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It is group of practices and procedures intended to control risk and hazard throughout the handling of food. Hazard can be
Foundation of food safety management system: Read more
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Azeotropes or constant boiling mixtures is a mixture of two or more liquid which cannot be separated by simple distillation. This happens because when azeotrope is boiled, vapor has same proportion of constituents as unboiled mixture.
Maximum boiling azeotropes:
These are obtained from solution that shows negative deviation from ideal solution. We know, vapor pressure is inversely proportional to boiling point. Since first type of mixture showing negative deviation have lowest vapor pressure, they form maximum boiling azeotropes. Here the mixtures will boil at the temperature above boiling temperature of components from which they are made and the mixture will boil undistilled. Read more
Person may suffer from different diseases and therefore need to adopt different diet plan to recuperate form the ailment. Different food have different functions and thus the same diet cannot benefit all diseased condition. Special care should be given in diet when suffering from body illness like fever, hypertension, diabetes etc. There are diet that should be strictly prohibited in certain diseases while some food are highly recommended for recuperating the disease or fighting the disease. Also care should be taken about recommended dietary allowances of nutrients for specific age group and gender and particular diseases. Read more
1. When peeling skin of vegetables do peel as thinly as possible. The nutrients in fruits and vegetables are concentrated just below the skin.
2. Do not cut vegetables into very small cubes as the surface area f vegetables interact with oxygen and destroy vitamins
3. Do not soak vegetables in water to prevent discoloration (browning). 40% of water soluble vitamins are lost during soaking. If you must soak, use the soaked water t knead dough and prepare soup and gravies.
Ghani technology is the traditional method of extraction of oil from oil seeds like sesame, mustard, rapeseed etc. by use of simple technology. In this technology, oilseeds are held in scoped circular pit in the center of mortar made of stone or wood. In it works a stout upright pestle which descends from tip curved or angled piece. The pestle rests in a scooped out hollow that also permits pestle to rotate. Today the single angled piece takes the form of two shorter pieces chained together. The bottom of lower angled piece is attached to a load beam. One end of load beam rides around the outside of barrel while other is yoked to animal. The load beam is weighted down either with heavy stones or even seated operator. As the animal moves in circular ambit, the pestle rotates exerting lateral pressure on the upper chest of the pit, first pulverizing the oilseed and then crushing out its oil. Read more
Rendering is the process of extraction of fat from animal tissue by application of heat. Rendering is also called trying. During rendering fat cells are ruptured, expelled and water evaporated. The accompanying connective tissues are separated as solid residue called cracklings. Rendering can be done by following two methods;
Wet rendering:
