Food packaging is defined as enclosing food to protect it from tampering or contamination from physical, chemical, and biological sources, with active packaging being the most common packaging system used for preserving food products.
The basic food law is intended to assure consumers that foods are pure and wholesome, safe to eat, and produced under sanitary conditions. Generally, food law prohibits importation and distribution of food products that are adulterated, or have labels that are false or misleading in any context.
Soil and water conditions. ...
Keep an eye on the forecast for heavy rainfall events. ...
Calibrate, inspect, and maintain manure application equipment. ...
Separation distances for land application. ...
Irrigation of manure sources. ...
Savvy stockpiling and dry manure management.
Based on the mode of action, the major food preservation techniques can be categorized as: (1) slowing down or inhibiting chemical deterioration and microbial growth, (2) directly inactivating bacteria, yeasts, molds, or enzymes, and (3) avoiding recontamination before and after processing.
Food processing waste is derived from the processing of biological materials and is, in the main, biodegradable. Biowaste is defined in the landfill directive as 'waste capable of undergoing anaerobic or aerobic decomposition such as food and garden waste, and paper and cardboard
Water has a wide variety of uses in food production, for cleaning, sanitation, and manufacturing purposes. In addition to being an ingredient in many foods, it may be used for various other operations, such as for growing, unloading, fluming, washing, brining, ice manufacture, and in sanitation and in hygiene programs.
The environmental damage of food production from conventional agriculture is not limited to deforestation and pollutants associated with crop growth. Harvesting the crop represents a significant amount of nutrients, water, and energy being taken from the land.
The basis for sanitation is the removal of soils from the manufacturing environment. There are many benefits to this process. From a food safety standpoint, there is the removal of pathogenic organisms, prevention of the formation of biofilms and removal of potentially harmful chemicals from food contact surfaces.
Sugar, salt, nitrites, butylated hydroxy anisol (BHA), butylated hydroxyl toluene (BHT), tert-butylhydroquinone (TBHQ), vinegar, citric acid, and calcium propionate are all chemicals that preserve foods. Salt, sodium nitrite, spices, vinegar, and alcohol have been used to preserve foods for centuries.
The basic food law is intended to assure consumers that foods are pure and wholesome, safe to eat, and produced under sanitary conditions. Generally, food law prohibits importation and distribution of food products that are adulterated, or have labels that are false or misleading in any context.
Soil and water conditions. ...
Keep an eye on the forecast for heavy rainfall events. ...
Calibrate, inspect, and maintain manure application equipment. ...
Separation distances for land application. ...
Irrigation of manure sources. ...
Savvy stockpiling and dry manure management.
Based on the mode of action, the major food preservation techniques can be categorized as: (1) slowing down or inhibiting chemical deterioration and microbial growth, (2) directly inactivating bacteria, yeasts, molds, or enzymes, and (3) avoiding recontamination before and after processing.
Food processing waste is derived from the processing of biological materials and is, in the main, biodegradable. Biowaste is defined in the landfill directive as 'waste capable of undergoing anaerobic or aerobic decomposition such as food and garden waste, and paper and cardboard
Water has a wide variety of uses in food production, for cleaning, sanitation, and manufacturing purposes. In addition to being an ingredient in many foods, it may be used for various other operations, such as for growing, unloading, fluming, washing, brining, ice manufacture, and in sanitation and in hygiene programs.
The environmental damage of food production from conventional agriculture is not limited to deforestation and pollutants associated with crop growth. Harvesting the crop represents a significant amount of nutrients, water, and energy being taken from the land.
The basis for sanitation is the removal of soils from the manufacturing environment. There are many benefits to this process. From a food safety standpoint, there is the removal of pathogenic organisms, prevention of the formation of biofilms and removal of potentially harmful chemicals from food contact surfaces.
Sugar, salt, nitrites, butylated hydroxy anisol (BHA), butylated hydroxyl toluene (BHT), tert-butylhydroquinone (TBHQ), vinegar, citric acid, and calcium propionate are all chemicals that preserve foods. Salt, sodium nitrite, spices, vinegar, and alcohol have been used to preserve foods for centuries.
