This document discusses fish plant sanitation. It outlines that fish plant sanitation aims to process fish free of disease and foreign matter. An effective sanitation program requires management awareness, proper construction, ample water, clean-up policies, hygienic surfaces and facilities, rodent/insect control, and ventilation near fishing harbors. Hygienic practices for employees include restrictions for illnesses, clean appearance, no nail polish, no jewelry during processing, no smoking/spitting, proper hand washing and head gear, and clean outer garments.
This document discusses fish spoilage, including the key signs of spoilage to look for, factors that contribute to spoilage, and the three main stages of spoilage: rigor mortis, autolysis, and bacterial invasion/putrefaction. It also outlines the main causes of spoilage: enzymatic, mechanical, and bacterial action as well as chemical decomposition like oxidation. Methods for assessing and limiting spoilage are also summarized.
Microbial spoilage of Fish & sea products9404577899
1. The document discusses contamination, preservation, and spoilage of fish and seafood.
2. It describes the various bacteria that can be found on fish from different environments and how boats and equipment can become contaminated.
3. The preservation methods discussed include heat, low temperatures, irradiation, drying, and use of preservatives. Spoilage is said to be caused by enzymatic, mechanical, bacterial, and chemical processes.
Fish protein concentrates are produced by removing water and fat from fish through solvent extraction, usually using isopropyl alcohol. There are three main types of FPC defined by their fat content and flavor. Type A has virtually no odor or taste with a maximum 0.75% fat. Type B has a fishy flavor and up to 3% fat. Type C is normal fish meal. A typical production process involves three extraction stages using heated isopropyl alcohol to reduce the fish's moisture, fat, and fishy compounds. The resulting FPC powder is 75-95% protein and can be incorporated into foods like bread, cereals, and infant formula at levels that don't affect properties. FPC provides a highly nut
Presentation on fish processing, preservation and trasportingMuhammad Leaque
In this presentation, the information of fishes as well as methods are described to preserve fishes, i.e how to process them, how to preserve them and how to transport them.
Principles of fish preservation and processingSameer Chebbi
This document provides information on various methods for preserving fish, including salting, drying, smoking, chilling, freezing, canning, and pickling. It describes the basic processes for each method, such as using saltwater brine for wet salting, hanging fish to dry in sunlight, building smoking sheds and controlling fires for long smoking. The goal of preservation is to prevent spoilage and extend the shelf life of fish using techniques from chemistry, engineering and other sciences to maintain quality. Safety considerations for methods like pickled fish are also outlined.
The document discusses various methods used to cure fish in the Philippines, including salting, where salt is added to draw water from the fish flesh; drying using heat from the sun or machines; smoking over wood smoke until golden brown; storing at low temperatures; pickling in vinegar and spices; and packaging to lengthen the life of the cured fish.
The document summarizes the composition of fish. It discusses that fish have a skeletal structure that provides support, and muscles that form the edible part. The skin covers the fish and secretes a slimy mucus. The gills are the main breathing organ and take in oxygen from water. The internal organs like stomach and intestines are known as guts. Water makes up 70-80% of the fish, while protein content is typically 15-20%. Fat content varies widely between species and seasons. Vitamins and minerals are also present in fish.
This document discusses fish plant sanitation. It outlines that fish plant sanitation aims to process fish free of disease and foreign matter. An effective sanitation program requires management awareness, proper construction, ample water, clean-up policies, hygienic surfaces and facilities, rodent/insect control, and ventilation near fishing harbors. Hygienic practices for employees include restrictions for illnesses, clean appearance, no nail polish, no jewelry during processing, no smoking/spitting, proper hand washing and head gear, and clean outer garments.
This document discusses fish spoilage, including the key signs of spoilage to look for, factors that contribute to spoilage, and the three main stages of spoilage: rigor mortis, autolysis, and bacterial invasion/putrefaction. It also outlines the main causes of spoilage: enzymatic, mechanical, and bacterial action as well as chemical decomposition like oxidation. Methods for assessing and limiting spoilage are also summarized.
Microbial spoilage of Fish & sea products9404577899
1. The document discusses contamination, preservation, and spoilage of fish and seafood.
2. It describes the various bacteria that can be found on fish from different environments and how boats and equipment can become contaminated.
