfestation, and use of ecological, physical, or chemical techniques.
Sterilization and disinfection of environment and instruments by dr shireen ...
This document discusses cleaning and disinfection in healthcare settings. It describes various pathogens that can be found on medical equipment and surfaces. It outlines important areas that require cleaning like nurseries, operating rooms, and floors. It discusses the factors involved in effective cleaning and lists some commonly used disinfectants like sodium hypochlorite, phenols, and iodine. It also describes the differences between disinfection, antisepsis, and sterilization. Autoclaving is highlighted as the most effective sterilization method using high temperatures and pressure.
Sterilization techniques
This document discusses various sterilization techniques including physical methods like heat, radiation, and filtration and chemical methods like phenols, alcohols, halogens, and oxidizing agents. It explains how each method works to destroy microorganisms through damaging cell walls, proteins, and nucleic acids. Factors that influence efficacy like temperature, concentration, and microbial resistance are also covered. The document provides examples of common applications and guidelines for selecting appropriate sterilization methods.
Postharvest Management of Insect/pet and their impact on quality
This document discusses the impact of insect pests on postharvest fruit quality and export. It notes that insects can greatly reduce fruit quality and impede exportation if the importing country has restrictions. Some important insect pests of fruits and vegetables mentioned include fruit flies, mango seed and pulp weevils, citrus rind borers, and eggplant fruit borers. Countries implement sanitary and phytosanitary measures like plant quarantine and pesticide regulations to protect agricultural health and safety. The document outlines several methods for managing insect pests pre-harvest and post-harvest, including bagging, traps, crop rotation, chemical fumigation and spraying, heat and irradiation treatments. It stresses the importance of a
Disinfection of farm environment .pptx
This document discusses disinfection in veterinary practices and animal disease control programs. It describes the characteristics of ideal disinfectants and factors that determine the resistance of microorganisms. Various chemical disinfectants commonly used are listed for specific infectious agents. The document also outlines the basic routine of disinfection for different farm facilities and the use of disinfection in farm operations. Different types of tests to check the efficacy of disinfectants are also mentioned.
Air sterilization
Air sterilization, Methods of sterilization, depth filter, Membrane cartridge filters, sterilization of culture media
Water pollution and treatment pdf
This document discusses water pollution and treatment. It begins by providing background on water sources and usage. It then discusses various types of water pollution including biological, chemical, and physical pollutants. Major sources of water pollution are described such as uncontrolled development, agriculture, mining, and industrial/domestic waste. Common disease-causing agents in water are discussed. The document then outlines goals and methods for water treatment including clarification, filtration, and disinfection techniques. Both drinking water and wastewater treatment processes are summarized.
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Food toxicology presentation 26 march 2019 [autosaved]
Food toxicology presentation 26 march 2019 [autosaved]
Sterilization and disinfection of environment and instruments by dr shireen ...
Sterilization and disinfection of environment and instruments by dr shireen ...
Postharvest Management of Insect/pet and their impact on quality
Postharvest Management of Insect/pet and their impact on quality
More from Vikas Tiwari
Vikas Tiwari/ELP/VCSGUUHF.pptx
EXPERIENTIAL LEARNING PROGRAMME
On “Processing of Fruits and Vegetables for value addition & Commercial Horticulture (Vegetable Production and Marketing)”
REPORT By Vikas Tiwari (UUHF/16031)
COLLEGE OF HORTICULTURE
V.C.S.G. UTTARAKHAND
UNIVERSITY OF HORTICULTURE & FORESTRY BHARSAR, PAURI GARHWAL, UTTARAKHAND 246123
in Partial fulfillment of the requirements for the course
of “Horticulture Work Experience” B.Sc. Horticulture (Hons.)
4th year- May 2020
EL is for building (or reinforcing) skills in project development and execution, decision-making, individual and team coordination, approach to problem-solving, accounting, marketing and resolving conflicts, etc. Carefully calibrated activities help the participants to explore and discover their own potential and both activities and facilitation play a critical role in enhancing team performance.
EL provides the students an excellent opportunity to develop analytical and entrepreneurial skills and knowledge through meaningful hands on experience, confidence in their ability to design and execute project work.
The Main Objectives of EL
• To promote professional skills and knowledge through hands on experience.
• To build confidence and ability to work in project mode.
• To acquire enterprise management capabilities. The experiential learning program will be offered for 180 days (one semester) period in the final year.
