DOCSLIB.ORG

PRUDENT FOOD STORAGE: Questions & Answers

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
PRUDENT FOOD STORAGE: Questions & Answers Version 4.0 Updated December 2003 Supersedes Version 3.50 PRUDENT FOOD STORAGE: Questions & Answers Alan T. Hagan Author of The Prudent Pantry: Your Guide to Building a Food Insurance Program "In this work, when it shall be found that much is omitted, let it not be forgotten that much likewise is performed." Samuel Johnson, 1775, upon completion of his dictionary. Courtesy of James T. Stevens ACKNOWLEDGEMENTS: Diana Hagan, my wife, for endless patience in the years since I created this FAQ; Susan Collingwood for sage advice; Lee Knoper; BarbaraKE; Gary Chandler; Skipper Clark, author of Creating the Complete Food Storage Program; Denis DeFigueiredo; Al Durtschi for resources and encouragement; Craig Ellis; Pyotr Filipivich; Sandon A. Flowers; Amy Gale, editor of the rec.food.cooking FAQ; Geri Guidetti, of the Ark Institute; Woody Harper; Higgins10; Robert Hollingsworth; Jenny S. Johanssen; Kahless; James T. Stevens, author of Making The Best of Basics; Amy Thompson (Saco Foods); Patton Turner; Logan VanLeigh; Mark Westphal; Rick Bowen; On-Liner and The Rifleman in the UK; Myal in Australia; Rosemarie Ventura; Rex Tincher; Halcitron; Noah Simoneaux; a number of folks who for reasons sufficient unto themselves wish to remain anonymous; and last, but certainly not least, Leslie Basel, founding editor of the rec.food.preserving FAQ, without whom I'd never have attempted this in the first place. The home of the Prudent Food Storage FAQ can be found at: http://athagan.members.atlantic.net/Index.html Check there to be sure of the most current FAQ version. Updated: 9/18/96; 4/16/97; 7/21/97; 10/20/97; 9/15/98; 11/02/99; 12/01/03 Copyright ã 1996, 1997, 1998, 1999, 2003. Alan T. Hagan. All rights reserved. Excluding contributions attributed to specific individuals or organizations all material in this work is copyrighted to Alan T. Hagan with all rights reserved. This work may be copied and distributed for free as long as the entire text, mine and the contributor's names and this copyright notice remain intact, unless my prior express permission has been obtained. This FAQ may not be distributed for financial gain, included in commercial collections or compilations, or included as a part of the content of any web site without prior, express permission from the author. ================================================================================== DISCLAIMER: Safe and effective food storage requires attention to detail, proper equipment and ingredients. The author makes no warranties and assumes no responsibility for errors or omissions in this text, or damages resulting from the use or misuse of information contained herein. This FAQ is not intended for, nor should it be used in, any commercial food applications. Placement of or access to this work on this or any other site does not necessarily mean the author espouses or adopts any political, philosophical or metaphysical concepts that may also be expressed wherever this work appears. ================================================================================== PLEASE DIRECT CONTRIBUTIONS, COMMENTS, QUESTIONS AND/OR CRITICISMS TO: [email protected] Written material may be sent to the address below: A.T. Hagan P.O. Box 140008 Gainesville, FL 32614-0008 USA 1 FOREWORD This Frequently Asked Question (FAQ) file is concerned with those methods and techniques that have been found generally useful to extending the shelf lives of foods suitable for use in home food storage programs. It is not intended for, nor should it be used in, any commercial food applications. While you are developing your food storage program, please don't overlook your water supply. Without safe drinking water a food storage program is useless for within a few days you must find water or perish. A water storage and treatment FAQ may be found at http://athagan.members.atlantic.net/Index.html This file is updated as sufficient material becomes available. Lend a hand -- point out mistakes, contribute data or information, or provide new sources of material. Contributors will be acknowledged by name in the FAQ, unless they indicate otherwise. 2 TABLE OF CONTENTS Acknowledgements, Foreword, and Table of Contents I - Shelf Lives: Time, Temperature, Moisture, Oxygen and Light …….…… 6 II - Common Storage Foods ……………………………………………………....……. 8 Grains and Legumes Grains & Grain Products ………………………..…………………………………………….. 9 Legumes …………………………………………………………………………………..…... 18 Availability of Grains and Legumes ……………...………………………………………..…. 20 Dairy Products Dry Milks ……………………………………………………………..…………………….…. 25 Fluid Milks and Creams ……………………………………………….….……………….…... 29 Butter ………………………………………………………………….………………….…… 30 Cheese …………………………………………………………………..………………….….. 30 Eggs Dry Eggs ...………………………………………………………………….………….……… 31 Sugar, Honey and Other Sweeteners Granulated Sugars ……………………………………………………………...……………… 32 Honey …………………………………………………………………………...………….….. 33 Cane Syrups …………………………………………………………………...………….…… 36 Corn Syrup ……………………………………………………………………...……….…….. 36 Maple Syrup …………………………………………………………………...………….…… 37 Fats and Oils Buying & Storing Oils and Fats ……………………………………………………...………... 37 Extending Shelf Life By Adding Anti-Oxidants ……………………………………………… 38 Cooking Adjuncts Baking Powder ………………………………………………………………………...………. 39 Baking Soda ……………………………………………………………………………...……. 40 Herbs & Spices …………………………………………………………………………...…… 40 Salt …………………………………………………………………………………………….. 40 Vinegar ……………………………………………………………………………...………… 42 Yeast ……………………………………………………………………………...…………… 42 Infant Formula Alternatives to Breastfeeding ……………………………………………………..…….….…. 44 Selecting and Feeding An Infant Formula ………………………………………...…….…….. 45 Storing Infant Formulas and Baby Foods………………………………………...……….…… 45 MREs – Meals, Ready to Eat U.S. Military MREs ……………………………………………………………...….………… 45 U.S. Civilian MREs ……………………………………………………………...……………. 47 British/Canadian MREs …………………………………………………………...….……….. 50 Other Self-Heating Ready To Eat Products ……………………………………...….………… 50 Ration Bars ……………………………………………………………………….……………. 52 3 III - Specific Equipment Questions Storage Containers What is Food Grade Packaging? …………………………………..…………………………… 54 Plastic Packaging ………………………………………………….…………………………… 56 Metal Cans ………………………………………………………….……………………….…. 57 Glass Jars …………………………………………………………….………………………… 60 Mylar Bags ……………………………………………………………..………………….…… 60 Reusing or Recycling Packaging …………………………………….………………………… 63 CO2 and Nitrogen ………………………………………………………………………………. 63 Dry Ice ……………………………………………………………………………………...…... 64 Compressed Nitrogen ……………………………………………………………………..……. 65 Vacuum Sealing ………………………………………………………………………………… 70 Vacuum Sealing Considerations ……………………………………………………………..… 71 Freeze Treating …………………………………………………………………………….…… 71 Oxygen Absorbers What Is an Oxygen Absorber? …………………………………………………………………. 72 How Are Oxygen Absorbers Used? ……………………………………………………………. 72 Moisture in Packaging and Food Storage Why Moisture is Important …………………………………………………………….…….… 74 What Is A Desiccant? …………………………………………………………….….……….… 76 Types of Desiccants ……………………………………………………………………………. 77 How Do I Use Desiccants? ……………………………………………………………….….… 79 Where Do I Find Desiccants? ……………………………………………………….……….… 80 Diatomaceous Earth What is Diatomaceous Earth? ………………………………………………………….…….… 80 Where Do I Find DE and What Type Should I Buy? ……………………………….……….… 81 How Do I Use DE in Food Storage? …………………………………………………...…….… 82 IV - Spoilage Insect Infestations Pests of Stored Grains, Legumes and Dry Foodstuffs ………………………………….……… 83 Control of Insect Infestations …………………………………………………………...……… 83 Molds in Foods…………………………………………………………………………….……. 84 Minimizing Molds …………………………………………………………………..…….