3. The preservation methods discussed include heat, low temperatures, irradiation, drying, and use of preservatives. Spoilage is said to be caused by enzymatic, mechanical, bacterial, and chemical processes.
Fish protein concentrates are produced by removing water and fat from fish through solvent extraction, usually using isopropyl alcohol. There are three main types of FPC defined by their fat content and flavor. Type A has virtually no odor or taste with a maximum 0.75% fat. Type B has a fishy flavor and up to 3% fat. Type C is normal fish meal. A typical production process involves three extraction stages using heated isopropyl alcohol to reduce the fish's moisture, fat, and fishy compounds. The resulting FPC powder is 75-95% protein and can be incorporated into foods like bread, cereals, and infant formula at levels that don't affect properties. FPC provides a highly nut
Presentation on fish processing, preservation and trasportingMuhammad Leaque
In this presentation, the information of fishes as well as methods are described to preserve fishes, i.e how to process them, how to preserve them and how to transport them.
Principles of fish preservation and processingSameer Chebbi
This document provides information on various methods for preserving fish, including salting, drying, smoking, chilling, freezing, canning, and pickling. It describes the basic processes for each method, such as using saltwater brine for wet salting, hanging fish to dry in sunlight, building smoking sheds and controlling fires for long smoking. The goal of preservation is to prevent spoilage and extend the shelf life of fish using techniques from chemistry, engineering and other sciences to maintain quality. Safety considerations for methods like pickled fish are also outlined.
The document discusses various methods used to cure fish in the Philippines, including salting, where salt is added to draw water from the fish flesh; drying using heat from the sun or machines; smoking over wood smoke until golden brown; storing at low temperatures; pickling in vinegar and spices; and packaging to lengthen the life of the cured fish.
The document summarizes the composition of fish. It discusses that fish have a skeletal structure that provides support, and muscles that form the edible part. The skin covers the fish and secretes a slimy mucus. The gills are the main breathing organ and take in oxygen from water. The internal organs like stomach and intestines are known as guts. Water makes up 70-80% of the fish, while protein content is typically 15-20%. Fat content varies widely between species and seasons. Vitamins and minerals are also present in fish.
Post harvest handling and preservation of fresh fish and seafoodMaya Sharma
It describes about economic importance of fish production, trade and utilization, contribution of fish to human health, postharvest losses in fish and seafood
This document summarizes the biochemical composition and nutritional value of raw fish. It notes that fish are primarily composed of protein (15-28%), fat (1-8%), and water (55-83%). Fish protein provides essential amino acids and minerals like calcium, magnesium, and iron. While cooking, canning, and preserving methods can impact vitamin and mineral content, fish overall provide a nutrient-dense food that is higher in protein and lower in fat than meat. The document also outlines several fish byproducts used for human consumption or other purposes, including fish protein concentrate, fish maws, isinglass, fish body oil, fish liver oil, chitosan, and shark fin rays.
Contamination, preservation, & spoilage of fishsridevi244
Fish is a valuable source of protein and nutrients but can become contaminated or spoiled if not properly handled and preserved. The document discusses several sources of contamination for fish including the water, intestines, handling during catching and transport. It also outlines factors that influence the spoilage of fish like the type of fish, temperature during storage and level of initial contamination. Spoilage is caused by the growth of microbes on the fish which leads to discoloration and changes that make the fish unacceptable for consumption. Maintaining a cold temperature during storage and transport is important for delaying spoilage.
Principles of food preservation_ Dr. Soniasoniaangeline
This document discusses principles and methods of food preservation. The main objectives of food preservation are to remove unwanted matter, make food safe for consumption, and extend shelf life. Basic principles include preventing microbial growth through techniques like refrigeration, freezing, drying, heating or adding preservatives. Common methods are physical (e.g. cooling, heating), chemical (e.g. adding salts, acids) and biological (e.g. fermentation). The goal is to inhibit spoilage using a combination of preservation techniques.
