of Experiment This report was written to investigate and discuss the results (moisture content and water activity) obtained from this experiment and the possible storage methods to keep the foods safe from chemical‚ microbiological and physical spoilage due to the presence of water in the foods. At the end of the experiment‚ the theoretical moisture content in the flour should not be more than 14.5% and the water activity for bread‚ flour‚ biscuits and instant noodle should be 0.95‚ 0.352-0.35‚
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the tuna being spoiled. So far‚ no one has reported any illnesses caused by the tuna; however‚ U.S. Food and Drug Administration advises people to take cautious and to throw the can away in case. The administration reported that the cause of the spoilage was due to commercial sterilization process which led to the contamination of spoiled organisms or pathogens in the tuna. In addition‚ this contamination could cause severe‚ life-threating illness to consumers. 2) The threat of spoiled tuna could
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Week 5 : Spoilage and Inventory Management - Quiz 1. (TCO 6) MedicalTechnical‚ Inc. manufactures surgical instruments to the exacting specifications of various customers. During April 2005‚ Job 911 for the production of 4‚500 instruments was completed at the following costs per unit. Direct materials $ 60 Direct manufacturing labor 20 Allocated manufacturing overhead 80 $160 Final inspection of Job 911 disclosed 100 defective units and 50 spoiled units. The defective instruments
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slippery. Which brings us to the head of the serpent. In Locke’s opinion the idea of fair unequal distribution of wealth came about with the creation of money. Before money‚ things could not be saved fairly. Over stocking by some would lead to spoilage‚ and leave others with nothing. Once money was introduced though‚ this allowed
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STUDENT NAMES & I.D. NUMBER: Tonja Thomas I.D # 807001358 Miranda Alexander I.D # 807000561 FACULTY: Science and Agriculture SEMESTER AND ACADEMIC YEAR: Summer (semester 3) 2009/2010 COURSE CODE: FOUN 1102 COURSE TITLE: Academic writing for different disciplines- Option C TUTOR’S NAME: Claudette Jessop TUTORIAL DAY AND TIME: Thursday 10-12noon COURSEWORK ASSIGNMENT: Expository method- Classification DATE OF SUBMISSION: Monday 28th 2010
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microorganisms in foods and environment‚ factors affecting their growth in foods‚ effects of food processing and preservation techniques on the growth and survival of microorganisms‚ microbial activities as a causal agent for food poisoning and spoilage‚ microbial quality of food and water‚ indicator organisms and HACCP‚ probiotics and beneficial microorganisms. Learning Results: Students will be able to: 1. Explain factors that influence the growth of micro-organism in food (C4) 2. Relate
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Ateneo de Zamboanga University SCHOOL OF MANAGEMENT AND ACCOUNTANCY Accounting 206: Cost Accounting and Cost Management‚ Part II Midterm Examination Kelvin J. Culajara‚ BSA‚ CPA Name: _____________________________________ Date: _______________ Score: __________ Test 1: Comprehensive Problem/Reporting Assume that you are the newly-hired chief cost accountant of Wapayutana Company. As the chief officer‚ you are tasked to monitor the flow of costs throughout the process‚ and hence‚ you are
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1. Cost of Production Report: A company’s Department 2 costs for June were: Cost from Department 1 Cost added in Department 2: Materials Labor Factory overhead (FOH) $16320 43‚415 56‚100 58‚575 The quantity schedule shows 12‚000 units were received during the month from Department 1; 7‚000 units were transferred to finished goods; and 5‚000 units in process at the end of June were 50% complete as to materials cost and 25% complete as to conversion cost. Required: Prepare Cost of production report
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1.2. a. Age 1.2. b. Types of ownership 1.2. b. Income levels 2. Given the above respondents what are their risk management practices considering: 2.1. Health and safety risk 2.2. Contamination risk and spoilage 2.1. Financial risk 2.2. Packaging 2.2. a. Plastic/paper 3. What problems is catering services encounter: 3.1. 3.2. 3.3. Risk management practices
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process of making products. One of the most common wasted materials during printing production is the paper supplies. Printing companies all over the world create wasted paper during the printing production process because of the make-ready process‚ spoilage‚ printing excess product‚ and the quality control process. The process of make-ready is the initial stage of a print production when the printers are attempting to setup and create the needed product. During this process many printers will use scrap
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