Sugaring is a food preservation method similar to pickling. Sugaring is the process of desiccating a food by first dehydrating it, then packing it with pure sugar. This sugar can be crystalline in the form of table or raw sugar, or it can be a high sugar density liquid such as honey, syrup or molasses.
Removing the moisture from food helps prevent bacterial and fungal growth which would ruin stored foods. Smoking is a method of drying that also imparts flavor to the food (usually meat items), and smoke helps keep bacteria-carrying-insects away during the drying process.
Microwave penetrates inside the food materials resulting in entire internal cooking of whole volume of food rapidly and uniformly reducing the processing time and energy. This fast heat transfer in turn results in preservation of nutrients, vitamins contents, flavor, sensory characteristics, and color of food
Food irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects. Like pasteurizing milk and canning fruits and vegetables, irradiation can make food safer for the consumer
Food irradiation is the process of exposing food and food packaging to ionizing radiation, such as from gamma rays, x-rays, or electron beams. Wikipedia
Low dose (up to 1 kGy): Inhibit sprouting (potatoes, onions, yams, garlic)
Lowering the temperature of food so that microbes and enzymes are inactivated.
Moisture is changed to ice and microbes become inactive without water.
Packaging food maintains the colour, flavour and texture.
Fast freezing (-25ºC) helps maintain nutritive value and texture of food.
Chilling is an important activity in food processing. Foods are chilled to extend shelf life by reducing biochemical reactions and microbial activity. Temperature control is essential in order to prevent spoilage and food safety concerns during storage.1
Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products.
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water.
Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions. Drying is a simple method for preserving food.
Dried foods make great healthy and tasty snacks. They are good for lunches, travel, backpacking, hiking, and camping plus many other activities. Most types of foods can be dried. Drying is an ancient method of food preservation.
Most foods will not support the growth of bacteria if their water activity is less than 0.85, because at this water activity there is not enough water available for the bacteria to grow.
However, yeasts can grow at water activities as low as 0.70, while some molds will grow even at water activities as low as 0.60!
Foods with water activities in this range usually have preservatives added to prevent the growth of yeasts and molds.
Acidic foods with a pH less than 4.6, such as tomato sauce, retard the growth of microorganisms. Thus an acidic food with a water activity less than 0.85 is relatively shelf stable, especially if it is stored in the refrigerator.
In this case, low pH, water activity and temperature combine to provide good insurance against the growth of harmful pathogens.
Sorption is a physical and chemical process by which one substance becomes attached to another.
Sorption includes both adsorption & absorption
e.g., liquids being absorbed by a solid or gases being absorbed by a liquid, cotton dipped in ink.
Sorption the process in which one substance takes up or holds another; adsorption or absorption
Sorption is a process in which a solute moves from a fluid to a particulate solid.
The food sorption isotherm describes the thermodynamic relationship between water activity and the equilibrium of the moisture content of a food product at constant temperature and pressure. ...
The typical shape of an isotherm reflects the way in which the water binds the system.
Water plays many very important roles in food. It affects texture (dry and brittle versus moist and soft), enables the activity of enzymes and chemical reactions to occur (acts as a solvent), supports the growth of microorganisms, makes it possible for large molecules like polysaccharides and proteins to move about and interact, and conducts heat within food.
Many foods such as meat, poultry, seafood, fruits and vegetables are composed of 75% and more water, so water is the most abundant component in many fresh foods. Other foods such as dairy products, and fresh baked goods also contain high levels of water (about 35% or more). Foods that are high in moisture are at
risk of contamination from the growth of microorganisms such as bacteria, yeast and mold, while dry foods like pasta generally have long shelf lives.
Dry heat acts by protein denaturation, oxidative damage and toxic effects of elevated levels of electrolytes. The moist heat acts by coagulation and denaturation of proteins.
Moist heat is superior to dry heat in action.
Temperature required to kill microbe by dry heat is more than the moist heat.
