In descending order, by date published.
6/6/2018 (new)
Authors: Felix Akharume, Michael Montross, Paul Vijayakumar
Many farm-harvested or market-purchased fresh fruits and vegetables are consumed fresh or frozen, with little to none utilized as dry products; in general, dried fruits and vegetables are purchased directly from the market whenever needed. With the wide availability of tabletop kitchen equipment for fruit and vegetable processing (mechanical cutters, slicers, homemade dehydrators, blenders, etc.), consumers and small farmers with excess harvest or unsold fresh products can take the opportunity to process their fresh fruits and vegetables into dried snacks for direct use or sale at a farmer's market. The advantage of these dried products is their stable shelf life, versatility, and overall value addition. Dried products can be used at any time (6-12 months) with little or no loss in quality and can be used as intermediate goods in other products such as breakfast cereals. This publication presents easy-to-follow guidelines and conditions for processing selected fruits and vegetables into dried products.
Departments: Animal and Food Sciences, Biosystems and Agricultural Engineering
Series: Produce Food Safety: Center for Crop Diversification (CCD-PFS series)
Tags: crops and plants, food and nutrition, food crops, food science, fruits, nursery and landscape, vegetables
Size: 693 kb
Pages: 8
7/21/2017 (new)
Authors: Akinbode Adedeji, Paul Vijayakumar
The scientific scale for measuring how acidic or basic a substance is when it is dissolved in water is called pH. The pH scale runs from 0 - 14. 0 means it is very acidic, 7 means it is neither acidic nor basic, but just right in the middle like plain water (neutral), and 14 means it is very basic. If you are producing a food product that depends on the acidic components or ingredients of the product to extend its shelf life and ensure the safety of the product, monitoring the pH of food products is very important. Food safety is the biggest reason for monitoring pH, but pH also influences the quality of food products.
Departments: Animal and Food Sciences, Biosystems and Agricultural Engineering
Series: Interdepartmental (ID series)
Tags: food and nutrition, food science
Size: 365 kb
Pages: 2
9/27/2016 (new)
Authors: Melissa Newman, Gregg Rentfrow, Paul Vijayakumar
In recent memory, there has been a considerable increase in food recalls and foodborne illness outbreaks. To ensure food safety, everyone involved in the food production chain needs to understand the different factors that could contaminate food and lead to foodborne illness.
Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
Tags: food and nutrition, food science
Size: 142 kb
Pages: 4
4/3/2014 (new)
Authors: Gregg Rentfrow, Surendranath Suman
Country hams can be found in grocery stores and specialty shops throughout Southeast and on the internet. Nonetheless, there are some do-it-yourselfers who want to start their own family traditions. Country hams are not difficult to make. The process requires a few easy-to-find ingredients and a secure storage area. Country hams are made in three steps: curing, salt equalization, and aging. These steps are outlined in the manual.
Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
Tags: food and nutrition, food science
Size: 6.79 mb
Pages: 9
8/2/2010 (new)
Authors: Gregg Rentfrow
Consumers who buy freezer meat should understand the difference between the paid weight and the amount of meat they will put in the freezer. To avoid misunderstandings, meat processors should be able to explain to customers the approximate amount of meat to expect from a beef, pork, or lamb carcass, the best ways to have meat wrapped for the freezer, and the amount of freezer space necessary to store large amounts of meat.
Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
Tags: food and nutrition, food science
Size: 200 kb
Pages: 2
8/3/2009 (new)
Authors: Gregg Rentfrow
Since March 2009, all retail red meats, seafood and shellfish, and fruits and vegetables must contain a "Country of Origin Label," or COOL--designed to further inform consumers on the origins of their food.
Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
Tags: food and nutrition, food science
Size: 115 kb
Pages: 2
4/23/2008 (new)
Authors: Gregg Rentfrow
Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
Tags: food and nutrition, food science
Size: 145 kb
Pages: 2
4/1/2008 (new)
Authors: Gregg Rentfrow
Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
Tags: food and nutrition, food science
Size: 144 kb
Pages: 2
10/31/2007 (new)
Authors: Gregg Rentfrow
Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
Tags: food and nutrition, food science
Size: 250 kb
Pages: 2
9/15/2006 (new)
Authors: Gregg Rentfrow
Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
Tags: food and nutrition, food science
Size: 147 kb
Pages: 2
