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4-H Canning Label Found at Under “State Fair” Or Located Below
DIVISION 6036 - 4-H FOOD PRESERVATION EXHIBITS—2016 Sandra Bastin – Food & Nutrition Specialist Martha Welch – 4-H Youth Development Specialist 1. Classes in Division: 861-865. 2. Number of Entries Permitted: a. County may submit ONE entry per class. b. A member may enter one class in the Food Preservation division. (This means: a member’s name should appear only one time on the county’s Food Preservation Division invoice sheet.) 3. General Rules: a. See “General Rules Applying to All 4-H Exhibitors in the Kentucky State Fair” at www.kystatefair.org Click on “Compete,” then “Premium Book”, then “4-H Exhibits.” b. Items must meet the requirements for the class; otherwise, the entry may be disqualified. c. Items entered must have been completed by the exhibitor within the current program year. d. The decision of the judges is final. 4. Unique Rules or Instructions: a. Recipes: Entries are to be made using recipes found in the 2016 4-H Fair Recipe Book at http://4- h.ca.uky.edu/content/food-and-nutrition or contact your county Extension agent for 4-H YD. b. Canned entries must be prepared from raw produce. c. Re-canning of commercially processed foods is not permitted. d. Helpful Information for the following classes can be found on the National Center for Home Food Preservation website. e. Jars not processed by the correct method will not be judged. Open kettle processing is not acceptable for any product. f. Jars must be clear, clean STANDARD jars specifically designed for home canning. If mayonnaise or similar non-standard jars are used, the product will not be judged or awarded a premium. -
International Committee of the Red Cross
INTERNATIONAL COMMITTEE OF THE RED CROSS 19, avenue de la Paix CH-1202 Geneva Switzerland Tel: +41 22 730 20 93 (direct) Geneva, September 4, 2017 Please acknowledge receipt of this tender request by e-mail on [email protected] REQUEST FOR TENDER FOR COLLAPSIBLE JERRY CANS 10 & 20 LITERS - FRAME AGREEMENT N° RFT/ICRC/GVA17/000102 Closing date for samples delivery: September 29, 2017 at 12:00 (Geneva time) Closing date commercial offer along with laboratory results: November 10, 2017 at 12:00 (Geneva time) Validity of the offer until: March 31, 2018 The International Committee of the Red Cross (ICRC) is an independent, neutral organization ensuring humanitarian protection and assistance for victims of war and other situations of violence. It has a permanent mandate under international law to take impartial action for prisoners, the wounded and sick, and civilians affected by conflict. With its headquarters in Geneva, Switzerland, the ICRC is based in around 80 countries and has a total of more than 13,000 staff. The organisation is at the origin of both the International Red Cross / Red Crescent Movement and of International Humanitarian Law, notably the Geneva Conventions Within the above mandate and its consequences around the world, the ICRC invites suppliers to tender for the below mentioned items. ICRC's yearly estimated need for collapsible jerry cans (Sum of both 10 & 20 liters) is approximately 350'000. This quantity is an estimate and does not in any way represent a commitment from the ICRC. The quantities to be purchased will depend on actual requirements from ICRC operations in the field. -
Characterization of a Biodegradable Starch Based Film
Characterization of a biodegradable starch based film Application on the preservation of fresh spinach Inês Antunes Gonzalez Dissertation to obtain the degree of master in Food Engineering Advisors: Doutor Vítor Manuel Delgado Alves Doutora Margarida Moldão Martins Doutora Elizabeth da Costa Neves Fernandes de Almeida Duarte Jury: President: Doutora Maria Luísa Louro Martins, Professora Auxiliar do Instituto Superior de Agronomia da Universidade de Lisboa Members: Doutora Isabel Maria Rôla Coelhoso, Professora Auxiliar da Faculdade de Ciências e Tecnologia da Universidade Nova de Lisboa Doutor Vítor Manuel Delgado Alves, Professor Auxiliar do Instituto Superior de Agronomia da Universidade de Lisboa 2016 Acknowledgments Apesar de a dissertação de mestrado ser um trabalho individual, considero que o seu sucesso está inteiramente relacionado com