This document provides information on fish including different types, uses, classifications, nutritional value, buying and storing fresh and frozen fish, and cooking methods. It discusses that fish is a nutritious substitute for meat, high in protein and low in fat. It classifies fish as white, oily, and shell and provides nutritional comparisons. Methods of buying, preparing, cooking and serving fish are outlined.
National and international regulations of seafood quality andAbdulrahman Muhammad
This document discusses national and international regulations for seafood quality and safety. It begins by defining seafood and describing its importance as a global commodity. It then outlines various biological, chemical, and physical hazards that can affect seafood quality and safety, such as pathogenic bacteria, viruses, parasites, toxins, heavy metals, and contaminants. The document also discusses factors that influence bacterial growth in seafood and methods to control quality, including cleaning, time and temperature controls, drying, freezing, and more. It provides examples of specific hazards and concludes by listing environmental chemical contaminant tolerances and limits in fish.
There are different methods of commercial freezing available, but they are all based on two principles.
1) Very low temperatures inhibit growth of micro-organisms and limit enzyme and chemical activity.
2) The formation of ice crystals draws available water from the food, also preventing growth of micro-organisms.
The document discusses the structure, composition, and nutritional value of meat and fish. It describes how the proteins actin and myosin are responsible for muscle contraction in meat. It also examines the spoilage processes in meat and fish if not properly stored or preserved and provides details on various preservation methods like canning, freezing, and smoking to prevent spoilage.
Fish meal is produced by cooking fish and pressing the cooked mass to remove oil and water. It is a valuable protein supplement for animal diets as it is rich in essential amino acids. Fish meal production has remained stable at around 5-6 million tons globally. It is mostly used in diets for young animals up to 150kg, with dairy cows limited to 1kg per day. Nutritionally, fish meal contains around 55% protein, 6.9% fat, and minerals like calcium and phosphorus, as well as vitamins A, D and B12. Adulteration of fish meal can occur through addition of sand, urea or salt.
Seafood poisoning by Dulanjali M. Wijethilakedulanjali1014
This document discusses seafood poisoning from toxins produced by algae and bacteria. It covers the major types of finfish and shellfish poisoning including ciguatera, paralytic shellfish, diarrhetic shellfish, and amnestic shellfish poisoning. Toxins are often concentrated up the food chain and can cause neurological and gastrointestinal symptoms in humans. Prevention focuses on proper handling and cooking of seafood to reduce risks. Monitoring programs aim to detect algal blooms and toxin levels to protect consumers and coastal communities that rely on seafood.
This document discusses the freezing of foods to extend their storage life by slowing biological and chemical reactions. While freezing prevents microbial growth below -10°C, a range of physical and biochemical reactions continue during storage and are influenced by storage conditions. Predicting the shelf life of frozen foods is difficult as there are many potential spoilage mechanisms, including enzymatic deterioration, cell damage, protein and starch interactions, non-enzymatic browning, water migration during freezing and storage, water re-crystallization, and solute crystallization. Proper attention to good manufacturing practices is required to produce safe frozen foods, as with fresh foods.
Surimi is a Japanese word that literally means "ground meat". 2. To make surimi, the lean meat from white fleshed fish such as pollock is pulverized into a thick paste. The gelatinous paste can then be combined with various additives to become fake crab, fake lobster, and whatnot.
This document discusses food spoilage, defined as changes in food that make it inedible or unsafe through physical, chemical, or microbial deterioration. Food spoilage can be caused by natural decay through moisture loss, enzyme action, or contamination by microorganisms. Enzymes present in food can cause oxidation, browning, and ripening through chemical changes. Proper food handling, adequate storage conditions and separation of foods can help prevent spoilage from inadequate quality, supervision, storage or cross-contamination. Maintaining appropriate refrigeration and dry storage helps control spoilage from microbial growth or moisture loss.
The document discusses the examination of caviar. It describes caviar as consisting of processed, salted sturgeon roe. It provides details on the acceptable color, odor, consistency, taste, dirtiness, size, pH, salt content, and results of bacteriological and chemical examinations of fresh caviar. Any abnormal results would indicate decomposed or contaminated caviar.
