Good Manufacturing Practices and Industry Best Practices for Peanut
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AP-42, CH 9.10.2.2: Peanut Processing
9.10.2.2 Peanut Processing 9.10.2.2.1 General Peanuts (Arachis hypogaea), also known as groundnuts or goobers, are an annual leguminous herb native to South America. The peanut peduncle, or peg (the stalk that holds the flower), elongates after flower fertilization and bends down into the ground, where the peanut seed matures. Peanuts have a growing period of approximately 5 months. Seeding typically occurs mid-April to mid-May, and harvesting during August in the United States. Light, sandy loam soils are preferred for peanut production. Moderate rainfall of between 51 and 102 centimeters (cm) (20 and 40 inches [in.]) annually is also necessary. The leading peanut producing states are Georgia, Alabama, North Carolina, Texas, Virginia, Florida, and Oklahoma. 9.10.2.2.2 Process Description The initial step in processing is harvesting, which typically begins with the mowing of mature peanut plants. Then the peanut plants are inverted by specialized machines, peanut inverters, that dig, shake, and place the peanut plants, with the peanut pods on top, into windrows for field curing. After open-air drying, mature peanuts are picked up from the windrow with combines that separate the peanut pods from the plant using various thrashing operations. The peanut plants are deposited back onto the fields and the pods are accumulated in hoppers. Some combines dig and separate the vines and stems from the peanut pods in 1 step, and peanuts harvested by this method are cured in storage. Some small producers still use traditional harvesting methods, plowing the plants from the ground and manually stacking them for field curing. -
Food Safety/Hazard Analysis and Critical Control Point (HACCP) System
Food Safety/Hazard Analysis and Critical Control Point (HACCP) System History ● Section 111 of the Child Nutrition and WIC Reauthorization Act of 2004 (Public Law 108- 265) amended Section 9(h) of the Richard B. Russell National School Lunch Act by requiring SFAs to implement a food safety program for the preparation and service of school meals served to children in the school year beginning July 1, 2005. The program must be based on HACCP principles and conform to guidance issued by USDA. All SFAs must have had a fully implemented food safety program no later than the end of the 2005- 2006 school year. (Reference USDA Guidance on Developing a School Food Safety Program Based on the Process Approach to HACCP Principles—June 2005). ● HACCP is a systematic approach to construct a food safety program designed to reduce the risk of foodborne hazards by focusing on each step of the food production process— receiving, storing, preparing, cooking, cooling, reheating, holding, assembling, packaging, transporting, and serving. The purpose of a school food safety program is to ensure the delivery of safe foods to children in the school meals program by controlling hazards that may occur or be introduced into foods anywhere along the flow of the food from receiving to service (food flow). ● There are two types of hazards: (1) ones specific to the preparation of the food, such as improper cooking for the specific type of food (beef, chicken, eggs, etc.) and (2) nonspecific ones that affect all foods, such as poor personal hygiene. Specific hazards are controlled by identifying CCPs and implementing measures to control the occurrence or introduction of those hazards. -
ABSTRACT SHI, XIAOLEI. Effects of Different
ABSTRACT SHI, XIAOLEI. Effects of Different Roasting Conditions on Peanut Quality. (Under the direction of Dr. Lisa L. Dean and Dr. K.P. Sandeep). In the U.S., a major portion of the peanut crop is converted from whole seed into value-added products. For such purposes, the peanut seeds are processed using a thermal operation as the first step in the manufacture of the final products, to achieve specific flavors, colors, and textures. Peanuts are typically processed by dry roasting or oil roasting (deep frying and blister frying). Comparisons among different dry roasting conditions and different roasting methods were made in this work regarding their effects on the quality-related properties of roasted peanuts. On an industrial scale, peanuts are typically roasted to a specific color for quality control. Recent lab scale experiments demonstrated that peanuts roasted to equivalent surface colors at different time/temperature combinations could vary substantially in chemical and physical properties related to product quality. This study expanded that approach to a pilot plant scale roaster. Jumbo-size runner-type peanuts were systematically roasted at 5 temperatures (149-204 °C) to three Hunter L-values of 53.0, 48.5, and 43.0 using the same peanut bed depth and air flow. The flavor of medium dry roasted peanuts was superior to light and dark roasts, with higher roasted peanutty and sweet aromatic flavor notes. Total tocopherols of oil extracted from the roasted peanuts was greatest in peanuts roasted to darker colors, with the medium and dark oil showing no significant differences from the raw oil. -