• Experiential Learning aims towards Practical Work Experience in Real Life Situation among the undergraduate students and therefore it helps student become “Job Providers rather than Job Seekers”.
Vikas-Tiwari/ELP.docx
EXPERIENTIAL LEARNING PROGRAMME
On “Processing of Fruits and Vegetables for value addition & Commercial Horticulture (Vegetable Production and Marketing)”
REPORT By Vikas Tiwari (UUHF/16031)
COLLEGE OF HORTICULTURE
V.C.S.G. UTTARAKHAND
UNIVERSITY OF HORTICULTURE & FORESTRY BHARSAR, PAURI GARHWAL, UTTARAKHAND 246123
in Partial fulfillment of the requirements for the course
of “Horticulture Work Experience” B.Sc. Horticulture (Hons.)
4th year- May 2020
EL is for building (or reinforcing) skills in project development and execution, decision-making, individual and team coordination, approach to problem-solving, accounting, marketing and resolving conflicts, etc. Carefully calibrated activities help the participants to explore and discover their own potential and both activities and facilitation play a critical role in enhancing team performance.
EL provides the students an excellent opportunity to develop analytical and entrepreneurial skills and knowledge through meaningful hands on experience, confidence in their ability to design and execute project work.
The Main Objectives of EL
• To promote professional skills and knowledge through hands on experience.
• To build confidence and ability to work in project mode.
• To acquire enterprise management capabilities. The experiential learning program will be offered for 180 days (one semester) period in the final year.
• Experiential Learning aims towards Practical Work Experience in Real Life Situation among the undergraduate students and therefore it helps student become “Job Providers rather than Job Seekers”.
HWE 103 RURAL HORTICULTURAL WORK EXPERIENCE PROGRAMME COLLEGE OF HORTICULTURE...
College Of Horticulture, VCSG UUHF Bharsar, HWE 103
RURAL HORTICULTURAL WORK EXPERIENCE PROGRAMME.
Rural Horticultural Work Experience Programme - 2019 (HWE 103), College of Ho...
Rural Horticultural Work Experience Programme - 2019 (HWE 103)
Introduction:-
In India, Randhawa Committee of ICAR (1979) recommended the Rural Agriculture Work Experience (RAWE) Programme for imparting quality, practical and productive oriented education for the agriculture degree programme.
It provides significant hands - on experience in acquiring skills.
Under this programme, every student is expected to work in the village along with farmers and visit nearby KVK's or Research Station and Agro/Horti-based industries.
Unique opportunity for the students to work with the farmers at their farms and identify various production, protection and marketing constraints.
In addition, RAWEP/RHWEP develops competency in the areas of technological, managerial and communication skills among the students.
Objectives of RAWEP/RHWEP:-
To provide an opportunity to the students to understand the life situations in the villages, rural institutions, socio-economic conditions and constraints faced by the farming community.
To get the students familiar with the socio-economic conditions of the farmers and their problems with reference to agricultural development.
To impart diagnostic and remedial practical training and skills in crop production/horticulture/plant protection through work experience.
To develop the understanding regarding agricultural technologies being followed by farmers.
To help the students to acquaint with on going thrust on rural development
To provide an opportunity to work with KVK's/Research Stations and Agro/Horti-based industries.
To develop the communication skills, confidence and competence among the students to interact with the farmers so as to prepare Project Reports on “Village Development Plan”.
Principles of RAWE/RHWE Programme:-
Village allotment:-
Village- Nautha, Sulidhar and Chuniya was allotted to the RHWEP students on 7th August 2019.
Nautha is about 7.5 Km away from College campus Bharsar.
The village was allotted to RHWEP students to promote Horticulture based activities and also to get familiar then with new technologies related to agriculture and their daily livelihood.
We all were allotted with 19 farm families. A single farm family for two Student.
Village allotment duration: - 7/08/2019 – 14/10/2019
Report on industrial attachment in Uttarakhand Co-operative Dairy Federation ...
Report on industrial attachment at N.D.U.S.S. aanchal Dairy lalkuan.
Uttarakhand Co-operative Dairy Federation Ltd:
Uttarakhand Co-operative Dairy Federation Ltd (UCDF Ltd.) is an apex level state federation of district milk Co-operative unions in the state of Uttarakhand.
It was established in the year 2001, under registration no:555,Dated 12-03-2001, with its head office at Mangal Parao, Haldwani (Nainital) for the successful implementation of the dairy programmes in the state. Product branding is "AANCHAL“.
