Corned Beef Hash - Anas Shaikh - 13FET1006
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This document provides nutritional and ingredient information for corned beef hash. It lists the main ingredients as corned beef (cured with various agents), potatoes, onions, and soy protein concentrate. It then describes the role of each curing agent used in the corned beef, including sodium tripolyphosphate, sodium erythorbate, hydrolyzed soy and corn protein, salt, sugar, and sodium nitrite. Finally, it provides a brief overview of the production process for corned beef hash, including pre-cooking, curing, mincing, heating with potatoes and onions, and canning.
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More from Anas Ejaz Yasmeen Shaikh
Soft condensed matter physics of food systems
This document discusses soft condensed matter physics and its application to understanding food systems. It begins with background on soft matter and its characteristics. Foods are described as complex examples of soft condensed matter due to the variety of components, states, and relevant time and length scales. Key aspects of soft matter physics that can provide insight into food systems are then outlined, including aggregation, gel formation, and foams. Specific examples like casein gelation in dairy foods and stabilization of foams are examined. Prospects for using soft matter concepts to design stimuli-responsive functional foods are also presented.
Electrohydrodynamic Drying of Food
This document provides an overview of electrohydrodynamic (EHD) drying, a novel food drying technique. It begins with background on conventional drying methods and their limitations. EHD drying uses high voltage electric fields and corona discharge to generate an "electric wind" that enhances heat and mass transfer, enabling faster drying rates. Several studies applying EHD drying to foods like potatoes, rice, shrimp, and banana slices are summarized. Results show improved quality retention over conventional drying, with reduced shrinkage, better color and rehydration. EHD drying also uses less energy than conventional methods. However, further research is still needed to optimize the process and design equipment for commercialization.
Chocolate Rheology - Anas Shaikh - 13FET1006
1) The document summarizes research on the rheology and microstructure of chocolate and cocoa butter during semi-solid processing like extrusion.
2) Experiments using a multi-pass rheometer showed that successive extrusions softened the materials through work-induced melting of triglyceride crystals, which then partially re-crystallized when processing stopped.
3) In-situ x-ray analysis confirmed processing caused melting of triglyceride crystals in both chocolate and cocoa butter, with crystals then recovering when materials were allowed to rest.
Hurdle Technology - Anas Shaikh - 13FET1006
This document discusses hurdle technology to control Listeria monocytogenes in meat products with a 30 day shelf life. It introduces L. monocytogenes and why it is a concern in meat products. It then discusses various hurdles used alone or in combination, including good manufacturing practices, canning, irradiation, food preservatives, high pressure processing, modified atmosphere packaging, and storage conditions. It concludes with an overview of Hazard Analysis Critical Control Points (HACCP) implementation.
Chewing Gum - Anas Shaikh & Shashank Bansal - 13FET1006 & 13FET1005
A Presentation made as a part of my course on "Current Topics in Food Science & Technology" (Bachelor's study) with my team-mate Shashank Bansal
Market Survey on Food Additives - Anas Shaikh - 13FET1006
This document analyzes the market and use of food additives in various food products in India. It discusses the bread, cake, jam, spread, and ketchup industries and provides market share information. It also lists ingredients and additives commonly used in these foods and provides information on the function of various E-number additives. The conclusion notes the growing Indian market, questions around certain additives and diets, and recommends food fortification.
Legal Metrology Act - Anas Shaikh - 13FET1006
A Presentation made as a part of my course on "Food Safety, Quality, and Regulations" (Bachelor's study)
Manometer - Anas Shaikh - 13FET1006
A document describes different types of manometers used to measure pressure. It discusses simple manometers like the piezometer and U-tube manometer, as well as differential manometers. The key types are:
- Piezometer and U-tube manometer, which use a liquid column to directly measure pressure at a single point.
- Differential manometers, which measure the difference in pressure between two points using a liquid-filled U-tube connected at both ends.
- Common differential manometers include the vertical U-tube, inverted U-tube, and inclined single column variants. Each uses liquid density and column height differences to calculate pressure changes.
Sweeteners - Anas Shaikh - 13FET1006
This document discusses aspartame, a widely used artificial sweetener. It describes:
1) The fermentation and biochemical processes used to produce aspartame from two amino acids, phenylalanine and aspartic acid, using methanol.
2) The advantages of aspartame such as its sweetness, low calorie content, and lack of aftertaste. And disadvantages like possible adverse health effects and instability under heat.
3) Uses of aspartame in foods and drinks, as well as its regulatory status and approval in many countries.
The document also covers high fructose corn syrup, describing the enzymatic process used to convert corn starch into a sweetener containing a
Omega-3 Fatty Acids - Anas Shaikh - 13FET1006
The document discusses omega-3 fatty acids, including their structure, important types (ALA, EPA, DHA), sources, roles in human physiology, and the need for a balanced ratio with omega-6 fatty acids. It notes that omega-3s are essential fatty acids that must be obtained through diet as the body cannot produce them on its own. Key sources include fatty fish and plant oils. Maintaining the proper omega-6 to omega-3 ratio is important for reducing inflammation and preventing diseases. Various extraction and purification methods are used to obtain omega-3 supplements from fish and plant sources.
