UV-C in Meat Processing Facilities
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High Pressure Processing for Preservation of Meat
This document outlines the use of high pressure processing (HPP) to preserve meat. It discusses the history, working principles, and effects of HPP on various physico-chemical properties of meat. HPP can tenderize meat, improve water retention and cooking yield, and significantly reduce microbial levels. While it maintains sensory and nutritional quality, HPP may accelerate oxidation at higher pressures. The document reviews applications of HPP for different meat products and major HPP industries globally and in India.
PROCESSING OF COCONUT MILK. tejasft
PROCESSING OF COCONUT MILK
Content
• Introduction of Beverage
• Introduction of Coconut
• Production
• Types of coconut
• Structure & Composition
• What is COCONUT MILK?
• Composition of Coconut Milk
• Preparation of Coconut Milk
• Instruments
• Coconut Beverages
• Packaging
High pressure processing
High pressure processing is a cold pasteurization technique that subjects foods sealed in packaging to high pressure levels between 300-600 MPa. This process inactivates microbes like bacteria, yeasts and molds through permeabilization of cell membranes while maintaining the fresh taste, texture and appearance of foods. Some key applications of high pressure processing include fruit juices, meat, fish, dairy products, and ready meals. The technology provides advantages over thermal pasteurization like uniform microbial reduction without heating but has limitations for foods with entrapped air or bacterial spores that require very high pressures for inactivation.
Pulsed electric field ppt
Pulsed electric field (PEF) technology uses short pulses of high-intensity electric fields to preserve foods. It offers advantages over thermal pasteurization like shorter treatment times, lower temperatures, and better retention of sensory and nutritional properties. PEF works by creating pores in microbial cell membranes, killing bacteria and extending shelf life. It has been used successfully to pasteurize various liquids like juices, milk, and soups without chemical preservatives. PEF processing also has applications in improving mass transfer for oil extraction, meat curing, sugar processing and extraction of compounds from algae and plant cells. However, high capital costs and inability to process solid foods limit its commercial use.
Margarine
Presentation by
Primary Information Services
www.primaryinfo.com
mailto:primaryinfo@gmail.com
Download PDF Version at
https://www.slideshare.net/thorapadi/presentations
See You tube Channel
https://www.youtube.com/user/ch600091/videos?view_as=subscriber
Pulsed light technology in food processing
It is useful to boost our knowledge in the field of preservation of food material using pulse light technology.
Fish sausages
Fish sausage can be made from various types of fish by grinding and mixing the fish meat with salt, spices, and other ingredients like pork fat or vegetable oil. The mixture is then stuffed into casings and cooked. Fish sausage provides nutritional benefits and can be stored refrigerated for up to 14 weeks. Various meats and fillers may be added to fish sausage to improve texture and bind the sausage. The processing involves grinding, mixing, stuffing, cooking, and storage. Common bacteria grown during fermentation include Pediococcus and Lactobacillus.
Fermentation is the future of alternative protein
A presentation from a webinar done in collaboration with the Israeli Fermentation Association. This presentation provides an overview of using fermentation for protein production or plant-based meat, egg, and dairy and cultivated meat product enhancement. Both biomass and specific ingredient production are discussed.
A recording of the webinar is available on YouTube: https://youtu.be/qdenf4d-S-U
Recommended
High Pressure Processing for Preservation of Meat
This document outlines the use of high pressure processing (HPP) to preserve meat. It discusses the history, working principles, and effects of HPP on various physico-chemical properties of meat. HPP can tenderize meat, improve water retention and cooking yield, and significantly reduce microbial levels. While it maintains sensory and nutritional quality, HPP may accelerate oxidation at higher pressures. The document reviews applications of HPP for different meat products and major HPP industries globally and in India.
PROCESSING OF COCONUT MILK. tejasft
PROCESSING OF COCONUT MILK
Content
• Introduction of Beverage
• Introduction of Coconut
• Production
• Types of coconut
• Structure & Composition
• What is COCONUT MILK?