The UCDF Ltd came into existence as a successor body to the Uttar Pradesh Co-operative Dairy Federation Ltd. after the formation of Uttarakhand as 27th state on 9th Nov, 2000.
The UCDF Ltd is registered under the Uttarakhand state cooperative act in the year 2001.
INDUSTRIAL ATTACHMENT at Aanchal Dairy N.D.U.S.S. Lalkuan
MOTTO of Organisation: “of the people, by the people, for the people”
Uttarakhand Co-operative Dairy Federation Ltd:
Uttarakhand Co-operative Dairy Federation Ltd (UCDF Ltd.) is an apex level state federation of district milk Co-operative unions in the state of Uttarakhand.
It was established in the year 2001, under registration no:555,Dated 12-03-2001, with its head office at Mangal Parao, Haldwani (Nainital) for the successful implementation of the dairy programmes in the state. Product branding is "AANCHAL“.
The UCDF Ltd came into existence as a successor body to the Uttar Pradesh Co-operative Dairy Federation Ltd. after the formation of Uttarakhand as 27th state on 9th Nov, 2000.
The UCDF Ltd is registered under the Uttarakhand state cooperative act in the year 2001.
Processed Food export india
Introduction
• 90.2 mmt - fruits 169.1 mmt -vegetables (National Horticulture Database), 2015-16.
• Cultivation area Fruits - 6.3 mha Vegetables - 10.1 mha
• 307.16 mnt - horticulture crop production (2017-18) • Global market Share ~ 1% . • Indian economy Contribution
9 % & 11% of GDP in Manufacturing & Agriculture sector respectively.
Indias export of processed food.
India export potential of processed food is changing drastically. The country share in the global market is increasing at a little rate.
90.2 mmt - fruits 169.1 mmt -vegetables (National Horticulture Database), 2015-16.
• Cultivation area Fruits - 6.3 mha Vegetables - 10.1 mha
• 307.16 mnt - horticulture crop production (2017-18) • Global market Share ~ 1% . • Indian economy Contribution
9 % & 11% of GDP in Manufacturing & Agriculture sector respectively
Barseem cultivation
BERSEEM Trifolium alexandriannium is an annual leguminous fodder crop.
One of the most suitable fodder crops for areas below 1700 m altitude with irrigation facilities.
Remains soft and succulent at all stages of growth.
It can be grown without irrigation in areas with high water table and under water-logged conditions.
Indigenous to Egypt.
DISEASE OF MINT
1. Mint is an aromatic and medicinal plant belonging to the Labiatae family. The most commonly used species are Mentha arvensis and Mentha spicata.
2. Some common diseases that affect mint are mint rust caused by Puccinia menthae, powdery mildew caused by Erysiphe cichoracearum, leaf spot caused by Curvularia lunata, and leaf blight caused by Alternaria alternata.
3. Control measures for mint diseases include chemical control using fungicides, cultural control practices like field sanitation and crop rotation, and biological control using antagonistic fungi like Trichoderma species.
Diseases of Neem;
Neem (नीम) is a Hindi noun derived from Sanskrit Nimba (निंब).
Neem is a fast-growing tree that can reach a height of 15–20 metres (49–66 ft), and rarely 35–40 metres (115–131 ft).
It is evergreen, but in severe drought it may shed most of its leaves or nearly all leaves
The branches are wide and spreading.
The neem tree is very similar in appearance to its relative, the Chinaberry
cordeceps sinensis
• Cordyceps sinensis•
Cordyceps is a rare and exotic medicinal mushroom, known in China for centuries. One that reportedly has a number of far reaching medicinal effects.
• Most people in the West have come to know this rare herbal medicine in only the last twenty years or so.
• During that time, modern scientific investigation into its seemingly miraculous range of healing powers has proven what Chinese practitioners have noted for centuries: That it works well in combating a myriad of medicals problems.
• Cordyceps sinensis has been known and used for many centuries in Traditional Chinese Medicine (TCM). In nature, it is found only at high altitudes on the Himalayan Plateau, and is thus difficult to find and harvest
• Because of the difficulties involved in harvesting this exotic medicinal, Cordyceps has always been one of the most expensive medicines known
Diseases and insect Pests of Mushroom .
Mushroom are mainly subjected to bacterial , fungal and viral diseases.
