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Packagings of perishable foods require sophisticated technology. The most common application of technology is the use of modified atmosphere such that the composition free from air. This scientific use of technology is known as modified atmosphere packaging MAP. It offers unique packaging principles unlike the controlled atmosphere storage, which involves maintaining a perfectly definite atmosphere in the storage compartment by monitoring and compensating the change in the atmosphere caused by microbes’ respiration or package permeability.
The principle of modified atmosphere packaging (MAP) of fresh foods However, one of the key purposes of MAP in perishable foods products
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Presence of such bacteria, provide an ideal setting for rapid propagation. According to Brody (1998), Chemical activity decline especially fat oxidation and color autoxidation play a center role in perishable food spoilage. In fact, perishable foods normally discolor while subjected to intrinsic biochemical reactions prior to bacterial effects becoming significant. Packaging systems provide various possibilities depending on the exact condition that is preferred, but they all depend on the dynamic environment of the food and in particular the gaseous condition within the pack. According to Jeremiah (2001) the appropriate method will depend on many factors, including the type of food to be packaged, the expected duration of storage, the size of market distribution and whether such food are intended for wholesale or retail sale among others. The composition of the gaseous atmosphere determines the color of the food type and the rate at which it discolors, as well as the likely pattern of microbiological spoilage. Inside the pack, the atmosphere is a dynamic equilibrium of gaseous exchanges, possibly also occurring with the external …show more content…
It was an old practice by the people of extreme cold regions to preserve their food. The process involved freezing food by immersing them in ice and salt brine. Presently, use of freezers involving use of chemical suppression of temperature, is an advent of mechanical refrigeration the process that has since become widely applicable in commercial preservation. The process of quick or flash freezing is considered an effective way of preserving certain types of perishable food.
The changes that occur to foods during frozen storage and thawing According to Fik & Macura (2001), the interdependence between frozen foods storage time, thawing method, organoleptic and physical-chemical changes indicated that quality of the thawed product was evident. The study also found that freezing foods caused more effects on the quality than thawing. However, thawing had a significant effect on the tested physical-chemical parameters of the food products. The changes that occur during these to processes effect on the sensory quality of food. The results obtained suggest that foods subjected to microwave thawing were generally of better quality than air blast
Key Resources The key resources that our company will need in order to operate all include products that help make the customized soda concept work. We will need to have a constant supply of co2 water on hand at all times to complete orders. The co2 water will be produced in store so a steady supply of water and c02 will be needed. This will save on cost from having to purchase premade c02 from a third party company. Along with the c02 water another key resource that is needed in the company’s operation is syrup ingredients.
On Day 6, look at question number 3. It ask you to list the last ten foods that were recalled. For today’s assignment I want you to: A. List the disease or bacteria that caused the food to be recalled and 3 side effects of the bacteria. B. Were there any deaths associated with the food that was recalled?
You 'll need to keep your items in the freezer for four days at that temperature. Less time is needed if you can lower the temperature further. To do this, place your items inside of plastic bags and drop the bags into
grocery shelf has traveled farther than most families go on their annual vacations,” (239) was a surprising fact. Often times I think families go farther out of their hometown for a family vacation. Some families go out of state, and others go out of the country. To think that our food travels this far is kind of unsettling. The food products go through a “transport, refrigeration, and processing” period before we actually see them.
The bacteria, which is found in flies’ natural food source rotting fruit, was represented by the yeast, and the sugar was represented by the maple syrup. The purpose was to be able to identify which substances the flies were attracted to the most
Northeastern Illinois have a food pantry located in building E in room E50. The food pantry was founded by the student Advocacy Program. They have created an emergency relief system to support NEIU students experiencing food insecurity. The Student Food Pantry seeks donations of nonperishable items and personal hygiene products to help the students who is in need of them. These donations are a collaborative effort among NEIU faculty, staff, and students.
In 1954 TV dinners were introduced, which became an instant phenomenon that is still prevalent to this day. One year later, McDonalds open their doors officially creating the new “fast food” trend. The concept of fast food became a huge success and in its wake created an extremely successful frozen food industry. Thanks to the frozen food industry, meals became easy and convenient. However, improvements were now needed in terms of refrigeration, transportation and food processing.
In chapter 2 they start to talk about food desserts. That the area of these food deserts are do not have accuses to enough food. Often these food desert areas only have food in liquor markets and gas station which the food is usually no healthy. This shows that the grocery stores failed to supply to inner-city locations. Often the area that did not have access to fresh foods had a much easier access to fast food restaurants.
They are kept outside, they have no real shelter, but when they are kept inside they have no fresh
Results and Observations for Organic Macromolecule Presence Tests Test for Lipids Test for Proteins Test for Glucose Test for Starch Observations: Observations: Observations: Observations: Paper-bag has a translucent spot The stomach contents became purple The stomach remained blue The stomach contents became black Present? Yes Present? Yes Present? ___ Present?
Running head: pantry inc. case analysis 1 pantry inc. case analysis 20 Pantry Inc. Case Analysis Sekia Grimes GEB5787 Table of Contents Introduction 3 Industry Analysis 4 General Environment 4 Sociocultural………………………………………………………………………………4 Political/Legal…………………………………………………………………………… .4 Economic…………………………………………………………………………………5 Porter’s Five Forces ……………………………………………………………………………... 5 Rivalry……………………………………………………………………………………5 Threat of New Entrants…………………………………………………………………..
Have you ever wondered what is in your food? How it is made? How it is processed to become the way it is? In Wendell Berry ’s essay he explains how food has been changed to become the way it is. He wants you to eat responsibly because you have the right to know what makes your food and what is in it.
These results accept the hypothesis: if yeast can metabolize, then the bromothymol blue solution should turn yellow from the production of carbon dioxide. Only the bromothymol blue solution with yeast turned yellow, suggesting that the yeast caused the color change. The yeast consumed sugar, produced
Everyday food Abstract The article discusses the role of food as an instrument of identity and a channel of contact through cultures. This is discussed drawing from three cases of Italian food culture hybridization spanning from the early 20th century to the first decade of the 2000s: the role of Italian food in Italian-American identity as depicted in Leonardo Coviello’s work; the meeting of Southern and Northern food cultures following the Italian internal migrations in the ‘50s and ‘60s; the food practices of international migrants in the context of the global flows of people and commodities in present day Italy. In this regard, food plays an essential role in the rebuilding of a familiar context in which migrants can feel temporarily
Module 8: Leadership Model MGT 560: Leadership Development Colorado State University-Global Campus Professor: Tom Woodruff May 03, 2015 : Introduction The Case Study, The Food Terminal (A) has been considered to offer the Model adapted from Montgomery, Copley, and Associates (1996) as a solution for the issues arising out of the case study. A professional situation experienced by me has been considered too and the model employed while I was working as a Manager. Heart Mike mentioned that he was initially nervous while getting the responsibilities and was asked to meet the department managers, and that he could see the look of disappointment in their eyes. He had the heart to share that most of these managers