tag:blogger.com,1999:blog-378746342024-03-18T02:48:31.561-07:00PROCESSING OF FOODJust another blog about food processing and the important of food processing. It is about the conversion of raw materials or ingredients into the consumer product. Food processing also can be defined as the branch of manufacturing that starts with raw animal, vegetable, or marine materials and transforms them into intermediate foods stuff or edible products through the application of labor, machinery, energy, and scientific knowledge.
Unknownnoreply@blogger.comBlogger393125tag:blogger.com,1999:blog-37874634.post-66651700212044163952024-03-18T00:40:00.000-07:002024-03-18T00:40:04.179-07:00Decaffeination: The Carbon Dioxide ProcessIn the realm of coffee production, where every nuance of flavor is cherished, the quest for decaffeination without sacrificing taste has led to the refinement of techniques. Among these methods, the carbon dioxide (CO2) process emerges as the pinnacle of selectivity, preserving the essence of coffee while bidding adieu to caffeine. Let's delve into the intricate dance of beans and gas that defines this ingenious process.<br /><br />At the heart of the CO2 decaffeination process lies a tower soaring to 280 feet, its chambers enveloped in six-inch-thick walls of stainless steel. The journey of the coffee beans commences with a hydration ritual, where steam and hot water embrace the beans until their water content reaches 35%. Once plumped with moisture, they ascend pneumatically to the tower's peak, poised for the transformative encounter with supercritical carbon dioxide.<br /><br />As the beans gracefully descend, they encounter the CO2, which, in its supercritical state, behaves akin to a liquid, seeping through the beans with surgical precision. Unlike conventional solvents, CO2's liquid-like properties ensure no residue, leaving the flavor compounds unscathed while exclusively targeting caffeine. This selectivity, akin to a surgeon's scalpel, ensures that only the caffeine is extracted, leaving behind the essence of coffee undisturbed.<br /><br />Liquid CO2, pressurized at a staggering 1,000 pounds per square inch, ventures into the extraction chamber, embracing the beans in its caffeine-hunting embrace. As it traverses through the beans, it captures the caffeine, like a skilled hunter capturing its prey, while sparing the flavor compounds nestled within the coffee bean's embrace.<br /><br />But the magic of CO2 decaffeination doesn't end there. Once saturated with caffeine, the CO2 embarks on a journey through a watery embrace. Here, in a chamber where pressure plummets from supercritical to atmospheric, the CO2 relinquishes its caffeine cargo, allowing it to dissipate into the surrounding water. This liberated carbon dioxide, having fulfilled its mission, is captured, destined for recycling, a testament to the sustainable ethos of the process.<br /><br />Crucially, the CO2's gentle touch leaves the coffee's intrinsic flavors untouched. Carbohydrates and peptides, the architects of coffee's aroma and taste, remain unscathed, ensuring that the brew retains its cherished character even after the decaffeination ordeal.<br /><br />In this intricate ballet of beans and gas, efficiency reigns supreme. Supercritical CO2, with its unparalleled extraction rates, ensures minimal waste and maximal caffeine capture. The process's elegance lies not just in its effectiveness but in its environmental conscientiousness, with solvent recycling and waste minimization at its core.<br /><br />In conclusion, the carbon dioxide decaffeination process stands as a testament to human ingenuity in the pursuit of perfection. Through a symphony of steam, pressure, and gas, it removes caffeine while preserving the essence of coffee, ensuring that every sip carries the soul of the bean without the jolt of caffeine. In the realm of decaffeination, where taste is king, CO2 reigns supreme.<br /><i>Decaffeination: The Carbon Dioxide Process<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7pfQL8lOBCerD_rb5MpciLGu1ijtmcyeqcDMTP4M3eULEE1frFedHuxhBO3n5DM8vIkyIFHX2rKrWMEl4dF1iN62W8Jkc55MFqOVzblSDNrJ-eUcv6R74x2dzo4ZxYpy1D9heajNlTt7dHc4vsIkLvSNY7npNGyIU3im5yO5yKBeZsvfzXD22w/s613/Screenshot%202024-03-18%20153547.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="613" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7pfQL8lOBCerD_rb5MpciLGu1ijtmcyeqcDMTP4M3eULEE1frFedHuxhBO3n5DM8vIkyIFHX2rKrWMEl4dF1iN62W8Jkc55MFqOVzblSDNrJ-eUcv6R74x2dzo4ZxYpy1D9heajNlTt7dHc4vsIkLvSNY7npNGyIU3im5yO5yKBeZsvfzXD22w/s320/Screenshot%202024-03-18%20153547.png" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-78753204216574530752024-03-04T00:40:00.000-08:002024-03-04T01:59:56.996-08:00Frying Process: Tasty TransformationDeep frying stands as a revered culinary method, renowned for its remarkable capacity to elevate everyday ingredients into delectable masterpieces. Whether it's the tantalizingly crispy skin of fried chicken or the flawless golden hue of French fries, this technique imparts dishes with an irresistible blend of flavor, color, and texture. Rooted in the immersion of food within scalding oil until it achieves a safe internal temperature, deep fat frying represents the epitome of culinary excellence.<br /><br />This intricate process delves far beyond simplicity, orchestrating a complex symphony of high temperatures and microstructural transformations. As food encounters the intense heat of the oil, profound alterations unfold, both externally and internally. This dynamic interplay involves the exchange of heat and mass, where water vapor and oil engage in a dance of opposing flows, creating the characteristic bubbling effect on the surface.<br /><br />At the heart of deep fat frying lies the delicate interaction between oil and food amid heightened temperatures. As the oil works its magic, cooking and dehydrating the food, a cascade of physical and chemical changes takes place. Starches undergo gelatinization, proteins unravel, and the Maillard reaction ensues, giving rise to a spectrum of flavors and hues that tantalize the palate.<br /><br />The allure of deep frying lies in its remarkable ability to achieve both a crispy exterior and a thoroughly cooked interior simultaneously. Through a meticulous exchange of heat and mass among oil, food, and air, fried delicacies emerge with an impeccable balance of texture and taste, captivating palates far and wide.<br /><br />Certain foods, such as chicken and fish, undergo a preliminary coating of breading or batter before plunging into the searing oil. As these coated morsels meet the heated oil, dehydration sets in, triggering the Maillard reaction. Sugars and proteins undergo a intricate transformation, culminating in the coveted golden-brown crust that characterizes deep-fried perfection.<br /><br />Beyond its culinary charm, deep fat frying boasts notable speed and safety advantages. When executed with precision, the swift cooking process effectively eradicates harmful bacteria, ensuring food safety. As moisture encounters the scorching oil, it instantaneously vaporizes, generating a burst of steam that contributes to the crispy texture. Meanwhile, volatile compounds dissipate into the atmosphere, leaving behind a symphony of flavors encapsulated within the food.<br /><br />In essence, deep fat frying transcends the realm of mere cooking; it embodies an art form that elevates the ordinary to the extraordinary. With its fusion of scientific principles and culinary finesse, this method continues to captivate taste buds and spark culinary creativity on a global scale.<br /><i>Frying Process: Tasty Transformation<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQOfrmdOmIpknmkP19v4b4vrLczbY7C-dAXe18n2h37AsalSLBUJOW-3RNg90YMvkFUNZG7VmDU4PnmKIcILbHWgZhqKTaiVMw9mU2p8pHZCA52g8YDpO1c074nkJvUOMnM_WjcX-2C5roV5hMLDwLEm11T3dCWKahQOuqecJqT8CZYkmjFCzZw/s795/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="795" data-original-width="704" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQOfrmdOmIpknmkP19v4b4vrLczbY7C-dAXe18n2h37AsalSLBUJOW-3RNg90YMvkFUNZG7VmDU4PnmKIcILbHWgZhqKTaiVMw9mU2p8pHZCA52g8YDpO1c074nkJvUOMnM_WjcX-2C5roV5hMLDwLEm11T3dCWKahQOuqecJqT8CZYkmjFCzZw/s320/1.jpg" width="283" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-56337958007899228952024-02-20T15:01:00.000-08:002024-02-20T15:01:14.230-08:00Instant Noodle Processing: Frying the noodlesNoodles, cherished as a dietary staple across diverse cultures, undergo a meticulous process before gracing our tables. Among the array of techniques employed, frying emerges as a pivotal stage in perfecting the instant noodle. Let's explore in depth the nuances of noodle frying and its influence on the final culinary creation.<br /><br />To begin with, it's imperative to grasp the composition of instant noodles. These noodles typically comprise a blend of wheat flour, starch, water, salt or kansui (a blend of alkaline salts), and assorted flavor enhancers. Initially, they undergo partial cooking through steaming before undergoing further dehydration via deep-frying, a method that imparts distinctive attributes to the noodles.