Thermal death time is the minimum time required to kill a suspension of organisms at a predetermined temperature in a specified environment
Introduction
History
Purpose
Foods used for Pasteurization
Steps in Pasteurization
Process Flow Diagram Pasteurization Milk
Milk Pasteurization
Methods of Pasteurization
Advantages
Disadvantages
Heat kills microorganisms by changing the physical and chemical properties of their proteins. When heat is used to preserve foods, the number of microorganisms present, the microbial load , is an important consideration. Various types of microorganisms must also be considered because different levels of resistance exist. For example, bacterial spores are much more difficult to kill than vegetative bacilli. In addition, increasing acidity enhances the killing process in food preservation.
Heat kills microorganisms by changing the physical and chemical properties of their proteins.
When heat is used to preserve foods, the number of microorganisms present, the microbial load , is an important consideration.
Various types of microorganisms must also be considered because different levels of resistance exist.
For example, bacterial spores are much more difficult to kill than vegetative bacilli.
In addition, increasing acidity enhances the killing process in food preservation.
Food is a vital element for every human, the need for something to eat, breathe and drink is the main requirement to survive. The human body is made out of cells, which needs nutrients to function. food provide energy that’s necessary for the body to do all the activities: walking, talking
Metatranscriptomics is the science that studies gene expression of microbes within natural environments, i.e., the metatranscriptome. It also allows to obtain whole gene expression profiling of complex microbial communities.
Metagenomics is the study of metagenome, genetics material, recovered directly from environmental sample such as soil, water or faeces.
Metagenomics is based on the genomics analysis of microbial DNA directly
from the communities present in samples
Metagenomics technology – genomics on a large scale will probably lead to great advances in medicine, agriculture, energy production and bioremediation.
Metagenomics can unlock the massive uncultured microbial diversity present in the environment for new molecule for therapeutic and biotechnological application.
Metagenomic studies have identified many novel microbial genes coding for metabolic pathways such as energy acquisition, carbon and nitrogen metabolism in natural environments that were previously considered to lack such metabolism
Exchange of genes between two DNA molecules to form new combinations of genes on a chromosome
contributes to a population’s genetic diversity (source of variation in evolution)
Recombination is more likely than mutation to be beneficial
Less likely destroy a gene's function
May bring together combinations of genes
Breeding, application of genetic principles in animal husbandry, agriculture, and horticulture to improve desirable qualities. ...
Modern plant breeding centres on pollination; pollen from the chosen male parent, and no other pollen, must be transferred to the chosen female parent.
Basically, there are two methods of breeding which are as follows:
Inbreeding : Breeding of the related animals as sire (male) and dam (female) are known as inbreeding.
Out breeding : Out breeding of unrelated animals as male and female is known as out breeding.
Transcript: Selling digital books in 2024: Insights from industry leaders - T...BookNet Canada
The publishing industry has been selling digital audiobooks and ebooks for over a decade and has found its groove. What’s changed? What has stayed the same? Where do we go from here? Join a group of leading sales peers from across the industry for a conversation about the lessons learned since the popularization of digital books, best practices, digital book supply chain management, and more.
Link to video recording: https://bnctechforum.ca/sessions/selling-digital-books-in-2024-insights-from-industry-leaders/
Presented by BookNet Canada on May 28, 2024, with support from the Department of Canadian Heritage.
Sugaring is a food preservation method similar to pickling. Sugaring is the process of desiccating a food by first dehydrating it, then packing it with pure sugar. This sugar can be crystalline in the form of table or raw sugar, or it can be a high sugar density liquid such as honey, syrup or molasses.
Removing the moisture from food helps prevent bacterial and fungal growth which would ruin stored foods. Smoking is a method of drying that also imparts flavor to the food (usually meat items), and smoke helps keep bacteria-carrying-insects away during the drying process.
Microwave penetrates inside the food materials resulting in entire internal cooking of whole volume of food rapidly and uniformly reducing the processing time and energy. This fast heat transfer in turn results in preservation of nutrients, vitamins contents, flavor, sensory characteristics, and color of food
Food irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects. Like pasteurizing milk and canning fruits and vegetables, irradiation can make food safer for the consumer
Food irradiation is the process of exposing food and food packaging to ionizing radiation, such as from gamma rays, x-rays, or electron beams. Wikipedia
Low dose (up to 1 kGy): Inhibit sprouting (potatoes, onions, yams, garlic)
Lowering the temperature of food so that microbes and enzymes are inactivated.