• Composition of Coconut Milk
• Preparation of Coconut Milk
• Instruments
• Coconut Beverages
• Packaging
High pressure processing
High pressure processing is a cold pasteurization technique that subjects foods sealed in packaging to high pressure levels between 300-600 MPa. This process inactivates microbes like bacteria, yeasts and molds through permeabilization of cell membranes while maintaining the fresh taste, texture and appearance of foods. Some key applications of high pressure processing include fruit juices, meat, fish, dairy products, and ready meals. The technology provides advantages over thermal pasteurization like uniform microbial reduction without heating but has limitations for foods with entrapped air or bacterial spores that require very high pressures for inactivation.
Pulsed electric field ppt
Pulsed electric field (PEF) technology uses short pulses of high-intensity electric fields to preserve foods. It offers advantages over thermal pasteurization like shorter treatment times, lower temperatures, and better retention of sensory and nutritional properties. PEF works by creating pores in microbial cell membranes, killing bacteria and extending shelf life. It has been used successfully to pasteurize various liquids like juices, milk, and soups without chemical preservatives. PEF processing also has applications in improving mass transfer for oil extraction, meat curing, sugar processing and extraction of compounds from algae and plant cells. However, high capital costs and inability to process solid foods limit its commercial use.
Margarine
Presentation by
Primary Information Services
www.primaryinfo.com
mailto:primaryinfo@gmail.com
Download PDF Version at
https://www.slideshare.net/thorapadi/presentations
See You tube Channel
https://www.youtube.com/user/ch600091/videos?view_as=subscriber
Pulsed light technology in food processing
It is useful to boost our knowledge in the field of preservation of food material using pulse light technology.
Fish sausages
Fish sausage can be made from various types of fish by grinding and mixing the fish meat with salt, spices, and other ingredients like pork fat or vegetable oil. The mixture is then stuffed into casings and cooked. Fish sausage provides nutritional benefits and can be stored refrigerated for up to 14 weeks. Various meats and fillers may be added to fish sausage to improve texture and bind the sausage. The processing involves grinding, mixing, stuffing, cooking, and storage. Common bacteria grown during fermentation include Pediococcus and Lactobacillus.
Fermentation is the future of alternative protein
A presentation from a webinar done in collaboration with the Israeli Fermentation Association. This presentation provides an overview of using fermentation for protein production or plant-based meat, egg, and dairy and cultivated meat product enhancement. Both biomass and specific ingredient production are discussed.
A recording of the webinar is available on YouTube: https://youtu.be/qdenf4d-S-U
The application of high pressure processing in dairy industry (Presentation)
This document discusses the application of high pressure processing (HPP) in the dairy industry. It begins with an introduction to HPP as a non-thermal pasteurization method that retains nutrients and organoleptic properties unlike conventional heating. It then discusses several applications of HPP including milk homogenization, emulsion production like chocolate milk, cheese production, and managing dairy wastewater to recover proteins and lactose.
Novel Thermal Technologies in Food Processing and Preservation.pptx
Thermal processing uses heat to reduce microorganisms in food and extend shelf life. Novel thermal technologies like microwave heating can process food faster at lower temperatures than conventional methods, preserving more nutrients and sensory qualities. Microwaves work by causing polar molecules like water to rotate, generating heat. Factors like moisture content, frequency, and product density affect microwave absorption and heating uniformity. Microwave processing offers advantages like shorter times, improved quality, and adaptability to continuous systems.
Infrared Heating.pptx
The document discusses infrared heating and its applications in food processing. It begins by describing the discovery of infrared radiation and its properties. Infrared heating works by causing molecular vibrations that generate heat inside and on the surface of materials simultaneously. This allows for uniform heating. Infrared heating has several advantages for food processing like reduced drying times and higher energy efficiency. Common applications include drying, pasteurization, blanching, peeling and baking. The document concludes that infrared heating is promising for surface heating and minimal processing due to its ability to quickly heat food while maintaining quality.