<br /><br />The thickness of the noodles assumes a critical role in determining their quality. Thinner noodles are often favored for their superior overall acceptability and reduced cooking duration. Nonetheless, their propensity for increased oil absorption necessitates meticulous calibration during the optimization process. Parameters such as mixing duration, dough sheet thickness, steaming duration, frying temperature, and frying duration are meticulously fine-tuned to achieve the desired texture and flavor profile.<br /><br />During the frying process, the moisture content of the noodles diminishes to around 2-5%, markedly lower than that of noodles dried via hot air. This decrease in moisture content, coupled with the application of heat, facilitates starch gelatinization and fosters the development of a porous texture, thereby facilitating rehydration during cooking.<br /><br />Precise control of temperature during frying is paramount, exerting a profound influence on both the texture and sensory attributes of the noodles. Elevated frying temperatures yield heightened acoustic descriptors and force, thereby shaping the final mouthfeel and overall gustatory experience.<br /><br />Despite arguments advocating for hot air-drying owing to perceived health benefits, frying remains the preferred method for over 80% of instant noodles. Hot air-drying often yields uneven drying, compromising texture and necessitating prolonged cooking times. Furthermore, the distinct flavor imparted by deep-frying is unparalleled and contributes to the characteristic aroma associated with instant noodles.<br /><br />The frying process unfolds rapidly, with the surface temperature of the noodles surging upon immersion in hot oil. This instantaneous heat exchange induces the boiling of surface water, expediting drying and laying the groundwork for the emergence of savory flavors.<br /><br />Amidst concerns surrounding oil absorption, it's imperative to recognize its role in augmenting flavor, mouthfeel, and overall product acceptability. Additionally, stringent evaluation criteria ensure that fried noodles exhibit uniform coloration, pleasing shapes, minimal greasiness, and the quintessential aroma synonymous with fried noodles.<br /><br />In conclusion, the art of noodle preparation transcends mere culinary practice; it epitomizes a delicate fusion of science and artistry. Frying, with its transformative impact on texture and flavor, remains an indispensable facet in the journey from raw ingredients to the exquisite instant noodles relished worldwide.<br /><i>Instant Noodle Processing: Frying the noodles</i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-53353950020503761322024-02-05T06:53:00.000-08:002024-02-05T06:53:26.811-08:00Twin-Screw Extruders in IndustriesExtrusion stands as a sophisticated and meticulously controlled process, wielding the ability to transform a diverse array of viscous substances into precisely structured products. This technique has permeated various industries, proving indispensable in plastics, food and pet food, chemicals, pharmaceuticals, minerals, and nonwovens. Its versatility is underscored by the accommodation of a wide spectrum of raw materials, ranging from solids such as powders, granulates, and flours, to liquids, slurries, and even gases. The outcomes of the extrusion process are as diverse as the industries it serves, yielding plastics compounds, chemically modified polymers, textured food and feed products, cellulose pulps, and an array of other high-quality products.<br /><br />Among the types of extruders, the single-screw and twin-screw variants stand out as the most prevalent. Operating in a similar fashion, these extruders execute a series of critical processes, including transport, compression, mixing, cooking, shearing, heating, cooling, and shaping, ultimately transforming raw materials into finalized products. The twin-screw extruders, featuring two intermeshing screws, distinguish themselves by showcasing superior mixing and forming capabilities. This design proves particularly valuable in the processing of powder blends that demand meticulous mixing and transformation into molten, well-shaped products.<br /><br />A noteworthy application of the twin-screw extruder is found in the realm of food production, specifically in the creation of puffed food. Originating from the single-screw extruder, the twin-screw food extruder is a specialized machine crafted for this purpose. Comprising two intermeshing, co-rotating screws within a closed barrel, this apparatus ensures a tight fit and self-wiping mechanism, preventing the formation of stagnant zones along the process section. In a co-rotating system, the screws efficiently transport material until intermeshing occurs, facilitating seamless material transfer between the screws.<br /><br />The versatility of the twin-screw extruder is further highlighted by its multifunctional capabilities, including transport, friction, extrusion, and heating. This results in not only high efficiency but also impeccable self-cleaning and precise control over residence time distribution. The broad applicability of the twin-screw design across industries owes itself to its high capacity, robust tolerance to thermal and mechanical stress, and effective mixing of ingredients like additives, fillers, and liquids. In contrast to single-screw extruders, the twin-screw counterparts distinctly excel in delivering homogeneous mixing, solidifying their status as the preferred choice in the production of extruded products across diverse sectors.<br /><i>Twin-Screw Extruders in Industries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdlZJnWtDFSYwbKjXA6z7N7WZkI19wB3B69MMQKid3jO6K5Rq9Uf-nfCQE8osUioQOG5cLEzwoM85wE-AjKVRXT_tuYkvEcScUHgk6-Ha5_RyjKmX0w-Zt796ZlHvRSEsX4qTg4qhjVSuTszLdxzpHvt6HNUiRMmcy3nasIiwVyWOAVuneZKSwA/s166/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="129" data-original-width="166" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdlZJnWtDFSYwbKjXA6z7N7WZkI19wB3B69MMQKid3jO6K5Rq9Uf-nfCQE8osUioQOG5cLEzwoM85wE-AjKVRXT_tuYkvEcScUHgk6-Ha5_RyjKmX0w-Zt796ZlHvRSEsX4qTg4qhjVSuTszLdxzpHvt6HNUiRMmcy3nasIiwVyWOAVuneZKSwA/w233-h181/1.jpg" width="233" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-69713559971998417032024-01-22T04:48:00.000-08:002024-01-22T04:48:15.200-08:00Food Extrusion Efficiency TechnologyFood extrusion entails the mixing and molding of low moisture food materials, and more recently, high moisture food materials, by passing them through a specifically designed opening or die. Subsequently, the resultant extruded material undergoes precision cutting using blades.<br /><br />Extrusion cooking stands out as an exceptionally versatile and efficient technology in the field of food processing. Employing a high-temperature short-time (HTST) process, it deactivates enzymes and minimizes microbial contamination, gaining popularity for its heightened productivity and significant retention of nutrients compared to traditional cooking methods.<br /><br />Throughout the extrusion process, as the food progresses through the extruder, thermomechanical cooking occurs at elevated temperatures (typically ranging from 100°C to 180°C), subjecting the food mix to pressure and shear stress generated in the screw-barrel assembly.<br /><br />The laminar flow within the channels of the extrusion screw and die aligns the molecules in the direction of flow, resulting in the creation of a crunchy or chewy texture in the fabricated food.<br /><br />Upon exiting the die, the extruded material undergoes a transition from high pressure to atmospheric pressure in the extrusion-cooked melts. Generally, minimal additional processing is required for the extrudates, often limited to slight drying.<br /><br />The entire extrusion process is continuous and can be completed in under a minute. In the food industry, single-screw and twin-screw systems are the most commonly employed extruders, with twin-screw systems being more prevalent due to their versatility.<br /><br />Extrusion induces various processes such as the gelatinization of starch, protein denaturation, and reduction of lipid oxidation and anti-nutritional factors. Furthermore, it is acknowledged as a versatile, cost-effective, and highly efficient technology in the realm of food processing.<br /><i>Food Extrusion Efficiency Technology<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv83PVEK52DbkYL1op_0YmZKTXoURP2lvBAVV7CebMm1yy4knTNpyrp_QF65eKwJzXw7P36nbtMb9kMOJtyAKExTNqrp1uNWw4j4jw5p9CEWG3QW6aupM6ibT8afhYWXPteiNX92BL3-znDj55pYnXMn3ys92lINZw0MzmM4a3cV1rnpd7i3Fgkg/s464/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="371" data-original-width="464" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv83PVEK52DbkYL1op_0YmZKTXoURP2lvBAVV7CebMm1yy4knTNpyrp_QF65eKwJzXw7P36nbtMb9kMOJtyAKExTNqrp1uNWw4j4jw5p9CEWG3QW6aupM6ibT8afhYWXPteiNX92BL3-znDj55pYnXMn3ys92lINZw0MzmM4a3cV1rnpd7i3Fgkg/w370-h296/1.jpg" width="370" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-38998793262289389102023-12-27T07:44:00.000-08:002023-12-27T07:44:17.576-08:00Juice Pasteurization for StabilityFreshly extracted juice is highly susceptible to spoilage, emphasizing the need for thermal processes to secure the stability of the product during its intended storage period. Pasteurization, a crucial element of this thermal process, markedly improves the organoleptic characteristics of the juice. Juice that hasn't undergone heating is at risk of rapid deterioration due to microbial, enzymatic, chemical, and physical influences.