Improper pasteurization of compost and casing soil can be the major source of diseases
Once the disease is introdeuced in the farm it can be carried out by different agencies like air, water, machines and workers.
PRADHAN MANTRI KRISHI SITAI YOJNA
PRADHAN MANTRI KRISHI SITAI YOJNA (PMKSY) particularly launced by the NDA government aiming doubling farmers income by 2020 and also focusing on microirrigation practices
the present status of the PMKSY and its status on uttarakhand dtate along with the budget for the following year is given
More from Vikas Tiwari (14)
HWE 103 RURAL HORTICULTURAL WORK EXPERIENCE PROGRAMME COLLEGE OF HORTICULTURE...
HWE 103 RURAL HORTICULTURAL WORK EXPERIENCE PROGRAMME COLLEGE OF HORTICULTURE...
Rural Horticultural Work Experience Programme - 2019 (HWE 103), College of Ho...
Rural Horticultural Work Experience Programme - 2019 (HWE 103), College of Ho...
Report on industrial attachment in Uttarakhand Co-operative Dairy Federation ...
Report on industrial attachment in Uttarakhand Co-operative Dairy Federation ...
INDUSTRIAL ATTACHMENT at Aanchal Dairy N.D.U.S.S. Lalkuan
INDUSTRIAL ATTACHMENT at Aanchal Dairy N.D.U.S.S. Lalkuan
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我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
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四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
Heritage Conservation.Strategies and Options for Preserving India Heritage
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
Ang Chong Yi’s Culinary Revolution: Pioneering Plant-Based Meat Alternatives ...
Ang Chong Yi’s Culinary Revolution: Pioneering Plant-Based Meat Alternatives ...Ang Chong Yi Singapore
In the heart of Singapore’s bustling culinary scene, a visionary chef named Ang Chong Yi is quietly revolutionizing the way we think about food. His mission? To create delectable Ang Chong Yi Singapore — Plant-based meat: Next-gen food alternatives that not only tantalize our taste buds but also contribute to a more sustainable future.
A Review on Recent Advances of Packaging in Food Industry
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
FOOD OBESITY IN NORTH AMERICA ( NEW).pptx
FOOD OBESITY IN AMERICA AND MARKETING CAMPAIGNS ESTABLISHED TO DEFEAT IT
按照学校原版(KCL文凭证书)伦敦国王学院毕业证快速办理
学校原版办理【(KCL毕业证书)伦敦国王学院毕业证】【176555708微信号】电子版成绩单成绩单、外壳、offer、留信学历认证（永久存档真实可查）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【我们承诺采用的是学校原版纸张（纸质、底色、纹路），我们拥有全套进口原装设备，特殊工艺都是采用不同机器制作，仿真度基本可以达到100%，所有工艺效果都可提前给客户展示，不满意可以根据客户要求进行调整，直到满意为止！】
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信176555708】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信176555708】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
留信网服务项目：
1、留学生专业人才库服务（留信分析）
2、国（境）学习人员提供就业推荐信服务
3、留学人员区块链存储服务
→ 【关于价格问题（保证一手价格）】
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：客户在留信官方认证查询网站查询到认证通过结果后付款，不成功不收费！
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...William (Bill) H. Bender, FCSI
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
San Jose, CaliforniaTop 12 Best Restaurants in Panchkula city
Panchkula offers a wide array of dining experiences. From traditional North Indian flavors to global cuisine, the city’s restaurants cater to every taste bud. Let’s dive into some of the best restaurants in Panchkula
一比一原版(Sheffield毕业证书)谢菲尔德大学毕业证如何办理
学校原件一模一样【微信：6496090 】【(Sheffield毕业证书)谢菲尔德大学毕业证成绩单】【微信：6496090 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微6496090
【主营项目】
一.毕业证【q微6496090】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
Cacao, the main component used in the creation of chocolate and other cacao-b...
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
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Heritage Conservation.Strategies and Options for Preserving India Heritage
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NANOTECHNOLOGY IN FOOD PACKAGING (FOOD TECHNOLOGY)
NANOTECHNOLOGY IN FOOD PACKAGING (FOOD TECHNOLOGY)
A Review on Recent Advances of Packaging in Food Industry
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W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...
Cacao, the main component used in the creation of chocolate and other cacao-b...
