Food conservation. Smoking and sugar canning
•Download as PPTX, PDF•
0 likes•255 views
Smoking is a process of preserving food by exposing it to smoke from burning wood, which provides a smoky flavor and acts as a preservative. There are three types of smoking: cold smoking below 35°C, warm smoking from 60-80°C, and hot smoking above 80°C. Sugar canning uses 80-120% sugar solution to the raw material being preserved, which extracts moisture during boiling and leaves enough sugar to prevent spoilage. Canned goods should be stored in a dry, cool place to maintain the high sugar concentration that inhibits microbial growth and preserves the contents.
Report
Share
Report
Share
Recommended
Cheddar cheese
Cheddar cheese originated in the village of Cheddar, England. It is made through a process of receiving milk, standardizing it, adding starter culture, coagulating the curd with rennet, cutting and cooking the curd, draining whey, cheddaring, milling, salting, hooping, pressing, drying, paraffin waxing and curing. The document provides detailed steps and explanations for the manufacture and aging of cheddar cheese.
canning of meat
Canning is a process that preserves food by heating it in hermetically sealed containers to kill microorganisms. It involves preparing and cutting meat into cubes, filling cans leaving headspace, exhausting air from cans then sealing them. The sealed cans are then thermally processed by heating to 121C for 1 hour to kill bacteria before rapidly cooling, washing, labeling, and lacquering the cans.
Ankur ppt
This document presents information about cheese from a presentation given by Ankur Gupta. It defines cheese and describes its classification based on moisture content, including soft, semi-hard, hard, and very hard cheeses. The general manufacturing process for cheese is outlined involving steps like coagulation, curd preparation, pressing, salting, and ripening. Specific methods for making cottage cheese and cheddar cheese are also summarized. Common defects in cheddar cheese and their causes are listed. Popular cheese brands in India are noted along with Amul being a major brand. The conclusion restates that cheese is obtained from milk through coagulation and draining and that acceptability remains a concern for some due to the use of rennet.
Methods of freeezing
This document contains information about different methods of food freezing. It discusses freezing in air using still air, blast, or fluidized bed methods. It describes indirect contact freezing using plate or slush freezing. Immersion freezing in liquid freezants is covered. Cryogenic freezing using liquefied gases like nitrogen is explained. Advantages and disadvantages of each method are provided. The document contains the names of group members and their student IDs working on this project.
Pickling
This document provides information on the process of pickling foods. It begins with a brief history and definition of pickling, noting it is an ancient food preservation method involving soaking foods in brine or vinegar. It then discusses the key materials used - salt, vinegar, spices and water. The document outlines different pickling methods including dry salting, fermentation in brine, and using salt. It provides details on the pickling process and packaging methods. Finally, it gives some popular pickle brands and an example recipe for lime pickle.
Bactofugation of milk
Bactofugation is a process that uses centrifugal force to remove microorganisms like spore-forming bacteria from milk. This allows the milk to be sterilized at lower temperatures, preventing defects caused by these heat-resistant microbes. Bactofugation concentrates the microorganisms on the edges of a separator bowl, removing a small portion of milk containing these bacteria. The separated milk can then be sterilized separately and added back without nutrient losses. This process improves milk quality and allows for production of certain cheeses with less heating alteration of flavor.
cleaning and sanitation of milk plant.pptx
Milk provides excellent medium for the growth of microorganisms, thus it effects keeping quality of the milk and milk products. So, to prevent this cleaning and sanitation of dairy equipment and plant is done to keep the consumer safe.
Homogenization of Milk
Homogenization or homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.When milk is properly homogenized, the cream will not rise to the top.Homogenization is regarded as a safe process that does not cause any problems in digesting milk. In fact, research is showing that homogenization may actually have some health benefits by making milk fat more digestible. Increased digestion of milk fat is huge.
Recommended
Cheddar cheese
Cheddar cheese originated in the village of Cheddar, England. It is made through a process of receiving milk, standardizing it, adding starter culture, coagulating the curd with rennet, cutting and cooking the curd, draining whey, cheddaring, milling, salting, hooping, pressing, drying, paraffin waxing and curing. The document provides detailed steps and explanations for the manufacture and aging of cheddar cheese.
canning of meat
Canning is a process that preserves food by heating it in hermetically sealed containers to kill microorganisms. It involves preparing and cutting meat into cubes, filling cans leaving headspace, exhausting air from cans then sealing them. The sealed cans are then thermally processed by heating to 121C for 1 hour to kill bacteria before rapidly cooling, washing, labeling, and lacquering the cans.
Ankur ppt
This document presents information about cheese from a presentation given by Ankur Gupta. It defines cheese and describes its classification based on moisture content, including soft, semi-hard, hard, and very hard cheeses. The general manufacturing process for cheese is outlined involving steps like coagulation, curd preparation, pressing, salting, and ripening. Specific methods for making cottage cheese and cheddar cheese are also summarized. Common defects in cheddar cheese and their causes are listed. Popular cheese brands in India are noted along with Amul being a major brand. The conclusion restates that cheese is obtained from milk through coagulation and draining and that acceptability remains a concern for some due to the use of rennet.
Methods of freeezing
This document contains information about different methods of food freezing. It discusses freezing in air using still air, blast, or fluidized bed methods. It describes indirect contact freezing using plate or slush freezing. Immersion freezing in liquid freezants is covered. Cryogenic freezing using liquefied gases like nitrogen is explained. Advantages and disadvantages of each method are provided. The document contains the names of group members and their student IDs working on this project.
Pickling
This document provides information on the process of pickling foods. It begins with a brief history and definition of pickling, noting it is an ancient food preservation method involving soaking foods in brine or vinegar. It then discusses the key materials used - salt, vinegar, spices and water. The document outlines different pickling methods including dry salting, fermentation in brine, and using salt. It provides details on the pickling process and packaging methods. Finally, it gives some popular pickle brands and an example recipe for lime pickle.
Bactofugation of milk
Bactofugation is a process that uses centrifugal force to remove microorganisms like spore-forming bacteria from milk. This allows the milk to be sterilized at lower temperatures, preventing defects caused by these heat-resistant microbes. Bactofugation concentrates the microorganisms on the edges of a separator bowl, removing a small portion of milk containing these bacteria. The separated milk can then be sterilized separately and added back without nutrient losses. This process improves milk quality and allows for production of certain cheeses with less heating alteration of flavor.
cleaning and sanitation of milk plant.pptx
Milk provides excellent medium for the growth of microorganisms, thus it effects keeping quality of the milk and milk products. So, to prevent this cleaning and sanitation of dairy equipment and plant is done to keep the consumer safe.