Hydrogenation of Edible Oils
Edible Oils – Intro
Oils & Fats (Triglycerides)
Hydrogen Concentration
Selectivity
Effects of changing Temperature & Pressure
Impurities that affect the catalyst
Filtration
Novozymes in brief
Novozymes is a global biotechnology company headquartered in Denmark with over 5,000 employees worldwide. They produce enzymes and microorganisms through fermentation and use biotechnology to develop sustainable solutions. Novozymes has a presence in the US with sites in North Carolina, Virginia, California, Nebraska, Massachusetts, and more. They are a leader in sustainability and reducing CO2 emissions through the use of their products.
Pulse Electric Field - PEF
Pulsed Electric Field (PEF) applications can be utilised to achieve disintegration of biological tissues or microbes. Various applications have been identified such as improvement of mass transfer during extraction or drying as well as gentle food preservation. The first commercial applications of the technique have been achieved. By development of equipment based on state of the semiconductor, equipment reliability and cost effectiveness of the equipment has been improved. The technology is heading for wider industrial application.
Smoking of Fish. Ppt
Smoking is an ancient method of food preservation that involves exposing fish to wood smoke. There are two main smoking methods - traditional hot smoking involves hanging fish over smoldering wood at temperatures over 120°F, while cold smoking is done below 90°F. Both methods preserve fish through moisture removal, addition of smoke compounds that inhibit bacteria, and imparting a smoky flavor. Hot smoking allows for longer storage times of several weeks in the refrigerator or months in the freezer. Cold smoking provides preservation without cooking but requires additional safety steps. While smoking adds flavor and nutrients, it can also produce carcinogens if consumed in large amounts.
3. General requirements in sensory evaluation.pdf
The document outlines general requirements for conducting sensory evaluation of food, including establishing a proper testing environment, controlling sample preparation and presentation, selecting and training panelists, and choosing the appropriate sensory evaluation method to answer specific questions about differences between or preferences for food products. Sensory analysis requires a dedicated testing area with controlled conditions and separation of sample preparation, testing, and discussion areas, as well as consideration of panelist incentives, use of human subjects regulations, and panel types including consumers, laboratory experts, and trained assessors.
Hydrogenation unit iii
Hydrogenation is a process that adds hydrogen to unsaturated fatty acids in oils, converting them to saturated fats. This increases the melting point and stability of the oils. Unsaturated oils are partially hydrogenated to produce semi-solid fats like margarine. However, this also creates trans-fatty acids, which are linked to health issues. Hydrogenation is used to produce cheaper substitutes for saturated animal fats that have longer shelf lives. The degree of hydrogenation can be adjusted to harden or soften the final product.
Radio frequency food processing technology
W.A. Mihiravi Pamuditha gave a presentation on radio frequency (RF) heating technology for food processing. RF heating uses electromagnetic energy to induce volumetric heating within foods. It has advantages over conventional heating like faster and more uniform heating. Some applications of RF heating in food include thawing, baking, drying, pasteurization and using RFID tags for tracking. While it has benefits, high equipment costs are a disadvantage. The future of RF technology may include its expanded use in continuous food processing and integration with technologies like nanotechnology and smart refrigerators.
Pulsed Electric Field
This document discusses pulsed electric field (PEF) processing as a non-thermal food preservation technique. PEF uses short, high-voltage electric pulses to induce pores in microbial cell membranes, leading to cell disintegration and microbial inactivation while minimizing negative impacts on sensory and nutritional properties. The document outlines various PEF applications, factors that influence microbial inactivation, commercially available PEF systems, ongoing research needs, and the potential future of PEF processing.
Oscillating magnetic field for food processing
Its about mechanism of MOF, in food preservation, ICR and IPR model, magnetic field, electrical resistivity, effect of magnetic field on microbes etc
Palm Oil, Palm Kernel Oil Process - Fractions, Derivatives and Product Uses
One of our previous infographics looked at an overview of the complexity in the palm oil / palm kernel oil supply chain. RSPO (Roundtable on Sustainable Palm Oil) certified oil still remains a market niche (16% of total palm oil production now RSPO certified); keeping physical oil separated from non certified oil can be very difficult and impossible depending on where you are based and the types of process and products used. If the world just used crude palm oil, tracing physical sustainable palm oil would be simpler.