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Chemical treatment - Disinfestation of food commodity
- 1. CHEMICAL TREATMENT- DISINFESTATION PRESENTED BY:- VIKAS TIWARI 16031
- 2. INTRODUCTION:- • Elimination of insect, disease ,vermin, and similar unwanted plagues of pests by chemical inputs. • Fungi and Bacteria – main cause. • Parasite (on living matter) / saprophytes (dead produce). • fungi - pH (2.5 – 6) ; bacteria - neutral • Chlorine & sulfur dioxide • Chlorine –sanitizer ; 50 to 200 ppm in water to reduce the number of microorganisms present on the surface of the fruit
- 3. Chlorination in a hydrocooler (re-circulating) Chlorination on a brush bed (non-re-circulating)
- 4. • Mode of infection of micro organism Fungal and bacterial - Mechanical injuries and cut surfaces of the crop, growth cracks,pest damage, stomata, lenticels & cuticles Viruses- Vectors • Damage by micro organism Physical loss - edible matter (partial or total ) Eg: Fungi Aspergillus flavus and A. parasitica produce aflatoxin like mycotoxin on ground nut kernels & coconut Mycotoxin -carcinogenic - maximum permitted levels - 50 ppb in fruit juices.
- 5. Disinfestation methods • Field management Sanitation, proper nutrition, wind breaks, resistant cultivars, care in handling ,irrigation and harvesting time • Pre-harvest spraying Field sprays with fungicides • Post harvest chemical treatments Thiobendazole and Benomyl Extracts of Eucalyptus globula & Punica granatum. 1-3% formaldehyde solution,hypochlorite or SOPP (Sodium ortho phenylphenate).
- 6. Methods of Chemical Application • Dipping Diluted chemicals + hot water at 55℃ -10 min. ‘Cascade’ application Eg. Citrus, apples, pineapple & root vegetables. • Spraying Eg. Citrus, apple etc. • Electrostatic Sprays / Thin film of Coating Pesticides droplet + electric charge Principle- Particle all have the same electrical charges hence, thus repel each other. Eg.: Potato and crown rot of banana
- 7. Dipping Spraying Electrostatic Sprays
- 8. • Dusting Wood ash + lime-Yam. Fungicides + talc - Potato. • Fumigation / Vapour treatment Product + gastight room + Gas. 0.5- 1% SO2 for 20 min followed by Ventillation. Storage, periodic (every 7-10 days) fumigations at 0.25%. Eg. 5-18 ppm SO2 -grapes for decay control • Absorbent paper fungicides soaked & dried pads- cut surfaces Pads- absorbs latex from the cut surfaces & prevent patogen invasion Potassium aluminum sulphate. dichlorovos based pest strip -flowers export.
- 10. • Cold storage Storing the produce at <1.6℃ for 16 days • High temperature 40-55℃ - 15 minutes. Eg- Mango anthracnose -dipping at 55 ℃ -5 min. • Biological control – yeast Candida guilliermondii -Penicillium spp. incorporated into citrus waxes Bacillus subtilis - Mango anthracnose and stem end rot
- 11. The biocontrol Bio-Save is registered for postharvest use.
- 12. Chemicals used to control spoilage and quality in fruit and vegetables:- ITEM CHEMICAL Apple Sodium - phenyl phenate Banana Thiobendazole, Benomyl Citrus Sodium carbonate, Borax, SOPP, Biphenyl, 2,4- D, N Cl3 fumigation Mango Hot water, Benomyl Grapes SO2 Fumigation Papaya Hot water Pomegrenate Ethyl oleate Potato Hypochlorite Carrot & Cabbage Thiobendazole , Benomyl Onion Benomyl Sweet Potato & Tomato 2 , 6-dichloro-4-nitroaniline
- 13. List of post harvest diseases of fruits:- Fruit Disease Causal Organism Banana Crown rot Acremonium sp, Curvularia sp, Colletotrichum musae, Fusarium semitectum, Verticillium sp Ber Fruit rot Alternaria sp, Phomopsis sp, Colletotrichum sp. Citrus Black rot Alternaria citri Grey mold Botrytis cinerea Green mold Penicillium digitatum Stem-end rot Diaporthe citri, D. medusae, D. natalensis. Guava Anthracnose Colletotrichum gloeosporioides Kiwifruit Stem rot Botrytis cinerea Litchi Skin injuries Aspergillus sp., Penicillium sp., Rhizopus sp. Mango Anthracnose Colletotrichum gloeosporioides Stem-end rot Botryodiplodia theobromae