Peanut roasting

Dry roasting uses an oven temperature of around 430°C, and the temperature of the peanuts raised to around 160°C for 40 to 60 minutes.

However the actual temperature varies between the peanut's condition and the desired end characteristics. In some of the roasting conveyer oven, there are the uses of hot countercurrent hot air, whereby the air roast the peanut kernels individually giving an even roast.

The roasted peanut are then cooled and blanched. In the cooling process, it occurs in the cooling boxes or on the conveyer belt whereby air was used to blow over the peanuts immediately after the roasting it. This process is very important as so to stop the roasting process thus giving a uniform quality. The blanching method such dry, water, spin, air impact was used to remove the peanut's skin and also moulds, dust and other foreign material.

Dry blanching is more commonly used in peanut butter production.
This is because it removes the kernel hearts which would affect the peanut butter flavour.
In dry blanching, the peabuts are heated to around 138°C for 25 minutes, so to crack and loosen the skins. The heated peanuts are then cooled and passed through the brushes or ribbed rubber belting to rub off the skins. The hearts of the peanuts would be separated from the cotyledons (peanut halves) by screening.

Water blanching passes the peanuts on conveyors through stationary blades that slit the peanut
skins. Hot water sprayers would then be used to loosen the peanuts' skins and the oscillating canvas-covered pads on the knobbed conveyor belts would removed the skins as the peanuts passed through. Water blanching also requires the drying of the peanuts back to a moisture content of aound 6 to 12 percent.

Spin blanching uses steam to loosen the skins of the peanuts. Steaming is followed by
spinning the peanuts on revolving spindles as the peanuts move, single file, down a grooved conveyor. The spinning process would unwraps the peanut skins.

Air impact blanching uses a horizontal drum (cylinder) in which the peanuts are placed and
rotated. The inner surface of the drum has an abrasive surface that aids in the removal of the skins as the drum rotates. Inside the drum are air jets that blow the peanuts counter to the rotation of the drum creating air impact which loosens the skin. The combination of air impacts and the abrasive surface of the drum results in skin removal. Either batch or continuous air impact blanching can be conducted.

Taken from:
Jasper Guy Woodroof, Peanuts: Production, Processing, Products, 3rd Edition, Avi
Publishing Company, Westport, CT, 1983.
Peanut processing. Retrieved April 23, 2008 from epa.gov Website: http://www.epa.gov/ttn/chief/ap42/ch09/final/c9s10-2b.pdf

flowchart edited

Hey,

I have edited the flowchart for bolognese sauce.
Feel free to see whether it is ok.

Thanks.

New post in bb

Hey,

i have post up the flowchart to the file exchange section.
Feel free to go and take a look to see if there's any changes to be made.

Thanks!

cookie recipe

Ingredients:

2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal & blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
18 oz. Cadbury bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

Directions:

Cream the butter and both sugars.
Add eggs and vanilla; mix together with flour, oatmeal, salt,baking powder, and soda.
Add chocolate chips, Cadbury bar and nuts.
Roll into balls and place two inches apart on a cookie sheet..
Bake for 10 minutes at 375 degrees.
Yields 122 cookies.

References: Ampin. (2008). Famous Amos Secret Recipe Cookie. Retrieved April 11, 2008 from ampin.wordpress.com Website: http://ampin.wordpress.com/2006/10/15/famous-amos-secret-recipes-cookie/


Ingredients:

1/2 pound butter or margarine
1 cup brown sugar, light, packed
1 cup sugar
3 large eggs
3 cups biscuit baking mix (bisquick)
1 cup cornstarch
1/2 cup milk, skim, (non fat) powder
2 tablespoons coffee (powdered)
1 tablespoon cocoa powder (unsweetened)
1 tablespoon vanilla extract
12 ounces chocolate pieces (semi-sweet)
4 ounces pecans (chopped)

Directions:

With electric mixer, high speed, cream butter until light andfluffy.
Beat in sugars, beating until very creamy.
Beat in eggs, then each remaining ingredient, except chips and pecan.
When dough is smooth, work in chips and pecans with spoon.
Make grape-sized pieces of dough for each cookie, placing 1 inch apart on ungreased sheet.
Bake at 350 degrees for 14 minutes or until golden brown.

References: Metro.isp Inc & Sean Wenzel. (2007). Famous Amos Chocolate Chip Cookies. Retrieved April 11, 2008 from recipeland.com Website: http://www.recipeland.com/recipe/44748/

Ingredients:

· 1 cup white sugar
· 1 cup packed light brown sugar
· 1 cup butter
· 1 cup vegetable oil
· 1 egg
· 1 tablespoon milk
· 4 cups all-purpose flour
· 1 teaspoon salt
· 1 teaspoon cream of tartar
· 1 teaspoon baking soda
· 1 teaspoon vanilla extract
· 1/2 cup chopped walnuts 2 cups semisweet chocolate chips

Directions:

1. Thoroughly cream sugars, margarine, oil, egg, milk and vanilla.
2. Add dry ingredients, nuts and chocolate chips. Drop by teaspoon onto ungreased cookie sheets.
3. Bake at 350 degrees F (175 degrees C) for 8-12 minutes. (Cookies are light in color when done.)

References: Allrecipes.com. (2008). Famous Amos Chocolate Chip Cookies. Retrieved April 11, 2008 from allrecipes.com Website: http://allrecipes.com/Recipe/Famous-Amos-Chocolate-Chip-Cookies/Detail.aspx

product recall

I found website which contain information about product recall procedures.
Can take a look. Hope it helps in the project...

Website:
http://www.fda.gov/ora/compliance_ref/rpm/pdf/ch7.pdf
http://www.nfsmi.org/Information/recallmanual.pdf

Import Control and Food Safety Guidelines
Website:
http://www.cfs.gov.hk/english/import/import_icfsg_08.html

About Avian Influenza (Bird Flu)

Avian Influenza (Bird Flu)

Avian Flu in Birds is Spreading in Asia and Other Countries

·Avian influenza - commonly called "bird flu" - is an infection caused by influenza viruses that occur naturally in birds.

·Wild birds can carry the viruses, but usually do not get sick from them. However, some domesticated birds, including chickens, ducks, and turkeys, can become infected, often fatally

·One strain of avian influenza, the H5N1 virus, is endemic in much of Asia and has spread into parts of Europe and Africa. Avian H5N1 infections have recently killed poultry and other birds in a number of countries.

·Strains of avian H5N1 influenza may infect various types of animals, including wild birds, pigs, and tigers.

·Symptoms in birds and other animals vary, but virulent strains can cause death within a few days.

References: Department of Health & Human Services, U.S. General Information. Retrieved April 1, 2008 from avianflu.gov Website: http://avianflu.gov/general/index.html


What is Bird Flu?

Bird flu is the common name for avian influenza. It is a disease of birds that is mostly found in wild birds. Sometimes bird flu can spread from wild birds to domestic poultry.

There are many strains or types of bird flu virus. Right now there is a type of bird flu virus – the H5N1 strain – that has made many birds and some people sick in other parts of the world.

Reference: Vermont Department of Health. (2005). Avian Influenza: Bird Flu Facts. Retrieved April 1, 2008 from healthvermont.gov Website: http://healthvermont.gov/prevent/flu/birdflu/birdflu.aspx

Safe to consume eggs and poultry?

Is it safe to consume chicken, turkey, duck and eggs?

Yes. there is no evidence that properly cooked poultry or eggs can be a source of infection for bird flu. Because other common diseases such as salmonella infection can be spread by eating undercooked poultry or eggs:

• Wash hands with soap and hot water after touching any raw meat.
• Clean cutting boards and counters used for food preparation right after use.
• Cook eggs and meat thoroughly. (Cook meat to an internal temperature of 165º).

Reference: Vermont Department of Health. (2005). Avian Influenza: Bird Flu Facts. Retrieved April 1, 2008 from healthvermont.gov Website: http://healthvermont.gov/prevent/flu/birdflu/birdflu.aspx

Is it safe to eat poultry and eggs?

Yes, the poultry and eggs available in the market are safe to eat. Bird flu is transmitted to humans through close contact with infected live poultry. There is no evidence that bird flu can be spread to humans through the consumption of poultry and eggs.

Are there guidelines to cooking poultry?

Consumers are advised to eat food that is well-cooked. Thorough cooking helps to kill any harmful germs present. The eating of any raw or semi-cooked food, including eggs, comes with an inherent food safety risk.

Is it safe to handle raw poultry?

Yes, it is safe to handle raw poultry. Bird flu is transmitted to humans through close contact with infected live poultry. However, you should practice general food safety precautions such as separating raw from cooked food to avoid cross contamination which can cause food poisoning.

Reference: Agri-Food & Veterinary Authority of Singapore. (2005). FAQs: About Bird Flu. Retrieved April 1, 2008 from ava.gov.sg Website: http://www.ava.gov.sg/AVA/Templates/AVA-GenericContentTemplate.aspx?NRMODE=Published&NRORIGINALURL=%2fNewsEvents%2fHotTopics%2fBirdFlu%2findex%2ehtm&NRNODEGUID=%7b67B3B7E2-ABCD-4580-A437-019BCA8DCC91%7d&NRCACHEHINT=Guest#consumption


Eating Chicken and Poultry

Is it safe to consume chicken, eggs and other poultry?
Yes. The poultry and eggs available in the market are safe to eat. There is no evidence that you can get bird flu by eating chicken, eggs and other poultry products.

Is it safe to handle chickens, eggs and other poultry bought from the market or supermarket?
Yes, it is safe to handle them. However, you should still practise general food safety precautions such as separating raw food from cooked food, and washing your hands after preparing food.

Is it safe to consume raw or half-boiled eggs, and semi-cooked meat?
You should eat food that is well cooked. Eating any raw or semi-cooked food comes with an inherent food safety risk.

Reference: Ministry of Information, Communications and the Arts. (2005) Bird Flu FAQ. Retrieved April 1, 2008 from crisis.gov.sg Wesite:
http://www.crisis.gov.sg/FLU/BirdFlu/BirdFluFAQ/

Avian Influenza: Food safety

Tips for Food Safety

Raw poultry meat and poultry eggs may be contaminated by bacteria or viruses such as salmonellas or avian flu virus. The mainstay of prevention lies with thorough cooking, which can kill bacteria and viruses in food. According to the World Health Organization, there is no evidence that properly cooked poultry or eggs can be a source of infection. Therefore, the risk of contracting avian flu could be reduced by thorough cooking of poultry meat and poultry eggs.As a general precautionary measure, the public are advised to observe good personal, food and environmental hygiene at all times.

The following safety tips are useful:

Handling
1. After handling live poultry, poultry products or eggs, wash hands thoroughly with soap or liquid cleanser.
2. Clean thoroughly all working surfaces, utensils and equipments that have been used for handling poultry products or eggs.
3. Use separate knives and chopping boards to handle raw food and ready-to-eat food.
4. Keep raw poultry meat in well covered container and then store it in the lower compartment of refrigerator. Keep ready-to-eat and cooked food in the upper compartment to avoid cross-contamination.
5. Wash eggs (with household detergent if required) if they are soiled with faecal matter or stained with dirt. Washed eggs should be consumed immediately.
6. Avoid consuming eggs with cracked shell as they are prone to be contaminated.

Consumption

1. Do not use raw or undercooked eggs for preparation of food that will not be cooked further.
2. Do not eat raw eggs or dip cooked food into any mixed sauce of raw eggs. Cook eggs thoroughly until the white and the yolk become firm.
3. Cook poultry thoroughly before consumption. The centre of poultry meat should reach 70oC continuously for at least two minutes.
4. If there are pinkish juices running from the cooked poultry or the middle parts of the bones are still red in colour, cook the poultry again until fully done.

References: Food and Environmental Hygiene Department, H.K. (2008). Prevention of Avian Influenza. Retrieved April 1, 2008 from fehd.gov.hk Website: http://www.fehd.gov.hk/safefood/avian_flu/tips.html

Food Safety and public health significance: Avian influenza

There were concerns over the possibility that avian influenza could spread to human through the handling and consumption of contaminated poultry products and eggs. From the limited studies available, it appears that almost all parts of an infected bird are contaminated with the viruses. The virus can also be found inside and on the surface of eggs.

On the basis of current scientific evidence available, WHO holds the view that to date there is no epidemiological information to suggest that the disease can be transmitted through contaminated food or that products shipped from affected areas have been the source of infection in humans.

The avian influenza virus, however, can survive on contaminated raw poultry meat and can pass around through contaminated food products (e.g. frozen meat). Freezing and refrigeration is not effective in reducing the concentration or virulence of the virus on contaminated meat, but normal cooking (temperatures at or above 70 oC) will inactivate the virus.

As precautionary advice and in order to avoid known risks of food poisoning from Salmonella and other organisms, WHO, as well as other health authorities such as the European Food Safety Authority, reiterates that, whilst it is unlikely that H5N1 could be passed onto humans by raw meat or eggs, cooking food thoroughly would inactivate the virus and eliminate this potential risk.