Moisture is changed to ice and microbes become inactive without water.
Packaging food maintains the colour, flavour and texture.
Fast freezing (-25ºC) helps maintain nutritive value and texture of food.
Chilling is an important activity in food processing. Foods are chilled to extend shelf life by reducing biochemical reactions and microbial activity. Temperature control is essential in order to prevent spoilage and food safety concerns during storage.1
Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products.
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water.
Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions. Drying is a simple method for preserving food.
Dried foods make great healthy and tasty snacks. They are good for lunches, travel, backpacking, hiking, and camping plus many other activities. Most types of foods can be dried. Drying is an ancient method of food preservation.
Most foods will not support the growth of bacteria if their water activity is less than 0.85, because at this water activity there is not enough water available for the bacteria to grow.
However, yeasts can grow at water activities as low as 0.70, while some molds will grow even at water activities as low as 0.60!
Foods with water activities in this range usually have preservatives added to prevent the growth of yeasts and molds.
Acidic foods with a pH less than 4.6, such as tomato sauce, retard the growth of microorganisms. Thus an acidic food with a water activity less than 0.85 is relatively shelf stable, especially if it is stored in the refrigerator.
In this case, low pH, water activity and temperature combine to provide good insurance against the growth of harmful pathogens.
Sorption is a physical and chemical process by which one substance becomes attached to another.
Sorption includes both adsorption & absorption
e.g., liquids being absorbed by a solid or gases being absorbed by a liquid, cotton dipped in ink.
Sorption the process in which one substance takes up or holds another; adsorption or absorption
Sorption is a process in which a solute moves from a fluid to a particulate solid.
The food sorption isotherm describes the thermodynamic relationship between water activity and the equilibrium of the moisture content of a food product at constant temperature and pressure. ...
The typical shape of an isotherm reflects the way in which the water binds the system.
Water plays many very important roles in food. It affects texture (dry and brittle versus moist and soft), enables the activity of enzymes and chemical reactions to occur (acts as a solvent), supports the growth of microorganisms, makes it possible for large molecules like polysaccharides and proteins to move about and interact, and conducts heat within food.
Many foods such as meat, poultry, seafood, fruits and vegetables are composed of 75% and more water, so water is the most abundant component in many fresh foods. Other foods such as dairy products, and fresh baked goods also contain high levels of water (about 35% or more). Foods that are high in moisture are at
risk of contamination from the growth of microorganisms such as bacteria, yeast and mold, while dry foods like pasta generally have long shelf lives.
Dry heat acts by protein denaturation, oxidative damage and toxic effects of elevated levels of electrolytes. The moist heat acts by coagulation and denaturation of proteins.
Moist heat is superior to dry heat in action.
Temperature required to kill microbe by dry heat is more than the moist heat.
Thermal death time is the minimum time required to kill a suspension of organisms at a predetermined temperature in a specified environment
Introduction
History
Purpose
Foods used for Pasteurization
Steps in Pasteurization
Process Flow Diagram Pasteurization Milk
Milk Pasteurization
Methods of Pasteurization
Advantages
Disadvantages
Heat kills microorganisms by changing the physical and chemical properties of their proteins. When heat is used to preserve foods, the number of microorganisms present, the microbial load , is an important consideration. Various types of microorganisms must also be considered because different levels of resistance exist. For example, bacterial spores are much more difficult to kill than vegetative bacilli. In addition, increasing acidity enhances the killing process in food preservation.
Heat kills microorganisms by changing the physical and chemical properties of their proteins.
When heat is used to preserve foods, the number of microorganisms present, the microbial load , is an important consideration.
Various types of microorganisms must also be considered because different levels of resistance exist.
For example, bacterial spores are much more difficult to kill than vegetative bacilli.
In addition, increasing acidity enhances the killing process in food preservation.