<br /><br />In a broader context, fruit juice constitutes a colloidal mixture of soluble and suspended solids, including low molecular-weight solutes like sugars, organic acids, pigments, and vitamins. Additionally, it encompasses high-molecular-weight solutes such as proteins, enzymes, and pectic substances.<br /><br />The initial pasteurization takes place either after juice extraction or as the first step in the evaporator, typically at temperatures ranging from 95 to 98°C for a duration of 10 to 30 seconds. This step aims to extend shelf life by deactivating specific enzymes and microorganisms like yeasts, molds, and bacteria.<br /><br />The subsequent pasteurization occurs before the juice is filled into its container, with a focus on eradicating microorganisms that could contaminate the fruit juice during bulk storage or in juice reconstituted from concentrate. This second pasteurization, typically carried out at a pH below 4.2, involves a temperature of 95°C and a holding time of 15 seconds.<br /><br />Upon completion of the pasteurization process, there is a noted 7% increase in viscosity and a 22% decrease in cloudiness after 21 days of shelf life. The primary goal of pasteurization is to mitigate these undesirable reactions, and in certain instances, it can even enhance the inherent quality of the initial fruit.<br /><i>Juice Pasteurization for Stability<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidoOmKWql16t6GoihigUSGUQ3Oui77QwRL5jCPNsu6KCoVjsIJjnghscJ268jBmVwxYqDRx8wofN58mvZQvBAaaY0fDbiSamZDbNFnAsm3KXs5RBU_kZ4AWJakks1NuItnDd-3t9Y-h3mujOh2hd7SEHTvzbw7ulsOFcb3ZGp5ol31KjbJGdJFrw/s852/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="541" data-original-width="852" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidoOmKWql16t6GoihigUSGUQ3Oui77QwRL5jCPNsu6KCoVjsIJjnghscJ268jBmVwxYqDRx8wofN58mvZQvBAaaY0fDbiSamZDbNFnAsm3KXs5RBU_kZ4AWJakks1NuItnDd-3t9Y-h3mujOh2hd7SEHTvzbw7ulsOFcb3ZGp5ol31KjbJGdJFrw/w448-h284/1.jpg" width="448" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-33056427638725287302023-12-19T09:14:00.001-08:002023-12-19T09:14:00.140-08:00What is bactofugation?Bactofugation is a process used to eliminate bacteria contained in milk using centrifugal force. It is a special form of separation of microorganisms, mainly spore formers (Bacilli/Clostridia) to enable milk to be sterilized at lower temperature-time combinations. In order to be more effective, hot milk is used because it shows lower resistance to the destruction of bacterial cells compared to the cold. <br /><br />Bactofugation is used to improve the bacterial quality of raw milk and also used to enhance the quality of powders, consumption milk and cream. This mechanical process is mainly used in the production of cheese to eliminate anaerobic spores that can affect the flavor and destroy the texture of cheese due to uncontrolled gas formation. <br /><br />Bacteria removing centrifuges or bactofuges support a wide variety of dairy processes. Applications range from single-stage bacterial clarification through the 2-stage process to the special bacterial clarification of drinking milk, and variable bacterial clarification of cheese milk, treatment of whey concentrate and pre-treatment of milk powder. <br /><br />The objectives of bactofugation are as follows:<br />· To improve hygienic quality of milk<br />· To avoid heat resistant bacteria without resorting to excessive heating<br />· To ensure exceptionally high degree of bacteriological purity in milk. <br /><br />Bactofugation uses a centrifugal force to remove bacteria and spores from milk as a simple and cost-effective complement to regular pasteurization. Bactofuge are special nozzle clarifying separator with high separation precision that can remove microorganisms from milk based on their density difference (skim milk – 1.036; bacteria – 1.07 – 1.13 g/cm3). <br /><br />During the process, centrifugation force is gradually accelerated to achieve gentle treatment. The optimum bactofugation temperature at which the best results are achieved is 55-60 °C. In the bactofuge, the milk containing bacteria and spores is pushed outwards and collected outside the bactofuge. Bactofugation of milk can remove 80-90% bacteria and 90-95% of spores. <br /><br />Bacterial clarification is recommended before processing into cheese, because this allows the addition of nitrate to prevent so-called blowing to be significantly reduced or even dispensed with. <br /><br />There are two types of bactofuge:<br />· Two–phase bactofugation have two openings at the top of the drum, one for continuous drainage of bactofugated milk and one for the bactofuge (2–3 % of the total amount of milk).<br />· The one-phase Bactofuge has only one outlet at the top of the bowl for the bacteria-reduced milk. The bactofugate is collected in a sludgespace at the periphery of the bowl and discharged at preset intervals.<br /><b>What is bactofugation?</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-89121400439329259862023-12-10T20:37:00.000-08:002023-12-10T20:37:00.798-08:00Barley Malting ProcessBarley malt plays a fundamental role in beer production, offering brewers the choice to either obtain malt barley for in-house malt creation or purchase pre-made malt from malting companies.<br /><br />The malting procedure for producing pale malt entails soaking the barley in water (steeping) until it reaches a moisture content of 42–46%. Subsequently, a phase of metabolic and physiological activity ensues post-germination, culminating in kilning. Throughout kilning, the malt is subjected to progressively hotter air for drying until it attains about 5% moisture, effectively arresting metabolic activity.<br /><br />Malting is precisely defined as the regulated germination of cereal grains, with the aim of instigating specific physical and biochemical changes within the grain. This alteration is then stabilized through grain drying. Essentially, malting is a controlled germination process conducted to break down starch molecules and achieve specific levels of amylolytic and proteolytic enzymes crucial for brewing.<br /><br />Three crucial steps ensure the desired transformations:<br /><b>Steeping:</b> This step is imperative for facilitating efficient water absorption by the grain, elevating moisture from 12% to at least 40%.<br /><br /><b>Germination:</b> This stage is critical for sustaining embryo growth, synthesizing enzymes, and limiting endosperm breakdown.<br /><br /><b>Kilning:</b> To secure product stability, kilning is indispensable, involving the malt being exposed to escalating temperatures.<br /><br />The malting process ensures the accrual and release of diverse malt enzymes responsible for breaking down starch (α-amylase, β-amylase, limit dextrinase, and α-glucosidase), non-starch polysaccharides in cell walls (β-glucanase and xylanases), lipids (lipase and lipoxygenase), and enzymes that break down and release proteins (endo-proteinases and exo-proteinases).<br /><i>Barley Malting Process<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx8CSpyvhclXarO-uYuA0r1WdJYYsmmYdy0QCk-bBDvDcyYXe4TR2mCwZiundvumRwvj5P-fWPfkCutjNVbKl1i_s3e7NeSjV2TXwsW8Tq8gNfxASEznHZ_Bk-lb0gr_nW-cpR8H_XNLAGtAliDzlXzbN9UYb5OA8YF9SWHnXgacDbnTholKKWeQ/s924/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="519" data-original-width="924" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx8CSpyvhclXarO-uYuA0r1WdJYYsmmYdy0QCk-bBDvDcyYXe4TR2mCwZiundvumRwvj5P-fWPfkCutjNVbKl1i_s3e7NeSjV2TXwsW8Tq8gNfxASEznHZ_Bk-lb0gr_nW-cpR8H_XNLAGtAliDzlXzbN9UYb5OA8YF9SWHnXgacDbnTholKKWeQ/w436-h245/1.jpg" width="436" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-7368351678718214632023-11-18T23:53:00.000-08:002023-11-18T23:53:00.132-08:00Process Of Chocolate TemperingThe crystallization process dramatically impacts on the theological properties of the product, subsequently, influence the viscosity, demolding (contraction), snap, surface gloss, and desired melting properties of the final molded bar or enrobed product. <br /><br />Tempering is the process responsible for chocolate’s smooth texture and bright sheen. The process can be defined as the time-temperature process used to manipulate fat to develop the correct fat crystal type and size. <br /><br />The process of tempering chocolate involves integrating a small amount, typically 2-4%, of solid, stable cocoa butter crystals into melted chocolate. Cocoa butter is capable of solidifying and setting into several different polymorphic forms that, as they cool and set, affect the surface finish, setting time, snap, and mouthfeel of the chocolate. <br /><br />Cocoa butter is monotropic resulting in the transformation from the less stable, lower melting form to the more stable, highest