Subscribe to the gold package and get unlimited access to Shamra Academy
Register a new userIdentification of Critical Control Points for Automatic Ice Cream Industry
تحديد نقاط التفتيش الحرجة للمثلجات اللبنية المصنعة آليا
1195
1 34
0
(
0
)
Created by
Shamra Editor
Ask ChatGPT about the research
حددت نقاط التفتيش الحرجة الجرثومية في إنتاج المثلجات اللبنية المصنعة آلياً استناداً إلـى المـواد الأولية الداخلة في الصناعة، و مراحل التصنيع فضلاً عن بيئة العمل، حلِّلت 3000 عينة خـلال مرحلـة الدراسة التي أجريت خلال موسمي إنتاج. و تبين نتيجة الدراسة أن هناك أربع نقاط تفتيش حرجة ضـمن ظروف الإنتاج في الشركة التي أجريت بها الدراسة، و هي: مرحلة البسترة (المزيج المبستر)، و مرحلـة التعتيق (الخزانات)، و مرحلة التشكيل (الجمادات)، و مرحلة التجميد القاسي (الصعق). و قد أسهمت هـذه النقاط في الحصول على منتج نهائي غير مطابق للمواصفة الخاصة بالمثلوجات اللبنية السورية بالنـسب الآتية على التوالي: 15 % 25 % 35 % و 25 % أما باقي نقاط التفتيش الأخرى كالماء المستخدم في الصناعة، و الشوكولا المستخدمة، و الهواء، و تأثير العمال ... فلم تشكل نقاط تفتيش حرجة ضمن ظروف الإنتاج في الشركة، أي إن تأثيرها كان ضعيفاً و ظلت مواصفات المنتج النهائي ضمن الحـدود المقبولـة للمواصفة القياسية السورية.
Bacteriological critical control points (CCPS) for automatic ice cream industry were identified based on the primary ingradients of such industry, processing stages and working environment. Three thousand samples were analyzed during two production seasons. There were four critical control points in the company in which the study was conducted, Pasteurization (mix) stage, cold (tanks) stage, freezing stage, and hardning (tunnel) stage. The end-product did not coincide with the Syrian standard because of these critical control point, which contributed by 15%, 25%, 35% and 25% respectively, meanwhile the remaining pointes, such as the used water, choclate, air and workers were not critical control points under the production conditions of the investigated company.
References used
Anderson, M. R. P. (1992). “Microbiologia alimentaria” ed. Diaz de santos, S. A. Madrid, Spain
Bean, N. H. and P. M. Griffin. (1990). Food-borne disease outbreakes in the United States,1973 – 87, J. Food Prot .53 (9):804 –817
Beerens, H. and Luquet, F. M. (1990). “Guia practica para el analisis microbiologica de la leche y los productos lacteos “Ed. Acribia, S. A. Zaragoza. Spain
rate research
Read More
100 samples of some tradional ice cream sold in Damascus to customers
have been analyzed for coliform, Staphylococcus aureus and Salmonella during
the last three year.
The study showed that the rate of rejection for Syrian normal standard was
85.
71 % for coliform, 9.89 % for Staph. aureus and 0 % for Salmonella .
In addition to identification of E.coli often found in ice cream there were
Enterobacter cloacae, Klebsiella planticola or Klebsiella oxytoca and to less
degree Citrobacter freundii .
This study was conducted in the years 2008-2009-2010, it has analyzed for
Staph. aureus and isolated from 100 samples of traditional ice cream sold to
customers it has had collected from different regions parts of Damascus and his
countryside. The
study has been found that there was no violation of the Syrian
standard for Staph. aureus. And the results were also diagnosed using the
techniques of API Staph and PCR equal.
In order to achieve the safety of the product of orange juice packed
in glass bottles, the physical, chemical and biological hazards that
are likely to be found in all stages of industrialization have been
studied, based on the methodology of inte
rnationally approved
hazard analysis according to the HACCP methodology. This study
identified all the potential risks associated with this industry, which
were three basic stages within the manufacturing line: the
pasteurization, the closing phase and the cleaning phase (CIP).
There are many sources that cause the emergence of geometric deformations in close
range images. These deformations are accumulated and not present singly in the image.
Therefore, it is necessary to rectify (correct) the image before extracting geo
metric or
semantic data from it.
Two methods are available to rectify the close range images. These ones are the
parametric and the non-parametric methods. Non-parametric approach does not require
knowledge of the parameters of the used camera. Control points and geometric
transformations are considered as the two main components in the non-parametric
approach.
Usually, barrel and perspective deformations are present in close range images. In
this paper, we will study the impact of the distribution of control points and the degree of
geometric transformation on the correction of the image of these deformations. The test
was performed using a close range image of a historical façade. This image was exposed to
previous deformations by simulation. The goal is to investigate the effect of the
distribution of control points and on the effectiveness of global (linear) and local
transformations used to rectify the close range images. It has been demonstrated that the
control points located in different parts of the image have different deformation rates, the
control points distributed in the center of the image suffers less deformations, and local
transformations give the best results when rectifying images with complex deformations.
This paper discusses a classification-based approach to machine translation evaluation, as opposed to a common regression-based approach in the WMT Metrics task. Recent machine translation usually works well but sometimes makes critical errors due to
just a few wrong word choices. Our classification-based approach focuses on such errors using several error type labels, for practical machine translation evaluation in an age of neural machine translation. We made additional annotations on the WMT 2015-2017 Metrics datasets with fluency and adequacy labels to distinguish different types of translation errors from syntactic and semantic viewpoints. We present our human evaluation criteria for the corpus development and automatic evaluation experiments using the corpus. The human evaluation corpus will be publicly available upon publication.
Log in to be able to interact and post comments
comments
Fetching comments
Sign in to be able to follow your search criteria