This document discusses contamination, preservation, and spoilage of fish. It notes that fish can become contaminated from various sources like water, handling equipment, storage, and transport. Several bacteria are identified as common contaminants. Preservation methods discussed include chilling, freezing, drying, salting, canning, use of preservatives, antioxidants, and smoking. Proper preservation helps extend the shelf life of fish by slowing bacterial growth and enzymatic activity.
Food additives can be direct or indirect. Direct additives are intentionally added during processing for purposes like preservation, texture, and flavor. Indirect additives may be present due to packaging or storage. Additives provide benefits like maintaining nutrition, freshness, texture, acidity, and appearance. They have played an important role in food safety and availability. Regulations require additives to be proven safe before use and subject to ongoing review.
This document discusses methods of chilling fish to maintain freshness. It begins by introducing chilling as the key factor for maintaining fish quality. The main methods of chilling discussed are wet icing, chilled seawater, refrigerated air, dry ice, and gel ice mats. Specific considerations for wet icing fish and different types of containers and insulation used in chilling are also covered.
Freezing fish and shrimp slows spoilage, increases shelf life, and prevents microbial growth and bacterial activity. There are two main freezing methods - slow freezing over 3-72 hours at -15°C to -29°C, and quick freezing within 30 minutes to 1 hour at -40°C. Freezing involves lowering the temperature through specific heat removal until most water in the fish tissue freezes into ice. Problems during freezing include desiccation, discoloration, toughness, and drip when thawed. Freezer types used include air blast, contact, immersion, and spray freezers.
MAP involves removing air from a fish product package and filling it with gas or creating a vacuum. There are two main types - gas packaging, where a gas mixture is used, and vacuum packaging, with no gas. Factors like the fish species, fat content, storage temperature, and gas composition affect shelf life. MAP can extend shelf life by inhibiting spoilage microbes but also poses food safety risks if not properly controlled for pathogens like Listeria monocytogenes and Clostridium botulinum. Advantages include longer shelf life and quality, while disadvantages include temperature sensitivity and safety risks if not handled correctly.
This document discusses fresh fish packaging. It describes the chemical composition and biochemical changes in fresh fish that make it highly perishable. Proper packaging is needed to reduce dehydration, oxidation, and bacterial/chemical spoilage. Common packaging methods for fresh fish include modified atmosphere packaging using gases like CO2 and O2, vacuum packaging, and active packaging using absorbers or emitters. The appropriate packaging materials and methods can extend the shelf-life of fresh fish while maintaining quality.
Detail study about ginger garlic paste
content
introduction
raw material used
health benefits of ginger & garlic
objective of the study
preparation of business plan
organization of production
raw material cost
economy of production
project economy
fixed capital
nutritional value of 100 gm ginger garlic paste
documentation of report
conclusion
reference
mix fruit jam
content
introduction
raw material used
health benefits of mix fruit jam
objectives
preparation of business plan
organization of production
organizing utility
time management
production marketing
method of preparation of mix fruit jam
sales
raw material costs
economy production
fixed capital
nutritional value of mixed fruit jam
Post harvest handling and preservation of fresh fish and seafoodMaya Sharma
It describes about economic importance of fish production, trade and utilization, contribution of fish to human health, postharvest losses in fish and seafood
This document summarizes the biochemical composition and nutritional value of raw fish. It notes that fish are primarily composed of protein (15-28%), fat (1-8%), and water (55-83%). Fish protein provides essential amino acids and minerals like calcium, magnesium, and iron. While cooking, canning, and preserving methods can impact vitamin and mineral content, fish overall provide a nutrient-dense food that is higher in protein and lower in fat than meat. The document also outlines several fish byproducts used for human consumption or other purposes, including fish protein concentrate, fish maws, isinglass, fish body oil, fish liver oil, chitosan, and shark fin rays.
Contamination, preservation, & spoilage of fishsridevi244
Fish is a valuable source of protein and nutrients but can become contaminated or spoiled if not properly handled and preserved. The document discusses several sources of contamination for fish including the water, intestines, handling during catching and transport. It also outlines factors that influence the spoilage of fish like the type of fish, temperature during storage and level of initial contamination. Spoilage is caused by the growth of microbes on the fish which leads to discoloration and changes that make the fish unacceptable for consumption. Maintaining a cold temperature during storage and transport is important for delaying spoilage.
Principles of food preservation_ Dr. Soniasoniaangeline
This document discusses principles and methods of food preservation. The main objectives of food preservation are to remove unwanted matter, make food safe for consumption, and extend shelf life. Basic principles include preventing microbial growth through techniques like refrigeration, freezing, drying, heating or adding preservatives. Common methods are physical (e.g. cooling, heating), chemical (e.g. adding salts, acids) and biological (e.g. fermentation). The goal is to inhibit spoilage using a combination of preservation techniques.
This document provides information on fish including different types, uses, classifications, nutritional value, buying and storing fresh and frozen fish, and cooking methods. It discusses that fish is a nutritious substitute for meat, high in protein and low in fat. It classifies fish as white, oily, and shell and provides nutritional comparisons. Methods of buying, preparing, cooking and serving fish are outlined.
National and international regulations of seafood quality andAbdulrahman Muhammad
This document discusses national and international regulations for seafood quality and safety. It begins by defining seafood and describing its importance as a global commodity. It then outlines various biological, chemical, and physical hazards that can affect seafood quality and safety, such as pathogenic bacteria, viruses, parasites, toxins, heavy metals, and contaminants. The document also discusses factors that influence bacterial growth in seafood and methods to control quality, including cleaning, time and temperature controls, drying, freezing, and more. It provides examples of specific hazards and concludes by listing environmental chemical contaminant tolerances and limits in fish.
There are different methods of commercial freezing available, but they are all based on two principles.
1) Very low temperatures inhibit growth of micro-organisms and limit enzyme and chemical activity.
2) The formation of ice crystals draws available water from the food, also preventing growth of micro-organisms.
The document discusses the structure, composition, and nutritional value of meat and fish. It describes how the proteins actin and myosin are responsible for muscle contraction in meat. It also examines the spoilage processes in meat and fish if not properly stored or preserved and provides details on various preservation methods like canning, freezing, and smoking to prevent spoilage.
Fish meal is produced by cooking fish and pressing the cooked mass to remove oil and water. It is a valuable protein supplement for animal diets as it is rich in essential amino acids. Fish meal production has remained stable at around 5-6 million tons globally. It is mostly used in diets for young animals up to 150kg, with dairy cows limited to 1kg per day. Nutritionally, fish meal contains around 55% protein, 6.9% fat, and minerals like calcium and phosphorus, as well as vitamins A, D and B12. Adulteration of fish meal can occur through addition of sand, urea or salt.
Seafood poisoning by Dulanjali M. Wijethilakedulanjali1014
This document discusses seafood poisoning from toxins produced by algae and bacteria. It covers the major types of finfish and shellfish poisoning including ciguatera, paralytic shellfish, diarrhetic shellfish, and amnestic shellfish poisoning. Toxins are often concentrated up the food chain and can cause neurological and gastrointestinal symptoms in humans. Prevention focuses on proper handling and cooking of seafood to reduce risks. Monitoring programs aim to detect algal blooms and toxin levels to protect consumers and coastal communities that rely on seafood.
This document discusses the freezing of foods to extend their storage life by slowing biological and chemical reactions. While freezing prevents microbial growth below -10°C, a range of physical and biochemical reactions continue during storage and are influenced by storage conditions. Predicting the shelf life of frozen foods is difficult as there are many potential spoilage mechanisms, including enzymatic deterioration, cell damage, protein and starch interactions, non-enzymatic browning, water migration during freezing and storage, water re-crystallization, and solute crystallization. Proper attention to good manufacturing practices is required to produce safe frozen foods, as with fresh foods.
Surimi is a Japanese word that literally means "ground meat". 2. To make surimi, the lean meat from white fleshed fish such as pollock is pulverized into a thick paste. The gelatinous paste can then be combined with various additives to become fake crab, fake lobster, and whatnot.
This document discusses food spoilage, defined as changes in food that make it inedible or unsafe through physical, chemical, or microbial deterioration. Food spoilage can be caused by natural decay through moisture loss, enzyme action, or contamination by microorganisms. Enzymes present in food can cause oxidation, browning, and ripening through chemical changes. Proper food handling, adequate storage conditions and separation of foods can help prevent spoilage from inadequate quality, supervision, storage or cross-contamination. Maintaining appropriate refrigeration and dry storage helps control spoilage from microbial growth or moisture loss.