We now delve a little deeper into the supply chain, identifying the various processes along the supply chain. Included are examples of product applications with a key that describes the various products and processes e.g Fractionation, Hydrogenation, distillation, IE Palm Stearin, RBD Palm Kernel Stearin, Emulsifier etc.
The product examples we provide do not cover all individual products that palm or palm kernel oil are used in. All main refinery processes are covered; however further blending and manufacturing processes do take place passed what is shown in this graphic.
Processes
- Palm Oil Mill Process
- Crushing
- Refining RBD
- Fractionation
- Interesterification
- Hydrogenation
- Glycerolysis
- Distillation
Products
- RBD Palm Oil
- RBD Palm Olein
- RBD Palm Stearin
- Double Olein (or Super Olein)
- Palm Mid Fraction
- Double Stearin
- Mid Stearin
- Palm Kernel Expeller
- RBD Palm Kernel Oil
- RBD Palm Kernel Olein
- RBD Palm Kernel Stearin
- Palm Fatty Acid Distillate (PFAD)
- Palm Kernel Fatty Acid Distillates (PKFAD)
- Oleochemicals
- Hydrogenated Palm Kernel Oil (HPKO)
- Emulsifier
- Hydrogenated Palm Olein
- Hydrogenated Double Olein
- Hydrogenated Palm Oil
- Hydrogenated Palm Kernel Olein
- IE Palm
- IE Palm Olein
- IE Palm Stearin
Meat flavour
This presentation highlights the flavor developed during cooking of meat. Meat flavor development is a complex process which involves formation of multiple kinds of chemical compounds. So check out this presentation to know more about those savory, mouth watering flavors of meat that you can't resist!
Novel food processing technologies.pptx
Non-thermal food processing technologies including HPP, PEF, Cold Plasma, UV light, Ultrasound, Gamma-ray, E beam & X-ray
Company Introduction July 09
21st Sensory is a contract sensory testing company that has tested products for nearly 200 companies globally. They have facilities including multiple testing rooms, kitchens, and a personal care product testing suite. They hire trained panelists who undergo extensive training to objectively and descriptively analyze products using standardized testing methods and universal scales. They also conduct consumer testing to subjectively evaluate consumer responses to products.
Quality analysis of fats and oils ppt
This document discusses regulations for various oils and fats in India. It provides definitions for key terms related to oils and fats. It then lists standards and requirements for many different types of oils including coconut oil, cottonseed oil, groundnut oil, mustard oil, olive oil, sesame oil, maize oil, almond oil, and regulations for edible fats like beef fat, mutton fat, goat fat and lard. Standards include parameters like butyro refractometer reading, saponification value, iodine value, acid value, and more.
PROCESSING OF SAUSAGES
This document provides information on sausage making equipment, processes, safety considerations and sanitation. Key points:
1) Thermometers and scales are critical for ensuring meat and finished product temperatures and ingredient ratios are safe. Sausage is fully cooked at 160°F internally.
2) Grinders, choppers, stuffers and casings are used to grind, mix, fill and link sausages. Proper grinding plates and sharp blades are important for quality.
3) Processing involves grinding, mixing spices, stuffing into casings, potential fermentation, drying, smoking and cooking sausages to 160°F. Temperature control and sanitation are essential for safety.
Edible fat and oil
Lipids are greasy, oily, and waxy substances found in both animals and plants. They are composed of glycerol and fatty acids and can be saturated, unsaturated, or volatile. Fats and oils are triglycerides made of glycerol and three fatty acid units. Animal fats tend to be solid at room temperature due to higher saturated fat content, while plant oils are usually liquid due to higher unsaturated fat content. Fats and oils provide energy, enhance texture and flavor, and aid in nutrient absorption. They are classified based on carbon chain length and saturation level and used for various purposes like cooking. Proper extraction, refining, and storage help prevent rancidity.
Pulsed electric field
This document discusses pulsed electric field (PEF) technology. PEF uses short electric pulses to preserve foods without heat, maintaining fresh qualities and nutrients. It can extend shelf life while ensuring safety. PEF works by applying high-intensity pulses that cause microbial cell membranes to break down without significantly heating the food. PEF has various applications, including pasteurizing juices and milk. It provides advantages like minimal processing, color/flavor retention, and higher nutritional value compared to thermal treatments.