Homogenization of Milk
Homogenization or homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.When milk is properly homogenized, the cream will not rise to the top.Homogenization is regarded as a safe process that does not cause any problems in digesting milk. In fact, research is showing that homogenization may actually have some health benefits by making milk fat more digestible. Increased digestion of milk fat is huge.
Introduction to Fruit Pulp Processing- Usage, Processing Unit, Issues, Conclu...
Introduction to Fruit Pulp Processing- Usage, Processing Unit, Issues, Conclu...PMG Engineering Private Limited
When one form of food is transformed to another form of food involving industrial method to
make it convenience food, that process is known as food Processing. Depending upon the
complexity of industrial method, processing is categorised into primary, secondary, and tertiary
processed food. Fruits and vegetables are perishable in nature having shelf life less than a week
if kept unrefrigerated condition. Also there are currently high post-harvest loss for fruits and
vegetable due to lack of required storage condition and space constrain, hence it is highly
desirable to process fruits to retain their shelf life and also to reduce the size of product which
in turn reduces the cost on transportation of bulk fruit and storage area requirement.
One such product of fruit processing is fruit pulp. Fruit pulp solid mass obtained by extraction
or pressing fruits or vegetables. Pulp is categorised basis their storage condition, i.e., in powder
or liquid form. In liquid form they can be used as either brine, syrup, or water form. Due to food
preference of customer, frozen pulp is also in great demand as all inbuild nutrition are retained. Skim milk and skim milk powder
Skimmed milk is milk that has had almost all of its fat removed. It contains less than 0.5% milk fat. Skimmed milk is a good substitute for whole milk for those wanting to reduce fat and calorie intake. It is low in fat but still provides important nutrients like protein, calcium, vitamins, and minerals. Skimmed milk powder is produced by removing water from skimmed milk through a process like spray drying. It is commonly used in baking, ice cream production, and reconstituted as milk for drinking or cooking. Historically skimmed milk was often used for livestock feeding but it is now more commonly utilized through standardization, preservation as skimmed milk powder, or for case
Non thermal process in preservation of food
The document discusses various non-thermal food processing techniques as alternatives to traditional thermal processing. It provides examples of different non-thermal methods like pulsed electric field, high pressure processing, pulsed light technology, microwave heating, ohmic heating, and irradiation. These methods aim to increase production rates and profits for food industries while maintaining better quality, nutrients, flavor and extending shelf life compared to thermal processing which can result in loss of volatile compounds. The non-thermal methods are particularly suitable for large scale and liquid food production.
Evaporated milk
Evaporated milk is produced by removing 60% of the water from fresh milk through a process called vacuum evaporation. This concentration of nutrients and calories makes evaporated milk more nutritious but also more calorie-dense than fresh milk. The standard defines evaporated milk as containing at least 7.9% milk fat and 25.5% milk solids. Vitamins A, D, and C are added during processing which involves homogenizing, rapid chilling, fortification, packaging, and sterilization. Evaporated milk has a thicker, creamier texture and darker color than fresh milk due to the high heat processing.
EGG QUALITY DETERIORATION AND FACTORS AFFECTING EGG QUALITY
EGG QUALITY DETERIORATION AND FACTORS AFFECTING EGG QUALITYPVNRTVU, College of Veterinary Science,Rajendranagar, Telangana, India
The document discusses factors that affect egg quality, both internally and externally. It notes that egg quality deteriorates over time due to loss of CO2 through the shell, causing the pH and thickness of the egg white to change. Microbial growth can also cause rotting and discoloration. Factors like temperature, nutrition, stress, and production system impact shell quality, while storage conditions, hen age and strain, and disease affect internal contents. Proper management of these factors is necessary to maintain high egg quality.Drying preservation
Drying is the oldest method of food preservation and involves reducing the water content of foods to levels low enough to prevent microbial growth. There are several methods of drying foods, including sun drying, solar drying, shade drying, oven drying, drum drying, spray drying, freeze drying and more. Proper drying techniques help retain the nutritional value, flavor and texture of foods. Drying requires controlling factors like temperature, humidity, air velocity and heat transfer during the process.
Controlled atmospheric and Modified atmospheric packaging using nitrogen
Modified atmospheric packaging (MAP) and controlled atmospheric packaging (CAP) extend the shelf life of foods by modifying the gas composition around foods. Nitrogen gas is commonly used in MAP and CAP as an inert filler to reduce oxygen levels and prevent oxidative reactions. For perishable foods, low oxygen levels achieved through nitrogen addition reduce the respiration rate and slow quality deterioration. Nitrogen is also used to displace air during packaging of dry foods like grains and cereals to create an environment lethal to insects and microbes.
Heat treatments for raw milk
This document discusses various heat treatments used for milk, including thermization, pasteurization, sterilization, UHT, and treatments for specific dairy products. Thermization heats milk to 62-65°C for 15-20 seconds to reduce spoilage bacteria. Pasteurization heats to 72°C for 15 seconds or longer to destroy pathogens. Sterilization heats sealed containers to over 115°C for over 15 minutes to preserve milk at room temperature for 30 days. UHT heats to over 135°C for over 1 second to preserve milk for 15 days without refrigeration. Heat treatments are also used for products like concentrated milk, powdered milk, cheese, and yogurt.
Technology of milk products Dry Milk powder presentation
This document provides information on the production of dried milk and milk products. It discusses the history of dried milk, the composition of milk, and details each step of the milk powder production process from receiving and selection of raw milk to packaging and storage of the finished powder. The key steps include evaporation to concentrate the milk, drying via spray drying, drum drying or freeze drying, and quality control testing to ensure proper composition and properties. The effects of processing on powder quality attributes like solubility, bulk density and shelf life are also covered.
Dhai and Misti Dhai
This document provides information on the traditional and industrial methods for producing Dahi (Indian curd) and Misti Dahi (sweetened fermented milk). In the traditional method for Dahi, milk is boiled and cooled then cultured with the previous day's curd and left to ferment overnight. For Misti Dahi, milk is heated for longer with sugar added to produce a caramelized brown color and flavor. Industrially, ingredients are standardized and pasteurized before culturing and packaging under controlled temperature conditions for longer shelf life. Misti Dahi has a higher sugar content which allows for storage of 12 days at refrigeration versus 2 days at room temperature.
Butter: Manufacturing Process and Standard specifications
Butter is defined as a fatty product derived exclusively from milk. It is principally in the form of a water-in-oil emulsion and has a minimum milk fat content of 80%. The butter making process involves pasteurizing, ripening, churning, working, and packaging the cream. Additives like salt and coloring are often added to butter to improve qualities like flavor and shelf life. Butter is classified based on factors like acidity of cream, salt content, and intended end use.