fatores independente do desempenho pessoal. Apesar da minha grande dedicação neste projeto, teria sido uma jornada bastante difícil de percorrer sem a ajuda e motivação que obtive de várias partes, às quais não podia deixar de destacar o meu agradecimento. Em primeiro lugar, destaco um profundo agradecimento ao professor Vítor Manuel Delgado Alves, quer pelo apoio e disponibilidade na realização dos ensaios laboratoriais, quer na motivação e interesse incutidos no projeto, principalmente aquando as várias barreiras que lhe surgiram. Seguidamente gostaria de agradecer à Professora Elizabeth da Costa Neves Fernandes de Almeida Duarte, pela sugestão do projeto, bem como à Silvex por possibilitar a sua concretização. Agradeço também à professora Margarida Moldão Martins, pelo grande auxílio e aconselhamento ao longo de todas as fases do estudo, especialmente no que respeita ao planeamento da avaliação da aplicação do filme na conservação do espinafre. -
Chemical Safety Report
CHEMICAL SAFETY REPORT Functional chrome plating with decorative character for sanitary applications (Use 1) This document shall not be construed as expressly or implicitly granting a license or any rights to use related to any content or information contained therein. In no event shall applicant be liable in this respect for any damage arising out or in connection with access, use of any content or information contained therein despite the lack of approval to do so. Substance Name: chromium trioxide EC Number: 215-607-8 CAS Number: 1333-82-0 Applicants Identity: Aloys F. Dornbracht GmbH & Co. KG Copy right protected - Property of Aloys F. Dornbracht GmbH & Co. KG - No copying / use allowed EC number: Chromium trioxide – Functional chrome plating with decorative character for CAS number: 215-607-8 sanitary applications 1333-82-0 9. EXPOSURE ASSESSMENT (and related risk characterisation) 9.0. Introduction This exposure assessment aims to provide reliable estimates of current work place exposure level at the applicant’s facility in Iserlohn Germany. Occupational work place exposure to hexavalent chromium [Cr(VI)] is regulated in most European countries. National Occupational Exposure Limits (OELs) across Europe respect a range of 8 hour Time Weighted Average (TWA) values between 1 µg/m3 and 50 µg/m3. The US Occupational Safety and Health Administration (OSHA) OEL is at 5 µg/m3. In 2014, France introduced a new OEL of 1 µg/m3. This is one of the most stringent OEL currently in place anywhere in the World and compliance requires substantial research and investment. In Germany, the evaluation standard is 1 µg/m3. -
Changealife Uganda: Migyera Community Water Project
2015 ChangeALife Uganda: Migyera Community Water Project Duke Student Consultants: Elizabeth Kendall, MEM ‘15 Francis Oggeri, MEM ’15 Alayne Potter, MEM ’15 Advisers: Dr. Erika Weinthal, Duke University Dr. Avner Vengosh, Duke University Jean Selmer, ChangeALife Uganda Executive Summary In many parts of the developing world, poor water quality and water scarcity affect human health and their economic and social well-being. Although much progress has been made towards increasing access to improved water supplies on a global level, there is a significant disparity between those living in urban and rural settings (UNICEF and WHO 2014). Following this trend, in the country of Uganda 85% of the total population of 34 million lives in rural areas. Of those rural Ugandan households, 70% have access to an improved water supply (UNICEF and WHO 2014). Partnering with ChangeALife Uganda (CALU), a local Ugandan non-profit organization, this project evaluates the water supply in the rural village of Migyera while taking into account the multitude of compounding factors, such as seasonal fluctuations in rainfall and diversity of water sources. CALU’s interest in water stems from its mission to provide education and health care, improving the livelihoods of children who are the most susceptible to water borne illnesses. The project seeks to evaluate current, local perceptions of quality, access, distribution, and use of water resources in Migyera Town Council, Uganda in order to provide recommendations to the client. Primary research comprised of three key data collection areas 1) household surveys, 2) water quality testing, and 3) geospatial analysis, was used to examine overarching questions on water management and sanitation and health of the community. -
