Hi,
I have loaded some hygiene codes for groundnuts in the blackboard. I'm not sure whether it is needed. I just load it for incase and for your information. Hope that it helps in some ways.
Feel free to take a look.
Thanks,
Vanessa
Friday, May 09, 2008
Thursday, May 01, 2008
In the shelling plant
From the buying station, the peanuts travel to shelling plants. The peanuts are passed over a series of screens which separate any farm materials such as sticks and rocks from the peanuts and then separate the peanuts by size.
The peanuts are shelled and then inspected by a laser beam and by people to eliminate any immature kernels. The sheller then packs the peanuts into bags, boxes or railcars for delivery to product manufacturers.
In the peanut butter plant
The peanut butter manufacturers inspect the peanuts to ensure high quality then roast them in special ovens which provide an even roast. After roasting, the peanuts are fast-cooled by suction fans that circulate air quickly. Rapid cooling is necessary to halt the cooking process, retain an even color and prevent the loss of too much oil.
Another machine rubs the peanuts gently between rubber belts to remove the outer skin ~ this is called blanching. The kernels are split, the hearts removed and the peanuts are cleaned and sorted a final time.
Finally, the peanuts are ground in two stages (one long grinding would produce too much heat, damaging the flavor of the peanut butter). In the first stage, the peanuts are ground alone. In the second stage, salt, sweetener and stabilizer (to keep the oil from separating) are added.
How It's Made. Retrieved April 27, 2008 from peanutbutterlovers.com Website: http://www.peanutbutterlovers.com/howmade/index.html
From the buying station, the peanuts travel to shelling plants. The peanuts are passed over a series of screens which separate any farm materials such as sticks and rocks from the peanuts and then separate the peanuts by size.
The peanuts are shelled and then inspected by a laser beam and by people to eliminate any immature kernels. The sheller then packs the peanuts into bags, boxes or railcars for delivery to product manufacturers.
In the peanut butter plant
The peanut butter manufacturers inspect the peanuts to ensure high quality then roast them in special ovens which provide an even roast. After roasting, the peanuts are fast-cooled by suction fans that circulate air quickly. Rapid cooling is necessary to halt the cooking process, retain an even color and prevent the loss of too much oil.
Another machine rubs the peanuts gently between rubber belts to remove the outer skin ~ this is called blanching. The kernels are split, the hearts removed and the peanuts are cleaned and sorted a final time.
Finally, the peanuts are ground in two stages (one long grinding would produce too much heat, damaging the flavor of the peanut butter). In the first stage, the peanuts are ground alone. In the second stage, salt, sweetener and stabilizer (to keep the oil from separating) are added.
How It's Made. Retrieved April 27, 2008 from peanutbutterlovers.com Website: http://www.peanutbutterlovers.com/howmade/index.html
Microbial information on peanut butter
M. R. S. Clavero, R. E. Brackett, L. R. Beuchat* and M. P. Doyle
Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia, 30223-1797, USA
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WFP-45F4K7F-2H&_user=10&_coverDate=02%2F29%2F2000&_alid=732971454&_rdoc=1&_fmt=high&_orig=search&_cdi=6800&_sort=d&_docanchor=&view=c&_ct=1&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=40823d43355224806d8b3ad028c381ab
Abstract
Outgrowth of Clostridium botulinum spores followed by toxin production in peanut spread at Aw0·98, 0·96, 0·94 and 0·92 stored at 30°C under anaerobic or aerobic conditions for 0, 3, 7 and 16 weeks or 0, 1, 9 and 16 weeks, respectively, was investigated. Botulinal toxin was not detected in peanut spreads stored under anaerobic conditions for 16 weeks.
Peanut spreads at Aw0·98 and two of three samples at Aw0·96 stored aerobically became toxic after 9 and 16 weeks, respectively. Clostridium botulinum in peanut spread at Aw0·98 and 0·96 grew to populations of 106and 105cfu g−1, respectively, within 16 weeks. Lactic acid bacteria grew within 3 days in peanut spread at Aw0·98 and 0·96 stored under aerobic or anaerobic conditions. Regardless of Aw, populations of aerobic and anaerobic micro-organisms decreased in peanut spread stored under anaerobic conditions. Only slight decreases occurred in samples stored under aerobic conditions.
The pH of inoculated and uninoculated peanut spread at Aw0·98 and 0·96 increased from 4·8 to 7·0 within 16 weeks and was attributed to growth of Penicillium andMucor spp. Similarly, redox potential (Eh) of peanut spread stored under anaerobic conditions for 3 weeks, decreased as the Awwas increased. Significantly lower Eh values in peanut spread samples at Aw0·98 or 0·96 stored under aerobic conditions occurred within 1 week and/or 9 weeks compared to peanut spread at Aw0·92 or 0·94.
Peanut spreads were judged inedible due to growth of lactic acid bacteria and molds which resulted in ‘off’ aromas before toxicity developed, thus greatly minimizing the likelihood of consumption.
Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia, 30223-1797, USA
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WFP-45F4K7F-2H&_user=10&_coverDate=02%2F29%2F2000&_alid=732971454&_rdoc=1&_fmt=high&_orig=search&_cdi=6800&_sort=d&_docanchor=&view=c&_ct=1&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=40823d43355224806d8b3ad028c381ab
Abstract
Outgrowth of Clostridium botulinum spores followed by toxin production in peanut spread at Aw0·98, 0·96, 0·94 and 0·92 stored at 30°C under anaerobic or aerobic conditions for 0, 3, 7 and 16 weeks or 0, 1, 9 and 16 weeks, respectively, was investigated. Botulinal toxin was not detected in peanut spreads stored under anaerobic conditions for 16 weeks.
Peanut spreads at Aw0·98 and two of three samples at Aw0·96 stored aerobically became toxic after 9 and 16 weeks, respectively. Clostridium botulinum in peanut spread at Aw0·98 and 0·96 grew to populations of 106and 105cfu g−1, respectively, within 16 weeks. Lactic acid bacteria grew within 3 days in peanut spread at Aw0·98 and 0·96 stored under aerobic or anaerobic conditions. Regardless of Aw, populations of aerobic and anaerobic micro-organisms decreased in peanut spread stored under anaerobic conditions. Only slight decreases occurred in samples stored under aerobic conditions.
The pH of inoculated and uninoculated peanut spread at Aw0·98 and 0·96 increased from 4·8 to 7·0 within 16 weeks and was attributed to growth of Penicillium andMucor spp. Similarly, redox potential (Eh) of peanut spread stored under anaerobic conditions for 3 weeks, decreased as the Awwas increased. Significantly lower Eh values in peanut spread samples at Aw0·98 or 0·96 stored under aerobic conditions occurred within 1 week and/or 9 weeks compared to peanut spread at Aw0·92 or 0·94.
Peanut spreads were judged inedible due to growth of lactic acid bacteria and molds which resulted in ‘off’ aromas before toxicity developed, thus greatly minimizing the likelihood of consumption.
Saturday, April 26, 2008
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
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
Friday, April 18, 2008
flowchart edited
Hey,
I have edited the flowchart for bolognese sauce.
Feel free to see whether it is ok.
Thanks.
I have edited the flowchart for bolognese sauce.
Feel free to see whether it is ok.
Thanks.
Saturday, April 12, 2008
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!
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!
Friday, April 11, 2008
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
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
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