…… 85 Molds in Canned Goods ………………………………………….……………………….…… 86 Molds in Grains and Legumes …………………………………………………………….…… 86 Bacterial Spoilage ………………………………………………………………………….…… 87 Botulism ………………………………………………………………..………………….…… 87 Enzymatic Action in Food Spoilage …………………………………………………………… 88 4 V - Shelf Lives "Best Used By", "Use By" and Other Food Product Dates ……………………….………..…. 89 Closed Dating Codes Used by Some Food Manufacturers ………………………………...…... 90 Shelf Lives of Some Common Storage Foods ……………………………………….……..…... 94 VI - Resources Books …………………………………………………………………………………………….. 96 Pamphlets………………………………………………………………………………………… 97 Electronic-online Information sources ……………………………………………………..…….……...………… 98 Software sources …………………………………………………………………………….… 101 Organizations The Church of Jesus Christ of Latter Day Saints - LDS Family Cannery Guidelines ……....... 102 Food and Equipment Suppliers Mail Ordering Storage Foods: What You Should Know ………….…………………...…….. 104 Addresses of Suppliers …………………………………………………………………...…… 105 5 =============================================================================== -- I -- SHELF LIVES: TIME, TEMPERATURE, MOISTURE, OXYGEN AND LIGHT =============================================================================== Is your food insurance up to date? We create food storage programs with the idea that the food which has been put by will be available later should there come a time of need. The quality of the food at that time necessarily depends on its quality when it was stocked and the conditions in which it was stored. It cannot be any better than what it was when it went in, but it can certainly be worse when it comes out. In the fullness of time, all stored foods will degrade in nutrients and palatability until they reach the inevitable end where they cannot be eaten at all. It's because of this eventuality that every article, book, and teacher
Load more

Recommended publications
  • 25 Rating Food Storage Altfpa
    RATINGS GOOD: FAIR: POOR: RATING FOOD STORAGE CONTAINERS Brand Testing Criteria Testers’ Comments HIGHLY RECOMMENDED Tupperware Rock ’N Serve Medium PRICE: $12.99 TESTERS’ COMMENTS: Well designed (handles, flat lid, vent for Deep Container PERFORMANCE, NEW: microwaving), with performance almost to match. We’re con- PERFORMANCE, USED: cerned about durability, though, as cracks developed during 100 MATERIAL: Plastic/polycarbonate DESIGN: dishwasher cycles. These cracks caused leaking during a second DISHWASHER INSTRUCTIONS: None submersion test. Some testers found it tricky to seal at first. SPECIAL NOTES: Open vent in lid to microwave Rubbermaid Stain Shield Square Container PRICE: $4.99 TESTERS’ COMMENTS: Handsome, sturdy container with wide rim PERFORMANCE, NEW: for easy handling. Lives up to marketing claims of stain resistance. MATERIAL: Plastic/polycarbonate-derived resin PERFORMANCE, USED: Odor control performance not perfect, though. DISHWASHER INSTRUCTIONS: Top rack only DESIGN: SPECIAL NOTES: Vent lid to microwave Genius VakSet: Four Vacuum PRICE: $57.99 TESTERS’ COMMENTS: Impressive performance comes with some Storage Containers with Pump PERFORMANCE, NEW: caveats: hassle factor of extra pumping step; vacuum-release PERFORMANCE, USED: method, which some may find unintuitive; containers rendered MATERIAL: Plastic/polycarbonate DESIGN: essentially useless if pump is lost. DISHWASHER INSTRUCTIONS: None SPECIAL NOTES: Lid cannot be microwaved Rubbermaid Seal’n Saver PRICE: $4.99 TESTERS’ COMMENTS: Staining was only problem encountered in PERFORMANCE, NEW: this sturdy container with excellent seal. MATERIAL: Plastic/polypropylene PERFORMANCE, USED: DISHWASHER INSTRUCTIONS: Top rack only DESIGN: SPECIAL NOTES: None RECOMMENDED WITH RESERVATIONS Betty Crocker Servables Container PRICE: $3.99 TESTERS’ COMMENTS: Decent, easy-handling container that didn’t PERFORMANCE, NEW: stand up too well to submersion and staining tests.