Dehydration
Dehydration is a method of food preservation that involves removing water from foods through the application of heat. This reduction in water content inhibits microbial growth and enzyme activity, extending the shelf life of foods. However, dehydration also causes deterioration in food quality attributes like texture, flavor, and nutrition. Various factors influence the dehydration process, and different equipment like cabinet dryers, tunnel dryers, and spray dryers are used depending on the type of food being dried.
Meat composition
This document outlines the key topics covered in five units on the technology of meat, poultry, and fish processing. Unit I discusses meat composition, muscle structure, post-mortem chemistry, and microbiology. Unit II focuses on modern abattoir operations, equipment, handling facilities, and the effects on meat quality. Unit III covers chilling, freezing, canning, curing, and packaging of meat products. Unit IV is about the poultry industry, processing, equipment, and packaging. Unit V examines commercially important marine products from India and their preservation, transportation, and processing into products.
Khoa
Khoa is a partially dehydrated milk product made by continuously heating and stirring milk until it reaches a semi-solid consistency. It is classified based on fat and moisture content into different types suitable for making sweets. Khoa is produced through existing batch methods or improved continuous methods. It provides nutrients from milk and is commonly used as a base for Indian sweets or consumed directly. Proper packaging and refrigerated storage helps extend the shelf life of khoa.
Postharvest changes in fruits and vegetables
Post-harvest activities include harvesting, handling, storage, processing, packaging, transportation and marketing of agricultural products. After harvest, fruits and vegetables undergo various physiological changes like respiration, ripening, and senescence. Respiration rate varies between climacteric and non-climacteric fruits. Cell wall components like pectin degrade during ripening. Ripening is a genetically programmed process involving several enzymes that cause changes in color, softening, acidity, and flavor. Optimal temperature and humidity are required for ripening. Storage extends shelf life by slowing post-harvest changes through temperature and humidity control and modified atmosphere packaging. Factors like water loss, respiration, and microbes affect storage life.
Different Platform Tests for Raw Milk at Raw Milk Reception Dock(RMRD)
Raw milk has to pass through rigorous examination which may include organoleptic,physical and chemical tests to assess the quality of intake milk rapidly, and decide for its acceptance or rejection. All these tests known as “platform tests” are performed on each can/tanker to assess the quality of the incoming milk before it is accepted and weighed. These tests must be easy to perform, give quick and reliable results and should not require complicated and elaborate equipment. The classification of milk on the basis of quality is usually referred to “grading of milk”.So grading of milk is done on the basis of platform tests which include organoleptic
as well as preliminary tests.The milk is collected from various sources and transported to milk scheme for processing, marketing and distribution. Large quantity of milk is supplied to the plant through different agencies, so that is subjected to check for its suitability. Hence it is essential to examine the milk by using different platform tests like organoleptic evaluation (OE), Clot on boiling test (COP), Alcohol test (AT), Sediment test (ST), Resazurin test (RT).
traditional dairy products
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Thermal processing technologies
Thermal food processing technologies include various cooking and heat treatment methods like baking, boiling, frying, and more. These methods make food safer, more palatable, and in some cases help preserve it. Common thermal processing techniques discussed include blanching, pasteurization, sterilization, evaporation/concentration, extrusion, dehydration, baking/roasting, and frying. Newer methods like aseptic processing are also covered, which sterilize food outside the package before aseptically filling sterile containers. The document provides details on the principles, equipment used, advantages, and limitations of various thermal food processing technologies.
Ultra High Temperature Processing of Food Products
The document discusses ultra high temperature (UHT) processing of food products. UHT processing involves heating food to 135°C for 2-5 seconds to kill microorganisms and spores. This allows for longer shelf life without refrigeration. There are two main methods - direct heating which applies steam directly to the food, and indirect heating which uses a partition between the food and steam. Indirect heating includes plate heat exchangers, tubular heat exchangers, and scraped surface heat exchangers. UHT processing offers benefits like longer shelf life and packaging flexibility but requires complex sterile processing equipment.
Chhana
Chhana is a type of dairy product made by coagulating boiled milk using acids like lactic or citric acid. It contains 70% moisture and at least 50% milk fat in the dry matter. Chhana is used to make various indigenous sweets in South Asia. It is prepared through traditional batch or bulk methods involving boiling, coagulation, draining whey, and storage. Improved methods use specialized equipment under controlled conditions. Chhana quality is influenced by milk type, coagulation process, and straining technique. Proper production is needed to obtain good quality chhana from buffalo milk.
Smoking of meat by Asif Ansari
The document discusses smoking of meat. Smoking involves hanging meat in a smokehouse where hardwood logs or chips are burned, exposing the meat to smoke at 57°C for 18-24 hours. Over 300 compounds are extracted from wood smoke, including phenols, alcohols, organic acids, and hydrocarbons, which contribute to flavor, color, and preservation of the meat. Different types of wood impart varying flavors. Smoking can be cold, hot, or warm, affecting preservation and cooking of the meat. Liquid smoke provides an alternative method for smoking.
Food Technology - Preservation
Slides explaining the different methods of food preservation. Informative for students studying AS or A2 Food Technology. A summary of preservative methods and short exam questions at the end.
More Related Content
What's hot
Introduction to Fruit Pulp Processing- Usage, Processing Unit, Issues, Conclu...
Introduction to Fruit Pulp Processing- Usage, Processing Unit, Issues, Conclu...PMG Engineering Private Limited
When one form of food is transformed to another form of food involving industrial method to
make it convenience food, that process is known as food Processing. Depending upon the
complexity of industrial method, processing is categorised into primary, secondary, and tertiary
processed food. Fruits and vegetables are perishable in nature having shelf life less than a week
if kept unrefrigerated condition. Also there are currently high post-harvest loss for fruits and
vegetable due to lack of required storage condition and space constrain, hence it is highly
desirable to process fruits to retain their shelf life and also to reduce the size of product which
in turn reduces the cost on transportation of bulk fruit and storage area requirement.