The Roasted and the Boiled: Food Composition and Heat Treatment with Special Emphasis on Pit-Hearth Cooking
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Anthropology Faculty Publications Anthropology, Department of 1-1997 The Roasted and the Boiled: Food Composition and Heat Treatment with Special Emphasis on Pit-Hearth Cooking LuAnn Wandsnider University of Nebraska - Lincoln, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/anthropologyfacpub Part of the Anthropology Commons Wandsnider, LuAnn, "The Roasted and the Boiled: Food Composition and Heat Treatment with Special Emphasis on Pit-Hearth Cooking" (1997). Anthropology Faculty Publications. 28. https://digitalcommons.unl.edu/anthropologyfacpub/28 This Article is brought to you for free and open access by the Anthropology, Department of at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Anthropology Faculty Publications by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Published in Journal of Anthropological Archaeology 16 (1997) , pp. 1–48. Copyright © 1997 Academic Press. Used by permission. http://www.elsevier.com/locate/jaa Submitted March 1, 1996; revised October 17, 1996; accepted October 20, 1996. The Roasted and the Boiled: Food Composition and Heat Treatment with Special Emphasis on Pit-Hearth Cooking LuAnn Wandsnider Department of Anthropology, University of Nebraska–Lincoln, Lincoln, Nebraska 68588-0368 Abstract Heat treatment is one of the major ways humans change the composition and chemistry of food tis- sues, making them more digestible, less toxic, and more durable. This paper reviews salient features of food chemistry and food composition and how heat treatment, especially pit-hearth cooking, af- fects that composition. Ethnographic accounts of cooking indicate that traditional populations relied on pit-hearth cooking especially to alter the composition of foods high in either lipids or complex carbohydrates. -
Kinetic Studies and Moisture Diffusivity During Cocoa Bean Roasting
processes Article Kinetic Studies and Moisture Diffusivity During Cocoa Bean Roasting Leydy Ariana Domínguez-Pérez 1, Ignacio Concepción-Brindis 1, Laura Mercedes Lagunes-Gálvez 1 , Juan Barajas-Fernández 2, Facundo Joaquín Márquez-Rocha 3 and Pedro García-Alamilla 1,* 1 División Académica de Ciencias Agropecuarias (DACA), Universidad Juárez Autónoma de Tabasco (UJAT), Carret. Villahermosa-Teapa Km 25 Ra. La Huasteca. Centro, Tabasco. C.P. 86280, Mexico; [email protected] (L.A.D.-P.); [email protected] (I.C.-B.); [email protected] (L.M.L.-G.) 2 División Académica de Ingeniería y Arquitectura (DAIA), Universidad Juárez Autónoma de Tabasco (UJAT), Carret. Cunduacán-Jalpa de Méndez Km 1. Col. La Esmeralda. Cunduacán, Tabasco. C.P. 86690, Mexico; [email protected] 3 Centro Regional para la Producción más Limpia, Instituto Politecnico Nacional, Tabasco Business Center, Edificio FINTAB, Carretera Reforma-Dos Bocas, Km. 17+920, Ranch. Pechucalco, 2da. sección, Cunduacán, Tabasco, C.P. 86691, Mexico; [email protected] * Correspondence: [email protected] Received: 17 September 2019; Accepted: 18 October 2019; Published: 21 October 2019 Abstract: Cocoa bean roasting allows for reactions to occur between the characteristic aroma and taste precursors that are involved in the sensory perception of chocolate and cocoa by-products. This work evaluates the moisture kinetics of cocoa beans during the roasting process by applying empirical and semi-empirical exponential models. Four roasting temperatures (100, 140, 180, and 220 ◦C) were used in a cylindrically designed toaster. Three reaction kinetics were tested (pseudo zero order, pseudo first order, and second order), along with 10 exponential models (Newton, Page, Henderson and Pabis, Logarithmic, Two-Term, Midilli, Verma, Diffusion Approximation, Silva, and Peleg). -
Cooking Temperatures (Oven)
Cooking Temperatures (Oven) 1. Bottom Round Roast- Bake at 325 degrees for an hour and a half or until internal temperature is 135 degrees 2. Eye Round Roast- Cook at 350 degrees F for 20 for 25 minutes per pound. 30 minutes per pound at 350 degrees F until Internal Temperatures reaches 175 degrees F 3. Top Round Roast- Bake for 15 minutes at 450 degrees. Then reduce the oven to 325 degrees and bake for an hour or until an instant read thermometer reads 135 to 140 degrees. Remove from the oven and tent with tin foil for 15 minutes. 4. Chuck Roast- Sear first! Cover and roast at 250 degrees on the center rack for 2 hours. Remove from oven and take roast from pan - best in crockpot 5. Top Sirloin Roast- Place in the oven at 375 degrees, and roast until you reach an internal temperature of 130 F for medium rare. For each additional 'step' of doneness, add ten degrees. So medium would be 140, medium-well, 150, and well-done 160. 6. Brisket- Preheat the oven or smoker to 225 degrees F. Trim the fat evenly across the top to 1/4-inch thick. Season the brisket liberally with the seasoning rub. Cook in the oven or smoker until the internal temperature on an instant- read meat thermometer reaches 175 degrees F, about 6 to 8 hours. 7. Standing Rib Roast- Bake at 350 degrees for 16 to 18 minutes a pound, to an internal temperature of 120 degrees. For a 7-pound roast, that's going to be about two hours 8. -
Generic Haccp Model for Poultry Slaughter
GENERIC HACCP MODEL FOR POULTRY SLAUGHTER Developed: June 18-20, 1996 Kansas City, Missouri Submitted to USDA, Food Safety and Inspection Service by the International Meat and Poultry HACCP Alliance on September 9, 1996 Poultry Slaughter Model TABLE OF CONTENTS SECTION PAGE Introduction ............................................................................. 2 Seven Principles of HACCP.......................................................... 3 Specifics About this Generic Model ................................................. 4 Using this Generic Model to Develop and Implement a HACCP Program ..... 6 Process Category Description......................................................... 9 Product Categories and Ingredients..................................................10 Flow Chart .............................................................................11 Hazard Analysis Worksheet ..........................................................17 HACCP Worksheet ....................................................................23 Examples of Record-Keeping Forms ................................................32 Appendix 1 (21 CFR Part 110).......................................................39 Appendix 2 (Process Categories).....................................................49 Appendix 3 (Overview of Hazards) ..................................................51 Appendix 4 (NACMCF Decision Tree) ............................................. 53 Appendix 5 (References) ............................................................. -
Generic HACCP Model for Raw, Ground Meat and Poultry Products" Or "Generic HACCP Model for Raw, Not Ground Meat and Poultry Products" Models Will Be Most Useful
Table of Contents Introduction................................................................................1 Principles of HACCP Principle No. 1....................................................................1 Principle No. 2....................................................................1 Principle No. 3....................................................................1 Principle No. 4....................................................................1 Principle No. 5....................................................................1 Principle No. 6....................................................................1 Principle No. 7....................................................................1 Definitions.................................................................................2 Corrective action..................................................................2 Criterion...........................................................................2 Critical Control Point (CCP).....................................................2 Critical limit.......................................................................2 Deviation..........................................................................2 HACCP............................................................................2 HACCP Plan......................................................................2 HACCP System...................................................................2 Hazard Analysis...................................................................2 -
Storage Conditions, Fatty Acid Composition, and Roasting Methods)
i FLAVOR FORMATION AND SENSORY PERCEPTION OF SELECTED PEANUT GENOTYPES (ARACHIS HYPOGEA L.) AS AFFECTED BY STORAGE WATER ACTIVITY, ROASTING, AND PLANTING DATE By GEORGE L. BAKER IV A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2002 ACKNOWLEDGMENTS I would like to thank all of my family, friends, and faculty at the University of Florida for the care and guidance that they have given me through the past few years. Thanks go to my committee members (Dr. Robert Bates, Dr. Daniel Gorbet, and Dr. Steven Talcott) for their outstanding ideas, personal and financial cooperation, as well as those who helped at the Marianna Research Station with the growing, grading and shelling of the peanuts used in these studies. Many thanks go to John Cornell for the suggestions, explanations, and analysis of statistical methods throughout my studies. My appreciation goes to Timothy Sanders et al. and members of the North Carolina State Food Science Department for roasting the peanuts discussed in the first chapter of this dissertation. I would like to especially thank Dr. Sean F. O’Keefe and Dr. Charles A. Sims, for their mentorship, financial assistance, and friendship. Last, but definitely not least, I would like to thank my wonderful wife, Florian, for the love, patience, and direction that only she could give. ii TABLE OF CONTENTS Page ACKNOWLEDGEMENTS…………………………...……………………….………….ii LIST OF TABLES……………………………………………………………………..…vi -