    [Show full text]
  • A History of Lehigh County
    \B7 L5H3 Class _^^ ^ 7 2- CoKiightN". ^A^ COFmiGHT DEPOSIT 1/ I \ HISTORY OF < Lehigh . County . Pennsylvania From The Earliest Settlements to The Present Time including much valuable information FOR THE USE OF THE ScDoolSt Families ana Cibrarics, BY James J. Hauser. "A! Emaus, Pknna., TIMES PURIJSHING CO. 1 901, b^V THF LIBRARY OF CONGRESS, Two Copies Recfived AUG. 31 1901 COPYBIOHT ENTRV ^LASS<^M<Xa No. COPY A/ Entered according to Die Act of Congress, in the year 1901, By JAMES J. HAUSER, In the Office of the Librarian of Congress, at Washington, D. C. All rights reserved. OMISSIONS AND ERRORS. /)n page 20, the Lehigh Valley R. R. omitted. rag6[29, Swamp not Swoiup. Page 28, Milford not Milfod. Page ol, Popnlatioii not Populatirn. Page 39, the Daily Leader of Ailentown, omitted. Page 88, Rev. .Solomon Neitz's E. name omitted. Page i)2,The second column of area of square miles should begin with Hanover township and not with Heidelberg. ^ INTRODUCTION i It is both interesting and instructive to study the history of our fathers, to ^ fully understand through what difficulties, obstacles, toils and trials they went to plant settlements wliich struggled up to a position of wealth and prosperity. y These accounts of our county have been written so as to bring before every youth and citizen of our county, on account of the growth of the population, its resources, the up building of the institution that give character and stability to the county. It has been made as concise as possible and everything which was thought to be of any value to the youth and citizen, has been presented as best as it could be under the circumstances and hope that by perusing its pages, many facts of interest can be gathered that will be of use in future years.
    [Show full text]
  • Food Inspection Report Dated 9/10/20 Have Been Corrected
    FOOD ESTABLISHMENT INSPECTION FORM FACILITY NAME DATE TIME IN TIME OUT Si Bon 9/17/2020 10:15 AM 11:00 AM ADDRESS FACILITY DESCRIPTION 40101 Monterey Ave #E5, Rancho Mirage, CA 92270 Not Applicable PERMIT HOLDER EMAIL Caupain LLC [email protected] Major Violations 0 PERMIT # EXPIRATION DATE SERVICE REINSPECTION DATE FACILITY PHONE # PE DISTRICT INSPECTOR NAME PR0061033 03/31/2021 Follow-up inspection Next Routine (760)837-0011 3621 0026 Darrel Balancier Points Deducted 4 The conditions listed below correspond to violations of the California Health and Safety Code and/or Riverside County Ordinances and must be corrected as indicated by the enforcement officer. The Department of Environmental Health appreciates your cooperation. Failure to correct listed violation(s) prior to the designated compliance date may necessitate an additional reinspection at a charge determined by Riverside County Ordinance 640. Major / Minor Violations:Major Violations are those that pose an imminent risk to public health and warrant immediate closure of the food facility or immediate correction. Minor Violations are those violations that do not pose an imminent public health risk, but do warrant correction. A GRADE REPRESENTS THE FOLLOWING RANGES: A = 100-90 Passed inspection / meets minimum health standards. B = 89-80 Did not pass inspection / does not meet minimum health standards. C = 79-0 Failed inspection / conditions exist which may pose a potential or actual threat to public health and safety. The SCORE 96 facility is required to display a grade card in a conspicuous place selected by the Enforcement Officer. The grade card shall not be concealed and can only be removed or relocated by the Enforcement Officer per County Ordinance 492 / County Code Section 8.40.020 In = In compliance Ë COS = Corrected on-site N/O = Not observed N/A = Not applicable OUT = Out of compliance DEMONSTRATION OF KNOWLEDGE COS MAJ OUT FOOD FROM APPROVED SOURCES COS MAJ OUT In N/A 1.