melting β form. As one lowers the temperature below that of the melting point of cocoa butter, the individual polymorphic forms (γ, α, β’ and β) will crystallize depending upon the temperature. <br /><br />It is important that the cocoa butter crystals in tempered chocolate be present in the correct polymorphic form. The more stable crystal forms (β’ and β) have melting points of 78-82°F (26-28”C) and 93-97°F (34-36” C), respectively. <br /><br />The result of tempering process is a product with better characteristics: <br />1. Snap <br />2. Gloss <br />3. Proper texture <br />4. Bloom resistance <br />5. Good contraction for molding <br /><b>Process Of Chocolate Tempering</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-86666116159882433962023-08-13T22:03:00.002-07:002023-08-13T22:03:24.604-07:00Smoking for Food PreservationSmoke curing, commonly referred to as smoking, is a time-honored method for preserving food. It encompasses the exposure of food to smoke generated by burning materials, typically wood, with the intention of infusing flavor, aiding in cooking, and extending the product's shelf life. Throughout this procedure, interactions occur between the food and the smoke, yielding a distinctive taste. The approach involves subjecting the food to controlled environments, combining steps such as salting, drying, heating, and smoking within specialized chambers.<br /><br />The smoke, produced by the controlled smoldering of materials like hardwood chips, herbs, fruit peels, or spices, serves a multitude of purposes. It acts as a deterrent to bacterial growth and possesses antioxidants, thus contributing to the prolonged preservation of products. Furthermore, the smoke imparts an exclusive blend of flavor, aroma, texture, and visual appeal to the food. This tradition continues to be prevalent in safeguarding fish, meat, and other consumables.<br /><br />Diverse fish species demand varying methods of preparation. For example, salmon requires backbone removal and splitting, while bottom-dwelling fish are filleted. Smaller fish like herring are commonly gutted and decapitated prior to undergoing brining.<br /><br />The genesis of smoke involves the incomplete combustion of wood, which subsequently results in the thermal degradation of complex organic compounds into volatile, smaller substances. Smoke is composed of two phases: a dispersed phase containing droplet-like particles and a gaseous phase. The particles in the dispersed phase exhibit an average diameter spanning from 0.196 to 0.346 µm.<br /><br />The smoking process instigates interactions between the food and smoke, culminating in the formation of an additional layer on food or meat products. This supplementary layer introduces volatile compounds that not only impede bacterial proliferation but also infuse a distinctive flavor. The range of temperatures for the smoking process generally extends from 65°F to 250°F.<br /><br />The practice of smoking food aligns with the revival of traditional crafts and an amplified consciousness regarding the contents of the food we consume. This trend promotes high-quality, unhurried victuals composed of local, unadulterated constituents, bereft of chemical additives. Smoking functions as a valuable avenue for farmers, smallholders, hunters, and fishermen to effectively utilize surplus meat or fish during specific time frames.<br /><i>Smoking for Food Preservation<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmijVW499GWNaXKyaZzZkmTQvZcOP2UQamD-HE_FArwPFlhmNMP5rOv63BNFshVHxHSuR9hCjvN9O3j07VGWN8QTPTaYMSvB7q-tVHUbnZWYuaXQz282KABRXgtbnPl9Q1T3WNJxEjG8K2wJachpCzUYjhO3PF6_TlnpuI0ysnNZuGacLp0iG8wA/s4000/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmijVW499GWNaXKyaZzZkmTQvZcOP2UQamD-HE_FArwPFlhmNMP5rOv63BNFshVHxHSuR9hCjvN9O3j07VGWN8QTPTaYMSvB7q-tVHUbnZWYuaXQz282KABRXgtbnPl9Q1T3WNJxEjG8K2wJachpCzUYjhO3PF6_TlnpuI0ysnNZuGacLp0iG8wA/s320/1.jpg" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-28586291757911575272023-07-19T08:37:00.006-07:002023-07-19T08:37:42.512-07:00Processing of corn whiskeyCorn whiskey, a type of whiskey produced by mashing corn and utilizing malt enzymes to convert its starches into sugars, can be made using various forms of corn, including cornmeal, corn flour, and flaked maize. It is crucial to use high-quality corn that meets food-grade standards.<br /><br />To initiate the process of creating corn whiskey, the initial step involves grinding the corn into coarse meal. This meal is then combined with water in a large container called a mash tun, along with additional grains and enzymes. The purpose is to break down the starches in the grains and convert them into sugars.<br /><br />For example, bourbon must be made from a mash containing at least 51% corn. Typically, a bourbon mash consists of approximately 70% corn, 15% rye, and 15% malted barley. On the other hand, a rye whiskey mash may contain 51% rye, 39% corn, and 10% malted barley.<br /><br />The fermentation process commences by introducing yeast to the corn mash. In the whiskey-making process, fermentation involves adding distiller's yeast to the wort, which is the sugary liquid obtained from the mashing stage. This initiates the fermentation process, where sugar gradually converts into alcohol.<br /><br />With the addition of yeast to the mash, the sugars undergo transformation into alcohol, resulting in the highest alcohol content during this stage.<br /><br />The primary fermentation refers to the vigorous fermentation occurring in the initial days after yeast is added. Subsequently, a lengthy and slow secondary fermentation follows. While the primary fermentation lasts only a few days, the secondary fermentation can persist for weeks or even months, resembling the fermentation process involved in winemaking.<br /><br />Next comes the distillation of the fermented mash. All corn whiskeys are distilled to a minimum alcohol content of 40% (80 proof), although bourbon production adheres to a legal maximum for alcohol and proof.<br /><br />The mashed corn produces a distinct combination of congeners that contribute to the characteristic flavor of corn whiskey.<br /><br />Aging typically occurs for a relatively short period, lasting six months or less. During this time, the whiskey absorbs color and flavor from the barrel while unwanted flavors and fusel alcohols are reduced.<br /><i>Processing of corn whiskey<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NhuhXPXYR6-jycm42YeZ28gpB6NwVXvZgSwHB46O9FqbtH6pOYLZV2MySkIX_FZKzaQ2MsrqNj8GKnK1XTCkSQmifEkMLVM_oBTNG4ZBtlS4r7LCMb5jfNyrBSmWP7wruuPiZ6PjNEByITFpzZznOws1_2GTwgEUUBPGfOrNJz3CvAuLGupL8A/s273/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="273" data-original-width="219" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NhuhXPXYR6-jycm42YeZ28gpB6NwVXvZgSwHB46O9FqbtH6pOYLZV2MySkIX_FZKzaQ2MsrqNj8GKnK1XTCkSQmifEkMLVM_oBTNG4ZBtlS4r7LCMb5jfNyrBSmWP7wruuPiZ6PjNEByITFpzZznOws1_2GTwgEUUBPGfOrNJz3CvAuLGupL8A/w303-h378/1.jpg" width="303" /></a></div></i><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: #f7f7f8; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; color: #374151; font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px 0px; white-space-collapse: preserve;">
</p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-21390050498778096212023-07-03T07:17:00.000-07:002023-07-03T07:17:05.029-07:00Manufacturing of meat sausage: FillingPrior to filling the casings, it is important to eliminate oxygen from the mixture using vacuum-filling devices, and the temperature of the mix should not exceed 2°C.<br /><br />When filling sausages, the two primary objectives are to ensure precise portioning and to remove any air pockets from the product. The removal of air enhances the color stability and visual appeal of the sausages.<br /><br />Sausages can be filled with a soft, less compact, or compact consistency depending on the specific requirements of the producer.<br /><br />There are two main types of sausage casings: natural and synthetic. Natural casings are derived from the digestive tracts of animals, such as sheep (3/4-inch in diameter), hog (1-3/8 inches), and cattle (1-3/8 inches) intestines. Natural casings, sourced from the intestines of animals, are commonly used, along with casings made from modified collagen or cellulose.<br /><br />Traditionally, sausages are stuffed into natural casings obtained from animal intestines, but artificial casings are also available in the market. Nowadays, synthetic casings are predominantly used in most commercial sausages.<br /><br />Fresh sausages can also be filled into small-diameter synthetic or artificial casings, or they can be extruded into short, large-diameter plastic casings known as "chub" packs, typically containing 1 to 2 pounds of meat. Fibrous casings are more suitable for summer sausage and similar products due to their superior strength and the variety of sizes they offer. These casings allow smoke and moisture to permeate the sausages and can be easily removed from the finished product.<br /><i>Manufacturing of meat sausage: Filling<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvAPCdjk85jiml72UfcssqQ0jZdxej43D3_PT5qTtdS8i97igPNuZRdiXErzWBRpFgNK-FMdklE3HRatXSbVvaWV7qor9MIzw3hyXWzynQhuaGOP-tyxls8zwoutJnXk4xTikkkRB2s0pW2B-iJ_sQMq_pKVnBTK7-geRWxuIqSuyeZNWkfYmeWQ/s654/1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="526" data-original-width="654" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvAPCdjk85jiml72UfcssqQ0jZdxej43D3_PT5qTtdS8i97igPNuZRdiXErzWBRpFgNK-FMdklE3HRatXSbVvaWV7qor9MIzw3hyXWzynQhuaGOP-tyxls8zwoutJnXk4xTikkkRB2s0pW2B-iJ_sQMq_pKVnBTK7-geRWxuIqSuyeZNWkfYmeWQ/w403-h324/1.jpeg" width="403" /></a></div></i><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: #f7f7f8; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; color: #374151; font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px 0px; white-space-collapse: preserve;">