Brick 10002093: Camping Cooking/Drinking/Eating Equipment – Replacement Parts/Accessories
Brick 10002093: Camping Cooking/Drinking/Eating Equipment – Replacement Parts/Accessories Definition Includes any products that can be described/observed as an accessory or replacement part for camping cooking equipment, drinking equipment or eating equipment. Includes products such as Camping Water Canister Stands, Camping Stove Fittings and Camping Water Filter Cartridges. Excludes all other products currently classified within the Camping Cooking/Drinking/Eating Equipment class, such as Camping Cookware and Camping Tableware. Also excludes products such as Fuel Bottles, Canisters and Pumps classified in Fuels/Fuels Additives. Type of Camping Cooking/Drinking/Eating Replacement Part/Accessory (20001628) Attribute Definition Indicates, with reference to the product branding, labelling or packaging, the descriptive term that is used by the product manufacturer to identify the type of replacement part or accessory for a camping cooking product, camping drinking product or camping eating product. Attribute Values CAMPING STOVE CAMPING WATER CAMPING WATER CAMPING WATER FILTER RING/PLATE FITTING CANISTER FILLER TUBE CANISTER STRAP CARTRIDGE (30010640) (30010579) (30009529) (30009531) CAMPING WATER FILTER CAMPING STOVE TOASTER CAMPING WATER CAMPING WATER CLEANING KIT (30009534) FITTING (30010580) CANISTER STAND CANISTER TAP (30009532) UNCLASSIFIED (30002515) (30009530) UNIDENTIFIED (30002518) Page 1 of 38 Brick 10002094: Camping Cooking/Drinking/Eating Equipment Other Definition Includes any products that can be described/observed as equipment or an accessory specifically designed for the preparation, cooking and/or serving of food, as well as the inclusion of products that cater for the provision and maintenance of drinking supplies, where the user of the schema is not able to classify the products in existing bricks within the schema. -
Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: an Overview
polymers Review Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: An Overview Diako Khodaei, Carlos Álvarez and Anne Maria Mullen * Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin, Ireland; [email protected] (D.K.); [email protected] (C.Á.) * Correspondence: [email protected]; Tel.: +353-(1)-8059521 Abstract: Biodegradable polymers are non-toxic, environmentally friendly biopolymers with con- siderable mechanical and barrier properties that can be degraded in industrial or home composting conditions. These biopolymers can be generated from sustainable natural sources or from the agri- cultural and animal processing co-products and wastes. Animals processing co-products are low value, underutilized, non-meat components that are generally generated from meat processing or slaughterhouse such as hide, blood, some offal etc. These are often converted into low-value products such as animal feed or in some cases disposed of as waste. Collagen, gelatin, keratin, myofibrillar proteins, and chitosan are the major value-added biopolymers obtained from the processing of animal’s products. While these have many applications in food and pharmaceutical industries, a sig- nificant amount is underutilized and therefore hold potential for use in the generation of bioplastics. This review summarizes the research progress on the utilization of meat processing co-products to fabricate biodegradable polymers with the main focus on food industry applications. In addition, the factors affecting the application of biodegradable polymers in the packaging sector, their current industrial status, and regulations are also discussed. Citation: Khodaei, D.; Álvarez, C.; Mullen, A.M. Biodegradable Keywords: biodegradable polymers; packaging materials; meat co-products; animal by-products; Packaging Materials from Animal protein films Processing Co-Products and Wastes: An Overview. -
1L to 5L Packaging Container1 Specification - PET and HDPE Containers
Technical Specifications for the manufacture of: 1L to 5L packaging container1 specification - PET and HDPE containers Specification reference: WINGS code (see below) This version is superseding the packaging section in all Scope : Vegetable oil Vegetable specifications Version: 2, adopted June 2020 Replacing: version 1, 04/10/2018 Date of OSCOQ issue: 24/06/2020 VOLUME CONTAINER PER CARTON WINGS CODE 1L 12 CC2 1L 15 CC5 1L 20 CC6 1.5 L 12 CC3 2L 3 CQ0 2L 6 CC7 2L 12 CC4 3L 6 CN7 4L 2 CP0 4L 4 CP6 5L 4 CC1 5L 2 CL9 Note: the list of volume and containers per carton is not exhaustive 1 Container in this specification (expect §6: REQUIRED SHIPPING PALLETIZATION) is used as the technical generic term for all type of packaging containing the oil. ______________________________________________________________________________________ 1. SPECIFICATION PURPOSE 1L to 5L packaging container specification - PET and HDPE containers is the packaging technical specification describing the physical and performance parameters that the packaging must fulfill to be used for vegetable oil products sold to WFP. 2. GENERAL REQUIREMENTS The packaging covered by the provisions of this specification must be packed in appropriate packaging, which safeguard the hygienic, nutritional, technological, and organoleptic qualities of the product. The containers, including packaging material, shall be made of substances that are safe and suitable for their intended use. They should not impart any toxic substance or undesirable odor or flavor to the product. The packaging is expected to provide physical support to be stacked up to minimum 10 cartons height for PET bottles and 8 cartons height for HDPE jerrycans in their filled state while stored in a warehouse. -
Post-Harvest Management and Value Addition of Fruits and Vegetables B.Sc
Course Name: Post-harvest Management and Value Addition of Fruits and Vegetables B.Sc. (Ag.) 3rd Year 2nd Semester 2019-20 Dr. Lalit M. Bal Asst. Prof.- Food Engineering College of Agriculture, Tikamgarh Topic: Canning – Concepts and Standards, packaging of products Canning: The process of sealing food stuffs hermetically (air tight, protected from outside agencies) in containers and sterilizing them by heat for long storage is known as canning. It is also called as Appertizing or Appertization History 1804 Nicholas Apart (Father of Canning), a France confectioner invented the process of preserving foods in hermitically sealed glass containers and sterilizing them by heat. In honour of the inventor canning is also named as “appertizing”. 1807 Thomas Saddington, in England was first to describe the method of canning of foods. 1810 Peter Durand, another English man, obtained the first British Patent on canning of foods in tin containers. 1817 William Underwood introduced canning of fruits on a commercial scale in USA Principle and process of canning Principle: Destruction of spoilage organism within the sealed container by means of heat. 1 Fruits and vegetables are canned in the season when the raw material is available in plenty. The canned products are sold in the off season and give better returns to the farmers. Requirement of Fruits and Vegetables for canning Fruits 1. It should be fresh, ripe but firm and evenly matured. 2. It should be free from all blemishes, insect damage, mechanical injury and malformation. 3. Over ripe fruits are avoided for canning as those are infected with microorganisms and loose their texture and integrity during heat processing thereby yield a pack of poor quality. -
Catalogue.Pdf
Welcome to Silverlock Packaging Established in 1976, Silverlock Packaging supply retail and industrial packaging products and material handling solutions to a diverse range of industries across Australia. We pride ourselves on our market reputation of superior service and attention to detail. We are a Quality Assured Company compliant with the ISO900.2003 Standard. Silverlock Packaging - A National Solution With external sales staff situated throughout Victoria, South Australia and Western Australia together with our Central Telesales operation we can readily service your requirements anywhere in Australia. Silverlock Packaging - Providing A Solution A constantly evolving product range in line with international market trends and changes in technology, as well as our depth of range and variation allows the delivery of a customer specific solution at a cost effective price. Product Index Page Flexible Packaging 5 