    [Show full text]
  • A Guide to Finding Regional Flour
    A GUIDE TO FINDING REGIONAL FLOUR “When you buy freshly milled local flour, you’ll find that the taste is so distinct, so beautiful and nuanced, that it will be difficult to go back to the bagged stuff aging away on grocery store shelves. Finding locally grown and milled flours in your region is not as difficult as you think. Visit your local farmers’ markets to see if any sustainable grain farmers are selling freshly milled wheat flour. You can search for regional flour online as well. There’s nothing wrong with having bags of freshly milled flour shipped to you! The following is a list of grain farms and millers in different regions in the United States to help you get started. I hope you’ll enjoy baking the recipes I included in my book, Heritage Baking, when it’s available in the fall!” —Ellen King, author of Heritage Baking CALIFORNIA KENTUCKY MINNESOTA Beck’s Bakery Louismill Baker’s Field Flour and Bread Capay Mills Weisenberger Mill Natural Way Mills Community Grains Sunrise Heritage Flour Mill Farmer Mai LOUISIANNA Swany White Flour Mill Grass Valley Grains Whole Grain Milling Inglewood Farm Grains Grist and Toll MISSOURI MAINE IDAHO Neighbors Mill Bakery Aurora Mills and Farm Grain Revival and Café Bouchard Family Farms ILLINOIS Grange Corner Farm MONTANA Maine Grains Brian Severson Farms Montana Flour and Grain Songbird Farm Hazzard Free Farms Janie’s Organic Farm and Mill MASSACHUSETTS NEBRASKA Grain Place Foods INDIANA Gray’s Grist Mill Plimoth Grist Mill The Carthage Mill Four Star Farms NEW YORK The Birkett Mills IOWA MICHIGAN
    [Show full text]
  • Technology of Breadmaking VISIT OOR FCOD OCIEI:\(E SI'ie En" 'IHE 1A1EB
    Technology of Breadmaking VISIT OOR FCOD OCIEI:\(E SI'IE eN" 'IHE 1A1EB http://WJWJ . fcxxk:i.a:m e-nail crd3:s: dira:t.cr~itp3.m.uk Technology of Breadmaking Edited by STANLEY P. CAUVAIN and UNDA S. YOUNG Carnpden and Chorleywood Food Research Association Chipping Campden Gloucestershire, UK SPRINGER SCIENCE+BUSINESS MEDIA, LLC First edition 1998 © 1998 Springer Science+Business Media New York Originally published by Blackie Academic & Professional in 1998 I(f)p· Typeset in 1O/12pt Times by Cambrian Typesetters, Frimley, Surrey ISBN 978-1-4613-5922-7 ISBN 978-1-4615-2199-0 (eBook) DOI 10.1007/978-1-4615-2199-0 AH rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers. Applications for permission should be addressed to the rights manager at the London address ofthe publisher. The publisher makes no representation, express or implied, with regard to the accuracy of the information contained in this book and cannot accept any legal responsibility or liability for any errors or omissions that may be made. A catalogue record for this book is available from the British Library Library of Congress Catalog Card Number: 97-76696 El Printed on acid-free text paper, manufactured in accordance with ANSlINISO Z39.48-1992 (Permanence ofPaper) To Bill (T.R.) Collins An inspiration to so many Contents List of contributors xvii Preface xix 1 Bread - the product 1 STANLEY P.