One such product of fruit processing is fruit pulp. Fruit pulp solid mass obtained by extraction
or pressing fruits or vegetables. Pulp is categorised basis their storage condition, i.e., in powder
or liquid form. In liquid form they can be used as either brine, syrup, or water form. Due to food
preference of customer, frozen pulp is also in great demand as all inbuild nutrition are retained. Skim milk and skim milk powder
Skimmed milk is milk that has had almost all of its fat removed. It contains less than 0.5% milk fat. Skimmed milk is a good substitute for whole milk for those wanting to reduce fat and calorie intake. It is low in fat but still provides important nutrients like protein, calcium, vitamins, and minerals. Skimmed milk powder is produced by removing water from skimmed milk through a process like spray drying. It is commonly used in baking, ice cream production, and reconstituted as milk for drinking or cooking. Historically skimmed milk was often used for livestock feeding but it is now more commonly utilized through standardization, preservation as skimmed milk powder, or for case
Non thermal process in preservation of food
The document discusses various non-thermal food processing techniques as alternatives to traditional thermal processing. It provides examples of different non-thermal methods like pulsed electric field, high pressure processing, pulsed light technology, microwave heating, ohmic heating, and irradiation. These methods aim to increase production rates and profits for food industries while maintaining better quality, nutrients, flavor and extending shelf life compared to thermal processing which can result in loss of volatile compounds. The non-thermal methods are particularly suitable for large scale and liquid food production.
Evaporated milk
Evaporated milk is produced by removing 60% of the water from fresh milk through a process called vacuum evaporation. This concentration of nutrients and calories makes evaporated milk more nutritious but also more calorie-dense than fresh milk. The standard defines evaporated milk as containing at least 7.9% milk fat and 25.5% milk solids. Vitamins A, D, and C are added during processing which involves homogenizing, rapid chilling, fortification, packaging, and sterilization. Evaporated milk has a thicker, creamier texture and darker color than fresh milk due to the high heat processing.
EGG QUALITY DETERIORATION AND FACTORS AFFECTING EGG QUALITY
EGG QUALITY DETERIORATION AND FACTORS AFFECTING EGG QUALITYPVNRTVU, College of Veterinary Science,Rajendranagar, Telangana, India
The document discusses factors that affect egg quality, both internally and externally. It notes that egg quality deteriorates over time due to loss of CO2 through the shell, causing the pH and thickness of the egg white to change. Microbial growth can also cause rotting and discoloration. Factors like temperature, nutrition, stress, and production system impact shell quality, while storage conditions, hen age and strain, and disease affect internal contents. Proper management of these factors is necessary to maintain high egg quality.Drying preservation
Drying is the oldest method of food preservation and involves reducing the water content of foods to levels low enough to prevent microbial growth. There are several methods of drying foods, including sun drying, solar drying, shade drying, oven drying, drum drying, spray drying, freeze drying and more. Proper drying techniques help retain the nutritional value, flavor and texture of foods. Drying requires controlling factors like temperature, humidity, air velocity and heat transfer during the process.
Controlled atmospheric and Modified atmospheric packaging using nitrogen
Modified atmospheric packaging (MAP) and controlled atmospheric packaging (CAP) extend the shelf life of foods by modifying the gas composition around foods. Nitrogen gas is commonly used in MAP and CAP as an inert filler to reduce oxygen levels and prevent oxidative reactions. For perishable foods, low oxygen levels achieved through nitrogen addition reduce the respiration rate and slow quality deterioration. Nitrogen is also used to displace air during packaging of dry foods like grains and cereals to create an environment lethal to insects and microbes.
Heat treatments for raw milk
This document discusses various heat treatments used for milk, including thermization, pasteurization, sterilization, UHT, and treatments for specific dairy products. Thermization heats milk to 62-65°C for 15-20 seconds to reduce spoilage bacteria. Pasteurization heats to 72°C for 15 seconds or longer to destroy pathogens. Sterilization heats sealed containers to over 115°C for over 15 minutes to preserve milk at room temperature for 30 days. UHT heats to over 135°C for over 1 second to preserve milk for 15 days without refrigeration. Heat treatments are also used for products like concentrated milk, powdered milk, cheese, and yogurt.
Technology of milk products Dry Milk powder presentation
This document provides information on the production of dried milk and milk products. It discusses the history of dried milk, the composition of milk, and details each step of the milk powder production process from receiving and selection of raw milk to packaging and storage of the finished powder. The key steps include evaporation to concentrate the milk, drying via spray drying, drum drying or freeze drying, and quality control testing to ensure proper composition and properties. The effects of processing on powder quality attributes like solubility, bulk density and shelf life are also covered.
Dhai and Misti Dhai
This document provides information on the traditional and industrial methods for producing Dahi (Indian curd) and Misti Dahi (sweetened fermented milk). In the traditional method for Dahi, milk is boiled and cooled then cultured with the previous day's curd and left to ferment overnight. For Misti Dahi, milk is heated for longer with sugar added to produce a caramelized brown color and flavor. Industrially, ingredients are standardized and pasteurized before culturing and packaging under controlled temperature conditions for longer shelf life. Misti Dahi has a higher sugar content which allows for storage of 12 days at refrigeration versus 2 days at room temperature.
Butter: Manufacturing Process and Standard specifications
Butter is defined as a fatty product derived exclusively from milk. It is principally in the form of a water-in-oil emulsion and has a minimum milk fat content of 80%. The butter making process involves pasteurizing, ripening, churning, working, and packaging the cream. Additives like salt and coloring are often added to butter to improve qualities like flavor and shelf life. Butter is classified based on factors like acidity of cream, salt content, and intended end use.
Dehydration
Dehydration is a method of food preservation that involves removing water from foods through the application of heat. This reduction in water content inhibits microbial growth and enzyme activity, extending the shelf life of foods. However, dehydration also causes deterioration in food quality attributes like texture, flavor, and nutrition. Various factors influence the dehydration process, and different equipment like cabinet dryers, tunnel dryers, and spray dryers are used depending on the type of food being dried.
Meat composition
This document outlines the key topics covered in five units on the technology of meat, poultry, and fish processing. Unit I discusses meat composition, muscle structure, post-mortem chemistry, and microbiology. Unit II focuses on modern abattoir operations, equipment, handling facilities, and the effects on meat quality. Unit III covers chilling, freezing, canning, curing, and packaging of meat products. Unit IV is about the poultry industry, processing, equipment, and packaging. Unit V examines commercially important marine products from India and their preservation, transportation, and processing into products.
Khoa
Khoa is a partially dehydrated milk product made by continuously heating and stirring milk until it reaches a semi-solid consistency. It is classified based on fat and moisture content into different types suitable for making sweets. Khoa is produced through existing batch methods or improved continuous methods. It provides nutrients from milk and is commonly used as a base for Indian sweets or consumed directly. Proper packaging and refrigerated storage helps extend the shelf life of khoa.