Food is a vital element for every human, the need for something to eat, breathe and drink is the main requirement to survive. The human body is made out of cells, which needs nutrients to function. food provide energy that’s necessary for the body to do all the activities: walking, talking
Metatranscriptomics is the science that studies gene expression of microbes within natural environments, i.e., the metatranscriptome. It also allows to obtain whole gene expression profiling of complex microbial communities.
Metagenomics is the study of metagenome, genetics material, recovered directly from environmental sample such as soil, water or faeces.
Metagenomics is based on the genomics analysis of microbial DNA directly
from the communities present in samples
Metagenomics technology – genomics on a large scale will probably lead to great advances in medicine, agriculture, energy production and bioremediation.
Metagenomics can unlock the massive uncultured microbial diversity present in the environment for new molecule for therapeutic and biotechnological application.
Metagenomic studies have identified many novel microbial genes coding for metabolic pathways such as energy acquisition, carbon and nitrogen metabolism in natural environments that were previously considered to lack such metabolism
Exchange of genes between two DNA molecules to form new combinations of genes on a chromosome
contributes to a population’s genetic diversity (source of variation in evolution)
Recombination is more likely than mutation to be beneficial
Less likely destroy a gene's function
May bring together combinations of genes
Breeding, application of genetic principles in animal husbandry, agriculture, and horticulture to improve desirable qualities. ...
Modern plant breeding centres on pollination; pollen from the chosen male parent, and no other pollen, must be transferred to the chosen female parent.
Basically, there are two methods of breeding which are as follows:
Inbreeding : Breeding of the related animals as sire (male) and dam (female) are known as inbreeding.
Out breeding : Out breeding of unrelated animals as male and female is known as out breeding.
Transcript: Selling digital books in 2024: Insights from industry leaders - T...BookNet Canada
The publishing industry has been selling digital audiobooks and ebooks for over a decade and has found its groove. What’s changed? What has stayed the same? Where do we go from here? Join a group of leading sales peers from across the industry for a conversation about the lessons learned since the popularization of digital books, best practices, digital book supply chain management, and more.
Link to video recording: https://bnctechforum.ca/sessions/selling-digital-books-in-2024-insights-from-industry-leaders/
Presented by BookNet Canada on May 28, 2024, with support from the Department of Canadian Heritage.
PHP Frameworks: I want to break free (IPC Berlin 2024)Ralf Eggert
In this presentation, we examine the challenges and limitations of relying too heavily on PHP frameworks in web development. We discuss the history of PHP and its frameworks to understand how this dependence has evolved. The focus will be on providing concrete tips and strategies to reduce reliance on these frameworks, based on real-world examples and practical considerations. The goal is to equip developers with the skills and knowledge to create more flexible and future-proof web applications. We'll explore the importance of maintaining autonomy in a rapidly changing tech landscape and how to make informed decisions in PHP development.
This talk is aimed at encouraging a more independent approach to using PHP frameworks, moving towards a more flexible and future-proof approach to PHP development.
Dev Dives: Train smarter, not harder – active learning and UiPath LLMs for do...UiPathCommunity
💥 Speed, accuracy, and scaling – discover the superpowers of GenAI in action with UiPath Document Understanding and Communications Mining™:
See how to accelerate model training and optimize model performance with active learning
Learn about the latest enhancements to out-of-the-box document processing – with little to no training required
Get an exclusive demo of the new family of UiPath LLMs – GenAI models specialized for processing different types of documents and messages
This is a hands-on session specifically designed for automation developers and AI enthusiasts seeking to enhance their knowledge in leveraging the latest intelligent document processing capabilities offered by UiPath.
Speakers:
👨🏫 Andras Palfi, Senior Product Manager, UiPath
👩🏫 Lenka Dulovicova, Product Program Manager, UiPath
Builder.ai Founder Sachin Dev Duggal's Strategic Approach to Create an Innova...Ramesh Iyer
In today's fast-changing business world, Companies that adapt and embrace new ideas often need help to keep up with the competition. However, fostering a culture of innovation takes much work. It takes vision, leadership and willingness to take risks in the right proportion. Sachin Dev Duggal, co-founder of Builder.ai, has perfected the art of this balance, creating a company culture where creativity and growth are nurtured at each stage.