    [Show full text]
  • Grist Milling in Eighteenth-Century Virginia Society: Legal, Social, and Economic Aspects
    W&M ScholarWorks Dissertations, Theses, and Masters Projects Theses, Dissertations, & Master Projects 1969 Grist Milling in Eighteenth-Century Virginia Society: Legal, Social, and Economic Aspects Paul Brent Hensley College of William & Mary - Arts & Sciences Follow this and additional works at: https://scholarworks.wm.edu/etd Part of the Agricultural Economics Commons, Economic History Commons, and the United States History Commons Recommended Citation Hensley, Paul Brent, "Grist Milling in Eighteenth-Century Virginia Society: Legal, Social, and Economic Aspects" (1969). Dissertations, Theses, and Masters Projects. Paper 1539624679. https://dx.doi.org/doi:10.21220/s2-n6hz-0862 This Thesis is brought to you for free and open access by the Theses, Dissertations, & Master Projects at W&M ScholarWorks. It has been accepted for inclusion in Dissertations, Theses, and Masters Projects by an authorized administrator of W&M ScholarWorks. For more information, please contact [email protected]. aim nzuuuiein xssit zimi cammr vxmvnk society* tMGAL SOCIAL AMD ECOHOMC ASPECTS a rtiaolo Tmeslti to tl« faeu: y of tbs Deport— it of History fho Colleg of Kllll— sad Hf :y in Vlvgisis la fs tux FSlfll nt Stf Che ftafi&r— o for the Oegr— of V aitff of Arts 1* foi l arose Ho—ley 1960 ProQuest Number: 10625099 All rights reserved INFORMATION TO ALL USERS The quality of this reproduction is dependent upon the quality of the copy submitted. In the unlikely event that the author did not send a complete manuscript and there are missing pages, these will be noted. Also, if material had to be removed, a note will indicate the deletion.
    [Show full text]
  • Pet Food Storage and Automated Feeder
    Pet Food Storage and Automated Feeder by RYAN HALL Submitted to the MECHANICAL ENGINEERING TECHNOLOGY DEPARTMENT In Partial Fulfillment of the Requirements for the Degree of Bachelor of Science In MECHANICAL ENGINEERING TECHNOLOGY at the College of Applied Science University of Cincinnati May 2007 © ...... RyanHall The author hereby grants to the Mechanical Engineering Technology Department permission to reproduce and distribute copies of the thesis document in whole or in part. Signature of Author hanical Engineering Technology Certified by Kettil Cedercreutz, Thesis Advisor Accepted by ~~~-L~Dr. Muthar Al-Ubaidi, Department Head Mechanical Engineering Technology ABSTRACT The problem addressed in this technical report is the lack of an effective system for feeding the family pet. The basic system for completing this task is to have a pet food storage container, to hold the food until feeding, and having a bowl for the food which is filled by the pet owner as a chore designated for a specific person in the family. There are some distinct flaws with this system. Some of which are that the food storage container is unsightly and it takes up too much space, and the task of feeding the pet has become cumbersome and sometimes goes undone (or is done too much due to a lack of communication.) In order to eliminate this problem a Pet Food Storage and Automated Feeder was developed in order to store all pet food up and out of the way while being able to feed the pet with little or no effort and at programmable times. Many different steps were taken in the design and development of this project.