Benefits of Whole House UV-C Air Disinfection.pdf
Bacteria, Mold and Viruses in air duct systems can be greatly diminished through the use of ultraviolet light. AeroLogic by Atlantic Ultraviolet is the perfect tool to achieve this goal in homes, offices, and industrial environments.
NSF Certification Granted to MIGHTY PURE Germicidal UV Water Purifiers
NSF Certification Granted to MIGHTY PURE Germicidal UV Water PurifiersAtlantic Ultraviolet Corporation
2 of our MIGHTY★PURE UV Water Purifier models have been certified to NSF®/ANSI Standard 55, meeting strict standards for purifying drinking water. Models MP36C and MP49C handle 12 and 20 gallons per minute (GPM), respectively. Both models ship with an NSF® Certified flow control valve.
Learn Here:
• Read Our Blog Post: https://bit.ly/34BsB7O
• Watch Our NSF vs. Non-NSF Video: https://bit.ly/2yxvZTG
• Visit Our NSF vs. Non-NSF Page: https://bit.ly/2WXvlbf
Shop Here:
• Shop MIGHTY★PURE UV Water Purifiers: https://bit.ly/3lfqI6H
• Shop All Our NSF® Certified UV Water Purifiers: https://bit.ly/3eepkgoMore Related Content
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The application of high pressure processing in dairy industry (Presentation)
This document discusses the application of high pressure processing (HPP) in the dairy industry. It begins with an introduction to HPP as a non-thermal pasteurization method that retains nutrients and organoleptic properties unlike conventional heating. It then discusses several applications of HPP including milk homogenization, emulsion production like chocolate milk, cheese production, and managing dairy wastewater to recover proteins and lactose.
Novel Thermal Technologies in Food Processing and Preservation.pptx
Thermal processing uses heat to reduce microorganisms in food and extend shelf life. Novel thermal technologies like microwave heating can process food faster at lower temperatures than conventional methods, preserving more nutrients and sensory qualities. Microwaves work by causing polar molecules like water to rotate, generating heat. Factors like moisture content, frequency, and product density affect microwave absorption and heating uniformity. Microwave processing offers advantages like shorter times, improved quality, and adaptability to continuous systems.
Infrared Heating.pptx
The document discusses infrared heating and its applications in food processing. It begins by describing the discovery of infrared radiation and its properties. Infrared heating works by causing molecular vibrations that generate heat inside and on the surface of materials simultaneously. This allows for uniform heating. Infrared heating has several advantages for food processing like reduced drying times and higher energy efficiency. Common applications include drying, pasteurization, blanching, peeling and baking. The document concludes that infrared heating is promising for surface heating and minimal processing due to its ability to quickly heat food while maintaining quality.
Hydrogenation of Edible Oils
Edible Oils – Intro
Oils & Fats (Triglycerides)
Hydrogen Concentration
Selectivity
Effects of changing Temperature & Pressure
Impurities that affect the catalyst
Filtration
Novozymes in brief
Novozymes is a global biotechnology company headquartered in Denmark with over 5,000 employees worldwide. They produce enzymes and microorganisms through fermentation and use biotechnology to develop sustainable solutions. Novozymes has a presence in the US with sites in North Carolina, Virginia, California, Nebraska, Massachusetts, and more. They are a leader in sustainability and reducing CO2 emissions through the use of their products.
Pulse Electric Field - PEF
Pulsed Electric Field (PEF) applications can be utilised to achieve disintegration of biological tissues or microbes. Various applications have been identified such as improvement of mass transfer during extraction or drying as well as gentle food preservation. The first commercial applications of the technique have been achieved. By development of equipment based on state of the semiconductor, equipment reliability and cost effectiveness of the equipment has been improved. The technology is heading for wider industrial application.