</p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-31597496244008801222023-06-07T18:54:00.008-07:002023-06-07T18:54:43.669-07:00Manufacturing of meat sausage: Grinding and mincingOf all the various processed meats, sausage is the most appetizing and widely utilized. The word “sausage” is derived from the Latin word salsus, which means salted. <br /><br /><b><i><span style="color: red;">Grinding</span></i></b><br />Before grinding, it is important to trim the meat of glands and sinew. Although the process of “cleaning” the meat of these items makes more work, it will help produce a better sausage. <br /><br />The screw is the main working part of the grinder. It steadily pushes meat down the shaft and toward the blades. The blade and plate are what do the actual grinding. The key to doing a good job grinding is to use sharp blades and plates that match. The blade is a small, cross-shaped piece with a sharp edge on each arm that rotates against the plate (also called the die). <br /><br />The sausage may be ground twice, especially if two meats, such as a fat meat and a lean meat, are being used. The fist-size chunks of lean meats are first ground by running them through a 3-6 mm grinder plate while fat trimmings or fatty tissues are reduced through a 6-9 mm grinder plate. Grinding improves the uniformity of the product by distributing the ingredients and making the particles the same size. <br /><br />Ideally, meat should always be chilled between 0-2ºC for a clean cut. Since refrigerator temperatures are roughly 3-4º C, meat should be placed in a freezer for about 30 min just before grinding. <br /><br /><b><i><span style="color: red;">Mincing</span></i></b><br />After grinding, the meat is minced in to a very fine particle size for easy protein extraction. Proteins have the function of binding the water surrounding fat droplets and keeping them dispersed. <br /><br />Mincing mechanically disrupts these protein structures and enhances the sensory tenderness of the finished product. The disruption of cellular membranes allows a rapid distribution throughout the meat particles of subsequently added salt (usually around 1% of the meat weight in a mince or a hamburger patty) or other spices, flavors, or additives for fresh sausage manufacturing. <br /><br />The time of mincing, the lean meat should be chopped for a sufficient period, normally not less than 6-8 minutes. Chopping is then continued until the batch is thoroughly chopped.<br /><b><span style="color: #990000;">Manufacturing of meat sausage: Grinding and mincing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpXPhtarHT4Z1MFB-liPg7SbDhp1IaAiC0bcVtXX5Vu3aQRGyjLnSxWm8c1nqAoce5eIE7DLnhDj4omKwjL38tHKixUfqWQKUUMtcl2532gOkofahLDdPbr6NsP2n0LCA7-YqEJqVU1whElg9MmRU03L78o-hqUdMnvBLb7wrSX81cU5EUCI/s628/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="628" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpXPhtarHT4Z1MFB-liPg7SbDhp1IaAiC0bcVtXX5Vu3aQRGyjLnSxWm8c1nqAoce5eIE7DLnhDj4omKwjL38tHKixUfqWQKUUMtcl2532gOkofahLDdPbr6NsP2n0LCA7-YqEJqVU1whElg9MmRU03L78o-hqUdMnvBLb7wrSX81cU5EUCI/w436-h278/1.jpg" width="436" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-51018667403750554832023-05-14T08:30:00.001-07:002023-05-14T08:30:09.814-07:00Dry or natural method processing of coffeeThere are four main methods used to process coffee: Washed Process, Natural (or Dry) Process, Wet hulled and Honey Process. <br /><br />Dry process is a method of processing coffee beans to remove the fruit of the cherry and dry the bean. In the dry method, the usual objective is to harvest all cherries simultaneously with the least percentage of unripe ones. <br /><br />The ideal situation is to harvest all fresh, ripe cherries with the least possible damage to the tree, irrespective of the processing system to be used. The cherries are picked ripe, which is important since the fruit itself imparts flavor during this process. They are sorted and weighed before moving to the drying area. <br /><br />In this method, the coffee cherries are laid out in the sun on a concrete drying patio, or raised beds. Raised beds are preferred because they increase the airflow around the whole fruit to enable more even drying. The coffee is shifted every 30-40 minutes. <br /><br />Throughout the course of 3-6 weeks, the coffees will ferment, as producers rake these cherries and rotate them to prevent spoiling. During this time, the sugars and mucilage (that sticky substance that coats the seed) will latch onto the seeds, which develop flavors and make them sweeter. <br /><br />Raking also prevents bruising on the fruit where it’s in contact with the patio or tarp on which it’s resting. Producers are vigilant about avoiding bruising because it can cause flavor defects. <br /><br />Coffee must be dried from approximately 60% moisture content to 11-12% moisture content. After a period of 3 - 6 weeks, the husk of the dried cherry is removed mechanically. The resulting coffee is often referred to as unwashed. This is the oldest method of processing coffee and is more ecologically friendly, as it does not require water. <br /><br />Natural sundried, also called “natural process” or “dry process,” means drying coffee cherries whole without the intervention of water or machines to remove any of the fruit. Drying should be uniform to obtain acceptable color, size along with the removal of pests for a longer safe storage. Since coffee production is seasonal, traditional sun drying is quite tough. <br /><br />This method is widely used in Brazil, but less widely used in Guatemala or Costa Rica where the coffee is more often piled perpendicularly to the old piles.<br /><b><span style="color: #990000;">Dry or natural method processing of coffee<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJIC-vGurXoJ2lAMEW_V7vz4iIP2PT_n46tRrktu2Ie_8RDKBgbTtp081jmEo6MlcvPtUWT9B18eLI-2Cy4qV5PUb_mL9PxjZlNyfU_pwsSJCBGSEWsZcdZaXKmtXxmeiWQcdBL9t0PwTmdv5TPPRkdAUxC5N8GSXnSVh0d3qkM87dSxZu5c8/s852/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="528" data-original-width="852" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJIC-vGurXoJ2lAMEW_V7vz4iIP2PT_n46tRrktu2Ie_8RDKBgbTtp081jmEo6MlcvPtUWT9B18eLI-2Cy4qV5PUb_mL9PxjZlNyfU_pwsSJCBGSEWsZcdZaXKmtXxmeiWQcdBL9t0PwTmdv5TPPRkdAUxC5N8GSXnSVh0d3qkM87dSxZu5c8/w447-h277/1.jpg" width="447" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-19583603553456190332023-04-16T22:41:00.007-07:002023-04-16T22:41:30.658-07:00HTST -High temperature short timeHeat sterilization is a processing steps required to reduce or eliminate the potential for food borne illnesses and spoilage. The most common types of milk pasteurization process are Batch Pasteurization, High Temperature Short Time (HTST) and Ultra High Temperature (UHT). <br /><br />HTST pasteurization process is also known as flash pasteurization. HTST is the most common pasteurization method used in the industry. HTST pasteurization helps destroy microorganisms in milk products efficiently and effectively. <br /><br />The process was introduced in 1933, with a result of 99.999% or greater reduction in harmful bacteria. High temperature short time (HTST) pasteurization offers significant operating efficiencies compared to traditional batch pasteurization. HTST systems allow a high volume of production in a minimum of processing space. <br /><br />In HTST, the milk product is heated to 71.5 °C and it will only need to be held for 15 sec. The HTST pasteurization process is a continuous process accomplished by heating the product to 71.5°C and passing through a holding tube at a rate that ensures the required holding time. <br /><br />HTST pasteurization is suitable for higher volume processing in the industry. Pasteurization in HTST equipment is energy efficient due to regeneration, and conditions are optimized to maximize microbial kill while minimizing chemical changes in the milk. <br /><br />HTST pasteurization is more energy efficient than batch pasteurization, where the energy from the pasteurized milk can be partially recovered to preheat the raw milk before being channeled to the heat exchanger.