    [Show full text]
  • The Science of Mashing by Jamie Ramshaw
    The Science of Mashing Jamie Ramshaw M Brew IBD 25/10/17 Purpose Purpose • Extract the starch from a source • Convert the starch into a sugar that can be utilised by Yeast • Control the extent of conversion • Extract what is wanted and leave behind what is not • Starch source • Water • Process A Source of Starch - Barley Barley Barley • Contains: – Starch – Protein – Beta Glucans and Gums – Polyphenol in husk – Need to prepare the barley for quick extraction and degradation at the brewery – Malting Germination Harvest • Grown on light soil • Winter and spring varieties • Harvest Winters then Wheat then Springs Storage • Condition kept to prevent microbial and insect infestation • Moisture content max • Temperature max • Monitored regularly • Held here until dormancy breaks • Can force dormancy to break • Micro malting used to assess the barley and configure the barley’s best process Steep • Soaking and air rests • Mimics rainfall • Triggers germination in non dormant grain Gemination Kiln • Stops Germination • Drive off water by free and forced drying • Creation of colour and flavour can occur here • Malt • A stable parcel of easy to access starch Germination and Kilning Approved UK Barley • There are approved varieties of barley • Must pass through a number of standards in order to be approved • Seed • Agronomic • Malting • Brewing Malt Specification Germination Mashing Chemistry Mashing Chemistry Mashing Chemistry Mashing Chemistry Mashing Chemistry Mashing Chemistry Optimal Conditions Water Water • pH is the logarithm of the reciprocal
    [Show full text]
  • A Multi-Parameter, Predictive Model of Starch Hydrolysis in Barley Beer Mashes
    beverages Article A Multi-Parameter, Predictive Model of Starch Hydrolysis in Barley Beer Mashes Andrew Saarni 1, Konrad V. Miller 1,2 and David E. Block 1,2,* 1 Department of Chemical Engineering, University of California, Davis, CA 95616, USA; [email protected] (A.S.); [email protected] (K.V.M.) 2 Department of Viticulture and Enology, University of California, Davis, CA 95616, USA * Correspondence: [email protected]; Tel.: +1-530-752-0381 Received: 22 May 2020; Accepted: 1 October 2020; Published: 13 October 2020 Abstract: A key first step in the production of beer is the mashing process, which enables the solubilization and subsequent enzymatic conversion of starch to fermentable sugars. Mashing performance depends primarily on temperature, but also on a variety of other process parameters, including pH and mash thickness (known as the “liquor-to-grist” ratio). This process has been studied for well over 100 years, and yet essentially all predictive modeling efforts are alike in that only the impact of temperature is considered, while the impacts of all other process parameters are largely ignored. A set of statistical and mathematical methods collectively known as Response Surface Methodology (RSM) is commonly applied to develop predictive models of complex processes such as mashing, where performance depends on multiple parameters. For this study,RSM was used to design and test a set of experimental mash conditions to quantify the impact of four process parameters—temperature (isothermal), pH, aeration, and the liquor-to-grist ratio—on extract yield (total and fermentable) and extract composition in order to create a robust, yet simple, predictive model.
    [Show full text]
  • OPERATING INSTRUCTIONS for MILLS and FLAKERS for More Than 30 Years
    OPERATING INSTRUCTIONS FOR MILLS AND FLAKERS For more than 30 years We would like to thank you and are glad that you have decided to purchase a product from our company. You will enjoy your solid device for a long time, since it has been produced by hand with an impressive love for the detail from best materials. Please thoroughly read these operating instructions before using the device for the first time. There you will find all information for a safe operation. We wish you to enjoy preparing your fine dishes Marcel and Peter Koidl 2 3 Safety instructions for KoMo devices 1. Please thoroughly read the operating 6. Our devices are engineered for grinding of normal instructions and follow the included notes. household quantities of corn to flour, flakes and grist and it is not intended for commercial use. The exception are our professional devices. 2. Connect your electrical device only to a suitable power socket. Check if the data which are indicated on type plate comply with your power grid. Do not use any 7. They must only be operated by adults who multiple plugs or extension cables. are physically and mentally able to operate the devices and who have completely read these instructions. 3. Only use the device if all associated parts are in perfect condition. 8. Switch your device off when it is no longer used. 4. Only use purified raw food. Non-purified raw food 9. Before opening the device the power line often contains small stones and impurities, which might must always be disconnected! Risk of injury by damage the device.