Smoking of Fish. Ppt
Smoking is an ancient method of food preservation that involves exposing fish to wood smoke. There are two main smoking methods - traditional hot smoking involves hanging fish over smoldering wood at temperatures over 120°F, while cold smoking is done below 90°F. Both methods preserve fish through moisture removal, addition of smoke compounds that inhibit bacteria, and imparting a smoky flavor. Hot smoking allows for longer storage times of several weeks in the refrigerator or months in the freezer. Cold smoking provides preservation without cooking but requires additional safety steps. While smoking adds flavor and nutrients, it can also produce carcinogens if consumed in large amounts.
3. General requirements in sensory evaluation.pdf
The document outlines general requirements for conducting sensory evaluation of food, including establishing a proper testing environment, controlling sample preparation and presentation, selecting and training panelists, and choosing the appropriate sensory evaluation method to answer specific questions about differences between or preferences for food products. Sensory analysis requires a dedicated testing area with controlled conditions and separation of sample preparation, testing, and discussion areas, as well as consideration of panelist incentives, use of human subjects regulations, and panel types including consumers, laboratory experts, and trained assessors.
Hydrogenation unit iii
Hydrogenation is a process that adds hydrogen to unsaturated fatty acids in oils, converting them to saturated fats. This increases the melting point and stability of the oils. Unsaturated oils are partially hydrogenated to produce semi-solid fats like margarine. However, this also creates trans-fatty acids, which are linked to health issues. Hydrogenation is used to produce cheaper substitutes for saturated animal fats that have longer shelf lives. The degree of hydrogenation can be adjusted to harden or soften the final product.
Radio frequency food processing technology
W.A. Mihiravi Pamuditha gave a presentation on radio frequency (RF) heating technology for food processing. RF heating uses electromagnetic energy to induce volumetric heating within foods. It has advantages over conventional heating like faster and more uniform heating. Some applications of RF heating in food include thawing, baking, drying, pasteurization and using RFID tags for tracking. While it has benefits, high equipment costs are a disadvantage. The future of RF technology may include its expanded use in continuous food processing and integration with technologies like nanotechnology and smart refrigerators.
Pulsed Electric Field
This document discusses pulsed electric field (PEF) processing as a non-thermal food preservation technique. PEF uses short, high-voltage electric pulses to induce pores in microbial cell membranes, leading to cell disintegration and microbial inactivation while minimizing negative impacts on sensory and nutritional properties. The document outlines various PEF applications, factors that influence microbial inactivation, commercially available PEF systems, ongoing research needs, and the potential future of PEF processing.
Oscillating magnetic field for food processing
Its about mechanism of MOF, in food preservation, ICR and IPR model, magnetic field, electrical resistivity, effect of magnetic field on microbes etc
Palm Oil, Palm Kernel Oil Process - Fractions, Derivatives and Product Uses
One of our previous infographics looked at an overview of the complexity in the palm oil / palm kernel oil supply chain. RSPO (Roundtable on Sustainable Palm Oil) certified oil still remains a market niche (16% of total palm oil production now RSPO certified); keeping physical oil separated from non certified oil can be very difficult and impossible depending on where you are based and the types of process and products used. If the world just used crude palm oil, tracing physical sustainable palm oil would be simpler.
We now delve a little deeper into the supply chain, identifying the various processes along the supply chain. Included are examples of product applications with a key that describes the various products and processes e.g Fractionation, Hydrogenation, distillation, IE Palm Stearin, RBD Palm Kernel Stearin, Emulsifier etc.
The product examples we provide do not cover all individual products that palm or palm kernel oil are used in. All main refinery processes are covered; however further blending and manufacturing processes do take place passed what is shown in this graphic.
Processes
- Palm Oil Mill Process
- Crushing
- Refining RBD
- Fractionation
- Interesterification
- Hydrogenation
- Glycerolysis
- Distillation
Products
- RBD Palm Oil
- RBD Palm Olein
- RBD Palm Stearin
- Double Olein (or Super Olein)
- Palm Mid Fraction
- Double Stearin
- Mid Stearin
- Palm Kernel Expeller
- RBD Palm Kernel Oil
- RBD Palm Kernel Olein
- RBD Palm Kernel Stearin
- Palm Fatty Acid Distillate (PFAD)
- Palm Kernel Fatty Acid Distillates (PKFAD)
- Oleochemicals
- Hydrogenated Palm Kernel Oil (HPKO)
- Emulsifier
- Hydrogenated Palm Olein
- Hydrogenated Double Olein
- Hydrogenated Palm Oil
- Hydrogenated Palm Kernel Olein
- IE Palm
- IE Palm Olein
- IE Palm Stearin
Meat flavour
This presentation highlights the flavor developed during cooking of meat. Meat flavor development is a complex process which involves formation of multiple kinds of chemical compounds. So check out this presentation to know more about those savory, mouth watering flavors of meat that you can't resist!