Good Manufacturing Practices For
Good Manufacturing Practices for Fermented Dry & Semi-Dry Sausage Products by The American Meat Institute Foundation October 1997 ANALYSIS OF MICROBIOLOGICAL HAZARDS ASSOCIATED WITH DRY AND SEMI-DRY SAUSAGE PRODUCTS Staphylococcus aureus The Microorganism Staphylococcus aureus is often called "staph." It is present in the mucous membranes--nose and throat--and on skin and hair of many healthy individuals. Infected wounds, lesions and boils are also sources. People with respiratory infections also spread the organism by coughing and sneezing. Since S. aureus occurs on the skin and hides of animals, it can contaminate meat and by-products by cross-contamination during slaughter. Raw foods are rarely the source of staphylococcal food poisoning. Staphylococci do not compete very well with other bacteria in raw foods. When other competitive bacteria are removed by cooking or inhibited by salt, S. aureus can grow. USDA's Nationwide Data Collection Program for Steers and Heifers (1995) and Nationwide Pork Microbiological Baseline Data Collection Program: Market Hogs (1996) reported that S. aureus was recovered from 4.2 percent of 2,089 carcasses and 16 percent of 2,112 carcasses, respectively. Foods high in protein provide a good growth environment for S. aureus, especially cooked meat/meat products, poultry, fish/fish products, milk/dairy products, cream sauces, salads with ham, chicken, potato, etc. Although salt or sugar inhibit the growth of some microorganisms, S. aureus can grow in foods with low water activity, i.e., 0.86 under aerobic conditions or 0.90 under anaerobic conditions, and in foods containing high concentrations of salt or sugar. S. -
The Archaeobotany of Khao Sam Kaeo and Phu Khao Thong: the Agriculture of Late Prehistoric Southern Thailand (Volume 1)
The Archaeobotany of Khao Sam Kaeo and Phu Khao Thong: The Agriculture of Late Prehistoric Southern Thailand (Volume 1) Cristina Castillo Institute of Archaeology University College London Thesis submitted in fulfilment of the requirements for the degree of Doctor of Philosophy of University College London 2013 Declaration I hereby declare that this dissertation consists of original work undertaken by the undersigned. Where other sources of information have been used, they have been acknowledged. Cristina Castillo October 2013 Institute of Archaeology, UCL 2 Abstract The Thai-Malay Peninsula lies at the heart of Southeast Asia. Geographically, the narrowest point is forty kilometres and forms a barrier against straightforward navigation from the Indian Ocean to the South China Sea and vice versa. This would have either led vessels to cabotage the southernmost part of the peninsula or portage across the peninsula to avoid circumnavigating. The peninsula made easy crossing points strategic locations commercially and politically. Early movements of people along exchange routes would have required areas for rest, ports, repair of boats and replenishment of goods. These feeder stations may have grown to become entrepôts and urban centres. This study investigates the archaeobotany of two sites in the Thai-Malay Peninsula, Khao Sam Kaeo and Phu Khao Thong. Khao Sam Kaeo is located on the east whereas Phu Khao Thong lies on the west of the peninsula and both date to the Late Prehistoric period (ca. 400-100 BC). Khao Sam Kaeo has been identified as the earliest urban site from the Late Prehistoric period in Southeast Asia engaged in trans-Asiatic exchange networks. -
Lamb Masterpieces Volume 1
Level 1, 165 Walker Street, North Sydney, NSW 2060 Ph: +61 2 9463 9333 Fax: +61 2 9463 9393 vOLUME 1 www.mla.com.au THE RED MEAT REVOLUTION CONTINUES We’ve taken our message to the streets; LITERALLy. We’re debunking the myth that LAMB IS ONLY FOR SPECIAL OCCASIONS OR BIG WALLETS. LAMB IS SPECIAL, there’s no doubt about that, but the occasion doesn’t have to be. There is nothing like the gorgeous smell of roasting lamb or the addictive taste of juicy lamb kebabs. Lamb is for everyday and for all people. It’s a core ingredient SHOULDERNECK celebrated by many cuisines; it’s a food RUMP that brings people together. It can be used in a dish that is elegantly simple or in a riot RIBS of flavours where it definitely holds its own. Lamb is made up of more than backstrap and cutlets and we want to shine a spotlight on these equally fantastic “other” cuts; cuts we call the Masterpieces. In this edition, we’ve focused on the forequarter, ribs, rump and the great all- rounder, mince. We selected these cuts after reviewing a range of national and international cuisine styles and trends. We’ve researched preparation techniques and flavour combinations and with the help of some of Australia’s leading chefs showcased a number of cuisine styles proven to transform these everyday cuts into menu Masterpieces. From street food to fast food, finger food and pub meals, bistro fare or fine dining it’s your choice. Take a look at these cuts and techniques - there’s certain to be a concept that inspires you.