<br /><b><span style="color: #cc0000;">HTST -High temperature short time<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK6YiZ8KcQ7ZzjWnz0T4NCAC1IuMhXxULbAi5rENM-YzvrlqqewhBCyYlQ5uEkwR_aXStlAT5KE8eRejZmGirTFCUaIClgwvjF3GkWHrKqvdE8qvhZgET5AVYr_dbOndzMe_wKgtI90fGjhwM-r5qjWW9nqi4JatOwbPlrH0l_UUdB5n0F-xM/s435/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="342" data-original-width="435" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK6YiZ8KcQ7ZzjWnz0T4NCAC1IuMhXxULbAi5rENM-YzvrlqqewhBCyYlQ5uEkwR_aXStlAT5KE8eRejZmGirTFCUaIClgwvjF3GkWHrKqvdE8qvhZgET5AVYr_dbOndzMe_wKgtI90fGjhwM-r5qjWW9nqi4JatOwbPlrH0l_UUdB5n0F-xM/w442-h348/1.jpg" width="442" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-79989850454127615242023-03-11T17:28:00.006-08:002023-03-11T17:28:41.258-08:00Blueberry juice processingStep of blueberry juice production:<br />*Washing and sorting the berries. Cleaning the blueberry fruits from contamination of dirt, mud, sand, straw, glass, etc. Blueberries are thoroughly cleaned with bubbles and water spray, and the rotten and moldy parts to be removed. <br /><br />Berries can be frozen after harvesting to reduce the effects of pectin and gelling, as well as to extend utilization beyond the narrow harvest season <br /><br />*Pulping in the environment at the temperature of 15° C<br />To improve juice recovery, berries can be treated with elevated temperatures. Heating or blanching the berries before pressing is a common step used in juicing fruits. <br /><br />Before refining blueberry juice, it needs to be crushed to improve the juice yield of raw materials. A high-speed refiner is used to separate the juice. According to different process requirements, the equipment design and equipment selection of the juice extraction and separation system is carried out. <br /><br />*Adding pectinase for enzymolysis<br />Pectinase enzymes increase juice yield by breaking down the pectin in the cell walls and in the middle lamellae between the cells. The pectin in the juice will make the juice turbid. In addition, it protects other substances and prevents clarification of blueberry juice. <br /><br />Enzymes derived from bacteria, such as Aspergillus niger and Aspergillus aculeatus, can be used to improve extraction from plant tissues and liquefaction, increase juice yield, clarification, and filtration. <br /><br />*Process of pasteurization<br />In pasteurization process juice is heated to temperatures of approx. 80-90°C. This process prevents the juice from fermenting. This is because the heating process kills the naturally contained microorganisms in the juice. <br /><br />*Cooling<br />*Uniformly mixing; and filling<br /><br /><div>*Packaging<br />Commercially produced blueberry juice is packed in PET bottles which are then sealed and pasteurized to avoid spoilage and to increase shelf life.<br /><b><span style="color: #cc0000;">Blueberry juice processing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvoTtuK8pUQINex2EkYCE0BOKd7IIcv-EIPhcMecAFn1vGZxylhYJh0R3kGDiH88nEwZc5XKuS4U4iR7U1vlpFfIPs_wbk0DBfezSjPiS6aCs00zg1xokTTEnaALaD70owAazYCq_0l2t3-7D_yj9ptJaTO2s5w_x4QU46wRmWGi8ym6oOHW8/s844/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="636" data-original-width="844" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvoTtuK8pUQINex2EkYCE0BOKd7IIcv-EIPhcMecAFn1vGZxylhYJh0R3kGDiH88nEwZc5XKuS4U4iR7U1vlpFfIPs_wbk0DBfezSjPiS6aCs00zg1xokTTEnaALaD70owAazYCq_0l2t3-7D_yj9ptJaTO2s5w_x4QU46wRmWGi8ym6oOHW8/w457-h344/1.jpg" width="457" /></a></div></span></b></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-79011564852047842502023-02-12T08:18:00.001-08:002023-02-12T08:22:24.940-08:00Manufacturing of Pilsner beerPilsner is a colorless lager beer originally brewed in the city of Pilsen. Pilsner is brewed with pilsner malt and lager yeast, which is bottom-fermenting and distinguishes lagers from ales. Lightly kilned malted barley, spicy hops that so define the aroma and flavor of this style, lager yeast, and soft water are all that's needed for the skilled brewer to produce a fine pilsner. <br /><br />Water used for this style of beer tend to be harder, with a higher calcium and magnesium content than water used for lager. The color of pilsner is also lighter than that of lager beer. <br /><br />The production involves malting, milling, mashing, extract separation, hop addition and boiling, removal of hops and precipitates, cooling and aeration, fermentation, separation of yeast from young beer, aging, maturing, and packaging. <br /><br />Barley grains are made to germinate by soaking in water. The germination process is interrupted in a special moment and the grain is then dried and heated. By this way is barley transformed to the malt. <br /><br />Hot water is mixed with cracked grain in a large vessel commonly known as a “Mash Tun.” Due to the enzymes present in the malt, starches from the malt are converted into sugars. What brewers are creating in the mash tun is called wort: a sugar-rich liquid made from malt and other grains. <br /><br />The malt is cooked with water in large cupreous tanks above an open flame during mashing. This process is repeated three times. <br /><br />During lautering (separation of the liquid) process is the liquid extract (known as wort) separated from the grain scrap. Lautering refers to the process of separating the wort, or mash, from the residual grain as efficiently as possible. However, to obtain the highest level of efficiency during this step, lautering is generally broken into three phases: mashout, recirculation, and sparging. <br /><br />Then hops finally step in at this stage. The hops release bitter essences that give Pilsner beer its typical aroma. Hot wort is again "cleaned" from hops and other settlements. <br /><br />The wort is then cooled to the fermentation temperature 6-7 °C (44 °F). Subsequent fermentation takes place in stainless steel cylindroconical tanks in two phases: fermentation and maturation. Pilsners are bottom-fermenting types of beer made with a carbonation and brewing process characterized by cooler temperatures. Bottom fermentation beers need a longer rest period after the main fermentation that occurs in cold conditions (around 0 degrees) compared to top fermenting beers. <br /><br />When the fermentation is over, the yeast is removed. During maturation phase is the beer allowed to lie and to mature for 3-4 weeks.<br /><b><span style="color: #990000;">Manufacturing of Pilsner beer<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjee6tf1QlVQAxsDSJy1-MGZHEoFLHGu4F3z78MyKvJZlIjlJGK5M1KPTb_ypPGxHoMo9aWRlW3-3kjsID85zMENeYDh4i6xni4wngVAuG33yEA4wgo0nNXb0p-zZWdmJI2KgSpG9qAu4nSdikiYmufY0jH90I0HsGkkQTT_almBCwpjwPKMJA/s422/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="416" data-original-width="422" height="433" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjee6tf1QlVQAxsDSJy1-MGZHEoFLHGu4F3z78MyKvJZlIjlJGK5M1KPTb_ypPGxHoMo9aWRlW3-3kjsID85zMENeYDh4i6xni4wngVAuG33yEA4wgo0nNXb0p-zZWdmJI2KgSpG9qAu4nSdikiYmufY0jH90I0HsGkkQTT_almBCwpjwPKMJA/w440-h433/1.jpg" width="440" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-39756402306473819442023-01-19T08:11:00.001-08:002023-01-19T08:11:00.166-08:00Cranberries post-harvestThe fruit are harvested at full maturity with good color (anthocyanin content) but prior to the fruit becoming over-ripe. Timing of harvest is important for fresh-market fruit so that the berries are sufficiently red but retain good storage quality. <br /><br />The onset of color is associated with a distinct rise in ethylene production by the fruit. Fruit should have intense red color, surface shine, uniform size, good firmness, and freedom from defects. <br /><br />At the processing plant, cranberries were sorted by visual inspection into four ripeness stages: dark-red, light-red, blush, and white. Fruit showing rot, mechanical injury, disease, or flesh softness were discarded. <br /><br />Cranberries are cleaned in fanning mills, then dropped some distance to eliminate soft or rotten specimens (the defective berries do not bounce, those suitable for food bounce up over a barrier), then washed, first in acid or alkaline solutions to remove spray residues, then in water. <br /><br />Cranberries handled as fresh are packed in paper fined wooden boxes, and the product is slowly cooled to 36 – 40 °F. The use of refrigeration and proper temperature control is the primary postharvest technology used to extend the storage life of fresh fruits. <br /><br />Many factors can affect chilling sensitivity and the expression of damage to the fruit. These factors include growing conditions, cultural practices, and fruit maturity. In addition, the expression of physiological breakdown is dependent on storage duration. Cranberries should be held at 36 - 40 °F until sold to the consumer. <br /><br />At this temperature, cranberries have a storage life of several months. Cranberries may be held frozen prior to the manufacture of jelly or sauce. They are placed in large metal containers, frozen, in bulk in cold-air rooms, and held in this condition until defrosted for purposes of preparing cooked products.