Novel food processing technologies.pptx
Non-thermal food processing technologies including HPP, PEF, Cold Plasma, UV light, Ultrasound, Gamma-ray, E beam & X-ray
Company Introduction July 09
21st Sensory is a contract sensory testing company that has tested products for nearly 200 companies globally. They have facilities including multiple testing rooms, kitchens, and a personal care product testing suite. They hire trained panelists who undergo extensive training to objectively and descriptively analyze products using standardized testing methods and universal scales. They also conduct consumer testing to subjectively evaluate consumer responses to products.
Quality analysis of fats and oils ppt
This document discusses regulations for various oils and fats in India. It provides definitions for key terms related to oils and fats. It then lists standards and requirements for many different types of oils including coconut oil, cottonseed oil, groundnut oil, mustard oil, olive oil, sesame oil, maize oil, almond oil, and regulations for edible fats like beef fat, mutton fat, goat fat and lard. Standards include parameters like butyro refractometer reading, saponification value, iodine value, acid value, and more.
PROCESSING OF SAUSAGES
This document provides information on sausage making equipment, processes, safety considerations and sanitation. Key points:
1) Thermometers and scales are critical for ensuring meat and finished product temperatures and ingredient ratios are safe. Sausage is fully cooked at 160°F internally.
2) Grinders, choppers, stuffers and casings are used to grind, mix, fill and link sausages. Proper grinding plates and sharp blades are important for quality.
3) Processing involves grinding, mixing spices, stuffing into casings, potential fermentation, drying, smoking and cooking sausages to 160°F. Temperature control and sanitation are essential for safety.
Edible fat and oil
Lipids are greasy, oily, and waxy substances found in both animals and plants. They are composed of glycerol and fatty acids and can be saturated, unsaturated, or volatile. Fats and oils are triglycerides made of glycerol and three fatty acid units. Animal fats tend to be solid at room temperature due to higher saturated fat content, while plant oils are usually liquid due to higher unsaturated fat content. Fats and oils provide energy, enhance texture and flavor, and aid in nutrient absorption. They are classified based on carbon chain length and saturation level and used for various purposes like cooking. Proper extraction, refining, and storage help prevent rancidity.
Pulsed electric field
This document discusses pulsed electric field (PEF) technology. PEF uses short electric pulses to preserve foods without heat, maintaining fresh qualities and nutrients. It can extend shelf life while ensuring safety. PEF works by applying high-intensity pulses that cause microbial cell membranes to break down without significantly heating the food. PEF has various applications, including pasteurizing juices and milk. It provides advantages like minimal processing, color/flavor retention, and higher nutritional value compared to thermal treatments.
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The application of high pressure processing in dairy industry (Presentation)
The application of high pressure processing in dairy industry (Presentation)
Novel Thermal Technologies in Food Processing and Preservation.pptx
Novel Thermal Technologies in Food Processing and Preservation.pptx
Palm Oil, Palm Kernel Oil Process - Fractions, Derivatives and Product Uses
Palm Oil, Palm Kernel Oil Process - Fractions, Derivatives and Product Uses
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Bacteria, Mold and Viruses in air duct systems can be greatly diminished through the use of ultraviolet light. AeroLogic by Atlantic Ultraviolet is the perfect tool to achieve this goal in homes, offices, and industrial environments.
NSF Certification Granted to MIGHTY PURE Germicidal UV Water Purifiers
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2 of our MIGHTY★PURE UV Water Purifier models have been certified to NSF®/ANSI Standard 55, meeting strict standards for purifying drinking water. Models MP36C and MP49C handle 12 and 20 gallons per minute (GPM), respectively. Both models ship with an NSF® Certified flow control valve.
