Skip to main content

Cleaning during cattle processing

Operators regularly washed their hands, knife sterilizers and hand wash stations are located at work stations or slaughter floors and in processing areas for this purpose.
Hand basins provide a flow of hot water (35-43oC), the flow is controlled by thigh or pedal operated, however, microprocessor controlled units are also used. Knife sterilizers can be bowl type or spray types system.





Comments

Post a Comment

Popular posts from this blog

Physical classification of water

Hygroscopic water This is the water present in an air dry soil held tightly by soil solids at a suction pressure greater than 3.1 bar. This type of water cannot be removed by evapouration and roots of higher plants. Only microbial activities have been found to take place here.
Post a Comment
Read more

Aprilians

Strong resilient women are born in April, celebrate them!
Post a Comment
Read more

Drying oil in water emulsion

The drying curve varies according to the type of food and the kind of drier that is used, and also the way the food material also responds to temperature, humidity, air velocity and direction of air and thickness of food. Oil-in-water emulsion dries only quickly than water -in-oil emulsion. Case hardening is common with foods that contain dissolved sugars and other solutes in high temperature. As water leaves cells of the food, solutes are retained by cell membranes and air spaces in surface layers can act by capillary action whereby water caries solutes to the surface during drying and leaves them there. In some fruits, this can cause sticky sugary exudates on the surface, which shrinks and clogs pores leading to case hardening.................................................... Excerpts from the book, Basic principles of food  processing and preservation: Easy notes by Ukponmwan, Ifueko.  Get it from the online store www.morebooks.de  https://www.morebooks.de/g...
Post a Comment
Read more