The document discusses the examination of caviar. It describes caviar as consisting of processed, salted sturgeon roe. It provides details on the acceptable color, odor, consistency, taste, dirtiness, size, pH, salt content, and results of bacteriological and chemical examinations of fresh caviar. Any abnormal results would indicate decomposed or contaminated caviar.
This document discusses contamination, preservation, and spoilage of fish. It notes that fish can become contaminated from various sources like water, handling equipment, storage, and transport. Several bacteria are identified as common contaminants. Preservation methods discussed include chilling, freezing, drying, salting, canning, use of preservatives, antioxidants, and smoking. Proper preservation helps extend the shelf life of fish by slowing bacterial growth and enzymatic activity.
Food additives can be direct or indirect. Direct additives are intentionally added during processing for purposes like preservation, texture, and flavor. Indirect additives may be present due to packaging or storage. Additives provide benefits like maintaining nutrition, freshness, texture, acidity, and appearance. They have played an important role in food safety and availability. Regulations require additives to be proven safe before use and subject to ongoing review.
This document discusses methods of chilling fish to maintain freshness. It begins by introducing chilling as the key factor for maintaining fish quality. The main methods of chilling discussed are wet icing, chilled seawater, refrigerated air, dry ice, and gel ice mats. Specific considerations for wet icing fish and different types of containers and insulation used in chilling are also covered.
Freezing fish and shrimp slows spoilage, increases shelf life, and prevents microbial growth and bacterial activity. There are two main freezing methods - slow freezing over 3-72 hours at -15°C to -29°C, and quick freezing within 30 minutes to 1 hour at -40°C. Freezing involves lowering the temperature through specific heat removal until most water in the fish tissue freezes into ice. Problems during freezing include desiccation, discoloration, toughness, and drip when thawed. Freezer types used include air blast, contact, immersion, and spray freezers.
MAP involves removing air from a fish product package and filling it with gas or creating a vacuum. There are two main types - gas packaging, where a gas mixture is used, and vacuum packaging, with no gas. Factors like the fish species, fat content, storage temperature, and gas composition affect shelf life. MAP can extend shelf life by inhibiting spoilage microbes but also poses food safety risks if not properly controlled for pathogens like Listeria monocytogenes and Clostridium botulinum. Advantages include longer shelf life and quality, while disadvantages include temperature sensitivity and safety risks if not handled correctly.
This document discusses fresh fish packaging. It describes the chemical composition and biochemical changes in fresh fish that make it highly perishable. Proper packaging is needed to reduce dehydration, oxidation, and bacterial/chemical spoilage. Common packaging methods for fresh fish include modified atmosphere packaging using gases like CO2 and O2, vacuum packaging, and active packaging using absorbers or emitters. The appropriate packaging materials and methods can extend the shelf-life of fresh fish while maintaining quality.
Detail study about ginger garlic paste
content
introduction
raw material used
health benefits of ginger & garlic
objective of the study
preparation of business plan
organization of production
raw material cost
economy of production
project economy
fixed capital
nutritional value of 100 gm ginger garlic paste
documentation of report
conclusion
reference
mix fruit jam
content
introduction
raw material used
health benefits of mix fruit jam
objectives
preparation of business plan
organization of production
organizing utility
time management
production marketing
method of preparation of mix fruit jam
sales
raw material costs
economy production
fixed capital
nutritional value of mixed fruit jam
content
ntroduction
introduction to oats
market survey
mission of the program
objectives of cookies
cashew
flowsheet manufacturing of cookies
project economy
break even point
nature of marketing
conclusion
oats and almond cookies
Introduction to flax seed and chocolate
Falxseed and chocolate muffins
Nutrition composition of flaxseed
Health benefits of flaxseed
Flaxseed enriched chocolate muffins floe chart
Packing material
standardisation recipe
Preparation of slice Cake with fortification of oats.food tech blog
Studyes on process for preparation of slice cake with fortification of oats.
objectives
mission of the program
introduction
manufacturing process of slice cake
What is hurdle technology,
Introduction to hurdle technology
Need of hurdle technology
Hurdle effects
How it work in food industry
Types of hurdle used in food preservation.
