The vegetablecultivars quoted in the following process data are, in the main, those bred in temperate climates, the USA and Western Europe and, in the case of pulses, the Antipodes. However, with the growth of dehydration in thedeveloping countries, with tropicalorsubtrop, theseregions, along with Eastern Europe, Egypt and China, who have had a dehydration industry for many years

Potato granules are more usually commercially designated as Instant Potato or Potato Mash Powder. This product was first manufactured in the UK, on commercial scale, some 55 years ago. As the name implies, precooked potatoes are dehydrated into granular form and, when hot water is added, they revert almost instantly to cooked mashed potato. This product has been widely developed as a convenience food in America and Europe

Air drying of vegetables is still the most widely used method and there are several options open to the dehydrator as to the type of dryer that can be used for this purpose. In the early days of the industry, tunnel and stove dryers were in general use. Designs varied widely but all of them involved the use of shallow trays upon which the material for drying was spread to a depth of 25-40mm. The tray loading and unloading involved a fairly high labour content but

Preparation plant for dehydration is very to that used by the canner and freezer, because up to the last stage of conservation the raw material is prepared in similar manner, other than to provide for the introduction of certain additives which are not common to either canned or frozen products

The location of the dehydration factory must be considered very carefully, because, whereas at one time proximity to the source of raw materials was of paramount importance, availability of an adequate labour force and the provision for effluent disposal will, perhaps, constitute a more pressing requirement. A rural environment is obviously better than a location in a highly industrialised area, because the operation involves the utilisation of a considerable amount

The origins of dehydration go back into. The preservation of food by drying has been an art for centuries but it is only in the middle of the present century that the art has been translated into terms of technology. The old methods of utilising the sun and wind to evaporate water

The Hazard Analysis and Critical Control Point System(HACCP)- Guidelines for its Application Principles The HACCP system consists, of the following seven principles: Principle 1 Conduct a hazard analysis. Principle 2 Determine the Critical Control Points(CCPs)

HACCP-An Introduction to the Hazard Analysis and Critical Control Point System I. Introduction The acronym HACCP, which stands for Hazard Analysis and Critical Control Point, is one which evokes 'food safety'. Originally

Lors de l'embauche a I'entreprise, toute personne affectee au travail et a la manipulation des produits est soumise a un examen medical, par le medecin conventionne de la societe. Celui-ci delivre un certificat medical a toute personne saine et assure son suivi medical au moins une fois par an. Au besoin

9. Management Control 9.1 Interest from Board level 9.1.1 The company should have a food safety and hygiene policy statement, which may be positioned at strategic points throughout the factory