The order of execution of work

The lesson presents the author's presentation on the topic of work performed, for which students study the analysis of the structure of state Standards on fruit, vegetables and mushrooms in their the packaging requirements of packaging,labeling. By results of protection of author presentations students make up a summary Protocol of analysis of the structure of state Standards according to the theme of the work, and thereafter the protection of the protocols of the practical classes at the teacher.

Control questions

1. Principle of indirect methods the determination of moisture.

2. In what the conditionality of the method of desiccation?

3. Deficiencies in the accelerated methods of desiccation.

4. How is achieved the process of drying according to the accelerated method?

Laboratory work № 3

Codes of various food products

Objective: to study the classification of barcodes.

Bar code (BARCODE) - a sign intended for automated identification and recording of information about the product, encoded in the form of figures and strokes (Fig.1).

 

 

BARCODES

00 ~ 13 USA & CANADA

30 ~ 37 FRANCE

40 ~ 44 GERMANY

49 ~ JAPAN

50 ~ UK

57 ~ Denmark

64 ~ Finland

76 ~ Switzerland and Lienchtenstein

471 ~ Taiwan

480 ~ Philippines

628 ~ Saudi-Arabien

629 ~ United Arab Emirates

690 ~ 695 China

740 ~ 745 Central America

 

Bar coded transport or consumer packaging of many imported and domestic goods typographically or by means of a label or label material that is placed. Using barcode encrypted information about some of the most important production parameters. The most common American Universal product code UPC and the European coding system EAN (see figure).

According to a particular system, each product is assigned its own number, consisting usually of 13 digits (EAN-13). Take, for example, digital code: 5601721110013. The first two digits (56) indicate the country of origin (manufacturer or seller) of the product, the following five (01721) to the manufacturer, five (11001) - the name of the product, its consumer properties, the sizes, weight, color. The last digit (3) control used to verify the correctness of reading of strokes by the scanner.

 

Materials:

1. Samples of bar codes.

Tasks and their execution order

Task 1..To learn about the activities of the Association for automatic identification yuniskan/GS1 RUSSIA.

Task 2. The study of the various codes used in the world.

To see the structure and purpose codes: EAN, UPC, Code 39; Codbar etc.

The results of the execution to submit in writing.

 

Control questions:

1. Activities yuniskan/GS1 RUSSIA.

2. Types of bar codes.

3. The use of bar codes to trade.

Laboratory work #4

Sensory evaluation of the quality of grain

The purpose of work: to learn a definition of vitreousness and humidity of grain

Theoretical part

Vitreousness of a grain is attribute characterizing endosperm structure of grain, that is its consistence. To this attribute the grain is divided on vitreous, partially vitreous and floury. Vitreousness of grain connects with sort of grain, conditions of cultivation and chemical structure. Usually in vitreous grain more proteins are contained than in floury grain. The flour from vitreous grain has the best baking properties. Vitreous wheat is used to produce macaroni flour. The floury wheat is preferred by the workers of the confectionery enterprises.

Vitreous wheat is characterized so-called generalvitreousness. General vitreousness is defined by sum of percent vitreous grains and half percent partially vitreous grains. Vitreous grains are full vitreous grains and with easy turbidity. Vitreous grains must not have floury part more then 1/4 plane of cross-section of grain.

Floury grains are full and partially floury grains which have vitreous part no more ¼ surface of cross-section grain.

Work sequence

100 whole grains without selection are allocated from grain party. Each grain is across cut by razor blade, and then it is divided to one of three vitreousness group. Then quantity of grain in every group is calculated. General vitreousness is defined in percentage to 100 grains.

Vitreousness of grain may be defined with diafanascope by viewing of 100 grains. Badly transparent grains is recommended to cut.

The differences between two parallel definitions are supposed no more than 5 %. Wheat with vitreousness low 40 % is considered as low-vitreousnessed; from 40 up to 70 % is middle-vitreousnessed, more than 70 % is high- vitreousnessed.

Notes in laboratory magazine:

quantity of vitreous grains................................units

quantity of partially vitreous grains………..... units

generalvitreousness…………………............... %