Aloe Vera as a nutraceutical
Content
Introduction of Aloe Vera
name
family
origin
botanical name
Introduction to nutraceutical
History of nutraceutical
and aloe Vera
Nutritional composition
Cultivation method of aloe vera
Varieties of products in aloe vera
health benefits of aloe vera
advantages and disadvantages of aloe vera
conclusion
What is nutrigenomics ,introduction to genomic,introduction to nutrigenomics, examples ,1)folate2) pku 3)lactose intolersnce
2)antiaging
Diet disease interaction ,advantages of nutrigenomics ,disadvantages of nutrigenomics
why need of nutrigenomic,what are the uses of nutrigenomics,
Defects of Biscuits,content,Oozing of biscuits,Spreading of biscuits,Reverse shell,Blisters,Breakage. Definition of biscuits.1)Oozing of biscuits
2)spreading of biscuits
3)Reverse shell
4)Blisters
5)Breakage
Discription of biscuits defects
all are happens at the time of manufacturing of biscuits
In food industries above all the the common defects happens usually
what is farali chivda,introduction of farali chivda,mission of the program,the manufacturing process of thr farali chivda,percentage of raw material,recipe of farali chivda,cost for raw material,project economy,break even point,nature of marketing,
Use of enterprise resource planning(erp) in food industry food tech blog
www.foodtechblog.in
use of enterprise resource planning (ERP) in food industry.introduction of ERP in food industry.history of ERP ,what are the objectives of ERP,use of ERP in food industry,Regulatory complains ,quality ans supply chain management,inventory management,production process management,financial management,potential benefits of ERP,vendors of ERP,reason for success of ERP in cadbury,failure of ERP implementation (IN CASE OF HERSHEY'S),reasons for failure.
flax seed cookies introduction,flax seed benefits,flax seed cookies objective,flax seed cookies mission,how to prepare flax seed cookies ,project economy,flax seed recipe,standard procedure of making flax seed,revenue generation,economic feasibility,marketing of products,conclusion.
www.foodtechblog.in
This document summarizes a seminar presentation on pulsed electric field (PEF) food processing. PEF uses short pulses of electricity to preserve foods without heat, extending shelf life while maintaining quality. It can pasteurize liquids like juice and milk. The document discusses the history of PEF, how it works using electric fields to inactivate microbes, applications in juice and other foods, advantages like minimal nutrient loss, and limitations like only working on liquids. PEF is a promising non-thermal food processing technique still under development.
MULTI GRAIN MUFFINS (OATS AND SOYABEAN)STANDARD RECIPE AND PROCEDURE.food tech blog
MUFFINS INTRODUCTION,MISSION OF THE PROGRAM,OBJECTIVES,THE MANUFACTURING PROCESS,PERCENTAGE OF RAW MATERIAL,BREAK EVEN POINT,NATURE OF MARKETING,CONCLUSION,
This document discusses genetically modified foods (GM foods) and their regulation in the United States and European Union. It describes how GM foods are created through genetic engineering techniques that modify the DNA of crops. The document outlines some benefits of GM foods, existing GM crops, and the US agencies that regulate them. It provides a history of US regulation starting in the 1970s and describes the FDA's substantial equivalence process for assessing the safety of GM foods. The document also discusses labeling requirements and compares the process-based regulatory approach of the EU to the product-based system used in the US.
introduction of biscuits industry in india , overview of the biscuits industry,history of the industry,biscuit manufacturing process,employment apportunity,two sector of biscuit industry in india,market share,major players in biscuit industry ,britania industry,parle industry,sunfeast ,current position,growth of industry,trends,industry research,scope,conclusion.
This document provides an overview of freshwater prawn farming. It discusses the introduction and classification of common freshwater prawn species used in farming. The life cycle, farming strategies, hatchery and pond management, water quality, feeding, growth, harvesting, and yields are described. Extensive, semi-intensive and intensive farming methods are compared. Advantages include providing nutrition and reducing health risks, while disadvantages include reliance on rainwater and inadequate commercial feeds.
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.