<br /><b>Cranberries post-harvest</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-24691524898865739302023-01-14T20:03:00.001-08:002023-01-14T20:03:00.166-08:00Milk vat pasteurizationThe term Pasteurization has been named so after its inventor, Louis Pasteur— the well-known French scientist. The pioneering investigations on such treatment were carried out in 1765 by Spallanzani. <br /><br />Accordingly, there can be numerous combinations of time and temperatures for heat treatment to preserve the nutritional value of milk, different types of low-temperature pasteurization are commonly used onsite, such as vat pasteurization or low temperature, long time pasteurization (63°C for 30 min), HTST pasteurization (72°C for 15 s), and higher heat, shorter time pasteurization. <br /><br />The long hold or vat pasteurization is a batch type method where the pasteurization is <br /><br />carried out at 63°C for 30 min. <br /><br />The vat pasteurizer jacket is a double-walled covering. In the space between the walls, circulating water which heat the product in the vat. This unit is made up of the following sub-component parts, milk tank, water jacket, coil heater milk inlet and outlet valve, water inlet and outlet valve and insulation case. <br /><br />Types of vat pasteurizers (Classification based on flow of heating medium)<br />1. Spray type – (A film of water is sprayed from a perforated pipe over the surface of the tank)<br />2. Flooded type<br />3. High velocity flooded type <br /><br />Study demonstrated that vat pasteurization was an efficient and mild means of milk preservation resulting in only minor changes to the metabolites (J. Dairy Sci. 103). <br /><br />In vat pasteurizers, an electric or air operated control can be connected with a timing clock so that the heat is shut off when the proper milk temperature has been reached and a bell rings when the proper length of holding time has elapsed. <br /><br />Vat pasteurized milk tastes fresher, thus providing a taste similar to raw milk without the health concerns. It is reported that vat-pasteurized milk has become popular again as more small dairy processors are using it to appeal to customers seeking a more “farm-fresh” milk.<br /><b>Milk vat pasteurization</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-52445629882754353682023-01-03T20:00:00.001-08:002023-01-03T20:00:00.172-08:00Oil in noodle processingIn noodle processing, the frying is an important step which is conducted to dehydrate the gelatinized noodle strips in a short time such that dried noodles having quick reconstitutability are obtained. <br /><br />Vegetable oil such as palm oil, sesame oil or rapeseed oil; an animal oil/fat such as lard; or a hydrogenated oil/fat thereof is used in general. <br /><br />The frying process not only enables high productivity but also provides easy-to-eat property and favorable roast and savory flavor. <br /><br />Oil uptake during the frying process in instant noodles is important in view that it imparts a distinct flavor, mouth-feel and improves product acceptability. However, higher oil uptake accounts for raising health concerns. <br /><br />During frying process, the surface temperature of the instant noodles increases rapidly after being placed in the hot oil. The water on the instant noodles surface immediately goes into a boiling state, which causes instant noodles to dry out, and thus heat and mass exchange takes place. <br /><br />The process leads to shrinkage and raises the level of porosity and roughness. The moisture contained in the gelatinized starch granules evaporates due to the high temperature. The empty spaces previously occupied by the moisture are next partially filled with oil. <br /><br />When whole grain flour was used, the oil content of the fried noodles decreased by up to 30% compared with those made from white flour. <br /><br />The wheat cultivar also affected the oil content of the fried noodle and the dough development time during noodle making was negatively correlated with oil uptake. Conversely, oil content has been found to increase as the dough mixing time increased. <br /><br />Krokida in 2000 have reported an increase in oil content with longer frying times, especially for thinnerproducts, which has been related to the microstructure developed during frying. (<span style="font-size: x-small;"><i>J. Food Eng. 44, 39–46</i></span>) <br /><br />Pinthus and Sam Saguy (1994) have also stated that crust porosity increases with frying time thus contributing to increased oil uptake. (<i><span style="font-size: x-small;">J. Food Sci.59, 804–807</span></i>)<br /><b>Oil in noodle processing</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-58631957981546321422022-12-31T17:44:00.001-08:002022-12-31T17:44:31.139-08:00Processing of palm syrupPalm syrup is a type of sweet syrup extracted from the sap of several varieties of palm trees, including coconut palms, date palms, sugar palms, and palmyra palms. When palm sap is produced to palm sugar syrup, it takes approximately 6-7 parts of sap to produce 1 liter of syrup. The palm tree sap, known as “guarapo”, is collected from the palm trees in the early spring, when temperatures fluctuate between - 5 and -10 ºC. A palm tree in excellent condition can produce up to twelve liters of guarapo a day. <br /><br />Traditionally, palm sugar syrup is produced by evaporating the palm sap in a stove, an open pan or a metal kettle, and heated, using a wood fired stove, until it becomes concentrated. Mainly, 2 major reactions occur during the heating process of palm sap; Maillard reaction and caramelization <br /><br />The unique flavor of this natural product develops during this evaporation process (93-110 ºC for 1.5 h). In commercial, an open pan and a kettle are still widely used by manufactures for producing maple syrup and palm sugar syrup. <br /><br />The producer then determines the quality of the final product by the intensity of its brown color, and the thickness and viscosity of the liquid during the ongoing process. The resulting syrup is a viscous, dark with reddish tones. It is also incredibly rich and very sweet, making it ideal for many desserts. The thick substance is extremely sticky as well. <br /><br />The product is removed from the pan to cool down and kept in a container for selling. The boiled sap can also be solidified and sold as bricks or cakes. <br /><br />Palm syrup is most typically used in sweet foods like desserts, breads, pastries, and puddings, and it may be drizzled over various foods or mixed in as the food is prepared. <br /><br />Palm syrups have a good nutritional value marked by high amounts of sugars (58—75 g/100 g fresh matter basis), minerals (2.1—2.6 g/100 g fresh matter basis) and phenolics (147.61—224.55 mg of ferulic acid equivalents/kg fresh weight).<br /><b><span style="color: #cc0000;">Processing of palm syrup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkAZKDiNeTi6KwT12MX3hS2XD2tWpSvDTPTFkkRmpWc7q-v86YmRl4TLU3zXFed3DLFdo5e-opYJRqJpEtTja2zdcp3C3k1eR0s4_BKi19c_eqpZUo-NyKjo1vnbbwyPFTmZ9iBewE5cjmOebKDewF4dRuAvrYluaeghuXs5QNdb_JMKsb9Kk/s530/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="530" data-original-width="505" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkAZKDiNeTi6KwT12MX3hS2XD2tWpSvDTPTFkkRmpWc7q-v86YmRl4TLU3zXFed3DLFdo5e-opYJRqJpEtTja2zdcp3C3k1eR0s4_BKi19c_eqpZUo-NyKjo1vnbbwyPFTmZ9iBewE5cjmOebKDewF4dRuAvrYluaeghuXs5QNdb_JMKsb9Kk/w461-h484/1.jpg" width="461" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-54782790753341049052022-11-29T21:27:00.004-08:002022-11-29T21:27:27.918-08:00Carbonation process of beveragesCarbon dioxide is a colorless, odorless, and incombustible gas that’s one of the most abundant gasses present in the atmosphere. It exists in solid, liquid, or gaseous states and is used in many chemical processes, including for refrigeration and cooling. <br /><br />The process of carbonation involves either injecting the gas into a stream of water or product or adding it to the static liquid in a pressurized vessel. <br /><br />The liquid is chilled and cascaded down in an enclosure containing carbon dioxide (either as dry ice or a liquid) under pressure. <br /><br />Increasing pressure and lowering temperature maximize gas absorption. Product is usually filled at a cool temperature to minimize the loss of CO2 during the process and transit to the capper. Carbonated beverages do not require pasteurization. The dissolution of CO2 in a liquid, gives rise to effervescence or fizz. <br /><br />When CO2 dissolves in H2O, water and gaseous carbon dioxide react to form a dilute solution of carbonic acid (H2CO3). The chemical reaction for this process is: H2O + CO2 ⇋ H2CO3 <br /><br />The units for measuring the amount of dissolved CO2 are commonly stated as grams of CO2 per liter of beverage (g/L) or as volumes of CO2 (STP) per volume of liquid (vol/vol). <br /><br />Carbonation process produces the characteristics fizziness and bubbling in these drinks and this is due to the dissolved CO2 in a liquid under pressure. The carbonation process also changes the taste of the water and gives it that delicious bite that many of people love. This bite is caused by the acid when the carbon dioxide dissolves in the water and then reacts with it forming carbonic acid.