In the following assignment ultrasound is looked at under different headings according to their use in the food industry. Ultrasound is looked at under what it can be used for in the food industry and the following assignment looks at ultrasound under three main headings 1. Drying 2. Effects on whey proteins
This chapters cover the aspects involved in fungal spoilage in food, as significant part of food spoilage and food waste can be attributed to fungal contamination and spoilage. Food products can be classified into two major divisions living crops and processed food. Colonization of microbes has been beneficial in some food products and is termed as food fermentation. Food
E.g. Salmonella in a cooked chicken product due to cross contamination with raw meat (biological hazard), contamination of uncovered food with detergent (chemical hazard) or a piece of broken glass fallen into an uncovered food (physical hazard). 2. Determine the critical control points (CCPs) Identify the points in your operation that ensures control of the hazards. A CCP is a control step to prevent, eliminate or reduce a hazard to an acceptable
As a final result, more reaction will be catalyzed and more oxygen gas will be produced; therefore, enzyme activity and reaction rate will increase. As stated before, the optimum temperature for enzyme activity is about 35-50 degrees Celsius. The line on the Graph 1 has a steep slope after it peaks because the enzyme denatures when the temperature increasing to
This can be explained through the result of the experiment. When the temperature is setted to 100 ºC, the K value of the specimen is 3.925kcal/(mh⁰C) .However, the K value of the specimen turn to a higher value at 9.174 kcal/(mh⁰C) once the set temperature is 200 ºC. Obviously, the K value is directly proportional to the temperature . Meanwhile, the different thickness of the SUS 304 also show an effect on the K value. The K value increases when the thickness of specimen decreases.
QUESTION 3B A VISIT TO KANENGO ABATTOIR LOCATED IN THE CITY OF LILONGWE TO OBSERVE HOW FOOD ANIMALS ARE TRANSPORTED TO THE SLAUGHTER HOUSE, HOW ABATTOIR IS LAYOUT, HOW HANDLING OF THE ANIMALS BEFORE SLAUGHTERIS DONE, ANTEMORTEM INSPECTION, SLAUGHTERING (STANNING, STICKING, BLEEDING, DRESSING, EVISCERATION, AND CLEANING) POSTMORTEM INSPECTION, STORAGE, HANDLING AFTER STORAGE,OBSERVE THE SOROUNDING OF THE SLAUGHTERING PLACE AND PAY ATTENTION TO THOSE ASPECTS THAT CAN LEAD TO CONTAMINATION AND SPOILAGE OF THE MEAT AND MAY TAKE PHOTOS. Consumers are exposed to so many food hazards which are caused by unhealthy handling of the food. One of the food items that expose the people to hazards is contamination of the food animals by the food handlers during the preparation, transportation of the food and during the serving of the food. According to Herenda (2000) several steps are followed to make sure that the food animals from the meat that the people eat is healthy, physiologically normal for human consumption and that abnormal animals are separated and dealt with accordingly and that meat from animals is free from disease, wholesome and of no risk to human health. Therefore every food animal should be inspected to establish its health and wholesomeness to the consumers.
Digestion depends on the physical state of food, as well as the kind and quantity of enzymes secreted. It is reported that in addition to endogenous digestive enzymes (Dhage, 1968; Kawai and Ikeda, 1972 and Das and Triphati, 1991) there is distinct microbial source of digestive enzymes in fish gastrointestinal tracts (Bairagi et al., 2002, Lindsay and Harris, 1980; and Lesel et al., 1986). These microbial populations grow depending upon the food taken in by the animal, digestive secretions and fragments scaled off the mucosal epithelium (Lasel, 1991; Saha and Ray, 1998 and Bhatnagar and Khandelwal, 2009). Fish take in a large amount of bacteria into their gut from their aquatic environment and some of these microbes colonize the gut of the fishes forming persistent populations adhering to intestinal mucosa and assisting in the production of intestinal enzymes as an exogenous source. It can be said that environmental conditions play an important role in the formation of gut adherent microbial populations and the type and amount of enzyme production.
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food, including the study of microorganisms causing food spoilage. Hence, food safety is a major focus of food microbiology. Harvested foods decompose from the moment they are harvested due to attacks from microorganisms such as bacteria, mould, fungi and yeast. Microbial activity on the food can observed in order to determine the quality through the microbial population on the food. In this practical, we observe how the bacteria can be responsible for the spoilage of food by using enumeration concept.
Strategy for saving meat I should eat the tissue of the Eid. The overabundance will be important to save meat. Method of preserving meat I must eat the flesh of the Eid. The excess will be necessary to preserve meat. You do not know about methods of meat preservation is likely to lose.
Moreover is the properties of microbes in beverages industry. For microbial products in food industry for example organic acid that contains in manufacture of food, the properties for organic acid which is include citric acid, gluconic acid, folic acid and etc. In food industries, food requires citric acid in a large quantity. For examples Aspergillus niger fermemtation. The Aspergillus niger need to trace the metals which are limited to regulate glycolysis and TCA cycle by releasing the excess citric