Postharvest changes in fruits and vegetables
Post-harvest activities include harvesting, handling, storage, processing, packaging, transportation and marketing of agricultural products. After harvest, fruits and vegetables undergo various physiological changes like respiration, ripening, and senescence. Respiration rate varies between climacteric and non-climacteric fruits. Cell wall components like pectin degrade during ripening. Ripening is a genetically programmed process involving several enzymes that cause changes in color, softening, acidity, and flavor. Optimal temperature and humidity are required for ripening. Storage extends shelf life by slowing post-harvest changes through temperature and humidity control and modified atmosphere packaging. Factors like water loss, respiration, and microbes affect storage life.
Different Platform Tests for Raw Milk at Raw Milk Reception Dock(RMRD)
Raw milk has to pass through rigorous examination which may include organoleptic,physical and chemical tests to assess the quality of intake milk rapidly, and decide for its acceptance or rejection. All these tests known as “platform tests” are performed on each can/tanker to assess the quality of the incoming milk before it is accepted and weighed. These tests must be easy to perform, give quick and reliable results and should not require complicated and elaborate equipment. The classification of milk on the basis of quality is usually referred to “grading of milk”.So grading of milk is done on the basis of platform tests which include organoleptic
as well as preliminary tests.The milk is collected from various sources and transported to milk scheme for processing, marketing and distribution. Large quantity of milk is supplied to the plant through different agencies, so that is subjected to check for its suitability. Hence it is essential to examine the milk by using different platform tests like organoleptic evaluation (OE), Clot on boiling test (COP), Alcohol test (AT), Sediment test (ST), Resazurin test (RT).
traditional dairy products
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Thermal processing technologies
Thermal food processing technologies include various cooking and heat treatment methods like baking, boiling, frying, and more. These methods make food safer, more palatable, and in some cases help preserve it. Common thermal processing techniques discussed include blanching, pasteurization, sterilization, evaporation/concentration, extrusion, dehydration, baking/roasting, and frying. Newer methods like aseptic processing are also covered, which sterilize food outside the package before aseptically filling sterile containers. The document provides details on the principles, equipment used, advantages, and limitations of various thermal food processing technologies.
Ultra High Temperature Processing of Food Products
The document discusses ultra high temperature (UHT) processing of food products. UHT processing involves heating food to 135°C for 2-5 seconds to kill microorganisms and spores. This allows for longer shelf life without refrigeration. There are two main methods - direct heating which applies steam directly to the food, and indirect heating which uses a partition between the food and steam. Indirect heating includes plate heat exchangers, tubular heat exchangers, and scraped surface heat exchangers. UHT processing offers benefits like longer shelf life and packaging flexibility but requires complex sterile processing equipment.
Chhana
Chhana is a type of dairy product made by coagulating boiled milk using acids like lactic or citric acid. It contains 70% moisture and at least 50% milk fat in the dry matter. Chhana is used to make various indigenous sweets in South Asia. It is prepared through traditional batch or bulk methods involving boiling, coagulation, draining whey, and storage. Improved methods use specialized equipment under controlled conditions. Chhana quality is influenced by milk type, coagulation process, and straining technique. Proper production is needed to obtain good quality chhana from buffalo milk.
What's hot (20)
Introduction to Fruit Pulp Processing- Usage, Processing Unit, Issues, Conclu...
Introduction to Fruit Pulp Processing- Usage, Processing Unit, Issues, Conclu...
EGG QUALITY DETERIORATION AND FACTORS AFFECTING EGG QUALITY
EGG QUALITY DETERIORATION AND FACTORS AFFECTING EGG QUALITY
Controlled atmospheric and Modified atmospheric packaging using nitrogen
Controlled atmospheric and Modified atmospheric packaging using nitrogen
Technology of milk products Dry Milk powder presentation
Technology of milk products Dry Milk powder presentation
Butter: Manufacturing Process and Standard specifications
Butter: Manufacturing Process and Standard specifications
Different Platform Tests for Raw Milk at Raw Milk Reception Dock(RMRD)
Different Platform Tests for Raw Milk at Raw Milk Reception Dock(RMRD)
Ultra High Temperature Processing of Food Products
Ultra High Temperature Processing of Food Products
Similar to Food conservation. Smoking and sugar canning
Smoking of meat by Asif Ansari
The document discusses smoking of meat. Smoking involves hanging meat in a smokehouse where hardwood logs or chips are burned, exposing the meat to smoke at 57°C for 18-24 hours. Over 300 compounds are extracted from wood smoke, including phenols, alcohols, organic acids, and hydrocarbons, which contribute to flavor, color, and preservation of the meat. Different types of wood impart varying flavors. Smoking can be cold, hot, or warm, affecting preservation and cooking of the meat. Liquid smoke provides an alternative method for smoking.
Food Technology - Preservation
Slides explaining the different methods of food preservation. Informative for students studying AS or A2 Food Technology. A summary of preservative methods and short exam questions at the end.
Curing and Smoking
Curing and smoking meat involves adding salt, nitrites, and other ingredients to preserve and flavor meat. Curing ingredients like salt, sugar, and nitrites inhibit bacterial growth and develop color and flavor. Meats are cured through dry curing, liquid curing, or injection before being cold or hot smoked using hardwoods to further flavor and preserve the meat. Proper smoking techniques and temperatures are required to safely cook meats while imparting smoke flavors.
Ksu meat preservation
The document discusses various methods for preserving meat, including freezing, cooking, drying, chemical preservation, fermentation, irradiation, canning, vacuum packing, and curing. It explains how each method works to inhibit bacterial growth and spoilage by removing water, raising or lowering the temperature, changing the pH, or using other techniques to make the environment inhospitable for microorganisms. The key factors in meat preservation are controlling temperature, moisture level, pH, and atmospheric conditions.
Cat 1 s_2013
The document provides information about products from Resultado Global, Lda including:
- Codfish processed using a traditional Portuguese method and packaged for sale.
- Olive oils of different grades extracted from Portuguese olives.
- Canned fish products such as tuna, sardines, and mackerel sourced from a prestigious Portuguese company.
- Cutlery produced in Portugal using modern machinery and traditional techniques.
- Plastic household and food service items from a supplier known for quality design and safety.
Food preservation 1
Food technology is the application of food science to select, preserve, process, package, distribute, and use safe, nutritious food. Key methods of food preservation discussed in the document include drying, salting, sugaring, pickling, refrigeration, freezing, and using chemicals. Common food processing techniques are heating/canning, blanching, vacuum packaging, drying, refrigeration, freezing, and adding chemicals like salt that inhibit microbial growth and spoilage. The document provides details on historical and current methods used in food technology and preservation.