High Performance Thin Layer Chromatography (HPTLC) - Anas Shaikh - 13FET1006
High Performance Thin Layer Chromatography (HPTLC) - Anas Shaikh - 13FET1006Anas Ejaz Yasmeen Shaikh
A Presentation made as a part of my laboratory course on "Food Analysis (Instrumental)" (Bachelor's study)Khoa - Anas Shaikh - 13FET1006
A Presentation made as a part of my course on "Technology of Milk & Dairy Products" (Bachelor's study)
Factors affecting Growth of Microorganisms - Anas Shaikh - 13FET1006
The document discusses various factors that affect the growth of microorganisms. It describes the physical requirements for growth such as temperature, pH, oxygen, hydrostatic pressure and osmotic pressure. It also discusses the chemical requirements or nutritional factors needed for microbial growth, including carbon, nitrogen, phosphorus, trace elements and vitamins. The document outlines different types of microbes based on their temperature, oxygen and pH requirements. It also summarizes various culture media used for growing microorganisms in the laboratory.
Market Survey on Breads & Cakes - Anas Shaikh - 13FET1006
This document summarizes the results of a market survey on the bread and cake industries in India. It finds that the bread industry is dominated by unorganized local producers, while the cake industry is mostly organized. It provides data on per capita consumption of bread which is highest in western states and lowest in southern states. It also lists the ingredients and nutritional information of various popular bread and cake brands. Finally, it recognizes opportunities for brands to increase micronutrient levels and ensure religious guidelines are followed in their products.
Processed Meat Packaging - Anas Shaikh - 13FET1006
This is an exclusive ppt on packaging of meat products and covers all aspects of packaging from my course on "Technology of Meat, Fish and Poultry Products" (Bachelor's study)
Aspartame & Acesulphame-K
This document summarizes information about the artificial sweeteners aspartame and acesulfame-K. It describes their manufacture, properties, advantages, disadvantages, regulatory status, applications, and synergistic effects when used together. Aspartame is about 200 times sweeter than sucrose, derived from two amino acids and methanol, and is unstable to heat. Acesulfame-K is about 150-200 times sweeter than sucrose, stable to high heat, but may be linked to some health issues at high doses. Both are approved as safe in many countries and widely used as non-caloric sweeteners in foods and beverages.
Maltodextrins - Anas Shaikh - 13FET1006
Maltodextrins are partially hydrolyzed starch products made from corn, rice, potato or wheat starch through acid or enzyme treatment. They consist of D-glucose units linked by alpha-1,4 bonds and have a dextrose equivalent (DE) below 20. Maltodextrins are used widely in foods for their bulking, sweetness, solubility and freeze-thaw stability properties. They have applications in confections, beverages, baked goods, frozen foods and more. As a carbohydrate, maltodextrin provides 4 calories per gram but has a high glycemic index. It is generally recognized as safe but may contain traces of gluten depending on the plant source.
More from Anas Ejaz Yasmeen Shaikh (17)
Chewing Gum - Anas Shaikh & Shashank Bansal - 13FET1006 & 13FET1005
Chewing Gum - Anas Shaikh & Shashank Bansal - 13FET1006 & 13FET1005
Market Survey on Food Additives - Anas Shaikh - 13FET1006
Market Survey on Food Additives - Anas Shaikh - 13FET1006
High Performance Thin Layer Chromatography (HPTLC) - Anas Shaikh - 13FET1006
High Performance Thin Layer Chromatography (HPTLC) - Anas Shaikh - 13FET1006
Factors affecting Growth of Microorganisms - Anas Shaikh - 13FET1006
Factors affecting Growth of Microorganisms - Anas Shaikh - 13FET1006
Market Survey on Breads & Cakes - Anas Shaikh - 13FET1006
Market Survey on Breads & Cakes - Anas Shaikh - 13FET1006
Processed Meat Packaging - Anas Shaikh - 13FET1006
Processed Meat Packaging - Anas Shaikh - 13FET1006
Corned Beef Hash - Anas Shaikh - 13FET1006
- 1. Corned Beef Hash Anas Ejaz Shaikh 13FET1006
- 2. NUTRITIONAL INFORMATION 737g for Rs. 373 Shelf-life: 5 years On proper storage conditions Corned Beef (cured with water, salt, sugar, sodium tripolyphosphate, sodium erythorbate, hydrolyzed soy and corn protein,sodium nitrite and spice extractives), potatoes, onions, soy protein concentrate INGREDIENTS MSG Free No Artificial Colors No Artificial Flavors
- 3. Curing Agent Role of the Agent Sodium Tripolyphosphate Improved water holding capacity of meat and seafood products Denaturation of proteins prevention Stabilising of the colour of the products Improved texture of meat and seafood products Sodium Erythorbate Increases rate of conversion of nitrite to nitric oxide, thus a faster cure & retainment of pink colour Anti-oxidant, Preservative & Flavour stabiliser Prevents formation of carcinogenic nitrosamines Hydrolysed soy & corn protein Flavour Enhancer (Umami) Salt Slows down growth of micro-organisms (osmotic pressure) Prevents rancidity by inhibiting oxidation Sugar Growth of beneficial bacteria like Lactobacillus Sodium Nitrite Characteristic pink colour Spice Extractives Improve flavor Improve emulsion stability Improve fat binding & increase water binding.
- 4. Pre-cooking of the raw material in continuous cooking lines Raw material enters the industrial plant Separation Unit (requires skill & experience) Visible Connective and Fatty Tissue Lean Precooked Meat Wet Curing : Contact with Curing Agents (salt, sugar, spice extractives, sodium nitrite) Mincing operation Heating operation of cured minced beef (corned beef) with rehydrated potatoes & onions in oil Canning & Heat Sterilization upto F-value of 12 Corned beef hash