Advice to public

Although there is no epidemiological information to suggest that the disease can be transmitted through the consumption of contaminated poultry products and eggs, proper handling and cooking of poultry provides protection against H5N1, as it does against other viruses and pathogens such as Salmonella.

As a general precautionary measure, the public are advised to observe good personal, food and environmental hygiene at all times. Among which the following good hygienic practices are of particular importance in avoiding the spread of the virus through food.

• Cook poultry meat and eggs thoroughly. Do not eat raw or undercooked eggs (including food items containing raw or undercooked eggs as ingredients).
• Avoid contaminating cooked or ready-to-eat foods with raw meat (e.g. do not handle both raw and cooked poultry without washing your hands in between).
• After handling poultry products or eggs, wash hands and food-contact surfaces thoroughly.

References: Food and Environmental Hygiene Department, H.K. (2008). Risk in Brief, Issue No. 22: Avian Influenza Viruses and Food Safety. Retrieved April 1, 2008 from fehd.gov.hk Website: http://www.fehd.gov.hk/safefood/report/avian_infl_virus/index.html

Notes on storage of eggs

Eggs -- Storage Time

Eggs should be kept refrigerated all the time. They should be stored in the original carton. They do not need washing before using.
Recommended storage time for eggs in the refrigerator is 3-5 weeks.

Boiled eggs will keep a week in the refrigerator. It is suggested they be left unshelled until ready to use. They seem to keep better and have better quality. Cooked egg dishes (like casseroles, deviled eggs) should be stored in the refrigerator and used within three days.

Raw egg whites will keep one week in the refrigerator and 12 months in the freezer. Egg yolks will keep 3 days in the refrigerator and 12 months in the freezer, but the yolks will thicken when frozen.

Reference: University of Illinois Board of Trustees. (2006). Eggs – Storage time. Retrieved March 31, 2008 from solutions.uiuc.edu Website: http://www.solutions.uiuc.edu/content.cfm?series=3&item=319&Parents=0%7C26%7C34%7C37

Storage of eggs

Eggs deteriorate as soon as they are laid and its quality would decrease at room temperature. Eggs stored at room temperature are found to deteriorate at a faster rate as compared to those stored in the refrigerator of about one week. To ensure the freshness of the whole or liquid eggs, refrigerated, frozen or dried are preferred.

The sizes of the air cells gap between the membranes indicate its age. As the larger the air cell, the egg ages due to the escaping of moisture and carbon dioxide.

Proper refrigeration of eggs helps to keep the eggs fresh and prevent microbial growth. Eggs are best kept in carton packaging with the large ends up. This prevents the air cells from moving towards the yolk. Eggs should not be wash, as this would remove the oil coating, which function to prevent microbial growth and moisture loss.

Shelf life of refrigerated eggs should remain its freshness for about one month. Separated egg yolks may be stored under water in the refrigerator, but should be used within two days. Egg whites should be kept tightly covered in a glass container, which could last for about four days.

Eggs are treated with a light coat of oil or plastic and stored in high humidity at low temperatures very close to the egg’s freezing point (29 ° to 32 °F/ -1.5 ° to 0 °C).

Reference: Brown A. (2004). Understanding Food. Davis Drive Belmont, U.S.A.; Wadsworth/Thomson Learning. Pgs. 246 - 247

Safety

Egg is the excellent medium for the growth of microorganisms. Strict sanitation standards are employed by the egg producers to maintain clean facilities. Such measures are effective in eliminating numerous potential hazards, however, they do not prevent the contamination of eggs by Salmonella enteritidis. This bacterium infects the yolk of the egg when the egg is being form and before the shell is made. Thus, sanitary handling has no effect on this bacterium.

The control of this bacterium must focus on sanitary procedures beginning from preventing the hens from being infected by this bacterium. Refrigeration of shell eggs in warehouses, transport trucks and retailers should be of temperature of 7.2 °C (45 °F) or colder, to promote the safety of eggs.

Even if the eggs are not contaminated by Salmonella enteritidis, they are still a perfect medium for the growth of most microorganisms with which they might become infected during food handling.

Reference: McWilliams M. (2005). FOODS experimental perspectives, Fifth edition. Upper Saddle River, N. J. : Pearson Prentice Hall. Pgs 404-405