Presentation TML PC_big_2016
The document describes a company called The Mediterranean Land (TML) that produces and sells high quality Greek food products around the world. TML sources ingredients from different regions in Greece known for agricultural production. They produce olive oils, honey, royal jelly and other bee products using traditional methods. The products are packaged in glass bottles or vases with labels printed directly onto them. The goal is to promote a healthy Mediterranean diet and lifestyle while educating consumers about Greek foods and their health benefits. Product descriptions provide details on ingredients, production methods, nutritional values and recommended usage.
Cod liver oil.pptx
Cod liver oil is extracted from the livers of cod fish. The fish livers are separated, washed, minced, and steamed to extract the oil. The steaming process destroys the lipase enzyme. The oil is then cooled, centrifuged, and separated. Cod liver oil is a pale yellow, slightly fishy-smelling liquid that is a rich source of vitamins A and D. It contains fatty acid esters and is used as a nutritional supplement and to treat conditions like rickets and tuberculosis.
Hele
Fish and shellfish play an important role in livelihoods and economies. There are several methods for processing fish and shellfish to preserve them, including freezing, smoking, drying, curing, and canning. Each method has advantages and effects on the flavor, quality, and shelf life of the processed fish or shellfish. Proper processing, packaging, pricing, and marketing of fish and shellfish products are necessary to maintain or improve quality and earn a profit.
FOOD PRESERVATION
A process by which certain foods like fruits and vegetables are prevented from getting spoilt for a long period of time. The colour, taste and nutritive value of the food is also preserved.
When you keep fruits, vegetables or left over dal in the
refrigerator or in a cool place, will this be called food preservation? No, because you can store fruits and vegetables or left over dal in this state for a few days only
Lipton Ice Tea
This document summarizes the production process and key chemical reactions involved in making Lipton Iced Tea with Peach flavor. It involves extracting black tea leaves to make a concentrate, combining it with peach juice concentrate, water, sugars like fructose, and other ingredients. The mixture is pasteurized and spray dried before packaging. During processing and storage, important chemical reactions include Maillard reactions between sugars and amino acids that produce flavors, and oxidation reactions that can cause rancidity in lipids or flavor/color changes over time if not controlled.
Rancidity
Shelf life refers to the length of time a product can be stored before deterioration occurs due to factors like microbial growth, chemical reactions, or physical changes from light, temperature, and moisture. These factors can cause changes in a food's flavor, smell, texture, appearance, and nutrient value over time. Methods to extend shelf life include packaging to limit exposure to air and light, refrigeration, adding preservatives, reducing water content through drying or salting, and fermentation.
Raising agents
This document discusses different types of leavening agents used in food production. It describes biological leavening agents like yeast which produce carbon dioxide through fermentation. Common types of yeast include fresh, dried, and activated dried yeast. Mechanical and chemical aeration are also discussed as methods to incorporate air into foods. For chemical leavening, qualities of effective agents are outlined and examples provided, such as baking soda, baking ammonia, and baking powder. Baking soda reacts with moisture and an acid to release carbon dioxide. Baking ammonia and baking powder similarly produce carbon dioxide through thermal decomposition reactions.
13003421034_joyjit mondal_smoking-an effective technology for meat.pptx
Smoking is a method used to preserve and enhance the flavor of meat. It involves hanging meat in a smoke chamber where hardwood logs or chips are burned, exposing the meat to smoke at temperatures around 57°C for 18-24 hours. The smoke develops color and flavor in the meat while also preserving it by removing moisture. There are two main types of smoking: cold smoking under 30°C adds flavor, while hot smoking between 52-80°C both flavors and fully cooks the meat. Compounds in wood smoke like phenols and alcohols contribute to the color, flavor, and preservation during the smoking process.
Food preservation
Food preservation prevents spoilage by inhibiting microorganism growth through methods like freezing, drying, pickling, canning, and smoking. It has advantages like preventing spoilage, retaining nutrients, and making food available year-round. Common preservation methods include freezing, drying, sugar preservation, pickling using vinegar or brine, canning in airtight containers with heat, and smoking meats over low heat. Many foods can be preserved including fruits, vegetables, meat, and milk.
Food processing, types , advantages , explanation
food processing its requirment and its types are explained and the need to process food and the advantages we get from processing food.
Biodiesel 1
Most families in Singapore improperly dispose of used cooking oil by dumping it down sinks or toilets, totaling thousands of kilograms daily. The document then discusses converting used cooking oil into biodiesel, an environmentally friendly fuel that reduces greenhouse gas emissions and pollution. It outlines the simple materials, equipment and steps needed to purify and neutralize the oil through a basic chemical process to produce biodiesel, including filtering, heating, adding sodium hydroxide and alcohol, then distilling off the excess alcohol to produce biodiesel.
HE 133.pptx
Salting, curing, and natural smoking are methods for preserving meat and fish. Salting uses salt to draw moisture from food in order to prevent bacterial growth. Curing also uses salt along with nitrates or nitrites to impart color and flavor to meats. Natural smoking exposes food to wood smoke which flavors and cooks the food. There are different types of smoking methods including cold, warm, and hot smoking which vary based on the temperature used. Curing ingredients like salt, nitrates, nitrites, and sugar each play distinct roles in the curing process such as inhibiting bacteria and altering color and texture.
Food Preservation
The document discusses various methods of food preservation, including drying, commercial drying methods like freeze-drying and osmotic drying, curing using salt and drying, fermentation, pickling using vinegar, using edible coatings, canning which involves heating sealed containers, refrigeration, freezing, and pasteurization which heats liquids to kill microorganisms. It also covers types of food spoilage from biological, chemical and physical changes and how different preservation methods address these changes.
Food Processing Techniques
This document discusses food processing using hot air. It begins by defining food processing and its history. Foods are heated for reasons like inactivating microorganisms, enzymes, and avoiding browning. Heating induces physical and chemical changes that affect sensory characteristics. Methods of hot air processing include microwave heating, drying, thermal processing, and various cooking techniques. Drying removes moisture using hot air flow. Factors like moisture level, temperature, and air flow impact the drying process. Processing affects properties such as taste, shelf life, texture, flavor, color, and nutrition. Choice of heat treatment depends on contamination level, oxygen presence, organism resistance, and food characteristics. Common drying equipment includes tray, kiln, tunnel, convey
Similar to Food conservation. Smoking and sugar canning (20)
13003421034_joyjit mondal_smoking-an effective technology for meat.pptx
13003421034_joyjit mondal_smoking-an effective technology for meat.pptx
More from motiejuitis
Fauna & Flora Lithuania.pptx
Natural and semi-natural flora occupies one third of Lithuanian territory, with 1,795 flora species and over 4,000 fungus species found mostly in forests. About 46% of Lithuania is covered in cropland growing rye, wheat, barley and other crops. Several tree species are notable including the tallest larch and spruce trees, and the Witches Spruce natural monument. Lithuanian forests also provide berries and mushrooms as a national pastime, and are home to over 2,000 wildflower species. The white stork is Lithuania's national animal representing harmony. Potentially dangerous animals include the only venomous snake, the common adder, and wolves which rarely attack humans. Endangered
Conservation with vinegar
Chemical pickling involves placing food in an edible liquid like vinegar or brine that inhibits or kills bacteria and microorganisms. Common pickled foods include cucumbers, peppers, and eggs. Pickling helps preserve foods by preventing spoilage and extending shelf life. It can be classified as either chemical pickling using liquids, or fermentation pickling which relies on natural processes.
Herbs joniskis
The document discusses the properties and uses of four herbs: great willowherb, absinth, thyme, and lime. Great willowherb tea is said to strengthen the immune system, improve blood structure, cure urinary diseases, and have anti-inflammatory effects. Absinth is bitter and used to treat digestive issues, respiratory illnesses, parasites, infections, and wounds. Thyme contains thymol and oils, and its tea can treat respiratory diseases, has antibacterial and other medicinal properties, and can treat skin diseases. Lime blossoms contain antioxidants and tannins, and its tea is used to treat colds, reduce fever, aid urination and sweating, and help headaches.
Food drying and fermentation experiments in Joniškis
Erasmus+ project "Food conservation" presentation about drying and fermentation experiments in Joniškis "Aušros" gymnasium.
Joniškis gymnasium presentation.
Joniškis "Aušros" Gymnasium was established in 1919 as a four-year school and has undergone several name and status changes over time. It is now a four-year secondary school providing advanced education to 377 students aged 14 to 19, served by 37 teachers. The school offers various extracurricular activities including sports, music and art clubs. It hosts events like an annual hike, celebrations of Teacher's Day and the final days of graduation for 12th graders.
Freezing and salting experiment presentation
Freezing food has existed since ancient times when foods were preserved in cold areas like rocks, rivers, underground spaces and snow. Over time refrigeration techniques improved. The first electric refrigerators developed in the 1940s worldwide, while the first models in Lithuania appeared in 1963 under the Snaigė brand. Freezing food preserves some vitamins and minerals but not all. Frozen fruits may become more acidic. Refreezing food after thawing is not recommended as it can make the food unsafe. Salting is another old food preservation method suitable for meats and some vegetables and fish. Salt was once used as currency and for rituals in some cultures due to its importance for health and preservation.
Erasmus+ meeting activities. November
The students had a 4 day excursion where they visited local attractions in Joniškis like the basketball museum and synagogues. On the second day they went to the Hill of Crosses and a chocolate museum where they made their own candies. They toured old town Vilnius and went bowling on the third day. On the fourth day they had a Lithuanian language lesson, experiment, visited a swamp and had a party. Their last day involved creating presentations to share what they did.
Joniškis "Aušros" gymnasium
Joniškis "Aušros" gymnasium is a four-year secondary school in Lithuania that was established in 1919. It currently has 377 students aged 15-19 who are taught by 37 teachers. The school has labs, classrooms, a sports hall, stadium, canteen, library and school hall. It has participated in international projects since 2003, including 6 completed Comenius, Comenius Regio, Nordplus or Erasmus+ projects and 2 continuing Erasmus+ projects this year. Students can participate in after-school music, sports, art and subject clubs. The Lithuanian education system requires students to take exams in Lithuanian and other subjects after the basic 2-year program
Mokymo(si) metodo „Žodžių žemėlapis“ taikymas chemijos pamokose.
Konferencijos "IT panaudojimo patirtis ugdymo procese Joniškio "Aušros" gimnazijoje" skaidrės
Skaitmeninis žemėlapis - dalykų integracijos įrankis
Konferencijos "IT panaudojimo patirtis ugdymo procese Joniškio "Aušros" gimnazijoje" skaidrės
Speaker studio panaudojimas
Konferencijos "IT panaudojimo patirtis ugdymo procese Joniškio "Aušros" gimnazijoje" pranešimo skaidrės
Sanako pagalba pamokoje
This document discusses speaking English in class and provides several tools for students and teachers, including voice recording, discussion, chat, messages, homework, feedback, and voting functions. It aims to help those who may be afraid of speaking English in the classroom.
Moodle programos taikymas
Konferencijos "IT panaudojimo patirtis ugdymo procese Joniškio "Aušros" gimnazijoje" pranešimo skaidrės
Kalbėjimo įgūdžių lavinimas kuriant vaizdo įrašus anglų kalbos pamokose
Vaizdo medžiagos kūrimas per anglų kalbos pamokas yra smagus būdas įtraukti visus moksleivius į ugdymo(si) procesą, kai kiekvienas iš jų tampa aktyviu proceso dalyviu.
The air pollution and its' impacts
Air pollution causes 7 million deaths per year and damages multiple human organs and bodily functions. It is caused by emissions from transportation, fossil fuel burning, industry, and other sources. Major pollutants like ozone, sulfur dioxide, and particulate matter can cause respiratory diseases, cardiovascular damage, and other health issues. Death rates from air pollution are the second highest in Hungary. Reducing individual transportation use, supporting clean energy, planting trees, and other actions can help reduce air pollution.
Cloud in a bottle our experiment
A team from Lithuania created a cloud in a bottle using a plastic bottle, air pump, water, rubbing alcohol, and rubber stopper. They poured alcohol into the bottle to puddle at the bottom, then inserted and pumped air through the stopper before quickly removing it to form a cloud inside the sealed bottle as the alcohol evaporated.
Erasmus+ Air
Students at Joniskis "Ausros" Gymnasium counted and identified trees within a 200 meter radius of the school, excluding coniferous and deciduous trees. They determined that deciduous trees included oak, birch, linden, willow, and chestnut, while coniferous trees were pine and fir. The students then calculated the amount of oxygen produced annually per hectare by different tree species and determined that oak produces the most at 830 kilograms, making it the best species to cultivate to improve local air quality.
Survey "How “green” are your everyday habits?" summary
This survey examines habits related to ecology and the environment across several European countries. The survey asked participants about their everyday habits concerning energy and water usage, waste management, shopping, food consumption, and other behaviors. Response rates varied by country and behavior, with some habits like turning off lights when leaving a room being common, while others like using public transportation over personal vehicles was less common. Overall the survey aimed to understand peoples' "green" behaviors and environmental impact.
Survey "How "green" are your everyday habits" results. Estonia
A questionnaire was completed by 76 students from Tallinn Downtown Private School in Estonia in February 2018 about their everyday habits relating to being environmentally friendly. The questionnaire included questions about turning off lights, proper disposal of electronics, using energy efficient bulbs, reducing plastic bag and packaging use, composting food scraps, recycling batteries, participating in community cleanups, pouring chemicals appropriately, using reusable bags, safe medication disposal, recycling paper, reusing paper, cleaning up after outdoor activities, donating unneeded items, and preferring electronic or print magazines.
Survey results from Hungary
The document reports the results of a survey conducted in Hungary in 2018 that asked respondents about their everyday habits relating to environmental protection and sustainability. The survey included questions in the following categories: lighting, electronics, energy usage, air quality, water usage, food, and environmental protection. Across all categories, responses indicated room for improvement in developing greener habits, though some areas like transportation and cleaning up after camping showed stronger performance. Adopting more sustainable practices could help reduce environmental impact.
More from motiejuitis (20)
Food drying and fermentation experiments in Joniškis
Food drying and fermentation experiments in Joniškis
Mokymo(si) metodo „Žodžių žemėlapis“ taikymas chemijos pamokose.
Mokymo(si) metodo „Žodžių žemėlapis“ taikymas chemijos pamokose.
Skaitmeninis žemėlapis - dalykų integracijos įrankis
Skaitmeninis žemėlapis - dalykų integracijos įrankis
Kalbėjimo įgūdžių lavinimas kuriant vaizdo įrašus anglų kalbos pamokose
Kalbėjimo įgūdžių lavinimas kuriant vaizdo įrašus anglų kalbos pamokose
Survey "How “green” are your everyday habits?" summary
Survey "How “green” are your everyday habits?" summary
Survey "How "green" are your everyday habits" results. Estonia
Survey "How "green" are your everyday habits" results. Estonia
Recently uploaded
Top five deadliest dog breeds in America
Thinking of getting a dog? Be aware that breeds like Pit Bulls, Rottweilers, and German Shepherds can be loyal and dangerous. Proper training and socialization are crucial to preventing aggressive behaviors. Ensure safety by understanding their needs and always supervising interactions. Stay safe, and enjoy your furry friends!
Chapter 4 - Islamic Financial Institutions in Malaysia.pptx
Chapter 4 - Islamic Financial Institutions in Malaysia.pptxMohd Adib Abd Muin, Senior Lecturer at Universiti Utara Malaysia
This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
clinical examination of hip joint (1).pdf
described clinical examination all orthopeadic conditions .
DRUGS AND ITS classification slide share
Any substance (other than food) that is used to prevent, diagnose, treat, or relieve symptoms of a
disease or abnormal condition
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
-------------------------------------------------------------------------------
Find out more about ISO training and certification services
Training: ISO/IEC 27001 Information Security Management System - EN | PECB
ISO/IEC 42001 Artificial Intelligence Management System - EN | PECB
General Data Protection Regulation (GDPR) - Training Courses - EN | PECB
Webinars: https://pecb.com/webinars
Article: https://pecb.com/article
-------------------------------------------------------------------------------
For more information about PECB:
Website: https://pecb.com/
LinkedIn: https://www.linkedin.com/company/pecb/
Facebook: https://www.facebook.com/PECBInternational/
Slideshare: http://www.slideshare.net/PECBCERTIFICATION
PCOS corelations and management through Ayurveda.
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
ANATOMY AND BIOMECHANICS OF HIP JOINT.pdf
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
Hindi varnamala | hindi alphabet PPT.pdf
हिंदी वर्णमाला पीपीटी, hindi alphabet PPT presentation, hindi varnamala PPT, Hindi Varnamala pdf, हिंदी स्वर, हिंदी व्यंजन, sikhiye hindi varnmala, dr. mulla adam ali, hindi language and literature, hindi alphabet with drawing, hindi alphabet pdf, hindi varnamala for childrens, hindi language, hindi varnamala practice for kids, https://www.drmullaadamali.com
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar KanvariaThe History of Stoke Newington Street Names
Presented at the Stoke Newington Literary Festival on 9th June 2024
www.StokeNewingtonHistory.com
Introduction to AI for Nonprofits with Tapp Network
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
How to Add Chatter in the odoo 17 ERP Module
In Odoo, the chatter is like a chat tool that helps you work together on records. You can leave notes and track things, making it easier to talk with your team and partners. Inside chatter, all communication history, activity, and changes will be displayed.
Digital Artifact 1 - 10VCD Environments Unit
Digital Artifact 1 - 10VCD Environments Unit - NGV Pavilion Concept Design
Recently uploaded (20)
Chapter 4 - Islamic Financial Institutions in Malaysia.pptx
Chapter 4 - Islamic Financial Institutions in Malaysia.pptx
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...
Liberal Approach to the Study of Indian Politics.pdf
Liberal Approach to the Study of Indian Politics.pdf
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...
Pride Month Slides 2024 David Douglas School District
Pride Month Slides 2024 David Douglas School District
Introduction to AI for Nonprofits with Tapp Network
Introduction to AI for Nonprofits with Tapp Network
Food conservation. Smoking and sugar canning
- 1. CONSERVATION OF FOOD Joniškio „Aušros“ gymnasium Guadeloupe 2019 THEORY AND OUR EXPERIMENTS
- 2. Smoking It is the process of preserving food by exposing it to smoke from burning material, most often wood. Smoke provides the product with specific flavour and smell.
- 3. Chemical processes Phenol and its derivatives, some aldehydes and resinous materials, formic and vinegar acids existing in smoke fumes give special taste to products.
- 4. Types of smoking: Cold smoking exposes the foods up to the temperatures of +35°C. It takes several days to smoke products. Warm smoking exposes foods to temperatures of +60-80 °C. Hot smoking exposes foods to temperatures higher tham +80°C. It usually takes several hours to get the food smoked.
- 6. Conclusion Smoking reduces amount of water in the product. Fume substances preserve food from getting spoiled.
- 7. Sugar canning 80-120% sugar to raw material needed to preserve it. There should be enough sugar in the solution to extract moisture from the product to be canned. During the boiling process with such a big amount of sugar a part of water is boiled away.
- 8. Storing It is necessary to store canned products in a dry and cool place. Humidity reduces sugar concentration and revives microorganisms. Thus they eat sugar and other substances and products get spoiled.
- 10. Conclusion Sugar protects products from getting spoiled; Sugar ensures shelf stability; Sugar retains the shape of the fruit; Sugar improves flavor and stabilizes color.