    [Show full text]
  • 1907 Vernon's Berlin, Waterloo and Bridgeport Directory
    YARD AT G T, R. STATION, Telephone No. 65. Office, 12 Queen St. north MARKET BERLIN Berlin Gigar Factory VERNON’S BERLIN, WATERLOO and JBE'JBXaXnsr, OTSTT. BRIDGEPORT ESTABLISHED OVER 25 YRS. Over 3,500 PIANOS > ORGANS Sold, in Waterloo County. DIRECTORY SB®®** THE SOLE DLALER IN HEINTZMAN & GL 3 DOMINION, 1 9 0 7 PIANO BE’.L & CO. “ A thing of be *.uv MORRIS, 1 7 a jo} rorever. O HER, «• + " v-xcela any piano I have eve: .. .to. R A LP H mO S S I¥ , XX Ai bami. ■ 1> H o RMWITH ve ou Heintzman & Co, f ELECTRICAL CONTRA’’™u i uR JI p *ANOS Agent for Motors nil Dynamos. 'i o n r i ZJ Wiring for Electric Li^ ,„ing. Rt idental § * r Th largest stuck c. Pianos m Wafer - < '" *^S Work, Fixture, anc! .11, trie Bells. H ■P~ The only Wareroonr in Ontario that kei ’ m st ■ i\ V m-n makes of Estimates Furnish*, on Private Installa­ tions. ELECTRn -Ai. REPA1 RS of if Pianos. TLnSY T r K'•'iS r’ i *AX' AfT; <T. Call or vtue for Catalogue. all kinds promptly attended to. 4 t F. G. ilA F P ) V f^R, 29 Queer; St. S. Phone 586. Office, QUEEN ST. SOUTH. , J i f * * i * **► \ * A- Phone 453. Berlin * f r- ^ y M $ 0 = = .J, y“ ' . .. ^ A f“7'o J .. 67 KING ST, Eft5T, BERLIN. PAUL PEQUEGNAT HAS TH E J. P. BRESNAHAN LARGEST ASSORTMENT OF — DEALER IN — Pianos, Organs, Sewing Machines, Zonophones, GOLD AND SILVER Records and Supplies, Newcombe Pianos.
    [Show full text]
  • Food Storage Chart
    FOOD STORAGE CHART Did you know you can reduce waste by storing food correctly? Follow this guide to keep your fruit and vegetables fresh, and reduce your impact on the environment. FRUIT STORAGE CHART FRUIT STORAGE ON STORAGE IN REFRIGERATOR RECOMMENDED TYPE BENCH TOP Between 0oC and 4oC USE BY Apples No In food storage container or bag Up to 4 weeks Apricots Uncovered until ripe Once ripe – uncovered 1 week Avocado Uncovered until ripe Once ripe – uncovered 2 – 5 days Bananas* Uncovered until ripe Once ripe (may cause discolouration) Up to 1 week Blackberries No In vented container 2 – 3 days Blueberries No In vented container 10 days Cherries No Covered Up to 5 days Coconut – whole Uncovered until ripe Uncovered 2 – 4 weeks Coconut – cut No In coconut juice or water 1 week Cranberries No In airtight bag 2 – 4 weeks Grapefruit Uncovered until ripe Once ripe – in perforated bag Up to 3 weeks Grapes No In food storage container or bag Up to 1 week Kiwifruit* Uncovered until ripe Once ripe – In food storage container / bag 1 – 2 weeks Lemons and limes Up to 1 week Once ripe – In food storage container / bag Up to 1 month Mandarins Uncovered until ripe Once ripe – in perforated bag Up to 1 month Mangoes Uncovered until ripe Once ripe – uncovered Up to 1 week Melon – whole Uncovered until ripe Once ripe – uncovered 3 – 5 days Melon – cut No In airtight container Up to 3 days Nectarines In paper bag until ripe Once ripe – in bag Up to 1 week Oranges Uncovered until ripe Once ripe – in bag Up to 1 month Papaya Uncovered until ripe Once ripe
    [Show full text]