Learn Here:
• Read Our Blog Post: https://bit.ly/34BsB7O
• Watch Our NSF vs. Non-NSF Video: https://bit.ly/2yxvZTG
• Visit Our NSF vs. Non-NSF Page: https://bit.ly/2WXvlbf
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• https://ultraviolet.com/cost-getting-flu/
Benefits of UV-C for Boil Water Alerts
A Boil Water Alert is issued when disease-causing pathogens are detected, in order to protect you from water that is or will become unsafe to consume. There are more than 151,000 public water systems in the USA, and at any moment a handful of them can be under advisory. EPA regulations are responsible for the safety of your water. They ensure that municipalities conduct regular testing, proper maintenance, appropriate filtration, and disinfection of water before it’s piped out to your faucet.
Give yourself peace of mind by adding an ultraviolet disinfection system from Atlantic Ultraviolet Corporation to your home or business. Also known as UV-C water purifiers, these systems are engineered to reduce risks associated with water contamination. UV-C is a rapid, safe, and chemical-free disinfection method that can eliminate much of the hassle involved when a Boil Water Advisories are issued.
View our Application-Specific Page:
https://ultraviolet.com/boil-water-advisories/
View our Blog Posts:
• https://ultraviolet.com/disinfect-water-during-a-boil-water-alert/
• https://ultraviolet.com/boil-water-alert-at-home/
• https://ultraviolet.com/business-open-during-boil-water-alerts/
• https://ultraviolet.com/large-facilities-during-boil-water-alerts/
MightyPure Ultraviolet Water Purifier Quartz Sleeve & Lamp Installation
MightyPure Ultraviolet Water Purifier Quartz Sleeve & Lamp Installation Atlantic Ultraviolet Corporation
This instructional slides that demonstrates a Quartz Sleeve and Germicidal UV Lamp removal and replacement for a Mighty Pure Ultraviolet Water Purifier.Sanitron Ultraviolet Water Purifier Quartz Sleeve & Lamp Installation
Sanitron Ultraviolet Water Purifier Quartz Sleeve & Lamp Installation Atlantic Ultraviolet Corporation
The document provides instructions for removing and installing the quartz sleeve and UV lamp in a Sanitron UV water purifier. It involves 8 steps to remove the lamp, 7 steps to remove the quartz sleeve, 7 steps to install the quartz sleeve, and 6 steps to install the new lamp. The instructions emphasize handling the quartz sleeve and lamp carefully and straight without angling to avoid breaking components.More from Atlantic Ultraviolet Corporation (8)
NSF Certification Granted to MIGHTY PURE Germicidal UV Water Purifiers
NSF Certification Granted to MIGHTY PURE Germicidal UV Water Purifiers
Benefits of UV-C Room Air Purification for Health & Wellness
Benefits of UV-C Room Air Purification for Health & Wellness
MightyPure Ultraviolet Water Purifier Quartz Sleeve & Lamp Installation
MightyPure Ultraviolet Water Purifier Quartz Sleeve & Lamp Installation
Sanitron Ultraviolet Water Purifier Quartz Sleeve & Lamp Installation
Sanitron Ultraviolet Water Purifier Quartz Sleeve & Lamp Installation
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Heritage Conservation.Strategies and Options for Preserving India Heritage
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
快速办理(Adelaide毕业证书)阿德莱德大学毕业证文凭证书一模一样
学校原件一模一样【微信：741003700 】《(Adelaide毕业证书)阿德莱德大学毕业证文凭证书》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
一比一原版(Sheffield毕业证书)谢菲尔德大学毕业证如何办理
学校原件一模一样【微信：6496090 】【(Sheffield毕业证书)谢菲尔德大学毕业证成绩单】【微信：6496090 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微6496090
【主营项目】
一.毕业证【q微6496090】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
在线办理(UCM毕业证书)加州大学美熹德分校毕业证文凭证书一模一样
学校原件一模一样【微信：741003700 】《(UCM毕业证书)加州大学美熹德分校毕业证文凭证书》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
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