<br /><b><span style="color: #cc0000;">Carbonation process of beverages<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_C6W3Q2VABozYIl--Jh6Oazjs-Hf41fBdqWA1WkCH-DADljrP9-ikbvNlWbqLu8VdAkzyA6AxSfm18QouXCNoHFHvICODRZyDZjOyHWm8AgqoE23f5p3_V-PTn2nncsW5DoRmMMi05X9R1jTjMfJ9fhwk9gkV7V_p0NVSm3gM6UByR9oI1U/s600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="429" data-original-width="600" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_C6W3Q2VABozYIl--Jh6Oazjs-Hf41fBdqWA1WkCH-DADljrP9-ikbvNlWbqLu8VdAkzyA6AxSfm18QouXCNoHFHvICODRZyDZjOyHWm8AgqoE23f5p3_V-PTn2nncsW5DoRmMMi05X9R1jTjMfJ9fhwk9gkV7V_p0NVSm3gM6UByR9oI1U/w464-h332/1.jpg" width="464" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-77040169377337435432022-11-06T04:27:00.001-08:002022-11-06T04:28:18.683-08:00Maillard reactionThe Maillard reaction refers to a complex group of reactions, beginning with the covalent bond between the amine groups and carbonyl compounds. <br /><br />The Maillard reaction is a very important flavor-producing reaction, as illustrated when sugar forms brown nutty-flavored caramel, in a process called non-enzymatic browning. Browning, or the Maillard reaction, creates flavor and changes the color of food. Maillard reactions generally only begin to occur above 140°C. <br /><br />Following on from the work of Hugo Schiff, in the 1910s, the chemist Louis Camille Maillard (1878-1936) worked on the reactions between amino acids and sugars. He described that upon gently heating sugars and amino acids in water, a yellow-brown color developed. He recorded his observations and results in his paper <i>Action de la glycérine et des sucres sur les acides amines </i>(The effects of glycerine and sugars on amino acids), published in 1913. <br /><br />The Maillard reaction is very significant for the dairy industries because it strongly affects the end quality. <br /><br />The Maillard reaction, for purposes of simplicity, can be divided into three stages: early, advanced and final. The early stage of the Maillard reaction is characterized by the initial glycosylation reaction. <br /><br />The advanced stage begins with the degradation of the ARP, or Heyns product, which may be altered by oxidation, fragmentation, enolization, dehydration, acid hydrolysis, and free radical reactions, resulting in multiple poorly characterized compounds. <br /><br />A final phase of Maillard reaction consists of the condensation of amino compounds and sugar fragments into polymerized protein and brown pigments, called melanoidins (brown compound). <br /><br />In the process, hundreds of different flavor compounds are created. These compounds in turn break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. <br /><br />The Maillard reaction occurs naturally and may have beneficial or harmful effects on the physical, chemical, biological, and organoleptic characteristics of food products in which it occurs. The development of the Maillard reaction is desired in products where a brown color and a special aroma are expected, such as coffee, bread, and meat. Before coffee beans are roasted, they lack the aroma of roasted coffee beans, and the Maillard reaction is very important in providing the characteristic flavor of a brew. <br /><br />In addition to this, the Maillard reaction is well known to cause degradation of amino acids and an overall decrease in the nutritional value of foods that have been subjected to heat in processing.<br /><b><span style="color: #990000;">Maillard reaction<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAeW-IfbS_gcsjvL14BYtRTq-RPQtFnVyTAl3p3OMeWf4pgWrMTIiqOrCOa2dtjdGVyVcHcsRUSmdnU4nQ4H8of2lCb6mx5B03JXdhHylGjrXuwAeLwQlfIXoYlLsqECVl_Wsl-b8xcayb2TLdMVzH6R64FKbEsDrpTRbeNJVR3JH3dKUeO8/s1157/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="770" data-original-width="1157" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAeW-IfbS_gcsjvL14BYtRTq-RPQtFnVyTAl3p3OMeWf4pgWrMTIiqOrCOa2dtjdGVyVcHcsRUSmdnU4nQ4H8of2lCb6mx5B03JXdhHylGjrXuwAeLwQlfIXoYlLsqECVl_Wsl-b8xcayb2TLdMVzH6R64FKbEsDrpTRbeNJVR3JH3dKUeO8/w509-h339/1.jpg" width="509" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-100525486008941292022-10-04T23:41:00.000-07:002022-10-04T23:41:28.435-07:00Production of peanut butterPeanut is a major source of protein and edible oil and is ranked as the second most important cultivated grain legume and the fourth largest edible oilseed crop in the world. <br /><br />The peanuts possess high nutritional and commercial value due to the presence of fatty acids, protein, carbohydrates, minerals and vitamins. It has 40-54% oil and 26 28% protein. About 90% of peanut butter consists of peanuts that have been carefully selected by the farmer, roasted, blanched, and ground. <br /><br />Other ingredients such as salt (1.5%), hydrogenated vegetable oil (0.125 %), dextrose (2%), and corn syrup (2%) are added to the product to improve smoothness, spreadability, and flavor. <br /><br />The peanuts used for production of commercial peanut butters are first roasted at 160°C for 40 to 60 min to develop flavors. Roasting process makes it tastier, imparts flavor and specially inactivates lipoxygenase. <br /><br />Roasted peanuts are then air-blast cooled on conveyors to stop the roasting process and maintain quality. <br /><br />Following cooling, the peanuts are dry blanched (138°C, 25 min) and brushed to remove the skin, kernel, dust, molds, and other foreign material present on the exterior. An inspection will allow the manual removal of discolored and other rejected material. Processed peanuts are then ground and packaged at 48°C. <br /><br />Peanut butter is available in ready to-eat packaging or in institutional containers for use in bakery and confectionery products. <br /><br />Peanut butter is a semi-perishable product with prolonged shelf life due to its low moisture content. Peanut butter contains beneficial mono and poly unsaturated fats so it could be good alternative of traditional vegetable fat and help to lower blood cholesterol levels. Risk of heart disease can be reduced by 50 percent if the people intake few grams of nuts or peanut butter daily. <br /><b><span style="color: #660000;">Production of peanut butter<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnE_BZq9Eq16xcoAjjtGLOhLh8Nl4LEde3LODpkQvrxnsMhe6IVvBKqdDCOwE6XB4z5sIfePqxgo_BMRaIsjxTG2pV7vaxbk6_ZE4hSBkCtoQPDMt-dMEPrSbQ4jAd4vkjNIpczY6ppE3girq71E-oS4nfe2nWeLaKxXiWWdONyPm78LUKW9s/s473/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="473" data-original-width="245" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnE_BZq9Eq16xcoAjjtGLOhLh8Nl4LEde3LODpkQvrxnsMhe6IVvBKqdDCOwE6XB4z5sIfePqxgo_BMRaIsjxTG2pV7vaxbk6_ZE4hSBkCtoQPDMt-dMEPrSbQ4jAd4vkjNIpczY6ppE3girq71E-oS4nfe2nWeLaKxXiWWdONyPm78LUKW9s/w245-h472/1.jpg" width="245" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-37874634.post-74653035116333312692022-09-02T05:22:00.002-07:002022-09-02T05:22:15.259-07:00Dehulling of oatsDehulling of oat is to increase nutritive value and energy content. The oat hull is mainly fibre; hemicellulose, cellulose and lignin. There are low levels of protein, fat, starch and water-soluble carbohydrates. <br /><br />The purpose of dehulling is to remove the husk and possibly the outer layers of the grain or seeds with minimum damage to the bran layer and as far as possible not to break the grains. <br /><br />Due to surface characteristics of different types of grains it is necessary to apply friction to the grain to remove the husk.It is possible to dehull by peeling, with knives, impact dehulling or with the help of other technologies using heat, water, chemicals, etc. <br /><br />Dehulling process requires its own infrastructure. Separate bins or storage units are needed for the hulled and dehulled grains. The hulls need to be either stored or transported for their ultimate use, even if they are not being marketed. Dehulling creates dust that needs to be removed to avoid safety and health hazards. <br /><br />Three basic mechanical methods for dehulling oats include<br />*The impact dehuller<br />*The compressed-air dehuller<br />*The wringer dehuller <br /><br />Impact dehulling involves feeding oat grain into the center of a spinning rotor that expels the grain against the walls of the dehuller. The force of the impact breaks the hull from the groat. <br /><br />The compressed-air dehuller uses a stream of pressurized air to apply mechanical shock to the oat releasing the groats from the hulls. In wringer type dehullers, oat kernels are fed individually by hand into a mechanized roller that pulls in the hulls and deposits the groat in a bin.<br /><b><span style="color: #cc0000;">Dehulling of oats<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZWPvKaJMwdJedpDP-FEyHPOXoVAv2qdm77z2UWl6_8OLhpOt8-An6nLwiUxc5uhsK6foV2uoRLH0KUb2JjU5-BVEx2exvTqoolGNrs94z7WlrUFq7Tmv4W9gwTVQKrOaIstFQHx1wX6fN5AFzef8poEMG_5eHiplsAdY21b4_Q2ezMs4KQig/s1000/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="880" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZWPvKaJMwdJedpDP-FEyHPOXoVAv2qdm77z2UWl6_8OLhpOt8-An6nLwiUxc5uhsK6foV2uoRLH0KUb2JjU5-BVEx2exvTqoolGNrs94z7WlrUFq7Tmv4W9gwTVQKrOaIstFQHx1wX6fN5AFzef8poEMG_5eHiplsAdY21b4_Q2ezMs4KQig/w376-h427/1.jpg" width="376" /></a></div></span></b>Unknownnoreply@blogger.com