Glass Jars and Bottles 6 - General Purpose - Food and Beverage - Pharmaceutical and Cosmetic Vials and Securitainers 14 Plastic Jars and Bottles 15 - General Purpose - Food and Beverage - Pharmaceutical and Cosmetic Jerrycans and Cubes 23 Cube and Barrel Accessories 24 Barrels 24 Dispensing Closures 26 Pails 28 Industrial Buckets 29 Industrial Round Tubs 30 Materials Handling 31 - Trays and Crates - Stack’N’Nest Crates - Tubs - Pallet Bins - Mobile Storage and Bins - Pallets - Miscellaneous Small Storage Bins and Trays 40 Utility Boxes 41 Intermediate Bulk Containers 42 Tanks 43 Marina Floats 44 Bulk Bins 45 Coolbins and Coolbin Accessories 46 Safety Equipment 48 How to Place an Order Orders can be placed by Fax, Telephone or Email. You can also place your order in person by visiting our showroom (open Monday to Friday from 8.30 am to 4.00 pm, except public holidays). -
Grape and Granary 915 Home Ave Akron, OH 44310 330-633-7223 G
Grape and Granary 915 Home Ave Akron, OH 44310 330-6633-77223 G & G Beer Brewing Kit MALT EXTRACT- WITH GRAIN STEEPING GG10 G&G ENGLISH BROWN ALE Ingredients Equipment Syrup Malt Extract #1 Dry Malt Extract #2 S.Steel or enamel canning pot Specialty Grains #3 Primary fermenter w/ lid Bittering Hops #4 Airlock and stopper Flavor Hops #5 Siphon equipment Priming Sugar #6 Hydrometer/thermometer Irish Moss (whirlfloc Sanitizer tablet)Sock for Steeping Caps Yeast Capper Recipe Specifics Process Specifics Batch size- 5 us gallons Grain steeping temperature- 150-160 deg f. Total grain- 1.5 lbs Recommended Yeast strain- wyeast 1084 Anticipated SG 1.044 Fermentation temperature- 60-75 deg f. Anticipated color SRM- 21.5 Primary fermentation time- 3-5 days Anticipated IBU- 19 Secondary fermentation time- 5-7 days Boil time- 45 minutes Carbonation- 5 oz dextrose Ideal conditioning time- 4-6 weeks For a list of instruction sheets for grape and granary kits, visit http://www.grapeandgranary.com/ggrec.htm 1) Sanitize primary fermenter, Pour or siphon wort from boiling 10) Sanitize recappable beer bot- lid, airlock (preferably using kettle to primary fermenter tles. Siphon beer from primary or one-step or iodine sanitizer) (attempt to leave most of the hop secondary fermenter into priming residue and any proteins behind). container. Dissolve priming 2) Pour 2 gallons dechlorinated Add enough cold water (refriger- sugar (#6 ) in 1 cup boiling water (no more) into your boil- ated with no chlorine) to the wort water. Add this sugar mixture to ing kettle. Bring water to 150- and bring the volume up to 5 gal- the beer in the priming/bottling 160 degrees F. -
Sweet Spreads–Butters, Jellies, Jams, Conserves, Marmalades and Preserves–Add Zest to Meals
Sweet spreads–butters, jellies, jams, conserves, marmalades and preserves–add zest to meals. They can be made from fruit that is not completely suitable for canning or freezing. All contain the four essential ingredients needed to make a jellied fruit product–fruit, pectin, acid and sugar. They differ, however, depending upon fruit used, proportion of different ingredients, method of preparation and density of the fruit pulp. Jelly is made from fruit juice and the end product is clear and firm enough to hold its shape when removed from the container. Jam is made from crushed or ground fruit. The end product is less firm than jelly, but still holds its shape. This circular deals with the basics of making jellies and jams, without adding pectin. Recipes for making different spreads can be found in other food preservation cookbooks. Recipes for using added pectin can be found on the pectin package insert sheets. Essential Ingredients Fruit furnishes the flavor and part of the needed pectin and acid. Some irregular and imperfect fruit can be used. Do not use spoiled, moldy or stale fruit. Pectin is the actual gelling substance. The amount of pectin found naturally in fruits depends upon the kind of fruit and degree of ripeness. Underripe fruits have more pectin; as fruit ripens, the pectin changes to a non-gelling form. Usually using 1⁄4 underripe fruit to 3⁄4 fully-ripe fruit makes the best product. Cooking brings out the pectin, but cooking too long destroys it. High pectin fruits are apples, crabapples, quinces, red currants, gooseberries, Eastern Concord grapes, plums and cranberries.