A tale of scale & speed: How the US Navy is enabling software delivery from l...sonjaschweigert1
Rapid and secure feature delivery is a goal across every application team and every branch of the DoD. The Navy’s DevSecOps platform, Party Barge, has achieved:
- Reduction in onboarding time from 5 weeks to 1 day
- Improved developer experience and productivity through actionable findings and reduction of false positives
- Maintenance of superior security standards and inherent policy enforcement with Authorization to Operate (ATO)
Development teams can ship efficiently and ensure applications are cyber ready for Navy Authorizing Officials (AOs). In this webinar, Sigma Defense and Anchore will give attendees a look behind the scenes and demo secure pipeline automation and security artifacts that speed up application ATO and time to production.
We will cover:
- How to remove silos in DevSecOps
- How to build efficient development pipeline roles and component templates
- How to deliver security artifacts that matter for ATO’s (SBOMs, vulnerability reports, and policy evidence)
- How to streamline operations with automated policy checks on container images
Encryption in Microsoft 365 - ExpertsLive Netherlands 2024Albert Hoitingh
In this session I delve into the encryption technology used in Microsoft 365 and Microsoft Purview. Including the concepts of Customer Key and Double Key Encryption.
UiPath Test Automation using UiPath Test Suite series, part 4DianaGray10
Welcome to UiPath Test Automation using UiPath Test Suite series part 4. In this session, we will cover Test Manager overview along with SAP heatmap.
The UiPath Test Manager overview with SAP heatmap webinar offers a concise yet comprehensive exploration of the role of a Test Manager within SAP environments, coupled with the utilization of heatmaps for effective testing strategies.
Participants will gain insights into the responsibilities, challenges, and best practices associated with test management in SAP projects. Additionally, the webinar delves into the significance of heatmaps as a visual aid for identifying testing priorities, areas of risk, and resource allocation within SAP landscapes. Through this session, attendees can expect to enhance their understanding of test management principles while learning practical approaches to optimize testing processes in SAP environments using heatmap visualization techniques
What will you get from this session?
1. Insights into SAP testing best practices
2. Heatmap utilization for testing
3. Optimization of testing processes
4. Demo
Topics covered:
Execution from the test manager
Orchestrator execution result
Defect reporting
SAP heatmap example with demo
Speaker:
Deepak Rai, Automation Practice Lead, Boundaryless Group and UiPath MVP
UiPath Test Automation using UiPath Test Suite series, part 3DianaGray10
Welcome to UiPath Test Automation using UiPath Test Suite series part 3. In this session, we will cover desktop automation along with UI automation.
Topics covered:
UI automation Introduction,
UI automation Sample
Desktop automation flow
Pradeep Chinnala, Senior Consultant Automation Developer @WonderBotz and UiPath MVP
Deepak Rai, Automation Practice Lead, Boundaryless Group and UiPath MVP
LF Energy Webinar: Electrical Grid Modelling and Simulation Through PowSyBl -...DanBrown980551
Do you want to learn how to model and simulate an electrical network from scratch in under an hour?
Then welcome to this PowSyBl workshop, hosted by Rte, the French Transmission System Operator (TSO)!
During the webinar, you will discover the PowSyBl ecosystem as well as handle and study an electrical network through an interactive Python notebook.
PowSyBl is an open source project hosted by LF Energy, which offers a comprehensive set of features for electrical grid modelling and simulation. Among other advanced features, PowSyBl provides:
- A fully editable and extendable library for grid component modelling;
- Visualization tools to display your network;
- Grid simulation tools, such as power flows, security analyses (with or without remedial actions) and sensitivity analyses;
The framework is mostly written in Java, with a Python binding so that Python developers can access PowSyBl functionalities as well.
What you will learn during the webinar:
- For beginners: discover PowSyBl's functionalities through a quick general presentation and the notebook, without needing any expert coding skills;
- For advanced developers: master the skills to efficiently apply PowSyBl functionalities to your real-world scenarios.